Strawberry Shortcake Sheet Cake

Name: Strawberry Shortcake Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 whole milk; 2 large eggs; 1 teaspoon vanilla extract; 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced

Highlighted under: Sweet Craft

I’ve always loved the classic combination of strawberries and cream, and this Strawberry Shortcake Sheet Cake takes it to a whole new level. The soft, fluffy cake is perfectly balanced with a layer of sweetened whipped cream and topped with fresh strawberries. It’s a delightful treat for any gathering or just a sunny afternoon at home. What I adore most is how easy it is to prepare, making it a go-to dessert that impresses without demanding too much time or effort in the kitchen.

Created by

Daphne Collins

Last updated on 2026-02-27T21:04:50.192Z

When I first made this cake, I was amazed by how well the flavors meld together. The fresh strawberries add a vibrant sweetness that perfectly complements the whipped cream. I realized that allowing the cake to cool completely before adding the toppings is key; it ensures that the cream doesn’t melt and the berries hold their form, making each slice visually appealing.

I also experimented with the ratios of cream and sugar, which resulted in a light but sufficiently sweet topping that doesn’t overpower the cake. Using fresh strawberries rather than frozen ensures that every bite bursts with flavor. Now, it’s my go-to recipe for summer potlucks!

Why You Will Love This Recipe

Light and fluffy texture that melts in your mouth
Fresh strawberries elevate the flavors beautifully
Quick and easy to prepare, perfect for any occasion

Understanding the Ingredients

The key to a delicious Strawberry Shortcake Sheet Cake lies in the quality of the ingredients, especially the strawberries. Choose ripe, fresh strawberries for the best flavor; they should be bright red and fragrant. If fresh strawberries are not available, you can use thawed frozen strawberries, but they may release more moisture. Make sure to drain them well before using to prevent a soggy cake.

When it comes to the flour, all-purpose flour provides the right structure and tenderness to the cake. If you’re looking for a gluten-free option, you can substitute it with a gluten-free blend designed for baking, but note that the texture may vary slightly. The butter adds richness and moisture, making the cake soft and fluffy, while the eggs create a stable structure.

Perfecting the Cake Texture

To achieve a light and fluffy texture, be mindful of your mixing method. When combining the butter and sugar, cream them together until pale and fluffy—this can take about 3-5 minutes with an electric mixer. This process incorporates air, helping the cake rise and providing a tender crumb. You don’t want to overmix once you add the flour; mix just until you see no more streaks. Overmixing can lead to a dense cake.

Baking at the right temperature is crucial. An oven preheated to 350°F (175°C) ensures even cooking and prevents the cake from rising too quickly, which can cause it to dome or crack. Start checking for doneness at 25 minutes by using a toothpick; it should come out clean or with a few crumbs attached. Let the cake cool completely in the pan to prevent it from falling apart during assembly.

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 whole milk
2 large eggs
1 teaspoon vanilla extract

For the Topping:

2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
4 cups fresh strawberries, hulled and sliced

Instructions

Directions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

Make the Cake Batter

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, milk, eggs, and vanilla extract. Beat on medium speed until smooth and well combined.

Bake the Cake

Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.

Prepare the Whipped Cream

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

Assemble the Cake

Once the cake is cool, spread the whipped cream evenly on top and arrange the sliced strawberries over the cream. Chill before serving.

Pro Tips

For the best flavor, use ripe, in-season strawberries. You can also add a splash of lemon juice to the strawberries to enhance their flavor.

Whipped Cream Tips

For the best results when making your whipped cream, ensure your mixing bowl and beaters are cold. This helps the cream whip faster and increases the volume. I recommend placing them in the freezer for about 10-15 minutes before use. Whip the cream until soft peaks form; it should hold its shape but still be smooth and glossy, not grainy or overwhipped.

You can adjust the sweetness of your whipped cream by varying the amount of powdered sugar. For a more flavorful touch, consider adding a splash of almond extract or a tablespoon of strawberry puree for a subtle color and flavor enhancement.

Storage and Serving Suggestions

To keep your Strawberry Shortcake Sheet Cake fresh, store it in the refrigerator wrapped in plastic wrap or in an airtight container. It’s best enjoyed within 2 days, as the whipped cream can start to break down and make the cake soggy. If you plan to make it ahead, consider assembling the cake just before serving to maintain the cream's light texture.

Serve the cake with additional sliced strawberries on top for an elegant presentation. A drizzle of strawberry sauce or a dusting of powdered sugar can elevate the look and add an extra burst of flavor. For a fun twist, try adding a layer of lemon curd between the cake and whipped cream for a tangy kick.

Questions About Recipes

→ Can I use frozen strawberries?

Fresh strawberries are recommended for the best flavor and texture, but if needed, you can use thawed frozen strawberries.

→ How do I store leftover cake?

Store any leftovers covered in the refrigerator for up to 2 days, but enjoy it fresh for the best taste.

→ Can I make the cake in advance?

Yes, you can bake the cake a day ahead and store it wrapped at room temperature. Add the cream and strawberries just before serving.

→ Is there a dairy-free option?

You can use almond or coconut milk and a dairy-free butter substitute to make this recipe dairy-free.