Description
This easy Sheet Pan Strawberry Shortcake is perfect for summer gatherings, holidays, or any occasion. With angel food cake, whipped topping, and fresh berries, it’s a light and refreshing treat. Add blueberries for a festive red, white, and blue dessert!
Ingredients
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1 box angel food cake mix (just add water kind)
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Water (amount as per box instructions)
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1 pint strawberries, chopped
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1 cup blueberries (optional, for 4th of July flair!)
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1 container Cool Whip (or any whipped topping)
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Parchment paper
Instructions
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Prep the Cake Batter:
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Follow the angel food cake mix instructions (usually just add water and mix well).
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Bake the Cake:
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Line a 12×17 sheet pan with parchment paper. Pour the prepared cake batter into the pan and spread it out evenly.
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Bake at 350°F (175°C) for 20-25 minutes or until the top is lightly browned and a toothpick inserted into the center comes out clean.
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Cool the Cake:
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Remove the cake from the oven and let it cool completely. To speed up the process, place it in the fridge.
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Flip and Peel:
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Once the cake has cooled, carefully lift it out of the pan using the parchment paper, flip it over back into the pan, and peel off the parchment paper.
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Add Toppings:
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Spread a generous layer of Cool Whip (or whipped topping) on top of the cake.
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Evenly scatter the chopped strawberries and blueberries (if using) over the whipped topping.
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Serve and Enjoy!
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Slice into squares and serve chilled. Perfect for your 4th of July celebration or any festive summer occasion!
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Notes
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Feel free to add more berries or even drizzle some chocolate or caramel sauce for an extra touch!
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For a lighter version, you can use a lower-fat whipped topping or yogurt.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American