Sharing the best sheet cake recipe today! My Strawberries and Cream Sheet Cake is sweet, creamy and simple to make. Perfect for any occasion, so good for feeding a crowd too!
Sheet Cake Recipe
If you’re looking for a new sheet cake recipe, perfect for your next celebration, I’ve got just the cake for you! This strawberries and cream sweet cake is a huge hit and takes just minutes to prepare!
Why You’ll Love This Recipe
- It makes the perfect cake for family gatherings, birthday parties, brunch, and any Holiday!
- Easy to make and great for feeding a crowd!
- Refreshing and especially great for summer months!
Be sure to try my Texas Sheet Cake too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
Here are the ingredients you’ll need to make this delicious sheet cake recipe. See the recipe card located at the bottom of the post for full details and instructions.
- Box of Yellow Butter Cake (plus cake ingredients)- I like to use Pillsbury or Duncan Hines.
- sweetened condensed milk– Sweetened condensed milk gets drizzled over the hot cake after it’s baked.
- vanilla instant pudding mix (plus milk)- You’ll use the vanilla pudding mix to make the whipped topping layer. Make sure your box says instant pudding and not cook and serve.
- frozen whipped topping– Check the freezer section for Cool Whip topping. It needs to be thawed before using.
- fresh strawberries– Wash, gently dry strawberries then thinly slice.
How To Make Sheet Cake Recipe
Preheat Oven to 350 Degrees F. and spray a half sheet pan generously with cooking spray.
Make Cake Mix. Prepare cake mix according to package directions. Pour cake batter into sheet pan, spreading evenly.
Bake Cake. Bake cake for 17-20 minutes, until cake is baked through. Remove from oven and spray the end of a wooden spoon handle with cooking spray. Use the end of the wooden spoon to poke holes in the top of the cake about every 1 inch of the cake top.
Pour Sweetened Condensed Milk Over Top of Cake. Evenly drizzle both cans of sweetened condensed milk over top of sheet cake that’s been poked with holes.
Make Instant Pudding. Prepare instant pudding according to package directions and refrigerate until set. Place pudding and thawed whipped topping into a large bowl. Use a large spoon and gently fold pudding and whipped topping until combined.
Add Strawberries To Cake. Pour chopped strawberries over cooled cake, spreading evenly.
Top Cake With Whipped Cream. Top with pudding/whipped cream, spreading evenly. Refrigerate until ready to serve. Cut into squares and serve chilled.
Recipe Tips For Success
- You can chop strawberries a day in advance for quick prep when you want to make cake.
- Make pudding mix a day in advance too.
- Make sure you pour sweetened condensed milk over cake while it’s still warm.
- Refrigerate cake until ready to serve.
How To Serve Strawberries and Cream Sheet Cake
Serve cake room temperature or chilled. If serving room temperature, not more than 1 hour room temperature. More than that, refrigerate. Cut cake into squares and serve. I love serving this cake at family gatherings, parties, summer parties, Holidays and so much more!
How To Store Leftovers
Store any leftover cake, covered in the refrigerator for up to 1-2 days.
You Might Also Like
- Caramel Banana Sheet Cake
- The Best Texas Sheet Cake
- Cinnamon Roll Banana Bread Sheet Cake
- Pumpkin Cinnamon Roll Sheet Cake
Strawberries and Cream Sheet Cake Recipe
Equipment
- Oven
- mixing bowl
- half sheet pan
- cutting board
- knife
- measuring cups
Ingredients
- 1 Box Yellow Cake Mix
- 2 14 ounce cans sweetened condensed milk
- 3.4 ounce box vanilla instant pudding mix
- 8 ounce tub frozen whipped topping thawed
- 4 cups fresh strawberries sliced and chopped
Instructions
- Preheat oven to 350 degrees F and spray a half sheet pan generously with cooking spray.
- Prepare cake mix according to package directions. Pour cake batter into sheet pan, spreading evenly. Bake cake for 17-20 minutes, until cake is baked through. Remove from oven and spray the end of a wooden spoon handle with cooking spray. Use the end of the wooden spoon to poke holes in the top of the cake about every 1 inch of the cake top.
- Evenly drizzle both cans of sweetened condensed milk over top of sheet cake that's been poked with holes. Prepare instant pudding according to package directions and refrigerate until set. Place pudding and thawed whipped topping into a large bowl. Use a large spoon and gently fold pudding and whipped topping until combined. Pour chopped strawberries over cooled cake, spreading evenly. Top with pudding/whipped cream, spreading evenly. Refrigerate until ready to serve. Cut into squares and serve chilled.
Notes
- You can chop strawberries a day in advance for quick prep when you want to make cake.
- Make pudding mix a day in advance too.
- Make sure you pour sweetened condensed milk over cake while it’s still warm.
- Refrigerate cake until ready to serve.
Nutrition
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