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; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup whole milk; 2 large eggs; 1 tablespoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; ¼ cup granulated sugar; 1 cup heavy cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Oven-Fresh Wonders

I absolutely adore making Strawberry Shortcake Sheet Cake because it captures the essence of summer in every bite. The combination of fluffy cake, fresh strawberries, and whipped cream creates a delightful treat that’s perfect for gatherings or a casual afternoon snack. Each time I bake this cake, I’m reminded of the joy it brings to everyone who tries it. It's simple yet utterly delicious, making it a favorite in my kitchen all year round.

Created by

Hayley Morton

Last updated on 2026-02-01T23:09:36.021Z

When I first tried to recreate a classic strawberry shortcake, I opted for a sheet cake version to make it easier to serve. It turned out fabulously, and I quickly realized that the sheet format not only looks impressive but also offers a great ratio of cake to strawberries in every slice. I’ve tweaked the ingredients over time to ensure that the cake stays moist while balancing the sweetness of the strawberries.

One key tip I learned along the way is to let the strawberries macerate with sugar for a little while before adding them to the cake; this enhances their flavor significantly. Also, using heavy cream for the whipped topping makes it luxuriously creamy and holds up well on the cake. This recipe has become a staple in my home, and I can't wait for you to try it!

Why You'll Love This Recipe
Light and fluffy cake that complements the strawberries perfectly
Fresh, juicy strawberries add vibrant color and flavor
Easy to make and serve for any occasion

Mastering the Cake Texture

The light and fluffy texture of the Strawberry Shortcake Sheet Cake is achieved through careful ingredient measurements and mixing techniques. It’s crucial to sift the dry ingredients together, as this aerates the flour and helps create a tender crumb. When combining the wet ingredients, ensure your butter is softened to room temperature, as this aids in proper creaming. Overmixing can result in a tough cake, so mix just until the ingredients are combined and smooth. Look for a batter that is thick but pourable, without any lumps.

Another vital aspect for the cake’s success is the baking time and temperature. Preheating your oven to 350°F (175°C) ensures even cooking. Keep a close eye during the last few minutes of baking; the edges should turn a light golden-brown and spring back when gently pressed. A toothpick inserted in the center should come out clean or with a few crumbs attached. If it comes out wet, give it a few extra minutes, checking every two minutes to avoid overbaking.

Strawberry Enhancement Tips

Using ripe, seasonal strawberries will vastly improve the flavor of your Strawberry Shortcake. Choose strawberries that are bright red, firm, and fragrant. The maceration process, where strawberries are mixed with sugar, brings out their natural juices and enhances sweetness. For a deeper flavor, consider adding a splash of lemon juice or a hint of vanilla to the strawberries during this process. Letting them rest for at least 30 minutes not only draws out the juice but also creates a luscious syrup that soaks into the cake.

If fresh strawberries aren't available, frozen strawberries can make a suitable substitute. Thaw them completely and drain excess moisture before slicing and mixing with sugar. Keep in mind that frozen strawberries may be slightly softer, so handle them gently to maintain their shape. To elevate the dish further, you can incorporate other berries, like raspberries or blueberries, alongside the strawberries for a mixed berry shortcake variation.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup whole milk
2 large eggs
1 tablespoon vanilla extract

For the Strawberry Filling

4 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar

For the Whipped Cream

1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Make sure to use ripe strawberries for the best flavor in your cake!

Instructions

Prepare the Strawberries

In a bowl, combine the sliced strawberries with ¼ cup of granulated sugar. Mix well and let sit for about 30 minutes to allow the juices to form.

Make the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add the softened butter, milk, eggs, and vanilla extract. Beat with an electric mixer on medium speed until well combined.

Bake the Cake

Pour the cake batter into a greased sheet cake pan and spread evenly. Bake for 30 minutes or until a toothpick comes out clean. Once done, allow it to cool completely in the pan.

Make the Whipped Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Cake

Once the cake is completely cool, spread the whipped cream over the top. Then, layer the macerated strawberries on top, making sure to save some for garnish.

Serve and Enjoy

Slice the cake into squares and serve immediately. Enjoy the fresh, summery flavors!

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

Pro Tips

For an extra touch, consider drizzling some chocolate or adding a sprinkle of mint leaves for garnish.

Storage and Make-Ahead Tips

If you're planning on making the Strawberry Shortcake Sheet Cake in advance, it’s best to store the cake without the whipped cream and strawberries on top. Once the cake has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for about a week. Just before serving, top the cake with whipped cream and fresh strawberries to maintain the cake's light and fluffy texture.

Whipped cream can also be made ahead of time but is best used shortly after it’s whipped. If you need to prepare it in advance, whip the cream until soft peaks form, then stabilize it by mixing in a tablespoon of cornstarch for every cup of cream. This will help to keep it from deflating, allowing you to store it in the refrigerator for a day or so. Just remember to give it a quick whisk before spreading it on the cake.

Serving Suggestions

When it comes to serving the Strawberry Shortcake Sheet Cake, presentation can enhance the entire experience. After layering on the macerated strawberries and whipped cream, consider adding a sprinkle of mint leaves for a pop of color and freshness. This also complements the flavors beautifully. For an extra touch, drizzle a bit of the reserved strawberry syrup over individual slices when serving, as this adds visual appeal and a burst of flavor.

This cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce for those looking to indulge. I often serve it with a side of fresh berries or a fruit salad to round out the taste of summer. Another fun twist is to layer whipped cream and strawberries between the slices for a more decadent dessert; it’s like a strawberry shortcake sandwich, perfect for impressing guests at gatherings.

Questions About Recipes

→ Can I use frozen strawberries?

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

→ How can I make the cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1.

→ What can I substitute for heavy cream?

You can use whipped coconut cream for a dairy-free alternative.

→ How do I store the leftover cake?

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