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 whole milk; 3 large eggs; 2 teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 2 cups heavy cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and sliced

Highlighted under: Oven-Kissed Treats

I absolutely adore Strawberry Shortcake, and turning it into a sheet cake has been a game changer for my gatherings! This recipe offers all the delightful flavors of traditional shortcake in a simplified, easy-to-serve form. The light, fluffy cake is paired with luscious whipped cream and fresh strawberries, making it a crowd-pleaser. Perfect for summer barbecues or birthday celebrations, this cake is not just a treat for the taste buds but also a sight to behold. Trust me—once you try it, you'll want to make it again and again.

Created by

Lillian Hayes

Last updated on 2026-02-01T22:57:36.972Z

My first attempt at a Strawberry Shortcake Sheet Cake was a delightful success! I experimented with different ratios of cream to strawberries, and I finally found the perfect balance that enhances the dessert without overwhelming the cake. Each bite is a burst of berry goodness complemented by a light, airy sponge.

One key tip I discovered is to use fresh strawberries instead of frozen ones. Fresh berries provide a more vibrant flavor and a better texture, making the dessert taste exceptional. I guarantee this will become a beloved recipe in your household.

Why You'll Love This Recipe
Fluffy cake that complements the sweetness of fresh strawberries
Easy to serve and perfect for gatherings
A delightful twist on a classic favorite

Selecting the Perfect Strawberries

Choosing the right strawberries is crucial for this Strawberry Shortcake Sheet Cake. Look for berries that are firm, vibrant red, and have a natural gloss. Avoid any that are overly soft or have white or green spots, as these can indicate under-ripeness. If you're unsure, smell the berries; ripe strawberries have a sweet fragrance. Once you've selected your strawberries, slice them just before assembling the cake to ensure they remain fresh and juicy.

For added flavor, consider macerating the strawberries before using them. This process involves tossing the sliced strawberries with a bit of granulated sugar and letting them sit for about 15-20 minutes. The sugar draws out the juices, creating a syrup that can further enhance the cake’s toppings and add moisture and sweetness to each bite.

Achieving the Perfect Whipped Cream

When whipping the cream for your topping, it's important to start with cold tools. Chill your mixing bowl and beaters beforehand in the freezer for about 10 minutes. This helps the cream whip better and faster. Beat the cream on medium-high speed until soft peaks form, which should take around 3-5 minutes. Be careful not to overwhip, as this can turn the cream grainy.

For extra stability, especially if you're making the cake ahead of time, you might add a bit of cornstarch or use stabilized whipped cream recipes. A tablespoon of cornstarch mixed in during whipping will help the cream hold its shape longer. Just remember, if you do this, ensure you don’t overmix, as it can detract from the airy texture we want in the cake.

Making the Cake Ahead of Time

This Strawberry Shortcake Sheet Cake can be made a day in advance, making it a great option for gatherings. After the cake has cooled completely, wrap it tightly in plastic wrap and store it at room temperature for up to one day. For longer storage, consider refrigerating the unadorned cake; just remember that refrigeration can dry it out, so ensure it is well-wrapped.

When you’re ready to serve, simply top with freshly whipped cream and strawberries. Avoid adding the toppings too early, as the moisture from the strawberries can make the cake soggy if left for several hours. If you do have leftovers, store them in the fridge, but enjoy them within two days for optimal flavor and texture.

Ingredients

Ingredients for Strawberry Shortcake Sheet Cake

Gather the following ingredients before you begin:

For the Cake

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

For the Topping

2 cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, hulled and sliced

Instructions

Follow these simple steps to create your cake:

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter and line the bottom with parchment paper.

Mix the Batter

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

Bake the Cake

Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Top

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, whip the heavy cream with the powdered sugar and vanilla until soft peaks form.

Assemble the Cake

Spread the whipped cream over the top of the cooled cake and arrange the sliced strawberries on top. Serve immediately or refrigerate until serving.

Pro Tips

For a richer flavor, consider adding a splash of almond extract to the whipped cream. This adds a lovely depth that pairs wonderfully with strawberries.

Ingredient Substitutions

If you're looking for a lighter alternative, you can substitute part of the all-purpose flour with whole wheat flour. This will give the cake a nuttier flavor and a denser texture. Additionally, for a dairy-free version, try using almond milk in place of whole milk, and choose a dairy-free butter alternative, which can be found in most grocery stores.

For those with a sweet tooth, consider adding a tablespoon of lemon zest to the batter to enhance the cake's flavor profile. The acidity from the lemon will balance the sweetness of the strawberries and whipped cream, elevating the overall taste.

Variations on the Classic Recipe

Feeling adventurous? You can easily transform this Strawberry Shortcake Sheet Cake by incorporating different fruits. Raspberries, blueberries, or even peaches can be used in combination with strawberries for a colorful, fruity topping. Mixing berries adds a variety of flavors that can surprise your guests and make the cake even more visually appealing.

For a chocolate twist, consider adding cocoa powder to half the batter and layering strawberry and chocolate cakes together, resulting in a marbled effect. You can also drizzle melted chocolate over the whipped cream and strawberries for a decadent finish that will impress anyone at your gathering.

Troubleshooting Common Issues

If your cake sinks in the middle after baking, it may be due to overmixing the batter or not baking it long enough. Always stop mixing once the dry ingredients are just incorporated, and use a toothpick to check for doneness at the specified baking time. If your toothpick comes out with wet batter, give it a few more minutes in the oven.

Should your whipped cream not whip up as expected, it might be due to the cream being too warm. Make sure to start with cold cream, and try to whip on a cold surface if possible. Alternatively, adding a tablespoon of powdered sugar per cup of cream can help stabilize the mixture, encouraging it to hold its shape better as you whip.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and store it in the refrigerator. Add whipped cream and strawberries right before serving for the best texture.

→ What can I substitute for heavy cream?

You can use a whipped topping or a lighter cream, but the texture and flavor will differ from using heavy cream.

→ Can I use frozen strawberries?

Yes, but fresh strawberries are preferred for better flavor and texture. If using frozen, make sure to thaw and drain excess moisture before topping the cake.

→ Is this recipe suitable for a gluten-free diet?

You can substitute the all-purpose flour with a gluten-free flour blend, but the texture may vary slightly.