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; 1 tablespoon baking powder; ½ teaspoon salt; ¾ cup unsalted butter, softened; 1 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and halved; ¼ cup granulated sugar; 2 cups heavy whipping cream; ½ cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sweet Oven Stories

I absolutely adore making Strawberry Shortcake Sheet Cake, and it’s become a staple in my kitchen. The combination of light, fluffy cake layered with sweet strawberries and whipped cream creates a dessert that’s both delightful and refreshing. Whenever I make this cake, I can’t help but feel excited as the aroma fills the house. It's perfect for gatherings or just to satisfy a sweet craving. I love how the simplicity of the ingredients allows the strawberries to shine through.

Created by

Lydia Barrett

Last updated on 2026-01-24T09:37:13.389Z

When I first attempted making a Strawberry Shortcake Sheet Cake, I was nervous about balancing the flavors. After several tries, I found that using fresh strawberries instead of frozen makes a significant difference. The fresh fruit brings a vibrant taste that complements the lightness of the cake. I also learned to whip the cream just right; it should be fluffy but not too stiff, allowing for a creamy spread on each slice.

One of my favorite techniques is to macerate the strawberries with a touch of sugar before adding them to the cake. This draws out their juices and creates a lovely syrup that seeps into the cake. I love serving this dessert chilled, as it enhances the flavors, making it a perfect summer treat!

Why You'll Love This Recipe
Fluffy cake perfectly soaks in the strawberry juices
Fresh strawberries add a burst of natural sweetness
Easily serves a crowd, making it ideal for parties

Choosing the Right Strawberries

The success of the Strawberry Shortcake Sheet Cake relies heavily on the quality of the strawberries you choose. Opt for ripe, seasonal strawberries for the best flavor. Look for berries that are deep red, firm, and fragrant. Avoid those that are overly soft or have any signs of mold, as they can detract from the fresh taste. If fresh strawberries are not available, you can use frozen strawberries in the topping, but make sure to thaw and drain them well to prevent excess moisture from making your cake soggy.

When preparing the strawberries, don’t rush the maceration process. Allowing them to sit with sugar for about 20 minutes enables them to release their juices, creating a delicious syrup that enhances their sweetness. You can also extend the maceration time to 30 minutes if you prefer a more intense strawberry flavor. This syrup can be drizzled over the cake, adding an extra layer of moisture and sweetness that complements the whipped cream perfectly.

Perfecting the Cake Texture

To achieve the ideal fluffy texture for the cake, it's essential to mix the batter properly but be careful not to overmix. When combining the wet and dry ingredients, mix just until no flour streaks remain. Overmixing can lead to a denser cake, so a few lumps are perfectly fine. Also, ensure that your butter is softened to room temperature; this helps in creating a smooth batter that traps air, resulting in a light cake.

Baking your cake in a 12x18-inch sheet pan allows for even cooking and a larger surface area to soak up the strawberry juices. Keep an eye on the baking time, as ovens can vary. Start checking for doneness at around 24 minutes. The cake should be lightly golden and spring back when touched. A toothpick inserted into the center should come out clean with minimal crumbs, ensuring a moist yet fully baked cake.

Whipped Cream Tips

For the whipped cream, using heavy whipping cream is key to achieving a stable, fluffy texture. Ensure your bowl and beaters are cold, as this helps the cream whip up better. If you find the whipped cream is not holding its shape, try adding a bit of cornstarch (about a tablespoon) along with the powdered sugar. This acts as a stabilizer, allowing your whipped cream to remain fluffy and maintain its structure for longer, especially if you plan to serve it later.

If you want to infuse additional flavors into the whipped cream, consider adding a splash of almond extract or a bit of lemon zest. These additions enhance the overall flavor profile of the cake without overpowering the strawberries. You can also sweeten the whipped cream to your taste; some may prefer a lightly sweetened cream, while others might enjoy a sweeter touch. Just remember to mix gradually and taste as you go.

Ingredients

For the cake

2 cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup milk
2 large eggs
1 teaspoon vanilla extract

For the strawberry topping

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

For the whipped cream

2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Steps to Follow

Prepare the strawberries

In a bowl, combine the sliced strawberries and granulated sugar. Stir well and let them sit for about 20 minutes to allow the juices to release.

Make the cake batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add softened butter, milk, eggs, and vanilla extract, then mix until smooth.

Bake the cake

Pour the batter into a greased 12x18-inch sheet pan. Smooth the top with a spatula and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Prepare the whipped cream

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

Assemble the cake

Once the cake is completely cooled, spread a layer of whipped cream on top, then add the macerated strawberries and drizzle some of the strawberry juice over it.

Serve and enjoy

Slice the cake into squares, serve chilled, and enjoy the delightful combination of flavors!

Pro Tips

For an additional flavor kick, try adding a splash of lemon juice to the strawberries or mix in a bit of almond extract into the whipped cream.

Make-Ahead and Storage

One of the great things about this Strawberry Shortcake Sheet Cake is that it can be prepared in advance. You can bake the cake a day ahead and store it tightly wrapped at room temperature. This helps retain moisture and makes it easier to assemble the layers when you’re ready. Just remember to keep the strawberries and whipped cream separate until assembly to prevent sogginess.

If you have leftover cake, store it in an airtight container in the refrigerator for up to three days. If you notice that the cake starts to dry out, a light drizzle of the strawberry syrup can rejuvenate the moisture. However, it’s best consumed fresh to experience the delightful texture and flavors fully.

Serving Suggestions

This Strawberry Shortcake Sheet Cake is incredibly versatile for serving. For a festive touch, consider garnishing individual servings with mint leaves or edible flowers to brighten up the presentation. Additionally, this cake pairs wonderfully with a scoop of vanilla ice cream on the side, adding a creamy contrast to the fruity freshness.

For a fun twist, try serving the cake layered in individual jars. Alternate layers of cake, strawberries, and whipped cream for a beautiful and compact treat that’s perfect for gatherings. This method also makes it easy for guests to enjoy and minimizes the mess while serving.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries provide the best flavor, frozen strawberries can be used if thawed and drained properly.

→ How do I store leftovers?

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

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and add the topping just before serving.

→ Is it possible to make this gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and it should work just fine.