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; ¾ cup unsalted butter, softened; 1 cup milk; 3 ½ teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 2 large eggs; 2 cups heavy whipping cream; ½ cup powdered sugar; 1 teaspoon vanilla extract; 4 cups fresh strawberries, sliced; ¼ cup granulated sugar

Highlighted under: Oven Ideas

I can't get enough of this Strawberry Shortcake Sheet Cake! When I first made it for a summer gathering, everyone was raving about the fresh strawberry flavors combined with the light, fluffy texture of the cake. The process is surprisingly simple, and I love how it adapts perfectly for a crowd. My secret is using fresh strawberries and a homemade whipped cream that takes it to the next level. This cake is truly a delightful way to celebrate the season's best fruit!

Created by

Una Merrick

Last updated on 2026-03-05T06:57:53.398Z

When I decided to make a Strawberry Shortcake Sheet Cake, I knew I wanted layers of rich flavor without too much hassle. By using a sheet cake, I could easily scale up for my guests while keeping it light. I found that separating the cake layers with whipped cream and strawberries added a delightful freshness.

I discovered that adding a splash of vanilla extract to the whipped cream not only enhances the flavor but also adds a lovely aroma that elevates every bite. The combination of moist cake and fresh strawberries truly creates a dessert that's perfect for summer gatherings.

Why You'll Love This Recipe
Light and fluffy texture that's perfect for summer
Fresh strawberries create a burst of flavor in every bite
Easy to prepare for parties and gatherings

Perfecting the Cake Texture

To achieve that light and fluffy texture that makes this Strawberry Shortcake Sheet Cake so delightful, it's essential to cream the butter and sugar thoroughly. Aim for about 4-5 minutes of mixing until the mixture is pale and fluffy. This step incorporates air into the batter, creating a soft cake. Additionally, be cautious not to overmix the batter once the dry ingredients are added; mix just until combined to prevent the cake from becoming dense.

Using room temperature ingredients is another critical factor that influences the cake’s lightness. Ensure your butter and eggs are at room temperature before you begin baking, as this allows for better emulsification. If you're short on time, you can gently warm the eggs in a bowl of warm water for about 10 minutes to speed up their warming process.

Strawberry Handling Tips

The strawberries in this cake are the star ingredients, so selecting the right ones is key. Look for vibrant, ripe strawberries with a sweet aroma. After slicing, toss them with sugar to draw out their juices, creating a syrup that enhances their flavor. If you find the strawberries are a bit tart, feel free to adjust the granulated sugar amount, adding a bit more until the desired sweetness is achieved.

For a colorful presentation, consider using a mix of berries. In addition to strawberries, you can add sliced strawberries or even blueberries for a fun twist and a pop of color. Just make sure to maintain a balance; too many different berries can overpower the strawberries’ signature flavor.

Ingredients

For the Cake

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

For the Whipped Cream

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

For the Strawberries

4 cups fresh strawberries, sliced
¼ cup granulated sugar

Instructions

Prepare the Strawberries

In a bowl, combine sliced strawberries with granulated sugar and let them sit for 15 minutes to release their juices.

Make the Cake

Preheat oven to 350°F (175°C). Grease and flour a 12x17 inch baking sheet. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs and vanilla, mixing well. In another bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk. Pour batter into prepared baking sheet.

Bake the Cake

Bake in preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Make the Whipped Cream

In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Assemble the Cake

Once the cake is cool, spread half of the whipped cream on top. Layer the strawberries and top with the remaining whipped cream. Serve immediately or refrigerate until ready to serve.

Pro Tips

For an added twist, try using blueberries or raspberries in the layers. They complement the strawberries beautifully!

Make-Ahead and Storage

This Strawberry Shortcake Sheet Cake can be assembled a few hours ahead of serving, which makes it perfect for gatherings. After layering the cake with strawberries and whipped cream, cover it loosely with plastic wrap and refrigerate. This not only allows the flavors to meld but also helps keep the cake moist. However, if you're making it a day in advance, it's best to store the cake in the refrigerator without the strawberries and whipped cream to prevent the cake from becoming soggy.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. Just note that the whipped cream may start to lose its fluffiness over time. For the best texture, serve the cake within the first couple of days.

Serving Suggestions

This cake pairs beautifully with a drizzle of warm strawberry sauce or a scoop of vanilla ice cream for added indulgence. You can make a simple sauce by simmering leftover strawberry juices with a bit of cornstarch to thicken it up. This adds an extra layer of flavor and a beautiful presentation to your slices.

For those looking to elevate their dessert further, try garnishing each slice with a mint leaf or a dusting of additional powdered sugar. These small touches not only enhance the visual appeal but also add a refreshing element to each bite.

Questions About Recipes

→ Can I use frozen strawberries?

Fresh strawberries are preferred, but if using frozen, make sure to thaw and drain excess liquid before adding to the cake.

→ How can I make this cake ahead of time?

You can bake the cake a day in advance and refrigerate it. Assemble it on the day you plan to serve for the best texture.

→ Can I make a gluten-free version?

Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend.

→ What can I use instead of heavy cream?

You can use heavy whipping cream or a non-dairy whipped topping if you prefer a lighter alternative.