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 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup milk; 3 large eggs; 1 teaspoon vanilla extract; 2 cups whipped cream; 2 cups fresh strawberries, sliced; 1 tablespoon powdered sugar (optional)

Highlighted under: Golden Treats

I absolutely love making Strawberry Shortcake Sheet Cake, especially during the summer months when strawberries are at their peak. The combination of fresh, juicy strawberries with a light and fluffy vanilla cake is truly irresistible. I love how easy it is to prepare, allowing me to serve a delicious dessert for gatherings without the hassle of layering traditional shortcakes. This sheet cake is transformed with whipped cream, and the assembly is a breeze, making it perfect for picnics or family celebrations.

Created by

Noemi Turner

Last updated on 2026-01-22T10:25:12.159Z

When I first decided to create a Strawberry Shortcake Sheet Cake, I was inspired by the classic dessert that's perfect for summer. I found that using a sheet pan not only simplifies the baking process but also allows for easier sharing. I made sure to infuse the cake with vanilla to complement the strawberries beautifully, and the end result was a delightful combination of flavors.

After several trials, I discovered that layering the whipped cream on top after the cake has cooled gives it a perfect texture. The fresh strawberries added just before serving help keep them vibrant and juicy. I love how this dish not only looks stunning but also tastes incredible!

Why You'll Love This Recipe
Fluffy and moist cake that serves a crowd
Fresh strawberries bring a burst of flavor
Easy assembly without any complicated layers

Key Ingredients and Their Roles

The main component of this Strawberry Shortcake Sheet Cake is the combination of all-purpose flour and baking powder, which provides the necessary structure and lift to the cake. Using fresh, juicy strawberries is vital, as they infuse the cake with refreshing flavor and moisture. For the best texture, ensure that your butter is softened to room temperature; this allows for proper creaming with sugar, creating a light and fluffy batter.

In addition to traditional cake ingredients, the whipped cream plays a crucial role in achieving that signature shortcake feel. I recommend using heavy cream for whipping since it whips better and holds its shape well. If you're looking for a lighter option, consider using a dairy-free whipped topping that can still offer a creamy finish to the cake.

Assembly Tips for Perfect Layers

Once the cake has cooled, it’s essential to spread the whipped cream in an even layer. I prefer using an offset spatula for this, as it helps create a smooth surface without disturbing the cake beneath. When layering the strawberries on top, arrange them in a way that covers every inch of the whipped cream. This not only enhances the visual appeal but also ensures that every slice has a perfect balance of cake, cream, and strawberries.

If you're making this cake ahead of time, I suggest preparing the cake and whipped cream separately. Assemble the cake with toppings just before serving to maintain the cake's integrity and prevent it from becoming soggy. You can cover the cooled cake with plastic wrap and refrigerate it for up to two days, and whip fresh cream on the day of serving for the best texture.

Ingredients

Ingredients for Strawberry Shortcake Sheet Cake

For the Cake

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

For the Topping

2 cups whipped cream
2 cups fresh strawberries, sliced
1 tablespoon powdered sugar (optional)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 12x17 inch sheet pan.

Make the Cake Batter

In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the softened butter, milk, eggs, and vanilla extract, and beat until the batter is smooth and well combined.

Bake the Cake

Pour the batter into the prepared sheet pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cake

Allow the cake to cool completely in the pan on a wire rack.

Prepare the Topping

Once the cake has cooled, spread the whipped cream over the top in an even layer. Arrange the sliced strawberries on top, and dust with powdered sugar if desired.

Serve

Slice the cake into squares and serve immediately for the best flavor and texture.

Pro Tips

For an extra touch, you can drizzle some strawberry sauce over the cake just before serving!

Storage and Make-Ahead Options

To keep your Strawberry Shortcake Sheet Cake fresh for a longer duration, store it in an airtight container in the refrigerator. Properly stored, it can last up to three days, although the texture is best on the first day. If you need to prepare it further in advance, consider freezing the plain cake without the toppings. Wrap it tightly in plastic wrap and then in aluminum foil, and it can be frozen for up to three months.

When ready to enjoy, thaw the cake in the refrigerator overnight. Once thawed, you can then proceed to layer it with whipped cream and strawberries. This method allows you to prepare in advance and serve a delectable dessert hassle-free.

Troubleshooting Common Issues

A common issue when making any sheet cake, including this Strawberry Shortcake, is overmixing the batter, which can lead to a dense cake. When combining the wet and dry ingredients, mix until just combined; some lumps are fine. Also, ensure that the oven is preheated adequately before baking; this is crucial for the cake to rise correctly. Use an oven thermometer to verify the temperature if you're unsure.

If your strawberries aren't as sweet as you'd hoped, try macerating them before layering on top of the cake. Sprinkle them with a little granulated sugar and let them sit for about 15 minutes. This will draw out the juices and enhance their natural sweetness, ensuring that every bite of cake is complemented by deliciously sweet fruit.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

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

→ How do I store leftover cake?

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

→ Can I make the cake ahead of time?

Absolutely! You can bake the cake a day ahead and add the whipped cream and strawberries just before serving.

→ What can I substitute for whipped cream?

You can use whipped topping or a vegan alternative if you prefer a dairy-free option.