Summer days are here!
I love getting together with family and friends during the summer months and of course with every get-together, you have to have enough food to feed the masses! Sheet cakes are the perfect solution – they make a ton, are easy to throw together, and everyone gets a big piece.
1 (15.25 oz) package white cake mix (I used Pillsbury)
1 (3.9 oz) box instant vanilla pudding mix
1 cup sour cream
1 cup milk (I used 1%)
1/4 cup vegetable oil
1 teaspoon vanilla extract
3 egg whites
Whipped Cream Cheese Layer:
1 (8 oz) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1 (8 oz) Cool Whip (frozen whipped topping)
2-3 cups fresh strawberries, diced
Preheat oven to 350 degrees F. Spray a large jelly roll pan (15x10x1") with non-stick cooking spray (or grease and flour - whatever method you prefer).
In a large bowl, mix together cake mix, pudding mix, sour cream, milk, oil, vanilla extract, and eggs. Beat for about two minutes using electric mixer until batter is smooth. Pour batter into prepared pan and cook for 12-15 minutes or until cake springs back when lightly touched in the center. Remove from oven and let cool.
Mix together cream cheese, powdered sugar and vanilla. Beat until smooth, then fold in the Cool Whip and stir well. Spread cream cheese layer over cooled sugar cookie bars. Place in the fridge for about 30 minutes to let the cream layer set up. Top with fresh strawberries, cut, and serve.
I learned that these look the best if you put the strawberries on right before serving, otherwise the juice from the strawberries can tint your cream layer pink. 🙂 Store leftovers in the fridge.