Ingredients
Cake
- 1 box (13.25 oz) yellow cake mix
- 4 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1/4 cup full-fat sour cream
- 2 teaspoons pure vanilla extract
Filling and Topping
- 1 container (13.5 oz) chilled strawberry glaze
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 2 cups sliced fresh strawberries (patted dry with paper towel)
Instructions
- Preheat Oven and Prepare Pan. Preheat your oven to 350°F. Spray a 9x13 inch cake pan with nonstick cooking spray and line it with parchment paper to ensure easy removal of the cake.
- Mix Cake Batter. In a large bowl, combine the yellow cake mix, eggs, whole milk, vegetable oil, sour cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium speed and continue beating for 2 minutes, scraping the bowl as needed until smooth.
- Bake Cake. Spread the batter evenly in the prepared pan and bake for 20-25 minutes, or until the center springs back when lightly touched and a toothpick inserted into the center comes out clean.
- Cool Cake. Remove the cake from the oven and let it cool in the pan for 20 minutes. Use the parchment paper to lift the cake onto a wire rack. Cool completely for 1 hour, then refrigerate for 30 minutes to firm up for easier cutting.
- Prepare Whipped Cream. While the cake chills, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed for 3-5 minutes until stiff peaks form. Cover and refrigerate the whipped cream until ready to use.
- Slice Cake Layers. Remove the cake from the refrigerator and place it on a cutting board. Using a long serrated knife, carefully cut the cake horizontally into two thinner layers.
- Separate Cake Layers. Slide a thin cutting board between the layers and gently lift off the top layer. Place the bottom layer back into the 9x13 cake pan.
- Spread Strawberry Glaze. Spread the chilled strawberry glaze evenly over the bottom cake layer, leaving a 1/2-inch border around the edges to prevent overflow.
- Add Whipped Cream Layer. Evenly spread half of the whipped cream over the strawberry glaze layer.
- Assemble Cake. Carefully place the top cake layer over the whipped cream without pressing down.
- Frost Top Layer. Generously spread the remaining whipped cream over the top layer, creating a thick and fluffy frosting.
- Add Fresh Strawberries. Arrange the sliced fresh strawberries in a single layer over the whipped cream topping.
- Chill Cake. Cover the cake loosely with a lid, aluminum foil, or plastic wrap and refrigerate for at least 2 hours, preferably overnight, to develop optimal flavor and texture.
- Serve. Serve the cake chilled directly from the refrigerator and enjoy this delicious strawberry shortcake-inspired treat.
Notes
- For best results, chill the cake overnight to allow the flavors to meld and the cake to set properly.
- Make sure the sliced strawberries are patted dry to avoid excess moisture affecting the whipped cream and cake texture.
- You can substitute light sour cream or low-fat options, but full-fat sour cream yields the best texture and flavor.
- Use a serrated knife for clean, even cake layer cuts without crumbling.
- If strawberry glaze is not available, you can substitute with homemade or store-bought strawberry preserves or jam.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
