One summer, I made this strawberry shortcake cake for a beach potluck. I wasn’t sure how it would turn out. But by the end of the night, not a crumb was left—just sticky forks and strawberry-smeared plates. It’s now my not-so-secret weapon for parties and cravings.
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Why You’ll Love This Strawberry Shortcake Cake
This strawberry shortcake cake tastes like sunshine in every bite. You get the soft, fluffy cake, a sweet cream cheese layer, and loads of fresh, juicy strawberries all in one chilled dessert. It’s my favorite thing to make when berries are in season—and it’s so easy, anyone can pull it off.
Whether you’re throwing a backyard BBQ, hosting Easter brunch, or surprising Mom on Mother’s Day, this cake always delivers. No layers to stack. No piping bags. Just simple, cozy joy in a pan.
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Strawberry Shortcake Cake (Easy, Moist, and Bursting with Berries!)
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 4 hrs 45 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Strawberry Shortcake Cake is a chilled, creamy dessert made with white cake, whipped cream cheese layer, and a glossy strawberry topping. It’s easy, fruity, and perfect for spring and summer gatherings.
Ingredients
1 box white cake mix (or yellow/French vanilla)
Ingredients needed for cake mix (eggs, oil, water)
8 oz cream cheese, softened
½ cup powdered sugar
8 oz Cool Whip, thawed
13.5 oz strawberry glaze (store-bought or homemade)
3 cups fresh strawberries, hulled and sliced
Instructions
1. Bake cake in 9×13” dish as directed on box. Let cool completely.
2. Beat cream cheese and powdered sugar until smooth.
3. Fold Cool Whip into the cream cheese mixture.
4. Spread cream cheese layer evenly over the cooled cake.
5. Mix strawberry glaze and sliced strawberries.
6. Spoon strawberry mixture over cream layer.
7. Refrigerate at least 4 hours or overnight before serving.
Notes
Use ripe strawberries for best flavor.
You can use a homemade glaze if desired.
Chill cake overnight for a firmer texture.
Freeze without strawberry topping if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 414
- Sugar: 54g
- Sodium: 493mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 71g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 44mg
Ingredients You’ll Need
White Cake Mix – French vanilla or yellow cake mix also works beautifully.
Eggs, Oil, and Water – Follow the cake mix box exactly.
Cream Cheese (8 oz) – Let it soften before mixing.
Powdered Sugar (½ cup) – Just enough to sweeten the cream.
Cool Whip (8 oz) – Thawed and folded in for a fluffy filling.
Strawberry Glaze (13.5 oz) – Store-bought or homemade both work.
Fresh Strawberries (3 cups) – Sliced and juicy.
How to Make Strawberry Shortcake Cake
Step 1 – Bake the Cake
Make your strawberry shortcake cake base by mixing and baking the cake mix in a 9×13-inch pan. Let it cool completely. I usually chill mine for 20 minutes to speed things up.
Step 2 – Make the Cream Layer
Whip cream cheese and powdered sugar until smooth. Fold in Cool Whip. Spread it gently over the cooled cake. This layer makes the strawberry shortcake cake creamy, soft, and irresistible.
Step 3 – Add the Strawberries
In a bowl, mix the strawberry glaze with fresh sliced strawberries. Pour it over the cream layer. Spread gently. It’ll look glossy and smell like summer.
Step 4 – Chill and Serve
Cover and refrigerate for at least 4 hours. Overnight is even better. The strawberry shortcake cake sets beautifully, and every bite stays intact when sliced.
Tips for the Best Strawberry Shortcake Cake
- Use ripe, sweet strawberries—they carry the whole dessert.
- Want to prep early? Assemble the cake and cream layer, then add strawberries right before serving.
- Want a twist? Try this with an angel food cake base or even a graham cracker crust.
You’ll also love the texture contrast in this mandarin orange cake delight—another fruity, creamy dream dessert!
Frequently Asked Questions
Can I use homemade cake or glaze?
Yes. A scratch-made white or vanilla cake works perfectly. For glaze, simmer sliced strawberries with a splash of lemon juice, sugar, and a little cornstarch until thick.
How do I store this cake?
Cover tightly and store in the fridge. The strawberry shortcake cake stays fresh for 3–4 days.
Can I freeze strawberry shortcake cake?
Yes, but only the cake and cream cheese layers. Freeze tightly wrapped. Add the strawberry topping after thawing for best results.
More Strawberry Desserts You’ll Love
Need more strawberry dessert ideas? Try my chocolate-covered strawberry yogurt clusters for a bite-sized treat, or bake up a batch of lemon pound cake cookies for a sweet, tangy twist after this rich cake.
Nutrition Information (Per Serving)
Approx. 414 calories, 71g carbs, 7g protein, 11g fat, 493mg sodium, 1g fiber, 54g sugar.
Nutrition values are estimates only.