Raspberry Shortcake Sheet Cake
This EASY and delicious Raspberry Shortcake Sheet Cake is layered with light, fluffy white cake, topped with whipped cream cheese frosting and a fresh raspberry glaze! Perfect for parties, potlucks, or a Valentine’s Day dessert!
I’ve missed making desserts for you all, but I’ve been working on a couple, so yay! This one, is OMGosh good! I seriously had 4 pieces the first day I made it. That’s not good for me, or anyone, but it was SOOOOOO delicious and hard to stop eating! This is the MOST PERFECT party or potluck dessert, and I think it’s cute enough, and delicious enough, to make for Valentine’s Day!
The glaze on top is made with this Danish Dessert. I took a picture of the box so you know what it looks like. Basically you add water and heat it until it thickens up, then add fresh or frozen fruit! So easy and perfectly glossy to top this cake with. Find it in the aisle with the Jell-O/gelatin dessert at the grocery store.
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I think I liked this sheet cake so much because the actual layer of cake is thin, fluffy and light! And the frosting and glaze are just thick enough to create the perfect balance between cake and toppings!
Also, I think it’s worth mentioning that this cake became a great source of bribery to get my kids to eat their lunch/dinner. They would do anything for a slice of this baby!
I will most likely be making this cake for my birthday in July, and any other event I can find an excuse to make it for! YUM! 🙂
Raspberry Shortcake Sheet Cake
Ingredients
Cake:
- 15.25 oz (432 g) box white cake mix, *plus ingredients to make cake listed below — measurements may vary by brand*
- 1 cup (237 ml) water
- ½ cup (118 ml) oil, (canola/vegetable)
- 3 large eggs
Whipped Cream Cheese Frosting:
- 8 oz (226 g) block cream cheese
- 4 Tbsp (57 g) butter
- ½ cup (60 g) powdered sugar
- 8 oz (226 g) tub Cool Whip*, (whipped topping)
Raspberry Glaze:
- 4.75 oz (134 g) box Raspberry Danish Dessert, (see photo in post for reference; find in aisle with Jell-O/gelatin dessert)
- 1 ¾ cup (414 ml) cold water
- 12 oz (340 g) frozen raspberries, (may use fresh as well; about 2 1/2 to 3 cups)
Equipment
Instructions
- Preheat oven to 350 degrees Fahrenheit and prepare cake batter according to box directions. Pour batter into a lightly greased (13x18x1-inch) half sheet pan. Bake for 12 to 15 minutes. When toothpick placed in center comes out clean you know it is done. Cool cake completely.
- Meanwhile, prepare whipped cream cheese frosting by beating the cream cheese with the butter until light and fluffy with no lumps, using a hand mixer. Beat in the powdered sugar. Then beat in the Cool Whip. Set aside.
- Prepare the raspberry glaze by whisking the Danish Dessert with 1¾ cups cold water in a small saucepan. Heat until boiling and thick, whisking constantly. Immediately stir in the the frozen (or fresh) raspberries. Allow to cool completely; since I used frozen raspberries, it cooled pretty quickly. You may need to place the glaze in the refrigerator on a hot pad, but don't let it set up in the saucepan, just refrigerate it until cool enough to spread on the cream cheese layer.
- Once the cake is cool, dollop the whipped cream cheese frosting over the cake and smooth together with an offset spatula, being careful not to pull up the crumbs of the cake. (Hint: Keep the tip of the offset spatula down in the frosting while spreading.)
- Once the glaze is cool, gently spread it over the cream cheese layer. Refrigerate cake for 2 hours to overnight to set up the glaze. (If you don't refrigerate it for very long, the glaze will be runny like my photos suggest.)
Notes
- 24 oz (680 g) raspberries (fresh or frozen; about 5 cups)
- ¾ cup (90 g) granulated sugar, or more to taste
- 3 Tbsp cornstarch
- 1 Tbsp lemon juice
- ¼ tsp almond extract, optional
Nutrition
Did you make this?
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Recipe lightly altered from Real Life Dinner and re-written in my own words.
Wow! This cake was not only easy to make but really delicious too. Soft, moist cake, smooth cream cheese/whipped cream layer and the raspberry topping was incredible.
Living in Northeast PA, Junket Danish Dessert could not be found anywhere local. We planned a visit to Virginia and I remembered I had saved this recipe and thought I could get this ingredient there. Luckily, I found it at a Kroger…bought 2 raspberry and 2 strawberry. Now I wish I had bought a few more.
Thanks for sharing this uniquely delicious dessert!
This is a great recipe to feed a larger group.
So glad you were able to make this recipe Julie and that you loved it. I can’t always find Junket Danish Dessert either, so I have an alternative topping in the notes that is just as tasty. Thanks for sharing your review!
This sheet cake was delicious! I love the lightness of the cake and both toppings were awesome! I did leave the butter out of the cream cheese and whipped cream topping and I thought it was still fantastic! I had people ask me for the recipe.
So glad you liked it Amy! Thanks for sharing your experience with my recipe.
Hi! Made this for the first time and wondering if it should be eaten cold or should I set it out for a while before eating?
Hi Jesse, That depends on your personal preference. I like it cold, straight from the fridge, but feel free to do what sounds tastiest to you.
Could the Cake portion of this recipe Be made ahead of time and frozen until ready to use? Then once thawed could you make and add the frosting and the glaze at that time?
Yes, that would be just fine. Make sure it cools completely and wrap it well.