Dessert for a Crowd

This is a recipe I got years ago after eating it at a church luncheon.  It is delicious, easy, and feeds a crowd.

I have served it at family parties and showers.  It is similar to a shortcake with a cheesecake twist.  The original recipe calls for raspberries which I love but not every one in my house enjoys raspberries.  So when I make it,  I usually do strawberries.  Most of the time I macerate the strawberries in sugar or use a package of danish dessert (following the directions for the fruit sauce) and add the strawberries to that.

I made this for Easter dessert and decided to use purchased strawberry glaze.  I have to say that I prefer the macerated strawberries or danish dessert version much better than the glaze.

Dessert for a Crowd |

Dessert for a Crowd
  • 1 white cake mix (plus ingredient to make the cake mix)
  • 2 (8 oz) pkgs of cream cheese, softened
  • 4 cups powdered sugar
  • 1 (12 oz) container of cool whip
  • fruit topping *** see not below for options
  1. Mix cake mix according to the package. Spray the bottom on a jelly roll pan ( 13 x 18) . Pour batter into pan and spread evenly.
  2. Bake at 350 degrees for 20 minutes. Let cool completely.
  3. With a mixer, blend cream cheese and powdered sugar together. Add cool whip and beat until smooth and creamy.
  4. Spread mixture on top of cooled cake.
  5. Cut into pieces and serve with fruit topping.
Options for fruit topping

canned pie filling
danish dessert prepared according to fruit sauce directions with fresh fruit mix in
Macerated strawberries (see directions below)
any berry sauce recipe you like (I have a few on my site)
or raspberry (blackberries would work too) sauce (see directions below)
To macerate the strawberries, place hulled and sliced berries in a bowl and sprinkle with granulated white sugar about 2 tablespoons per pint. Let the berries and sugar macerate at room temperature for at least 30 minutes.

For the raspberry sauce you need 2-3 pkgs of frozen raspberries (the kind in heavy syrup is what I have used, but ). In a sauce pan, mix berries with ½ cup sugar and enough cornstarch (like 1 Tbp cornstarch) to thicken sauce to desired consistency. Heat until sauce is just bubbly and thickened. Let cool.


This is the original photo from this post. The above photo was updated in June 2018.

13 comments on “Dessert for a Crowd

  • How many people does this recipe feed?

  • This is my new favorite cake to take to potlucks ~ it’s simple, not too rich, and everyone loves it (including me!). I usually double the cake recipe and bake it in a half sheet pan and the leftovers in a 9×5 loaf pan. Today I added an extra half recipe to the icing. (3 8 oz lite cream cheese, 20 oz lite cool whip, and 6 cups powdered sugar). I might not add the extra amount next time because I had a lot leftover. I use the strawberry “Danish Dessert” mix and add a pound of fresh strawberries. This is added on as each piece is served. Keep the cake and glaze refrigerated until ready to serve. It tastes like a more delicate, sweeter strawberry shortcake. Yum!

  • Want to make this but do not have a jelly roll pan–would there be any reason I couldn’t bake it in a 13x9x2 pan? I know it would take longer to bake and I would probably have a lot of frosting left over (but that’s not a bad thing!)

  • hey…how many ppl can it feed?

  • I made this tonight for desert, and everyone LOVED it. They want me to make it every Sunday. Everyone was going back for seconds, and licking their plates. Thanks, it’s a keeper!

  • I was going to make strawberry shortcake for dessert tonight but I think I’ll do this instead! YUM!

  • my family loves this cake! it is so good, my sister even wants to have it as her wedding cake1

  • Great picture! It looks yummy!

  • This looks really good! Thanks for sharing!

  • I have a wonderful summer-type dessert that uses “Danish Dessert”, too. Your dessert looks delicious and I’ll have to give it a try!

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