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 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup milk; 3 ½ tsp baking powder; 1 tsp vanilla extract; ½ tsp salt; 4 large eggs; 4 cups fresh strawberries, hulled and halved; 1 cup heavy whipping cream; ¼ cup powdered sugar; 1 tsp vanilla extract

Highlighted under: Pastry Pleasures

I absolutely love making Strawberry Shortcake Sheet Cake during the summer months when strawberries are at their peak. This delicious dessert combines fluffy vanilla cake with fresh strawberries and whipped cream, making it a crowd-pleaser for any gathering. The simplicity of this sheet cake means it's not only easy to prepare but also a treat that holds up well for potlucks and family events. With each bite, the sweetness of the strawberries mixed with the lightness of the cake makes this a perfect dessert for warm days spent outdoors.

Created by

Eleanor Briggs

Last updated on 2026-01-22T09:22:11.365Z

When I first tried making a sheet cake version of the classic strawberry shortcake, I was amazed at how well it turned out! The cake is light and moist, which pairs perfectly with the juicy strawberries. One of my favorite tips is to use fresh, ripe strawberries and to toss them in a bit of sugar before layering them on top. This enhances their sweetness and creates a lovely syrup as the cake sits, making each bite even more delightful.

I always serve this cake chilled, as it enhances the flavors and makes it extra refreshing. Plus, it's a fun option for anyone who may not be as familiar with traditional shortcake. It's perfect for large groups, fulfilling everyone’s sweet tooth while still being easy to slice and serve. I know you'll love it as much as I do!

Why You'll Love This Recipe
Fresh strawberries amplify the vibrant flavors
A light and airy cake that melts in your mouth
Perfect for potlucks and summer gatherings

Understanding the Ingredients

The foundation of the Strawberry Shortcake Sheet Cake lies in the quality of your ingredients. Using fresh, ripe strawberries is crucial as they add natural sweetness and vibrant flavor to the cake. When selecting strawberries, look for firm berries with a deep red hue, avoiding those that are overly soft or bruised. The freshness of the strawberries directly impacts the overall taste, enhancing the cake's appeal.

Equally important is the choice of flour. All-purpose flour is used here due to its balanced protein content, providing the right structure for a light and airy cake. If you're looking for a gluten-free option, you can substitute with a 1:1 gluten-free flour blend, but make sure it contains xanthan gum for structure. This substitution may yield a slightly different texture, so be prepared for a small adjustment in the final product.

Mastering the Cake Technique

When creaming the butter and sugar, aim for a light and fluffy texture, which is essential for the cake's rise. This process should take about 3-5 minutes on medium speed with an electric mixer. Properly creamed butter allows for incorporation of air, leading to a lighter cake despite the richness of the ingredients. If your mixture appears oily and thick instead of fluffy, cream it longer until it reaches a soft, pale consistency.

As you combine the dry ingredients with the wet, be cautious to mix just until incorporated. Overmixing can develop gluten and create a dense cake rather than the desired lightness. Look for a batter that is smooth with a few lumps. This ensures the delicate crumb structure is preserved, resulting in a tender cake. Remember, the final mixing should only take a couple of minutes.

Ingredients

For the Cake

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

For the Topping

4 cups fresh strawberries, hulled and halved
1 cup heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract

Instructions

Instructions

Steps

Prepare the Cake

Preheat the oven to 350°F (175°C). Grease and flour a sheet cake pan. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Bake

Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.

Prepare the Topping

While the cake cools, mix the strawberries with 2 tablespoons of granulated sugar and let them macerate for about 10 minutes. In another bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.

Assemble the Cake

Once the cake is cooled, spread the whipped cream on top, then layer with the strawberries. Drizzle any syrup that formed from the strawberries over the top.

Enjoy your delicious Strawberry Shortcake Sheet Cake!

Pro Tips

For added flavor, try using a splash of lemon juice with the strawberries. This will enhance their natural sweetness.

Serving Suggestions

To present your Strawberry Shortcake Sheet Cake beautifully, consider cutting it into squares and serving it on a colorful platter. You can garnish each piece with a dollop of whipped cream and a fresh strawberry on top for an appealing look. For a fun twist, try pairing the cake slices with a scoop of vanilla ice cream, which brings an extra creaminess that complements the strawberries nicely.

If serving at a gathering, it's lovely to provide additional toppings like chocolate shavings or a berry compote for guests to customize their pieces. This creative touch can elevate the overall dessert experience and make it feel more special.

Storage Tips

To keep your Strawberry Shortcake Sheet Cake fresh, store any leftovers in an airtight container in the refrigerator. Ideally, eat the cake within 2-3 days for the best quality, as the whipped cream can start to separate and lose its texture over time. To maintain the cake's moistness, consider adding a layer of wax paper between the cake and the lid of the container, which absorbs excess moisture and keeps the whipped cream fluffy.

For longer storage, it's possible to freeze the unassembled cake. Wrap it tightly in plastic wrap and aluminum foil, and it can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight before adding the whipped cream and strawberries. This method allows you to enjoy the cake fresh without compromising on flavor or texture.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day beforehand. Just add the whipped cream and strawberries on the day you plan to serve it.

→ What can I substitute for strawberries?

You can use other berries like blueberries or raspberries, or even peaches for a different flavor.

→ Can I freeze the cake?

Yes, but it's best to freeze the cake plain without the toppings. Add the toppings when you're ready to serve.

→ How should I store leftovers?

Store any leftovers covered in the refrigerator for up to 3 days.