Best Sheet Cake

If you are wanting to give a new dessert recipe a try this spring or summer do yourself a favor and try Six Sister’s Stuff Strawberry Shortcake Sheet Cake. I made this today for our Easter dessert and let me tell you, this cake is soooooo good! It’s so light and moist and the frosting is perfect. I actually lightened it up and used some low fat ingredients. I put a few blueberries on mine and my mom thought it’d be good using fresh peaches as well. I can tell already this will be requested a lot in my household.


Strawberry Shortcake Sheet Cake

Cake ingredients:

1 box white cake mix

1 3.4 ounce box Jello brand instant vanilla pudding mix

1 cup sour cream (I used light)

1 cup milk (I used 1%)

1/4 vegetable oil

1 teaspoon vanilla extract

3 egg whites


8 ounces cream cheese (I used 1/3 less fat Philadelphia Cream Cheese) softened

1 cup powdered sugar

1 teaspoon vanilla extract

8 ounce tub Cool Whip (I used Cool Whip Lite)

Fresh Strawberries


Spray a large jelly roll pan (15x10x1) with cooking spray. (Mine  was slightly bigger)  Mix all cake ingredients in large bowl with an electric mixer until smooth.  Pour batter into pan and bake in a 350 degree preheated oven for 12-15 minutes. Cake should spring bake when touched in center.   Cool cake completely before frosting.

Frosting :

Mix  softened cream cheese, powdered sugar and vanilla until smooth.  Fold in Cool Whip and mix until combined.  Spread over cooled cake and refrigerate 30 minutes to set icing.  Top with fresh strawberries right before serving.  Or in my case strawberries and blueberries.

Store cake in fridge.


– My dad texted as I was typing this to tell me how good the cake was.  He was full from dinner and hadn’t tried it until they got back home.  It got a thumbs up from all of us!




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