Strawberry Shortcake Rolls Sheet Cake (Little Debbie Copycat)

A slice of layered strawberry shortcake with a fork bite taken out of the front.

Strawberry Shortcake Rolls Sheet Cake (Little Debbie Copycat)

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.

Course Cake, Dessert

Cuisine American

Keyword little debbie copycat recipe, strawberry shortcake rolls cake, strawberry shortcake sheet cake

Prep Time 30

Cook Time 25

Cooling/ Fridge Time 6 45

Servings

Calories 385kcal

Author Jessica - Together as Family

Equipment

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 9x13 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 9x13 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