Dive into summer with our one layer strawberry shortcake cake! This single layer, 9×13″ white cake uses a simple boxed cake mix that’s been doctored up for the most moist white cake recipe. Top it all off with a dreamy cream cheese whipped cream frosting and plenty of juicy strawberries. The classic flavors of strawberry shortcake in a 1 layer cake!
Watch How This Strawberry Shortcake Cake Recipe is Made…
I’ve found that when we get invited to a summer potluck, BBQ or picnic I struggle to figure out the perfect summer dessert to bring. I want something light and comforting, but it must scream summer too. That to me is always strawberry shortcake, but let’s be honest, individual desserts are kind of a hassle to drag out to a park or friend’s backyard. That’s where my favorite strawberry shortcake cake comes in!!!
It’s a simple, extra moist white cake that uses a doctored up cake mix, a dreamy, creamy whipped cream and cream cheese frosting and a fresh strawberry sauce on top.
Bonus! This cake is best made a whole day ahead!
Ingredients for Strawberry Shortcake Cake
- For the Cake: White Cake Mix, Jello Instant Vanilla Pudding Mix, Sour Cream, Canola Oil, Eggs, Milk and Vanilla Extract
- PRO TIP: Use just the pudding powder for the recipe! Don’t make the actual pudding. Also…don’t use French vanilla pudding mix or your cake will turn out yellow.
- For the Strawberry Topping: Water, Strawberry Junket and Strawberries
- PRO TIP: You can find strawberry junket by the Jello. It is a packet for making a strawberry glaze. You can also just buy strawberry glaze or skip the glaze altogether and just macerate the strawberries in some sugar. They will be a little less saucy but still heavenly!
- For the Frosting: Heavy Cream, Powdered Sugar and Cream Cheese
Keep scrolling to the end of the post for all the details and measurements you need.
How to Make Strawberry Shortcake Cake
You have two options when it comes to making the cake for this recipe. You can make a white cake according to the package directions or you can doctor it up a bit to make it more moist and flavorful which is what I’m going to explain here. The pudding mix is my secret ingredient for a bold vanilla flavored, moist white cake. Here are the steps:
- Make the Cake: In a large mixing bowl, combine all the ingredients for the cake and stir to combine. You can use a stand mixer, electric hand mixer or just stir it by hand. This recipe is doable for anyone! Grease a 9×13 cake pan, add the cake batter to the pan and bake according to the cake mix instructions.
- Make the Strawberry Topping: Bring the water to boil in a saucepan on the stovetop and then add the junket. Stir continuously until dissolved and thickened. Transfer it to a bowl and let it cool in the fridge. Once cooled, fold in the sliced strawberries.
- Make the Cream Cheese Frosting: In a large mixing bowl, whip the heavy cream until soft peaks form. Add 1/2 cup of powdered sugar and continue beating the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese until smooth. NOTE: The cream cheese should be room temperature before starting this step so that it’s not lumpy. Add the remaining powdered sugar and beat until creamy then fold in the whipped cream until combined.
- Assemble the Cake: Spread the frosting over the top of the cooled cake then spread the strawberry mixture over the top of the frosting. Stick the cake back into the fridge to chill for at least 3 hours. Slice, serve and enjoy!
- BONUS: Make this cake up to a whole date ahead of time if needed! Just cover it tightly with plastic wrap and store in the fridge until ready to serve.
The complete recipe can be found in the recipe card at the end of the post.
What Size Cake Should I Make?
I almost always go with a simple 9×13 cake for this recipe but you could bake the cake recipe in a bundt pan and be extra fancy. You could bake it in 2 8-inch round pans and do a layered cake with frosting and strawberries between the layers and on top. You could even bake them in cupcakes and make individual cakes. Choose whatever type of cake fits the occasion!
What is the Proper Cake for Strawberry Shortcake?
There is no one right way to eat strawberry shortcake! That’s the good news! You can use vanilla pound cake, angel food cake, biscuits or white cake. You can do individual servings or large cakes to serve a crowd. I love this strawberry shortcake cake because it’s so easy to make and it’s always a hit! Make the strawberry shortcake recipe you love best!
Tips for Making Strawberry Shortcake Cake
I often hear that people don’t like strawberry shortcakes because the cake gets soggy. I personally like when the strawberry juices seep into the cake and make it all delicious, but with this cake recipe, the cream cheese frosting creates a barrier between the cake and strawberries, so sogginess avoided!
If you aren’t a fan of cream cheese frosting, feel free to use stabilized whipped cream instead. Vanilla buttercream frosting would also work perfectly!
Storing Strawberry Shortcake
With the cream cheese frosting, leftovers should be stored in the refrigerator covered or in an airtight container. It will keep for 3-4 days.
Can I Freeze Strawberry Shortcake?
The cake by itself can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in foil and store it in the freezer. Let it thaw and then top with the whipped cream cream cheese frosting and the strawberry topping.
Strawberry shortcake is typically a summer dessert, but don’t restrict yourself! Strawberry shortcake cake is great for any occasion…a birthday, a bridal shower, a Sunday night indulgence. Fluffy vanilla cake, cream cheese whipped cream frosting, and fresh strawberries make this a must-try for any berry lover any time of year!.
More Strawberry Desserts to Try:
Description
Dive into summer with our one layer strawberry shortcake cake! This single layer, moist white cake recipe topped with cream cheese whipped cream frosting and plenty of juicy strawberries.
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In a large mixing bowl, combine all the ingredients for the cake and stir until combined.
1 White Cake Mix, 1 Box Jello Instant Vanilla Pudding, 1 Cup Sour Cream, 1 Cup Canola Oil, 4 Eggs, ½ Cup Milk, ¾ teaspoon Vanilla Extract
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You can choose to make a 9×13 as shown or any variation, a bundt cake, 2 round cakes, or even cupcakes. Grease the pan, pour the batter into the prepared pan and bake per the cake mix instructions.
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Bring the water to a boil in a saucepan on the stovetop and add the junket, stirring continually until dissolved and thick.
4 Ounce Packet Strawberry Junket, 1 ¾ Cups Water
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Place in a bowl in the fridge to cool.
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In a large bowl, beat the heavy cream until soft peaks begin to form.
1 ½ Cups Heavy Cream
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Beat in 1/2 cup of powdered sugar until peaks are formed. Set aside.
1 ½ Cups Powdered Sugar
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Beat the cream cheese until smooth in a large bowl.
1 Package Cream Cheese
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Beat in the rest of the powdered sugar until creamy.
1 ½ Cups Powdered Sugar
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Fold in the whipped cream until evenly incorporated.
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Spread the cream mixture over the top of the cooled cake.
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Remove the cooled sauce from the fridge and stir in the berries.
4 Cups Strawberries
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Spread all over the cream on the cake.
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Refrigerate for 3 hours.
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Slice and serve.
Refrigerate any left overs.
Calories: 437kcal
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