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Strawberry Shortcake Cake

  • Prep 15 min
  • Total 1 hr 45 min
  • Servings 12

Put an easy, sweet twist on shortcake with this sheet cake shortcut with whipped cream cheese topping and juicy strawberries. MORE + LESS -

Jessica Walker Jessica Walker
September 20, 2016

Ingredients

1
box Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs as called for on cake mix box
1
package (8 oz) cream cheese, softened
1/2
cup powdered sugar
1
container (8 oz) frozen whipped topping, thawed
3
cups fresh strawberries, sliced
1
container (13.5 oz) strawberry glaze

Steps

Hide Images
  • 1
    Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or spray bottom only with cooking spray.
  • 2
    Make and bake 13x9-inch cake as directed on box, using water, oil and eggs. Cool completely, about 1 hour
  • 3
    In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread evenly over cake.
  • 4
    In medium bowl, gently stir together sliced strawberries and strawberry glaze. Spread mixture on top of cream cheese layer. Cut and serve. Store in refrigerator.

Expert Tips

  • Use can also use white cake mix for this recipe.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
250
% Daily Value
Total Fat
28g
43%
Saturated Fat
15g
74%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
350mg
14%
Potassium
130mg
4%
Total Carbohydrate
64g
21%
Dietary Fiber
1g
5%
Sugars
47g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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