Strawberry Shortcake Sheet Cake

Name: Strawberry Shortcake Sheet Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup butter, softened; 1 cup milk; 3 ½ tsp baking powder; 1 tsp vanilla extract; ½ tsp salt; 3 large eggs; 4 cups fresh strawberries, hulled and sliced; ¼ cup granulated sugar; 2 cups heavy whipping cream; ½ cup powdered sugar; 1 tsp vanilla extract

Highlighted under: Sweet Kitchen Classics

I absolutely love making Strawberry Shortcake Sheet Cake, especially when fresh strawberries are in season. The combination of fluffy cake, sweet strawberries, and whipped cream creates a delightful dessert that everyone enjoys. It's perfect for parties or a weekend treat. I appreciate how easy it is to prepare, allowing me to focus on gathering my friends and family for a good time. With this recipe, you’ll impress your guests without spending hours in the kitchen. Trust me, you won’t be able to resist a second slice!

Created by

Talia Preston

Last updated on 2026-01-24T10:01:22.743Z

When I first experimented with making a sheet cake version of strawberry shortcake, I was pleasantly surprised by how well the flavors melded together. By using a simple vanilla cake as the base, the strawberries shine through with their refreshing sweetness. I started incorporating a light whipped cream to balance the textures, creating a cake that's as beautiful as it is delicious.

To achieve the perfect berry topping, I learned that macerating the strawberries with a bit of sugar enhances their natural sweetness and draws out their juices. This step elevates the cake to another level, making it a go-to for summer gatherings or casual get-togethers. Trust me, this cake will become a staple in your dessert rotation!

Why You'll Love This Recipe
Fresh strawberries bursting with flavor
Fluffy vanilla cake that is incredibly moist
Easy to prepare and perfect for gatherings

Mastering the Cake

The key to achieving a fluffy and moist vanilla cake lies in the creaming method. When mixing the softened butter with granulated sugar, ensure you beat them together until the mixture turns light in color and fluffy in texture—this typically takes about 2-3 minutes. This aeration step is essential because it incorporates air into the batter, resulting in a more tender cake that rises beautifully in the oven. Take your time with this step for the very best results.

It's also important to alternate the dry ingredients with the milk while mixing. Start with a third of the flour mixture, followed by half of the milk, and continue alternating. This prevents the batter from becoming overly dense and ensures even distribution of ingredients. Remember, overmixing can lead to a tough cake, so mix just until combined for that perfect cake consistency.

Strawberry Selection and Preparation

Choosing the right strawberries is crucial for the topping. Look for berries that are ripe, sweet, and vibrant in color. Avoid any that are bruised or overly soft, as these will not provide the best flavor or texture. If berries are out of season, you can substitute with thawed frozen strawberries; just ensure to drain any excess moisture to keep the topping from becoming soggy.

For the macerating process, mixing the strawberries with sugar not only enhances their natural sweetness but also draws out their juices, creating a delicious syrup. Letting them sit for about 15 minutes is typically sufficient. This step allows the sugar to dissolve and is essential for achieving that perfect balance of sweetness and tartness that complements the whipped cream and cake beautifully.

Storage and Serving Suggestions

If you need to make the cake ahead of time, it stores well in an airtight container at room temperature for 1-2 days. However, for optimal freshness, I recommend assembling the cake shortly before serving. If you have leftover cake, keep it in the refrigerator; just be aware that the whipped cream can lose its texture after a day in the fridge, so it's best enjoyed fresh.

For a delightful twist, consider layering with other fruits such as blueberries or peaches for a mixed fruit shortcake. You can also add a splash of lemon juice to the strawberries for added brightness or infuse your whipped cream with a hint of almond extract for a different flavor profile that pairs beautifully with the vanilla cake.

Ingredients

Gather these ingredients before you start:

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup butter, softened
1 cup milk
3 ½ tsp baking powder
1 tsp vanilla extract
½ tsp salt
3 large eggs

For the Strawberry Topping

4 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar
2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract

Make sure to have everything measured out before you start mixing!

Instructions

Follow these simple steps to create your cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare a 13x18-inch baking sheet by greasing it or lining it with parchment paper.

Make the Cake Batter

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one by one, mixing well after each addition. Stir in the vanilla extract. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk until well combined.

Bake the Cake

Spread the batter evenly into the prepared baking sheet. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Prepare the Strawberries

In a bowl, combine sliced strawberries with ¼ cup of granulated sugar. Let them sit for about 15 minutes to macerate.

Make the Whipped Cream

In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.

Assemble the Cake

Once the cake is cool, spread a generous layer of whipped cream on top. Distribute the macerated strawberries evenly over the whipped cream before serving.

Slice the cake and enjoy this delightful dessert!

Pro Tips

For an extra touch, consider adding a sprig of mint on top of each slice for garnish. This not only adds color but also enhances the flavor profile.

Troubleshooting Tips

If your cake doesn't rise as expected, it could be a sign that your baking powder is expired or not fresh. Always check the expiration dates before beginning your baking journey. As a quick test, add a teaspoon of baking powder to a small bowl of hot water; it should bubble vigorously if it's still active.

If the cake edges seem dry or overbaked, keep an eye on the baking time as ovens can vary. Start checking for doneness a few minutes before the suggested baking time; the cake is ready when a toothpick inserted into the center comes out clean or with a few crumbs attached, indicating a moist cake.

Making It Your Own

This recipe is quite versatile; consider replacing half the all-purpose flour with almond flour for a nutty flavor and a hint of moisture. You can also experiment with different extracts. For example, adding coconut extract can give your cake a tropical twist that pairs wonderfully with strawberries.

For those who prefer a lighter option, consider substituting Greek yogurt for half the butter in the cake. This will not only lighten the cake but also add a subtle tang that can complement the sweetness of the strawberries beautifully.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw and drain them first to avoid excess moisture.

→ How do I store leftover cake?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and assemble it just before serving.

→ What type of flour should I use?

All-purpose flour works best for this recipe, providing a nice balance of structure and tenderness.