Raspberry Shortcake Sheet Cake
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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.
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:
- 1 (15.25oz) box white cake mix, plus ingredients to make (mine said: 1 cup water, 1/3 cup oil, and 3 eggs)
Whipped Cream Cheese Frosting:
- 1 (8oz) pkg neufchatel cream cheese
- 4 Tbsp butter
- 1/2 cup powdered sugar
- 1 (8oz) tub light cool whip
Raspberry Glaze:
- 1 (4.75oz) box Raspberry Danish Dessert (see photo in post for reference; find in aisle with Jell-O/gelatin dessert)
- 1 3/4 cup cold water
- 1 (12oz) pkg frozen raspberries (may use fresh as well; about 2 1/2 to 3 cups)
Instructions
- Preheat oven to 350 degrees Fahrenheit and prepare cake batter according to box directions. Pour batter into a large 13x18x1-inch lightly greased cookie sheet. 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
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Recipe lightly altered from Real Life Dinner and re-written in my own words.
21 Comments on “Raspberry Shortcake Sheet Cake”
This does look quite delicious, Amber. I love fruity desserts! Who am I kidding, I love all desserts. This cake would be gone in a day, I’m sure of it. I’d have to handcuff myself to the treadmill afterward.
Hey, no shame! I love all desserts too! Dang sugar addiction! I wish I had a treadmill to handcuff myself to!
I could totally see why your kids would do anything for this cake, it looks so drool-worthy! And the cream cheese frosting sounds amazing with that pretty raspberry glaze!
It was pretty funny actually. I have considered making it again just for bribery purposes!
Did you save me a slice? 🙂
Oh Teresa, this cake disappeared SO fast! Haha.
Oh, gosh I wouldn’t be able to stop eating this cake either! It seriously looks SO addicting and pretty too!
Yeah, this cake is going to be made at every potluck and birthday party I can bring it to!
I just made this for my sister’s Thanksgiving party. I followed the directions exactly and it turned out perfect! I will be making this again. Thanks!!
Ooh! Jealous! We love this cake! So glad you had success and liked it too!
Can I use plain Jello if I can’t find the Danish dessert box?
It’s not really a gelatin dessert. It’s a sauce that thickens and slightly gels. If you can’t find the danish dessert, I would do:
16 oz frozen raspberries
1/3 to 1/2 cup sugar (depending on how sweet you want it)
3 Tbsp corn starch
3/4 cup water
Combine the sugar & cornstarch together and pour it over raspberries in a small saucepan. Stir. Cook over medium heat, stirring constantly, until mixture bubbles and becomes thick. Let it cool slightly before spreading it on the cream cheese layer.
You may want to have a few extra raspberries to fold in right before you spread it on top if you want some whole berries and not just a sauce. Good luck!
I also just found this copycat Danish Dessert recipe: http://www.redaprongirl.com/homemade-danish-dessert/
Hmmm, I’d rather make a raspberry coulis to go on top instead of the chemicals in the jello-like product.
Can you use strawberry instead of the raspberries?
Absolutely! They even have strawberry flavored Danish dessert.
Do we not cook the cake like the box says to cook it? I only ask because the cake I have says to cook longer than what the recipe says. Can you let me know please and thank you!
This recipe is for a 13×18-inch (half) sheet pan, so it will cook faster. If you plan on using a regular 13×9-inch pan, then follow the directions on the box.
Instead of buying Raspberry Danish Dessert, just make the glaze from scratch, this way (and use Raspberry Jello).
Fresh Fruit Glaze
¾ c. sugar
¼ c. cornstarch
dash salt
1 c. water
3 oz. package Jello in whatever glaze flavor you want to make – strawberry, peach, raspberry, blueberry, etc.
On the stovetop:
Mix sugar, cornstarch, and salt together. Add water and cook over medium heat, stirring constantly, until thick and clear. Add Jello and cool a few minutes. Pour over fruit – whole or sliced – and gently combine. Place into a blind baked pie shell. Chill until set. Serve with whipped cream.
In the microwave:
Combine sugar, starch, and salt in a large microwave-safe bowl. Stir in water. Microwave, uncovered, on high 7-9 minutes, stirring every 2 minutes, or until thickened and clear. Stir in Jello and set aside to cool.
Note: Some glaze recipes say to pour the glaze over the fruit in a pie shell. I prefer to mix the glaze with the fruit first, and then place in a pie shell. This way each piece of fruit is glazed. When the glaze is poured on top of the fruit, it doesn’t seep down far enough to glaze each piece of fruit.
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.