Strawberry Shortcake Sheet Cake

Name: Strawberry Shortcake Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup unsalted butter, softened; 1 cup milk; 3 1/2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 3 large eggs; 2 cups fresh strawberries, sliced; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sweet Kitchen Classics

I absolutely love making Strawberry Shortcake Sheet Cake for gatherings and celebrations! The light, fluffy cake melds perfectly with the juicy strawberries and whipped cream, creating a delightful treat that everyone enjoys. It's a simple dessert that not only tastes amazing but also looks gorgeous on the table. In just under an hour, you can create a beautiful showstopper that perfectly captures the joy of summertime flavors. Trust me, once you bake this cake, it will become a go-to dessert for any occasion.

Created by

Talia Preston

Last updated on 2026-02-01T20:13:36.823Z

Creating the perfect Strawberry Shortcake Sheet Cake has always been a rewarding experience for me. The secret lies in using the freshest strawberries and ensuring the cake is baked to a tantalizing golden brown. I find that letting the cake cool completely before layering it with whipped cream and strawberries allows the flavors to meld beautifully. That's how I get that unbeatable texture and rich flavor!

One memorable time, I tried adding a hint of vanilla extract to the whipped cream. This small touch elevated the cake to a new level of deliciousness. Since then, I’ve always made sure to whip the cream with a splash of vanilla—trust me, it makes a world of difference!

Why You'll Love This Recipe
Sweet and juicy strawberries perfectly complement the fluffy cake
Light whipped cream adds a rich creaminess without overwhelming flavors
Easy to make, perfect for sharing at picnics or family gatherings

Understanding the Ingredients

Each ingredient in this Strawberry Shortcake Sheet Cake contributes to its delightful texture and flavor. The combination of all-purpose flour and baking powder provides the necessary structure and lift, resulting in a light and airy cake. The butter not only adds richness, but it also creates a tender crumb. When measuring flour, be sure to spoon it into your measuring cup and level it off with a knife to avoid a dense cake caused by overpacking.

The strawberries are the star of this dessert. For the best flavor and sweetness, choose ripe, in-season strawberries. If you're in a pinch, frozen strawberries can work too, but thawed ones may release more juice, which can sog your cake if not managed properly. You can also experiment with other berries, such as blueberries or raspberries, for a berry medley that still embodies the essence of summer.

Baking and Cooling Tips

Baking your cake evenly is crucial for achieving that perfect golden top and fluffy texture. Always preheat your oven to 350°F (175°C) and place the baking pan in the center of the oven for even heat distribution. Check your cake around the 25-minute mark; individual ovens can vary, and the cake is done when it's springy to the touch and a toothpick inserted in the center comes out clean.

Once baked, avoid rushing the cooling process. Let the cake rest in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent breakage and ensures that the bottom doesn’t become soggy. Allow the cake to cool completely before adding your whipped cream and strawberries, as warm cake can cause the whipped cream to melt and slide off.

Ingredients

Gather the following ingredients to create your Strawberry Shortcake Sheet Cake:

For the Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
3 large eggs

For the Topping

2 cups fresh strawberries, sliced
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Make sure to wash and slice the strawberries before serving!

Instructions

Here’s how to make your delicious Strawberry Shortcake Sheet Cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

Bake the Cake

Pour the batter evenly into a greased 9x13 inch baking pan. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely before decorating.

Prepare the Whipped Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat!

Assemble the Cake

Once the cake is completely cooled, spread an even layer of whipped cream on top, then add the sliced strawberries. You can sprinkle some additional powdered sugar on top for extra sweetness.

Slice and serve your Strawberry Shortcake Sheet Cake chilled for a refreshing dessert!

Pro Tips

For an elevated presentation, consider garnishing with mint leaves or additional whole strawberries around the edges of the cake.

Whipped Cream Perfection

The whipped cream is an essential component that balances the sweetness of the cake and strawberries. To achieve light, fluffy peaks without overbeating, start with chilled equipment; using a chilled bowl and beaters speeds up the process. Beat the mixture at medium speed before increasing to high, and stop as soon as soft peaks form, which should take around 3-5 minutes. Overbeating will turn it into butter, affecting the texture of your dessert.

For added flavor and stability, you can substitute half of the heavy cream with mascarpone or Greek yogurt. This will yield a richer whipped cream that’s less likely to deflate. Additionally, making the whipped cream ahead of time and storing it in the refrigerator until you’re ready to assemble allows the flavors to meld beautifully.

Serving and Storing Tips

This Strawberry Shortcake Sheet Cake is perfect for serving at gatherings, and it can be easily sliced into squares for individual servings. For a decorative touch, arrange extra sliced strawberries atop the whipped cream or around the cake before serving. To elevate the flavor, a drizzle of balsamic reduction over the strawberries before plating can add a sophisticated twist that enhances their natural sweetness.

If you have leftovers, cover the cake with plastic wrap and store it in the refrigerator for up to three days. However, keep in mind that the whipped cream may begin to weep after a day. For longer storage, you can freeze slices of the cake without the toppings. Wrap each piece tightly in plastic wrap and place them in an airtight container to enjoy at a later date by thawing them at room temperature for about an hour before serving.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but fresh strawberries yield the best flavor and texture. If using frozen, thaw and drain them well before using.

→ Can I make this cake in advance?

You can bake the cake one day ahead and store it covered at room temperature. Assemble the cake the day you plan to serve for best results.

→ What can I substitute for heavy cream?

You can use coconut cream or a non-dairy whipped topping if you’re looking for a lighter option.

→ How should leftovers be stored?

Store any leftovers in an airtight container in the refrigerator for up to three days.