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Easy Strawberry Shortcake Sheet Pan Dessert

A quick and delicious sheet pan dessert that brings together fluffy cake, fresh strawberries, and whipped cream in every bite. Perfect for summer gatherings or a simple sweet treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box yellow cake mix
  • 0.75 cup milk
  • 0.33 cup vegetable oil
  • 3 large eggs
Strawberry Layer
  • 16 oz fresh strawberries hulled and sliced
  • 0.25 cup granulated sugar
Topping
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract

Method
 

Steps
  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch sheet pan and set aside.
  2. In a large bowl, combine cake mix, milk, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes until smooth.
  3. Pour batter into prepared sheet pan and spread evenly. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  4. While cake cools, toss sliced strawberries with granulated sugar in a bowl. Let sit for 10 minutes to release juices.
  5. In another bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  6. Spread whipped cream over cooled cake. Top with sweetened strawberries and their juices.
  7. Chill for at least 30 minutes before slicing and serving.

Notes

For best results, use fresh, ripe strawberries. This dessert is best enjoyed the same day but can be stored covered in the refrigerator for up to 2 days.