This Strawberries and Cream Sheet Cake Recipe is sweet, creamy and so simple to make. Perfect for any occasion!
Course Dessert
Cuisine American
Keyword sheet cake recipe, strawberries, strawberries and cream
Prep Time 15 minutesminutes
Cook Time 17 minutesminutes
Total Time 32 minutesminutes
Servings 24
Calories 184kcal
Author Jenny
Cost $25
Equipment
Oven
mixing bowl
half sheet pan
cutting board
knife
measuring cups
Ingredients
1Box Yellow Cake Mix
2 14ouncecans sweetened condensed milk
3.4ouncebox vanilla instant pudding mix
8ouncetub frozen whipped toppingthawed
4cupsfresh strawberriessliced 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.