Strawberry Shortcake Cake Recipe with Creamy Frosting and Fresh Glaze

Your New Favorite Slice of Sunshine

Hey, friends! Beau here from Feastical. Let’s talk about a cake that doesn’t just sit on a plate—it performs. It’s the life of the party, the star of the potluck, the dessert that has people sneaking back into the kitchen for “just one more little sliver.” I’m talking about my ultimate Strawberry Shortcake Dream Cake.

Now, I know what you’re thinking: “Beau, strawberry shortcake is the biscuit thing, right?” And you’re not wrong! But this? This is that classic flavor, all dressed up for a grand night out. We’re taking the humble, homey concept and transforming it into a stunning, layered masterpiece that’s surprisingly simple to make. Imagine this: two incredibly moist layers of vanilla cake, acting as the perfect spongy base for a cloud of fluffy, tangy cream cheese whipped topping. Then, we pile on mountains of fresh, juicy strawberries, all held together with a glossy, sweet strawberry glaze that seeps into every nook and cranny.

This isn’t just a dessert; it’s an experience. It’s the taste of a warm summer afternoon, of family reunions, and of pure, unadulterated joy. It’s the kind of cake that makes you close your eyes after the first bite and just sigh. So, are you ready to bake a memory? Grab your favorite mixing bowl, and let’s create some magic together.

A Slice of Summer Memory

This cake will always remind me of my Grandma Lou’s 70th birthday party. It was a sweltering July day, the kind where the air feels thick and sweet. I was maybe fourteen, “assigned” to dessert duty, and I was determined to make something spectacular that could feed our massive, hungry family.

I remember the chaos of our little kitchen, flour dusting the countertops like a fresh snowfall, and the electric hum of my mom’s ancient hand mixer. I was riffing on her classic strawberry Jell-O poke cake, but I wanted more. More strawberries, more cream, more… everything. I decided to layer it, building it sky-high like a layer cake I’d seen in a magazine. When I finally placed the last strawberry on top and carried it out to the picnic table, the crowd went silent for a second. Then came the “oohs” and “aahs.” My gruff Uncle Frank, a man of few words, took one bite, looked at me, and simply said, “You’ve outdone yourself, kid.” That was the moment I knew food was my language. This cake is that feeling—a little bit of nostalgia and a whole lot of love, baked into every single slice.

Gathering Your Dream Team: The Ingredients

Here’s the beautiful part: this showstopper uses some simple, store-bought shortcuts to create a from-scratch taste sensation. Let’s break down the team players.

• 2 boxes white, yellow, or French vanilla cake mix: This is our fantastic foundation. I’m a huge fan of using a good quality mix as a starting point—it guarantees a moist, reliable crumb every single time. Chef’s Insight: I personally lean towards French Vanilla for that extra-rich, almost buttery flavor, but classic yellow works beautifully too!
• Eggs, oil, and water (amounts per cake mix box instructions): Just follow the directions on the back of your box. This is your no-stress ticket to perfect cake layers.
• 16 oz cream cheese, softened: This is the secret weapon in our frosting. It adds a delightful tang that cuts through the sweetness and makes the topping irresistibly rich. Pro Tip: SOFTENED is the key word here! Leave it on the counter for a good hour before you start. If it’s still cool, you’ll have lumpy frosting, and we’re going for smooth and dreamy.
• 1 cup powdered sugar: This sweetens our cream cheese frosting without the grittiness of granulated sugar. It dissolves perfectly for a silky texture.
• 16 oz whipped topping (like Cool Whip), thawed: This gives our frosting its incredible, cloud-like lightness. Substitution Tip: You can absolutely use an equal amount of freshly whipped heavy cream if you prefer! Just whip 2 cups of heavy cream with a tablespoon of sugar until you get stiff peaks.
• 27 oz strawberry glaze: You’ll find this in the fruit aisle near the strawberries. It’s that magical, glossy sauce that binds the berries to the cake and adds an intense strawberry punch. It’s the “glue” that holds the dream together!
• 6 cups fresh strawberries, hulled and sliced: The star of the show! We’re using a whopping six cups because we’re not messing around. You want ripe, red, and fragrant berries for the best flavor. Chef’s Insight: Don’t slice them too thin—a little thickness gives a wonderful juicy burst in every bite.

Let’s Build This Beauty: Step-by-Step Instructions

Okay, team. Aprons on! This is where the fun begins. We’re building layers of flavor, and it’s a simple, satisfying process.

1. Bake the Cake Layers with Confidence. First, preheat your oven according to the cake mix directions. Grease and flour two 9×13-inch baking pans. I like to line the bottoms with a sliver of parchment paper for foolproof removal. Prepare both cake mixes separately, following the package instructions to the letter. Pour the batter evenly into your prepared pans and pop them in the oven. Chef’s Hack: To test for doneness, gently press the center of the cake—if it springs back, it’s done. Also, a toothpick inserted should come out with a few moist crumbs, not wet batter. Let the cakes cool completely in the pans on a wire rack. I know it’s tempting, but DO NOT frost a warm cake! It will melt our beautiful topping into a puddle.
2. Whip Up the Fluffy Frosting of Your Dreams. While the cakes are cooling, let’s make that heavenly frosting. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and lump-free. This should take about 2 minutes. Scrape down the sides of the bowl. Now, add the powdered sugar and mix on low speed at first (to avoid a sugar dust storm!), then increase to medium until it’s fully incorporated. Finally, grab a spatula and gently fold in the thawed whipped topping. “Folding” means you’re cutting down through the middle, sliding the spatula along the bottom of the bowl, and turning the mixture over itself. Be gentle! We want to keep all that airy lightness. Keep folding until no white streaks remain.
3. Assemble the Layers with Love. Now for the grand construction! Place your first completely cooled cake layer on a large serving platter or tray. If you have a dome on top, you can use a serrated knife to slice it off to create a flat surface—this helps the next layer sit evenly. Spread a generous, even layer of half of your cream cheese frosting over this first cake. Next, scatter half of your sliced strawberries (about 3 cups) over the frosting. Then, drizzle a good amount of the strawberry glaze (about half the container) over the berries. The glaze will seep down, adding moisture and flavor.
4. Top It Off and Make It Picture-Perfect. Carefully place the second cake layer on top. Now, repeat the process: spread the remaining frosting, pile on the rest of the gorgeous strawberries, and finish with a final, glorious drizzle of the remaining strawberry glaze. Let the glaze drip down the sides a little—it’s part of the charm!
5. The Most Important Step: The Chill. I know, I know. The wait is the hardest part. But trust me on this. You must cover the cake loosely with plastic wrap and refrigerate it for at least one hour, preferably two or three. This chill time allows the flavors to marry, the glaze to set a bit, and the cake to become firm enough to slice cleanly. It transforms from a loose construction into a cohesive, sliceable dream.

How to Serve This Masterpiece

Presentation is part of the fun! When it’s time to serve, use a sharp knife dipped in hot water and wiped clean between each cut. This gives you those stunning, clean slices where you can see every beautiful layer.

I love serving this cake on simple white plates to let the vibrant red of the strawberries and the white frosting really pop. For a little extra flair, you can garnish each plate with a single, perfect whole strawberry and a sprig of fresh mint. A little dusting of powdered sugar right before serving looks like a light snowfall and adds a touch of elegance.

This cake is a star all on its own, but it pairs wonderfully with a cup of strong black coffee to balance the sweetness or a glass of cold milk for the ultimate nostalgic treat. It’s the perfect ending to a backyard BBQ, a festive centerpiece for a birthday, or just a glorious Wednesday night.

Make It Your Own: Delicious Recipe Variations

One of the best things about this recipe is how adaptable it is. Feel free to get creative and play with the flavors!

• Mixed Berry Bliss: Swap out the strawberries for a mix of raspberries, blueberries, and blackberries. Use a mixed berry or blueberry pie filling glaze instead of the strawberry one for a patriotic or deep-berry flavor.
• Lemon Zest Twist: Add the zest of one lemon to the cake batter and another tablespoon of zest to the frosting. The bright, citrusy note cuts through the richness and makes the whole cake taste incredibly fresh.
• Chocolate-Dipped Strawberry Cake: For the chocolate lovers! Use a chocolate cake mix for the base. The combination of chocolate, strawberry, and cream cheese is absolutely divine.
• Angel Food Base: Want a lighter version? Bake or buy two Angel Food cakes. Tear them into chunks and layer them in a trifle dish with the frosting, strawberries, and glaze for a deconstructed, no-bake version.
• Boozy Adult Version: For a grown-up gathering, toss your sliced strawberries in a tablespoon of Grand Marnier or Chambord before assembling. It adds a wonderful, sophisticated depth of flavor.

Beau’s Chef’s Notes & Kitchen Stories

This recipe has been a part of my life for so long, it’s evolved more than a Pokémon. I’ve made it in a pinch with frozen strawberries (thaw and drain them WELL!), I’ve accidentally used brick cream cheese straight from the fridge (lumpy frosting disaster—learn from my mistake!), and I’ve even made it as a single-layer cake when I was craving it but didn’t need to feed a small army.

One of my favorite kitchen fails-turned-wins was the time I ran out of whipped topping. I had already made the cream cheese base, so in a panic, I whipped up some heavy cream and folded it in. It was a bit less stable, but oh my goodness, the flavor was even richer and more decadent. Sometimes the best recipes come from happy accidents in a flour-dusted kitchen.

Your Questions, Answered: FAQs & Troubleshooting

Let’s tackle some common questions before they even pop up!

• Q: My frosting is runny! What happened?

  A: This usually happens for one of two reasons: 1) Your cream cheese wasn’t fully softened, creating lumps that didn’t incorporate, or 2) Your whipped topping wasn’t fully thawed, causing you to overmix and deflate it. To fix it, just pop the whole bowl of frosting into the fridge for 20-30 minutes to firm up before spreading.

• Q: Can I make this cake ahead of time?

  A: Absolutely! This cake is actually BETTER the next day. You can assemble it completely, cover it tightly, and refrigerate it for up to 24 hours before serving. The flavors have more time to meld into pure perfection.

• Q: My cake got soggy. How can I prevent that?

  A: The key is ensuring your cake layers are 100% completely cooled before you assemble. A warm cake will create steam under the frosting and make the whole thing wet. Also, don’t skip the chilling step—it sets everything perfectly.

• Q: Can I use fresh whipped cream instead of Cool Whip?

  A: You sure can! Whip 2 cups of heavy cream with 1/4 cup of powdered sugar until you have stiff peaks. Fold it into the sweetened cream cheese base gently. Just know it may be a slightly softer set, so chill it thoroughly.

Strawberry Shortcake Dream Cake Recipe

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• Author: BeauCollier

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Description

This Strawberry Shortcake Cake brings together soft vanilla cake layers, fluffy cream cheese frosting, and lots of fresh, juicy strawberries. It’s simple to prepare, beautiful to serve, and perfect for celebrations or weekend treats. Even though it looks impressive, the steps are easy — and a few smart shortcuts make it even more beginner-friendly.

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Ingredients

Scale 1x2x3x

Cake

• 2 boxes white, yellow, or French vanilla cake mix

• Eggs, oil, and water (as listed on the mix box)

• 2 (9×13-inch) pans

Creamy Frosting

• 16 oz cream cheese, softened

• 1 cup powdered sugar

• 16 oz whipped topping (like Cool Whip), thawed

Strawberry Topping

• 6 cups fresh strawberries, hulled and sliced

• 27 oz strawberry glaze (store-bought)

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Instructions

1. Bake the Cake Layers

1. Preheat your oven according to the cake mix instructions.

2. Grease two 9×13-inch pans.

3. Prepare both cake mixes separately and pour into the pans.

4. Bake based on the package directions.

5. Cool completely — the cakes must be 100% cool before frosting.

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2. Make the Creamy Frosting

1. Beat softened cream cheese for 1–2 minutes until smooth.

2. Add powdered sugar and mix until creamy.

3. Gently fold in the whipped topping until fully combined.

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3. Assemble the Cake

1. Place the first cooled cake layer on a tray.

2. Spread half of the frosting over it.

3. Spoon on half the sliced strawberries and half the strawberry glaze.

4. Add the second cake layer.

5. Spread the rest of the frosting on top, then finish with the remaining strawberries and glaze.

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4. Chill Before Serving

Cover loosely and refrigerate at least 1 hour, or up to 24 hours. Chilling helps the layers set and makes slicing easier.

Notes

• Soften the cream cheese fully to avoid lumpy frosting.

• Don’t slice strawberries too thin — thicker slices make the cake juicier.

• Use a hot, clean knife between slices for neat layers.

• Overnight chilling makes the cake even better.

Nutritional Information (A Chef’s Gentle Note)

Hey, let’s keep it real. This is a celebration cake, a treat meant to be savored and enjoyed with people you love. It’s not a health food, and that’s perfectly okay! Life is all about balance.

That said, for those who are curious, a single serving (based on 24 slices) comes in at an estimated 280 calories. You’re getting a good dose of joy and a splash of vitamin C from all those beautiful fresh strawberries. Remember, food is more than just fuel; it’s connection, memory, and love. So serve yourself a slice, enjoy every single bite without guilt, and share the rest with your favorite people.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—my all-time, go-to, never-fail Strawberry Shortcake Dream Cake. It’s more than just a recipe; it’s a box of cake mix, a tub of whipped topping, and a whole lot of heart. It’s proof that you don’t need to be a pastry chef to create something truly spectacular and memorable.

I hope this recipe finds its way into your kitchen and becomes a part of your own family’s story. Maybe it’ll be the cake you make for a birthday, a graduation, or just a regular Tuesday that needs a little brightening. However you choose to enjoy it, I’d love to hear about it! Tag me on social with #Feastical so I can see your beautiful creations.

Now, go forth and bake something wonderful. Your kitchen is waiting!

With a full heart and an empty mixing bowl,

Beau