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Layered Strawberry Shortcake Dessert

A stunning, make-ahead layered dessert featuring moist yellow cake, fluffy cream cheese filling, and a crowning layer of fresh strawberries in a glossy red glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 50 minutes
Servings: 15 slices
Course: Dessert, Sweets
Cuisine: American, Summer
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box yellow or vanilla cake mix 15.25 oz
  • 1 batch water, oil, and eggs as called for on cake mix box
Cream Cheese Layer
  • 8 oz cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping like Cool Whip, thawed
Strawberry Topping
  • 2 lbs fresh strawberries washed, hulled, and sliced
  • 13.5 oz strawberry glaze prepared tub from produce section

Equipment

  • 9x13 inch clear glass baking dish
  • Hand mixer or stand mixer
  • Mixing bowls
  • Offset spatula

Method
 

  1. Preheat oven and prepare the cake mix according to package directions. Pour batter into a greased 9x13-inch glass baking dish.
  2. Bake the cake as directed. Remove from oven and let it cool completely to room temperature in the dish.
  3. In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, beating until well combined and lump-free.
  4. Gently fold the thawed whipped topping into the cream cheese mixture until smooth.
  5. Spread the cream cheese mixture evenly over the completely cooled cake. Chill in the refrigerator for 30 minutes.
  6. In a large bowl, toss the freshly sliced strawberries with the strawberry glaze until all berries are coated.
  7. Spoon the glazed strawberries evenly over the cream cheese layer.
  8. Cover tightly and refrigerate for at least 4 hours, or overnight, before slicing and serving cold.

Notes

Ensure the cake is 100% cooled before adding the cream layer, or the cream cheese will melt and become soupy.