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Strawberry Shortcake Cake

This easy semi-homemade strawberry shortcake cake is the perfect combination of summertime favorite strawberry shortcake and moist yellow cake. Topped with a whipped cream cheese frosting and sweet glazed strawberries!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
3 hrs 45 mins
Servings: 16 slices
Calories: 3815 kcal
Course: Dessert
Cuisine: American

Ingredients

FOR THE CAKE:
  • 1 (15.25 oz.) box yellow cake mix
  • 1 cup water
  • 3 large eggs
  • 1/2 cup vegetable oil
FOR THE FROSTING:
  • 1 (1 lb.) box confectioners' sugar
  • 8 oz. cream cheese, softened
  • 8 oz. frozen whipped topping (such as Cool Whip) thawed
FOR THE TOPPING:
  • 4 cups hulled and sliced fresh strawberries
  • ½ cup prepared strawberry glaze
  • Optional garnish: fresh mint leaves

Instructions

FOR THE CAKE:
    Cup of Yum
  1. Bake the cake according to the package instructions, using a 9 x 13-inch baking dish. Cool on a wire rack.
FOR THE FROSTING:
  1. When the cake is completely cool, prepare the frosting. Beat together the confectioners' sugar and cream cheese until smooth (it will seem dry and crumbly at first, but don't add any liquid -- just keep mixing and it will become smooth and creamy). Gently fold in the whipped topping.
  2. Spread frosting over the cake.
FOR THE TOPPING:
  1. In a separate bowl, stir together the strawberries and the glaze. Spread on top of the frosting. Garnish with fresh mint leaves, if desired.
  2. Refrigerate cake until ready to serve, garnish, slice, and serve.

Notes

  • Make Ahead: You can prepare the cake up to 2 days in advance. To do so, bake the cake and frost as instructed. Cover and refrigerate. Just before serving, add the strawberry topping.
  • Leftover cake will keep in the refrigerator for 3-4 days. Just be aware that the strawberries release juices as they sit, so the top will get a bit "runny" the longer it's in the fridge.
  • I do not recommend freezing the leftover cake. The icing and berries will be running and mushy when thawed.
  • You can use a white cake mix instead of the yellow cake mix.
  • Lighten up the frosting by using reduced-fat cream cheese and lite or sugar-free Cool Whip.
  • The frosting prevents the cake from getting soggy. I recommend waiting to add the strawberry topping until just before serving (or within a couple of hours).
  • If you prefer, you can omit the strawberry glaze and just pile fresh strawberries on top of the frosting. You can also use macerated strawberries instead of the strawberry glaze -- simply toss the fresh berries with sugar and let them sit for at least an hour (or up to 12 hours). You'll want to strain off the extra liquid before adding the berries to the top of the cake.
  • Strawberry Shortcake Cake needs to be refrigerated.
  • I find the prepared strawberry glaze in the refrigerated case of my grocery store's produce section (near the fresh berries).

Nutrition Information

Serving 1slice Calories 381.5kcal (19%) Carbohydrates 59.1g (20%) Protein 3.4g (7%) Fat 14.5g (22%) Saturated Fat 6.9g (35%) Polyunsaturated Fat 3.5g Monounsaturated Fat 3g Cholesterol 54.3mg (18%) Sodium 237.1mg (10%) Potassium 83.1mg (2%) Fiber 0.9g (4%) Sugar 46.5g (93%)

Nutrition Facts

Serving: 16slices

Amount Per Serving

Calories 3815

% Daily Value*

Serving 1slice
Calories 381.5kcal 19%
Carbohydrates 59.1g 20%
Protein 3.4g 7%
Fat 14.5g 22%
Saturated Fat 6.9g 35%
Polyunsaturated Fat 3.5g 21%
Monounsaturated Fat 3g 15%
Cholesterol 54.3mg 18%
Sodium 237.1mg 10%
Potassium 83.1mg 2%
Fiber 0.9g 4%
Sugar 46.5g 93%

* Percent Daily Values are based on a 2,000 calorie diet.