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.

Ingredients

Scale

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)

Instructions

1. Bake the Cake Layers

Preheat your oven according to the cake mix instructions.
Grease two 9×13-inch pans.
Prepare both cake mixes separately and pour into the pans.
Bake based on the package directions.
Cool completely — the cakes must be 100% cool before frosting.

2. Make the Creamy Frosting

Beat softened cream cheese for 1–2 minutes until smooth.
Add powdered sugar and mix until creamy.
Gently fold in the whipped topping until fully combined.

3. Assemble the Cake

Place the first cooled cake layer on a tray.
Spread half of the frosting over it.
Spoon on half the sliced strawberries and half the strawberry glaze.
Add the second cake layer.
Spread the rest of the frosting on top, then finish with the remaining strawberries and glaze.

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.