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Copycat Little Debbie Strawberry Shortcake Rolls Sheet Cake features a soft vanilla cake, creamy whipped filling, sweet strawberry glaze filling, and fresh strawberries on top. It’s the perfect nostalgic dessert and now you can make this easy homemade version of the classic Little Debbie treat right at home.
For more Little Debbie copycat treats – try these Zebra Cake Balls and Little Debbie Christmas Tree Dip.
And if you love strawberry shortcake desserts 🍓 try these Strawberry Shortcake Sugar Cookies or Angel Food Cake Strawberry Trifle that tastes like strawberry shortcake.
Strawberry Shortcake Sheet Cake Recipe
Bring your favorite childhood snack to life in cake form! If you love the iconic strawberry shortcake rolls snack cakes, this sheet cake is a copycat of those delicious treats.
Made in a 9×13 cake pan, with layers of soft vanilla cake (a doctored up cake mix), sweet strawberry glaze, whipped cream filling, and fresh strawberries on top.
It’s the perfect easy strawberry dessert to make for a summertime bbq or gathering, family dessert, potlucks, and gatherings.
Why You’ll Love Strawberry Shortcake Sheet Cake
- 🍓 Tastes just like the classic Little Debbie Strawberry Shortcake Rolls
- 🍓 Perfect for feeding a crowd
- 🍓 Soft, fluffy vanilla cake that’s easy to make with a doctored up cake mix hack
- 🍓 Fresh strawberry flavor
- 🍓 The best make-ahead dessert
Ingredients Needed
Vanilla Cake Ingredients
- Yellow Cake Mix
- Whole Milk
- Vegetable Oil
- Sour Cream
- Large Eggs
- Pure Vanilla Extract
Strawberry Filling Ingredient
- Strawberry Glaze : This is a chilled container of ready-to-use strawberry glaze. Typically you might use it for strawberry shortcake.
Whipped Cream Topping Ingredients
- Heavy Whipping Cream : No substitutes!
- Powdered Sugar
- Pure Vanilla Extract
- Strawberries : Thinly slice the strawberries and pat them dry with paper towel before placing them on top of the whipped cream layer.
How To Make Little Debbie Copycat Strawberry Shortcake Sheet Cake (Printable Recipe Card)
Preheat the oven to 350°F. Prepare a 9×13 inch cake pan by spraying with nonstick cooking spray and then line it with parchment paper.
In a large bowl, add the dry yellow cake mix, whole milk, vegetable oil, sour cream, large eggs, and pure vanilla extract. Beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes; scraping the bowl as needed.
Spread the batter evenly into the prepared pan. Bake for 20-25 minutes or until the center springs back when lightly touched and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the warm cake pan for 20 minutes. Use the parchment paper to lift the cake out onto a wire cooling rack. Cool completely for 1 hour, then refrigerate for 30 minutes to make it easier to cut.
While the cake chills in the fridge make the whipped cream. In a large bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed for 3-5 minutes until stiff peaks form and the whipped cream holds its shape. Cover the whipped cream and refrigerate it while you completely the next steps.
Remove the cake from the refrigerator and place it onto a large cutting board or clean countertop. Use a long serrated knife to carefully cut it horizontally, into two thinner layers.
Slide a thin cutting board between the layers, then carefully lift off the top cake layer. Place the bottom cake layer back into the 9×13 cake pan.
Spread the chilled strawberry glaze in a thin, even layer over the bottom layer of cake inside the cake pan. Leaving a 1/2-inch border around the edges.
Next, evenly spread half of the prepared whipped cream over top the strawberry glaze layer. Carefully place the top cake layer over the whipped cream, without pressing down.
Spread the remaining whipped cream frosting generously over the top cake layer, creating a thick, fluffy layer.
Arrange the sliced strawberries in a single layer over the whipped cream layer.
Cover the cake with a lid or loosely with aluminum foil or plastic wrap, and refrigerate for at least 2 hours before serving (up to 8-12 hours, overnight).
Serve the cake chilled from the fridge. Enjoy!
How To Store Leftover Strawberry Shortcake Sheet Cake
- Since this cake contains whipped cream frosting, strawberry glaze, and fresh strawberries; it must remain refrigerated. Do not leave it at room temperature for longer than 1 hour, especially in a warm room or outdoors. The cake is best served chilled straight from the fridge.
- Cover the cake carefully and store it in the refrigerator for up to 2-3 days. The cake will have the best appearance and texture on the day it’s assembled (within 24 hours). The longer the cake refrigerates, the strawberries can release juices and soften the whipped cream layer and may bleed some pink color into it.
Pro Tips From The Test Kitchen
- The cake is done when the center springs back after a light touch and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Avoid overbaking because a dry cake is more likely to crack and crumble when cut horizontally.
- Leave a ½-inch border around the glaze because the weight of the top layer and whipped cream will naturally push the glaze filling toward the edges.
- Make sure you dry the sliced strawberries before placing them on top of the cake for the final layer. Extra moisture can soften the whipped cream and make the top of the cake watery. Gently pat them dry with paper towels.
- If you know you are going to chill the assembled cake for longer than 2 hours before serving; I recommend leaving the fresh strawberry layer off for chilling. Chill the cake for up to 24 hours and then add the sliced strawberries on top right before serving.
- For the best moist and rich texture, and taste, I recommend using full-fat sour cream.
More Strawberry Desserts You’ll Love
- Strawberry Punch
- Strawberry Icebox Cake
- Chocolate Strawberry Cream Pie
- EASY Strawberry Earthquake Cake (Strawberry Cake Mix Dessert)
- Strawberry Oatmeal Crumble Bars
- No Bake Strawberry Lush
- No Bake Strawberry Cheesecake
- Strawberry Jello Poke Cake
- Easy Strawberry Cake (Fresh Strawberries + Cake Mix)
Strawberry Shortcake Rolls Sheet Cake (Little Debbie Copycat)
Ingredients
Yellow Cake
- 1 box (13.25 oz) yellow cake mix
- 4 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1/4 cup full-fat sour cream
- 2 teaspoons pure vanilla extract
Strawberry Filling
- 1 container (13.5 oz) chilled strawberry glaze
Whipped Cream Frosting & Topping
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 2 cups sliced fresh strawberries (patted dry with paper towel)
Instructions
- Preheat the oven to 350°F. Prepare a 9×13 inch cake pan by spraying with nonstick cooking spray and then line it with parchment paper.
- In a large bowl, add the dry yellow cake mix, eggs, whole milk, vegetable oil, sour cream, and pure vanilla extract. Beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes; scraping the bowl as needed.1 box (13.25 oz) yellow cake mix, 4 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, 1/4 cup full-fat sour cream, 2 teaspoons pure vanilla extract
- Spread the batter evenly into the prepared pan. Bake for 20-25 minutes or until the center springs back when lightly touched and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the warm cake pan for 20 minutes. Use the parchment paper to lift the cake out onto a wire cooling rack. Cool completely for 1 hour, then refrigerate for 30 minutes to make it easier to cut.
- While the cake chills in the fridge make the whipped cream. In a large bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed for 3-5 minutes until stiff peaks form and the whipped cream holds its shape. Cover the whipped cream and refrigerate it while you completely the next steps.3 cups heavy whipping cream, 1 cup powdered sugar, 2 teaspoons pure vanilla extract
- Remove the cake from the refrigerator and place it onto a large cutting board or clean countertop. Use a long serrated knife to carefully cut it horizontally, into two thinner layers.
- Slide a thin cutting board between the layers, then carefully lift off the top cake layer. Place the bottom cake layer back into the 9×13 cake pan.
- Spread the chilled strawberry glaze in a thin, even layer over the bottom layer of cake inside the cake pan. Leaving a 1/2-inch border around the edges.1 container (13.5 oz) chilled strawberry glaze
- Next, evenly spread half of the prepared whipped cream over top the strawberry glaze layer. Carefully place the top cake layer over the whipped cream, without pressing down.
- Spread the remaining whipped cream frosting generously over the top cake layer, creating a thick, fluffy layer.
- Arrange the sliced strawberries in a single layer over the whipped cream layer.2 cups sliced fresh strawberries
- Cover the cake with a lid or loosely with aluminum foil or plastic wrap, and refrigerate for at least 2 hours before serving (up to 8-12 hours, overnight). *I prefer the flavor and texture of the cake when chilled overnight, this is what I do
- Serve the cake chilled from the fridge. Enjoy!
Notes
- The cake is done when the center springs back after a light touch and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Avoid overbaking because a dry cake is more likely to crack and crumble when cut horizontally.
- Leave a ½-inch border around the glaze because the weight of the top layer and whipped cream will naturally push the glaze filling toward the edges.
- Make sure you dry the sliced strawberries before placing them on top of the cake for the final layer. Extra moisture can soften the whipped cream and make the top of the cake watery. Gently pat them dry with paper towels.
- For the best moist and rich texture, and taste, I recommend using full-fat sour cream.
Nutrition
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