Raspberry Shortcake Sheet Cake

This is the perfect cake to take for a large party or gathering because it feeds a lot of people! This raspberry shortcake sheet cake features a soft white cake that has been topped with a whipped cream cheese layer and then finished off with a raspberry topping.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Chill Time 2

Total Time 2 45

Servings servings

Calories 127kcal

Author Whitney Wright

Equipment

baking sheet

Ingredients

White Cake

1 15.25 oz box white cake mix
2/3 cup sour cream
3/4 cup buttermilk at room temperature
2 teaspoons vanilla extract
4 egg whites
1/3 cup vegetable oil

Raspberry Sauce

1 4.75 oz box Raspberry Danish Dessert
1 3/4 cups cold water
12 oz frzoen raspberries or 3 cups of fresh raspberries

Whipped Cream Cheese Layer

8 oz cream cheese softened, can use light or reduced fat
4 tablespoons unsalted butter softened to room temperature
1/2 cup powdered sugar
8 oz Cool Whip can use light or regular

Instructions

Preheat oven to 350°F. Spray a large 13x18x1 inch baking sheet with nonstick cooking spray and set aside

White Cake

Prepare the white cake mix. In a large bowl whisk the sour cream, buttermilk, vanilla, egg whites, and vegetable oil. Sift in the cake mix and stir until just combined. Pour the batter into the prepared baking sheet and bake for 12-15 minutes. A toothpick inserted in the center of the cake should come out clean. Remove from the oven and cool completely.

Raspberry Sauce

Make the raspberry sauce: In a small saucepan whisk the danish dessert with the cold water. Place the saucepan over medium heat and bring to a boil, whisking constantly. Boil for 1 minute but no more, at this point the sauce should have thickened, remove from heat and stir in the frozen raspberries. Set aside to cool while you make the cream cheese layer. You can also place the saucepan in the fridge on a hot pad to help it cool down faster. Be careful, you just don’t want the sauce to sit in the fridge for too long because it can set up in the pan.

Whipped Cream Cheese Layer

Make the whipped frosting: In a medium bowl cream the cream cheese and butter with a hand mixer until smooth. There should be no lumps. Beat in the powdered sugar. Once combined, mix in the cool whip. Set aside.

Assemble

Dollop the whipped frosting evenly around the cooled cake then spread it into an even layer (I find it easiest to do with with an offset spatula). Once the glaze is cool (the glaze doesn’t need to be cold, just not hot otherwise it will melt the cream cheese layer) spread the sauce over the whipped frosting layer. Refrigerate the cake for 2-4 hours to let the glaze set up some. Remove from fridge, slice, and serve chilled.

Notes

Spreading the cream cheese layer: Since this layer can be thick, I find it easiest to put scoops of the mixture around the cake layer and gently spread those dollops — this way you aren't grabbing the top layer of cake as you spread.

Raspberry topping: Don't let the topping chill too much in the fridge. If the topping is in the fridge for too long it will set and spreading will be very hard. The mixture doesn't have to be cold, it just shouldn't be hot or warm to the touch or else it will melt the cream cheese layer.

Variations:

Use diced or sliced strawberries instead of raspberries.
Swap out the cream cheese for mascarpone.
Make a graham cracker crust layer on the bottom of the sheet pan and then pour the white cake batter on top. Adding a graham cracker layer would be so yummy!
Serve with a scoop of homemade vanilla ice cream!

Storing: Make ahead and store in the fridge overnight, or make day off and let chill for a few hours. The raspberry shortcake sheet cake will last in the fridge for 3-4 days.

Nutritional information is a rough estimate and may not be 100% accurate.

Nutrition