Strawberry Shortcake Sheet Cake
This cake is like a summer day on a plate, inviting you to relish every mouthful as it melts beautifully
Equipment
- half sheet cake high-sided baking pan (13x18 in)
- electric hand mixer
- large mixing bowl
- can opener
Ingredients
- 2 white cake box mixes (15.5 oz each box)
- 1 cup butter (melted)
- 2 cups milk
- 6 eggs (egg whites only)
- 4 tsp vanilla extract
- 2 cans strawberry pie filling (21 oz each)
- 64 fl oz heavy whipping cream (8 cups) (2 containers of 32 oz)
- 1.5 oz vanilla instant jello pudding pack (family size)
Instructions
- Pour the two white box cake mixes into a large mixing bowl and add six egg whites, a cup of melted butter with 2 cups of milk, and two teaspoons of vanilla extract. Mix well with a large wooden spoon or use an electric hand mixer, and blend well.
- *One easy method is to crack the egg into a bowl and transfer the yolk between the shell halves, letting the whites flow into the bowl. Alternatively, use your fingers to lift the yolk, allowing the whites to slip through. Watch a visual here: @BudgetBytesBlog
- Pour the cake batter into your half-sheet baking dish and bake it at 350°F for 30 to 35 minutes or until the toothpick comes out clean.
- As soon as the cake is done baking, remove it with oven-safe mittens and make holes into the cake using the end of a wooden spoon or a straw. Pour both cans of strawberry pie filling on the cake and spread evenly. Let cool; let the cake cool completely before adding the topping.
- To make the whipped cream topping, add the instant vanilla Jell-O pudding pack and 1-2 teaspoons of vanilla extract to a bowl with the heavy whipping cream. Using an electric mixer, blend until peaks form. Smear on top of the cake and enjoy! Feel free to garnish with freshly sliced strawberry pieces, or for a treat, use freeze-dried strawberries.
Notes
- Approx: 40 (2x3 in) pieces Half Sheet Cake (refer to Tips for Sheet Cake guide and servings)
- Use store-bought Cool Whip instead of heavy whipping cream.
- Omit vanilla jello instant pudding for a traditional whipped cream topping.
Nutrition
Calories: 280kcal | Carbohydrates: 24g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 246mg | Potassium: 80mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 723IU | Vitamin C: 0.2mg | Calcium: 100mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
