This easy and irresistible Raspberry Shortcake Sheet Cake features a thin, tender white cake layer topped with whipped cream cheese frosting and a glossy raspberry glaze. It’s perfect for parties, potlucks, or a festive Valentine’s Day dessert.
I’ve been working on new desserts and I’m so excited to share this one — it’s ridiculously good. The cake itself is thin and airy, which lets the frosting and raspberry glaze shine. The balance of light cake, creamy frosting, and bright fruit glaze makes this a crowd-pleaser you’ll want to serve at every gathering.
The glaze is made with Raspberry Danish Dessert mix, which is available in the gelatin aisle. You whisk the mix with water over heat until it thickens, then stir in fresh or frozen raspberries for a glossy topping that spreads easily over the cream cheese layer.
Because the cake layer is thin and soft, every bite has the ideal ratio of cake to topping. The whipped cream cheese frosting is light and slightly tangy, while the raspberry glaze adds a bright, sweet finish.
Full disclosure: this cake quickly became a bargaining tool in my house — my kids will do almost anything for a slice. It’s that good.
I’ll likely make this again for my birthday and any other excuse I can find — it’s that versatile and crowd-pleasing.
Raspberry Shortcake Sheet Cake
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Ingredients
Cake:
- 15.25 oz box white cake mix, plus ingredients called for on the box
- 1 cup water
- ½ cup oil, (canola or vegetable)
- 3 large eggs
Whipped Cream Cheese Frosting:
- 8 oz block cream cheese
- 4 Tbsp butter
- ½ cup powdered sugar
- 8 oz Cool Whip or other whipped topping
Raspberry Glaze:
- 4.75 oz Raspberry Danish Dessert mix, (found with gelatin mixes)
- 1 ¾ cup cold water
- 12 oz frozen or fresh raspberries, (about 2½–3 cups)
Equipment
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Silicone spatula
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Whisk
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Mixing bowl
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13x18x1-inch half sheet pan
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Offset spatula or icing knife
Instructions
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Preheat the oven to 350°F (175°C). Prepare the white cake mix according to package directions, using the amounts of water, oil, and eggs listed below if your mix requires them. Pour the batter into a lightly greased 13x18x1-inch half sheet pan and bake 12–15 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
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While the cake cools, make the whipped cream cheese frosting. Beat the cream cheese and butter until smooth and fluffy with no lumps. Add the powdered sugar and mix until combined, then fold in the Cool Whip or other whipped topping. Set aside in the refrigerator if needed to keep it firm.
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Make the raspberry glaze by whisking the Danish Dessert mix with 1¾ cups cold water in a small saucepan. Heat over medium, whisking constantly, until the mixture boils and thickens. Immediately stir in the raspberries. Allow the glaze to cool completely; using frozen raspberries speeds cooling. If the glaze is still warm, chill it briefly in the refrigerator until cool enough to spread but not set solid.
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Spread the whipped cream cheese frosting over the cooled cake using an offset spatula, keeping the spatula tip down in the frosting to avoid pulling up crumbs. Smooth the surface evenly.
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Gently spread the cooled raspberry glaze over the frosting. Refrigerate the cake for at least 2 hours or up to overnight to allow the glaze to set. If served sooner, the glaze may be looser.
Notes
- 24 oz (680 g) raspberries (fresh or frozen; about 5 cups)
- ¾ cup (150 g) granulated sugar, or to taste
- 3 Tbsp cornstarch
- 1 Tbsp lemon juice
- ¼ tsp almond extract (optional)
Combine ingredients in a saucepan over medium heat, stirring constantly until the mixture thickens and boils. Remove from heat, stir in almond extract if using, and cool completely before spreading over the frosting.
Cool Whip substitute: Use stabilized whipped cream or another whipped cream cheese frosting if you prefer.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Recipe lightly altered from Real Life Dinner and re-written in my own words.
