STRAWBERRY SHORTCAKE SHEET CAKE

STRAWBERRY SHORTCAKE SHEET CAKE 

An instant favorite treat Ellie and I had at grandma Patty’s girls camp in Utah 

INGREDIENTS

Sheet cake:

1 package white cake mix

1 box instant vanilla pudding mix

1 cup sour cream

1 cup milk

1/4 cup vegetable oil

1 tsp vanilla

3 egg whites

Topping:

8oz cream cheese (ROOM TEMP)

2 cups heavy whipping cream

1 tsp vanilla extract

2 cups powdered sugar

1 lg box strawberry danish dessert (4.75oz) 

3 cups fresh or frozen berries (chopped)

METHOD

CAKE:

Preheat oven to 350. Spray large jelly roll pan with non-stick spray.

In large bowl, mix together cake mix, pudding mix, sour cream, milk, oil, vanilla and egg whites. Beat for about two minutes using electric mixer until batter is smooth. 

Pour batter into pan and cook for 12-15 minutes or until cake springs back when lightly touched in the center. 

Remove from oven and cool completely (quicker in fridge or freezer).

TOPPING:

Prepare the ‘dream mixture’ as the cake is baking.

Beat room temp cream cheese in mixing bowl until smooth. 

Add whipping cream, vanilla and powder sugar to the cream cheese. Mix on LOW speed for 5 mins, then medium-high speed for 3 minutes. The mixture/frosting should now form soft peaks.

Frost the cake with the dream mixture and run knife along the edges so the dream mixture can get down into the edges of the cake. 

Cool the cake in the fridge for 2 hours and let the dream mixture set. 

While cake is in the fridge cook the danish dessert in medium sauce pan—

Add 1 3/4 c cold water in saucepan and pour in danish dessert. Begin stirring, turn heat on high, stirring, until it comes to full boil. Boil and stir continuously for 1 minute.  

Remove from heat and stir until its cooled down a bit. Stir in the berries.