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 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup milk; 3 large eggs; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 2 cups fresh strawberries, hulled and sliced; 1 cup heavy whipping cream; 1/3 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sweet Oven Classics

I absolutely adore making this Strawberry Shortcake Sheet Cake, especially in the warmer months when strawberries are at their peak. The light, fluffy cake provides the perfect canvas for the fresh berries and whipped cream. I love how easy it is to prepare, and it always impresses friends and family at gatherings. It’s a delightful dessert that captures the essence of summer, and with each bite, the sweetness of the strawberries just sings. This cake is not just a treat; it's a memory in the making!

Created by

Callie Morgan

Last updated on 2026-02-01T16:29:35.873Z

When I first crafted this recipe, I wanted to blend the classic flavors of strawberry shortcake into a format that is easy to share. The simplicity of baking it in a sheet pan allows for a moist cake that stays tender and delicious without the fuss. I discovered that using a combination of fresh strawberries and a bit of strawberry jam gives a fantastic depth of flavor that my family just can't resist.

Every time I make this cake, I tweak the whipped cream—sometimes adding a hint of vanilla or even a splash of almond extract. It elevates the dessert to new heights! The best tip I can share is to let the cake cool completely before frosting for a clean and beautiful finish. It’s all about those layers of flavor!

Why You'll Love This Recipe
Fresh strawberries piled high for a delightful burst of flavor
Fluffy whipped cream that complements the rich cake base
Perfect for family gatherings, potlucks, or any summer celebration

Cake Texture and Technique

The key to achieving the perfect fluffy texture for the Strawberry Shortcake Sheet Cake lies in properly creaming the butter and sugar. Make sure to cream them together for at least 3-5 minutes until the mixture is light and fluffy. This process adds air to the batter, resulting in a tender texture. If you find your batter is too dense, consider mixing in an extra tablespoon of milk to loosen it up slightly.

When incorporating the eggs, add them one at a time, fully mixing after each addition. This helps each egg blend smoothly into the batter, contributing to the cake's structure. Also, be careful not to overmix when adding the dry ingredients; mixing just until combined prevents the development of gluten, which can lead to a dense cake.

Strawberry Selection and Preparation

For the best flavor, choose ripe, fragrant strawberries. Look for ones that are vibrant red with a slightly glossy exterior and fresh green leaves. If using frozen strawberries, allow them to thaw and drain excess liquid before slicing to prevent the whipped cream from becoming watery. Always hull your strawberries well, removing the green tops and any white cores to ensure a sweet, enjoyable flavor.

After slicing your strawberries, consider tossing them in a teaspoon of sugar if they taste a bit tart. This will enhance their natural sweetness and create a slight syrup around the berries as they sit, allowing for a more delicious topping. Allow the berries to rest for about 10-15 minutes before assembling your cake; this gives them time to release their juices.

Serving Suggestions and Storage

This Strawberry Shortcake Sheet Cake is ideal for gatherings and can be served as a refreshing dessert at summer BBQs or picnics. To elevate the appearance, consider adding a drizzle of balsamic reduction over the strawberries for a touch of acidity that balances the sweetness. You can also sprinkle fresh mint leaves on top as a garnish for added color and flavor.

If you have leftovers, store the uneaten cake in an airtight container in the refrigerator for up to three days. However, the whipped cream may start to weep over time. If you plan to make it ahead, consider whipping the cream shortly before serving. Alternatively, you can prepare the cake a day in advance and top it just prior to enjoyment for the freshest taste.

Ingredients

Gather these fresh ingredients to create your delicious Strawberry Shortcake Sheet Cake:

For the Cake

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

For the Topping

2 cups fresh strawberries, hulled and sliced
1 cup heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Make sure to have all of your ingredients measured and ready to go for the best results.

Instructions

Follow these steps for a perfect Strawberry Shortcake Sheet Cake:

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 13x18 inch sheet pan.

Mix the Cake Batter

In a large bowl, cream together the butter and sugar. Add in the eggs, one at a time, followed by the vanilla extract. Mix until well combined. In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.

Bake the Cake

Pour the batter into the prepared sheet pan and smooth the top. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Prepare the Topping

While the cake cools, whip the heavy cream with powdered sugar and vanilla until soft peaks form.

Assemble the Cake

Once the cake is completely cool, spread the whipped cream evenly on top. Decorate with the sliced strawberries. Optionally, drizzle with a bit of strawberry jam for added sweetness.

Let the cake chill in the refrigerator for about 30 minutes before serving for best flavor.

Pro Tips

For a unique twist, try adding a layer of lemon curd between the whipped cream and cake for an extra burst of flavor.

Baking Time Adjustments

Baking times can vary depending on your oven's calibration or the material of your sheet pan. If you use a darker pan, it may require a shorter baking time, so keep an eye on the cake after the 20-minute mark. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached, not wet batter.

Also, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents the bottom from getting soggy while it continues cooling. If you're in a hurry, flipping the pan upside down gently after the initial cooling can speed up the process.

Ingredient Substitutions

If you're looking for a dairy-free option, consider using coconut milk or almond milk in place of regular milk, and substitute the butter with a plant-based alternative. For the whipped topping, coconut cream whipped with powdered sugar offers a delicious dairy-free variation. Just place cans of coconut cream in the refrigerator overnight to separate the solid from the liquid for a fluffier texture.

For those watching their sugar intake, you can substitute granulated sugar with a sweetener like erythritol or stevia, adjusting the quantity based on the sweetness level. This will allow you to enjoy the cake without compromising flavor, making it suitable for a wider range of dietary needs.

Variations and Additions

For added flavor complexity, consider incorporating lemon zest into the batter; this brightens the cake and enhances the strawberries’ natural sweetness. Simply add the zest of one medium lemon during the creaming process. Alternatively, a splash of almond extract can introduce a lovely nutty flavor that complements the strawberries beautifully.

You might also experiment with different fruits in this recipe. Peaches, blueberries, or raspberries can replace strawberries, or you could mix multiple berries for a colorful and fruity variation. Just be cautious with the moisture these fruits can add, particularly if you're using juicier options; adjusting the sugar accordingly is helpful.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, but fresh strawberries yield better flavor and texture.

→ How should I store leftovers?

Keep the cake covered in the refrigerator for up to 3 days.

→ Can I make this cake gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend in place of regular flour.

→ What's the best way to serve this cake?

Chilling the cake for 30 minutes before serving enhances the flavors and makes it firmer to cut.