Strawberry Shortcake Cake

This cake is inspired by one of my favorite ice cream bar flavors as a child, Strawberry Shortcake! As soon as I found this recipe I knew I HAD to make it because that ice cream was what I lived for as a kid.

No joke.

The strawberry vanilla crumbles on this cake are almost identical to the ones on the ice cream. However, do NOT over bake them like I almost did 😬. On a good note, the fluffy whipped cream frosting is to die for! It’s possibly my new favorite frosting 😄. The vanilla sheet cake is my go-to because it turns out so moist and delicious every time. I’m warning you though, this cake can be quite rich with its thick layer of frosting and the piles of crumbles, so a little goes a long way. This cake is also best when refrigerated before eating so the frosting is cool and mimicks the ice cream bars. If you enjoyed snacking on Strawberry Shortcake ice cream bars as a kid (or as an adult, I don’t judge 🙄) I definitely recommend you try this cake version of them!

Ingredients:

Vanilla Cake

• 1 cup + 2 tablespoons unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup + 2 tablespoons granulated cane sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup sour cream, room temperature
• 1/2 cup whole milk, room temperature

Strawberry Vanilla Crumbles

• 1 (3 oz.) package strawberry gelatin mix, dry
• 1 (3 oz.) package vanilla pudding mix, dry
• 1/2 cup (1 stick) unsalted butter, softened, divided
• 1 cup unbleached all-purpose flour, divided

Whipped Cream Frosting

• 8 oz. cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tub (8 oz.) Cool Whip, thawed OR 1 cup heavy cream, whipped

Directions:

Vanilla Cake

1. Preheat oven to 350 degrees.
2. Grease and flour a 9×13 inch cake pan.
3. In a medium bowl, sift the flour, baking soda, and salt. Whisk together then set aside.
4. In a large bowl, beat the butter on high speed for 1 minute until smooth and creamy.
5. Add in the sugar and beat for 3 minutes until creamed and well distributed.
6. On medium-high speed, add in the egg beating well until mixed.
7. On high speed, beat in the vanilla and sour cream. Scrape down the sides of the bowl with a spatula.
8. With the mixer on low, add in the dry ingredients to the wet ingredients alternating with the milk. Do not over mix the batter. It should be smooth, velvety and slightly thick.
9. Spread the cake into the prepared pan making sure it’s an even layer.
10. Bake for 20-22 minutes until lightly browned on top and a toothpick comes out clean when inserted into the center.
11. Remove from the oven and allow to cool completely in the pan placed on a wire rack.

Strawberry Vanilla Crumbles

1. Preheat the oven to 350 degrees.
2. In a small bowl, combine the strawberry gelatin mix, 4 tablespoons of butter, and 1/2 of flour. Use a fork to mix the ingredients together until crumbles form.
3. In another bowl, mix the vanilla pudding mix, 4 tablespoons of butter, and 1/2 cup of flour. Use a fork to mix the ingredients until a crumbly mixture forms.
4. Spread both the strawberry and vanilla crumbles on a baking sheet lined with parchment paper.
5. Bake for 10 minutes. Check the crumbles at 5 minutes so they don’t burn.
6. Place the pan in the freezer for 10 minutes to cool down the crumbles quickly so they can be sprinkled on the cake.

Whipped Cream Frosting

1. Cream the cream cheese, vanilla, and powdered sugar until well combined.
2. Add in the cool whip and beat until fluffy.
3. Frost the cooled cake and sprinkle with the crumbles.

Makes 15 servings

Vanilla Cake Adapted from Sally’s Baking Addiction

Crumbles and Frosting Adapted from Deliciously Sprinkled