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5 from 2 votes

Strawberries & Cream Sheet Cake

This Strawberries & Cream Sheet Cake is bursting with strawberry flavor and topped with a creamy whipped topping. You won't be able to resist this pink dream!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Cakes/Cupcakes
Cuisine: American
Servings: 15
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 box strawberry cake mix
  • 3 eggs
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup oil
  • 1 cup water
  • 1 box strawberries & cream instant pudding mix
  • 1 (8 oz) container Cool Whip, thawed
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
  • In the bowl of your KitchenAid Stand Mixer, beat together the cake mix, eggs, sour cream, oil, water and pudding mix with the paddle attachment until combined, about 2 minutes. Pour the batter into the prepared baking pan and bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  • Once cake has cooled, mix the Cool Whip with the vanilla extract vigorously. Spread over the cooled cake in an even layer. Allow Cool Whip to set, about 15 minutes in fridge, before cutting into slices to serve. Garnish with strawberries if you'd like.