Strawberry Shortcake Cake

imagePreheat oven to 350º


  • 1 box white cake mix – bake as directed in a 9×13 pan
  • 1 – 8 oz package cream cheese, softened to room temp
  • 1/2 C powdered sugar
  • 1 – 8 oz container Cool Whip, thawed
  • 3 Cups strawberries (or more), sliced
  • 1/4 to 1/2 C sugar


Bake your cake.  Cool at least 1 hour.

Slice strawberries & coat well w/sugar.  Refrigerate until ready to eat.

Beat cream cheese & powdered sugar on medium speed until smooth.  Fold in Cool Whip.  Spread evenly over cake. Refrigerate until ready to eat.

Pour strawberries & the resulting strawberry juice over the entire cake OR serve the strawberries over each slice of cake w/ a wee bit of juice.


  • Any berry or combination of berries would work wonderfully.  Add bananas for sheer yumminess or kiwi for eye candy.  A squirt of lime never hurt anything.
  • You can layer the cream cheese/powdered sugar with Cool Whip on the top.
  • If you want add’l topping, buy more Cool Whip.  (cool whip doesn’t pay me, haha)
  • Additional crunch on top would be good, too — crumbled graham crackers or shortbread type cookies, toasted pecans & coconut…
  • If you don’t want to macerate the strawberries in the sugar, a purchased strawberry glaze or some kind of jam could be mixed in with the sliced strawberries.