Raspberry Shortcake Dessert
Prep time
Cook time
Total time
Use your favorite berry(s), fresh or frozen, to top this delicious dessert. My favorite is raspberry or fresh strawberry.
Recipe type: Dessert
Serves: 24
  • 1 white cake mix (prepared according to package instructions)
  • 1 (4.75 oz) Package Danish Dessert
  • 1 (8 oz) block cream cheese, softened
  • ½ cup powdered sugar
  • 1 (8 oz) Cool Whip
  • 3-4 cups fresh or frozen berries
  1. Preheat oven to 350 degrees.
  2. Lightly grease a large 13x18 sheet pan. Set aside.
  3. Prepare the white cake mix according to package instructions.
  4. Pour batter into the sheet pan and bake for 12-15 minutes. When a toothpick placed in the center comes out clean, you know it is done.
  5. Let cake cool completely.
  6. In a saucepan, combine the contents of the Danish Dessert with 1¾ cup cold water. Put on medium-high heat and stir continuously until mixture comes to a boil. Boil for 1 minute or until mixture thickens.
  7. Remove from heat and add in fresh or frozen fruit. Transfer hot mixture to the fridge. (I put it on a hot pad in the fridge.)
  8. While the berry topping is cooling, in a medium bowl combine softened cream cheese and powdered sugar with a hand mixer until completely combined and smooth. Next, mix in Cool Whip until well-combined. The mixture will be thick.
  9. Place big spoonfuls of the cream cheese mixture across the cake and carefully spread them to the edge and towards each other until the whole cake is evenly covered.
  10. Once the cheesecake layer is evenly spread, check the berry mixture to see if it has cooled off. It's okay if it is still warm. Don't leave it in the fridge too long or it will set up.
  11. Spread the berry topping evenly over the cheesecake layer and put the entire dessert in the fridge for at least two hours or overnight before serving.
  12. Keep refrigerated.
  13. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/raspberry-shortcake-dessert/