Strawberry Shortcake Cake

If you’re looking for a dessert that’s as easy as it is impressive, let me introduce you to this Strawberry Shortcake Cake—an absolute gem that’s perfect for spring brunches, summer BBQs, or honestly, any occasion that could use a little sweetness.

This cake takes all the nostalgic charm of classic strawberry shortcake—light cake, creamy filling, and juicy strawberries—and layers it into a no-fuss, 9×13 sheet cake. There’s no stacking, no piping, and definitely no stress involved. Just mix, layer, chill, and serve.

I first made this when I was scrambling to bring a dessert to a last-minute family cookout. I didn’t have time for a multi-layered masterpiece, but I still wanted something that looked gorgeous and tasted like summer. The result? This chilled, creamy, berry-packed beauty disappeared faster than anything else on the table. And I’ve been making it on repeat ever since.

With a moist white cake base, a fluffy cream cheese layer that gives a cheesecake vibe without the hassle, and a vibrant topping of fresh strawberries tossed in glaze, this cake is every bit as delicious as it sounds. Let’s walk through how to make it—step by easy step.

Ingredients You’ll Need:

• 1 box white cake mix

• Ingredients needed to prepare the cake (usually eggs, oil, and water—check your box!)

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 8 oz container whipped topping (like COOL WHIP), thawed

• 13.5 oz container premade strawberry glaze

• 3 cups fresh strawberries, hulled and cut into bite-size pieces

STEP 1: Bake the White Cake Base

Start by preparing your white cake mix according to the directions on the box. You’ll likely need eggs, oil, and water—but double-check just to be sure. Pour the batter into a greased 9×13-inch baking dish and bake as instructed. Once it’s golden and baked through, remove it from the oven and let it cool completely. And yes, I do mean completely—don’t rush this step. A warm cake will melt the creamy layer and make the topping slide around. Patience pays off here.

STEP 2: Make the Creamy Cheesecake-Like Layer

While your cake is cooling, grab a medium mixing bowl and beat the softened cream cheese with the powdered sugar. You’re looking for a smooth and velvety consistency—no lumps. This step is key to getting that rich, creamy layer that makes this dessert feel a little extra special.

Once that’s mixed up nicely, fold in the thawed whipped topping. Folding instead of beating keeps the mixture fluffy and light. Give it a good stir until everything is well combined and uniform in texture.

STEP 3: Spread That Creamy Goodness

Once the cake is fully cooled, go ahead and spread your cream cheese mixture evenly across the top. I like using an offset spatula for this—it helps get into the corners and makes the top look super smooth. It’s totally okay if it’s not bakery-perfect. The strawberry topping is going to cover it up anyway, and flavor always trumps appearance in my book.

Now that you’ve got that dreamy cream cheese layer smoothed over your cooled cake, it’s time to add the true star of the show—the strawberry topping. This part is where the cake goes from “yum” to “wow.” And honestly, it couldn’t be easier.

There’s just something about the combination of juicy strawberries and that sweet, glossy glaze that screams summer. When it all comes together on top of that fluffy cake and creamy layer? Pure dessert bliss. I’ve served this at birthdays, baby showers, potlucks—you name it. There are never leftovers.

Let’s finish assembling this gorgeous Strawberry Shortcake Cake and go over a few handy tips to make sure yours turns out just right.

STEP 4: Mix the Strawberry Topping

Grab a medium bowl and add your chopped, hulled strawberries. You’ll want them bite-sized—nothing too chunky so that each bite gets a little bit of everything. Pour in the premade strawberry glaze and gently stir until all the strawberries are well-coated and glossy.

If you’re new to using strawberry glaze, don’t worry—it’s often sold in the produce section of the grocery store near the fresh berries, usually in a clear tub. It’s sweet, thick, and gives the topping that signature shortcake-style finish without having to cook down the berries yourself.

STEP 5: Layer It All Together

Spoon that strawberry-glaze mixture evenly over the cream cheese layer. Don’t worry about perfection here—just spread it out so there’s a bit of strawberry goodness in every slice. I like to use the back of the spoon to gently smooth it out and get the strawberries distributed nicely across the cake.

At this point, the cake is technically ready to serve, but trust me—you’re going to want to refrigerate it first. Letting it chill allows the layers to firm up a bit, so each slice holds together beautifully. Plus, it just tastes better cold. That cool, creamy bite is so refreshing on a warm day.

STEP 6: Chill and Serve

Pop the finished cake into the fridge for at least 2 hours before serving. You can even make it the night before if you want to get ahead—that’s one of the things I love most about this recipe. It’s a total make-ahead dessert, and it only gets better as the flavors meld together.

When it’s time to serve, just slice it up and watch it disappear. You don’t need anything extra—no frosting, no garnish—but if you’re feeling fancy, a little dollop of whipped topping or a mint sprig wouldn’t hurt.

Tips for a Perfect Strawberry Shortcake Cake

• Use ripe, sweet strawberries. This cake is all about that fresh berry flavor. If your berries are underripe, the glaze won’t be enough to bring them to life.

• Make sure the cake is completely cool before adding the cream cheese layer. Warm cake will melt the filling and make the layers slide.

• Chill time matters. A couple of hours in the fridge not only improves texture—it also makes slicing much easier.

• Fresh whipped cream is a great sub. If you’re not into whipped topping, you can use homemade whipped cream, but make sure it’s stabilized so it holds up.

• Try different berries. Not traditional, but if strawberries aren’t your thing, you can totally swap in raspberries or even a berry mix. Just stick with a glaze that matches the fruit.

Before you head to the kitchen and whip up this easy, crowd-pleasing Strawberry Shortcake Cake, let’s take a minute to answer some of the most common questions that pop up about this recipe. Whether you’re making it for the first time or just want to switch it up a little, these quick tips will help make sure your cake turns out just right every time.

Frequently Asked Questions

1. Can I make this cake ahead of time?
Absolutely! In fact, this cake is even better when made in advance. Prepare it a day ahead, cover it, and refrigerate overnight. The chill time helps the layers set and the flavors develop. Just wait until the day of serving to add the strawberry topping if you want the freshest look.

2. What can I use instead of premade strawberry glaze?
If you can’t find premade glaze or prefer homemade, you can make your own by simmering sliced strawberries with sugar and a bit of cornstarch until thickened. Let it cool completely before using. It takes a little longer, but the flavor is fantastic.

3. Can I use frozen strawberries instead of fresh?
Fresh is best for both flavor and texture, but if frozen is all you have, make sure to thaw and drain them well before mixing with the glaze. Be aware that frozen berries can release more moisture, which may affect the final consistency of the topping.

4. What if I don’t have whipped topping?
You can swap in homemade whipped cream, but for the best results, stabilize it with a little powdered sugar or gelatin so it holds up like the store-bought version. If you skip the stabilizer, just be sure to serve the cake the same day.

5. How long will this cake keep in the fridge?
It’s best eaten within 2-3 days. After that, the strawberries may begin to soften too much and the layers won’t hold as well. Store leftovers covered in the fridge.

6. Can I make this as a layered round cake instead of a sheet cake?
You can! Just bake the white cake mix in two 8- or 9-inch round pans, divide the cream cheese and strawberry layers between them, and stack carefully. It’s a little more work, but it makes for a beautiful layered presentation.

7. Is there a gluten-free version of this recipe?
Yes, simply use a gluten-free white cake mix and double-check your glaze and whipped topping labels to ensure they’re gluten-free as well. Everything else should be naturally gluten-free.

Final Thoughts: Sweet, Simple, and Totally Satisfying

There’s just something so comforting and nostalgic about strawberry shortcake, and this cake version captures that same magic in an easy-to-make, easy-to-serve format. I love that it doesn’t require any fancy decorating skills or special tools—just a few basic ingredients, a little chill time, and you’re good to go.

Whether you’re making it for a potluck, a picnic, or just because strawberries were on sale at the store, this Strawberry Shortcake Cake is always a hit. It’s creamy, fruity, refreshing, and light enough to enjoy even after a big summer meal.

If you give it a try, I’d love to hear how it turns out for you. Did you add a twist, like mixing in raspberries or using a homemade glaze? Share your version in the comments or let me know what occasion you made it for—I always enjoy seeing how others bring their own flair to favorite recipes.

Strawberry Shortcake Cake

Print Recipe

Pin Recipe

Strawberry Shortcake Cake transforms the classic dessert into a simple layered sheet cake. With a soft white cake base, a creamy cheesecake-like filling, and a bright strawberry topping, it’s the perfect blend of rich and fruity. Ideal for spring and summer gatherings or when you want a sweet, refreshing dessert with minimal fuss.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

1 box white cake mix

Additional ingredients to prepare cake (eggs, oil, and water as listed on box)

8 ounce package cream cheese, softened

½ cup powdered sugar

8 ounce container whipped topping (COOL WHIP), thawed

13.5 ounce container premade strawberry glaze

3 cups fresh strawberries, hulled and cut into bite-size pieces

Instructions

1️⃣ Prepare the white cake mix according to the package directions for a 9×13-inch baking dish. Allow the cake to cool completely once baked.

2️⃣ In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.

3️⃣ Fold in the thawed whipped topping and mix until fully combined.

4️⃣ Spread the cream cheese mixture evenly over the cooled cake.

5️⃣ In a separate bowl, mix the strawberry glaze with the chopped strawberries until evenly coated.

6️⃣ Spoon and spread the strawberry mixture over the cream cheese layer on the cake.

7️⃣ Slice and serve chilled.

Notes

For best results, refrigerate the cake for a couple of hours before serving to allow the layers to set. You can substitute fresh whipped cream if preferred. This cake is best enjoyed within a couple of days for optimal texture and flavor.