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Enjoy the creamy, fruity layers of Raspberry Shortcake Sheet Cake.
Raspberry Shortcake Sheet Cake is a delightful symphony of textures and flavors, a perfect treat for gatherings or a cozy evening in. The base is a moist, tender cake that cradles a creamy cloud of whipped topping mixed with cream cheese. The frosting is smooth and velvety, with a gentle tang that complements the sweet cake underneath. It's an easy-to-love dessert, bringing a touch of elegance to any occasion.
As you prepare this cake, the kitchen fills with the light, fruity aroma of raspberries mingling with a hint of vanilla. The raspberry glaze adds a jewel-toned sheen, with its tartness cutting through the richness of the frosting. For a show-stopping look, spread the glaze evenly for a picture-perfect finish. This simple step elevates the cake from everyday treat to something truly special.
Sharing a slice with friends or family is where the joy of this dessert truly shines. The contrast between the soft cake and the creamy layer, topped with the vibrant raspberry glaze, creates a satisfying bite that's sure to spark conversation and compliments. Each forkful offers a burst of fresh raspberry flavor that feels as bright as a summer garden, whether you use fresh or frozen berries. This cake is more than just a sweet end to a meal—it's a memory in the making.
Ingredients
For the cake:
- 1 (15.25-ounce) box white cake mix
- 1 cup water or optionally substitute with milk for richer taste
- 1/2-1 cup oil neutral-flavored
- 3-4 large eggs
For the whipped cream cheese frosting:
- 8 ounces cream cheese preferably Neufchâtel cream cheese
- 4 tablespoons butter
- 1/2 cup powdered sugar
- 8 ounces light imitation whipped topping
For the raspberry glaze:
- 1 (4.75-ounce) box raspberry Danish dessert
- 1 3/4 cups cold water
- 12 ounces frozen raspberries or 2 1/2-3 cups fresh raspberries
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease an 18x13-inch half-sheet pan.
- Prepare the cake batter according to the package directions using the water, the oil, and the eggs.
- Bake the cake until cooked through and a cake tester comes out clean, about 12-15 minutes.
- Allow the cake to cool completely.
- Beat the cream cheese with the butter using a hand mixer, until light and fluffy and no lumps remain.
- Beat in the powdered sugar and then the whipped topping.
- Whisk the Danish dessert with the cold water in a small saucepan.
- Heat the raspberry dessert mix until boiling and thick, whisking constantly.
- Immediately stir in the raspberries.
- Allow the raspberry mixture to cool completely.
- Once the cake is cool, dollop the whipped cream cheese frosting over the cake and smooth it out with an offset spatula.
- Spread the cooled glaze over the cream cheese layer gently.
- Refrigerate the cake for at least 2 hours and up to overnight.
- Serve.
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