With everything that’s right about the world going for it, this Strawberry Delight Sheet Cake is a dream of a cake! Fluffy white cake as a foundation, a layer of no-bake cheesecake-like filling, and then topped with fresh strawberries in a sweet and tart glaze! Are you drooling yet? Don’t forget I have the raspberry version, too. It’s called Raspberry Shortcake Dessert. YUM!
This was my (and most of my siblings) requested birthday cake every year. It’s just so good! I have so many memories of hurrying home from school to see if there was still a piece left in the fridge the day after a birthday dinner. Then, I happily sat at the counter eating a piece while simultaneously trying to get one of the three TV channels that worked to come through over the SUPER OLD black and white (hanger for an antenna) TV that lived in our kitchen. No, I’m not a hundred years old. I’m actually not sure where that TV originated from, but I know my parents had it since they first got married. Ahh, the nostalgia.
This freakishly delicious cake isn’t just for birthdays, though. Although, its large sheet cake size makes it perfect for feeding a crowd. It is beautiful for spring holiday desserts, nice and red for Valentine’s Day, or any other red-themed meal. This cake is absolute perfection for any time during strawberry season because it uses a box cake mix, it is simple enough to make for almost any occasion, or even to take to someone who needs a pick-me-up.
Something else that is great about this cake is that you can use frozen berries if desired during the off-season. Frozen berries are usually a much more price-friendly version during the winter months. Just make sure they are nice and thawed before adding them.
You can’t go wrong with this amazing cake, and I absolutely can’t wait for you to give it a try!
More Delicious Strawberry Recipes
- The Best Strawberry Rhubarb Crisp
- Strawberry Jam Sheet Cake
- Fresh Strawberry Pie Recipe
- Strawberry Lemonade Pie
- Amazing Strawberry Cheesecake Pastry Bites
- Strawberry Pretzel Dessert with Fresh Strawberries
Step-by-step pictures for how to make Strawberry Delight Sheet Cake
Frequently Asked Questions for how to make Strawberry Delight Sheet Cake
Can I make this Sheet Cake Recipe in a 9X13 pan?
Yes. The no-bake cheesecake layer and the strawberry glaze layers will end up about twice as thick as they are in these pictures. The strawberry glaze might slide a little when serving, but it will still be delicious.
Can I Make this recipe with Blueberries?
The tricky part about making this recipe with blueberries is that the only flavors they sell for Danish Dessert are Strawberry and Raspberry. My Homemade Danish Dessert Recipe uses Kool-Aid for the flavoring. So, if you could find one that is blueberry flavored, you could give it a try. My suggestion would be to make the topping from this Magnolia Blueberry Dessert and 1 1/2 the recipe, or you could just make that entire dessert instead. It’s delicious!
Another option that brings in blueberries is to use a bag of frozen mixed berries. This is my friend Whitney’s favorite way to make this cake. You can use either the strawberry or raspberry Danish Dessert and get a great flavor outcome with either.
How Many People does a Sheet Cake Serve?
Depending on how large you make the slices, you can serve anywhere from 25-35 people with one sheet cake.
Do I need to make this a day in advance?
No, but you do need to make it at least 3-4 hours in advance of when you would like to serve it. You also need to factor in that the cake needs to cool before adding the cream cheese layer. The Danish Dessert will also need about an hour to cool before adding the glaze layer. I usually make the glaze while the cake is cooking, so that they can cool at the same time.
Can this recipe be made Gluten-Free?
Yes. You can use a gluten-free white cake mix or a homemade gluten-free white cake recipe. The Danish Dessert is gluten-free.
Does this cake need to be refrigerated?
Yes, this cake needs to be refrigerated before and after serving. Do not cover it before serving. Once you have cut into it, use plastic wrap to cover the exposed edges of the cake, but do not put over the glaze or it will stick.
- 1 white cake mix batter (prepared according to package instructions)
- 1 (4.75 oz) Package Strawberry Danish Dessert or use my Homemade Danish Dessert Recipe
- 1 (8 oz) block cream cheese, softened
- ½ cup powdered sugar
- 1 (8 oz) Cool Whip
- 3-4 cups fresh or frozen strawberries
- Preheat oven to 350 degrees.
- Lightly grease a large 13x18 sheet pan. Set aside.
- 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 the mixture thickens.
- Remove from heat and add in fresh or frozen fruit. Set aside. The glaze needs to cool completely before using it to top the cake.
- Next, prepare the white cake mix batter according to package instructions.
- Pour batter into the sheet pan and bake for 12-15 minutes. Cake is done when a toothpick placed in the center comes out clean.
- Let the cake cool completely. Cake and fruit glaze should be cool at about the same time.
- When they are cooled, combine softened cream cheese and powdered sugar in a medium-sized bowl. Use a hand mixer to beat them together until they are completely combined and smooth.
- Next, mix in Cool Whip until well-combined. The mixture will be thick.
- Evenly 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.
- Once the cheesecake layer is evenly spread, spread the strawberry topping evenly over the cheesecake layer, and put the entire dessert in the fridge for at least three hours or overnight before serving.
- Keep refrigerated.
For the Ice Cream Cake Lovers