Description
A beginner-friendly Strawberry Shortcake Cake made with boxed white cake mix, a creamy whipped topping layer, and fresh strawberry glaze.
Ingredients
Scale
- 1 box white cake mix
- Ingredients to prepare cake: eggs, oil, water
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 8 oz whipped topping (e.g., Cool Whip), thawed
- 13.5 oz strawberry glaze
- 3 cups fresh strawberries, hulled and chopped
Instructions
- Preheat your oven and prepare the white cake mix according to the package directions for a 9×13-inch baking dish. Bake and let cool completely.
- In a mixing bowl, combine the softened cream cheese and powdered sugar until smooth. Fold in the thawed whipped topping and mix until fully blended.
- Spread the cream cheese mixture evenly over the cooled cake.
- In a separate bowl, mix the strawberry glaze with the chopped strawberries until combined.
- Spread the strawberry mixture over the cream cheese layer. Refrigerate for at least 1 hour before serving.
Notes
- This cake must be stored in the refrigerator.
- You can substitute white cake mix with yellow, French vanilla, or chocolate cake mix.
- Strawberry glaze can be homemade if not available in stores.
- For best results, add the strawberry topping just before serving if making in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 414
- Sugar: 54g
- Sodium: 493mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg