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

Highlighted under: Sweet Moments

I absolutely love this Strawberry Shortcake Sheet Cake! It's a delightful combination of fluffy vanilla cake layered with fresh strawberries and whipped cream. When I first tried making a sheet cake version of this classic dessert, I was amazed at how easy it was to prepare while still delivering on that iconic flavor. This cake has quickly become a family favorite for special occasions and simple weeknight treats alike—perfect for satisfying my sweet tooth without too much hassle!

Created by

Isla Turner

Last updated on 2026-01-24T09:07:08.722Z

I remember the first time I made this Strawberry Shortcake Sheet Cake for a summer picnic. I wanted something that would impress my friends, but I didn't want to spend hours in the kitchen. This recipe was a perfect solution! By using a sheet pan, I could bake and serve a large portion with ease, letting me spend more time enjoying the event rather than worrying about presentation.

The secret to achieving that light, fluffy texture lies in beating the eggs and sugar together until they are pale and frothy. This provides the cake with the lift it needs, creating that soft crumb we all adore in a classic shortcake. Trust me, don't skip this step!

Why You'll Love This Recipe
Moist and fluffy cake that stays fresh for days
Sweetened whipped cream perfectly complements the strawberries
Ideal for gatherings, picnics, or just a sweet treat at home

The Importance of Fresh Ingredients

Using fresh strawberries is key to achieving the best flavor for this Strawberry Shortcake Sheet Cake. When selecting berries, look for deep red, plump strawberries that have a sweet aroma. Avoid those that are soft or have mold, as these will negatively affect the taste of your cake. If strawberries are out of season, consider using frozen berries, but remember to thaw and drain them properly to prevent excess moisture in your cake.

The heavy whipping cream used for the topping is equally important. Ensure it's cold before whipping; this helps achieve the desired volume and texture. A chilled bowl and beaters also enhance whipping efficiency. For a lighter, airier topping, avoid overwhipping; stop as soon as soft peaks form, ensuring a smooth finish that complements the strawberries without being too heavy.

Baking and Storage Tips

Baking the cake until a toothpick comes out clean is essential for maintaining moisture while avoiding a dry texture. Start checking for doneness at around 25 minutes, as oven temperatures can vary. For accurate results, place the toothpick into the center of the cake, where it will cook the slowest. If the toothpick has wet batter, continue baking and check every 2-3 minutes until done.

Once baked, allow the cake to cool completely before adding the whipped cream and strawberries. This helps prevent the whipped cream from melting and creates a better presentation. If you're planning to make the cake ahead of time, store it wrapped in plastic wrap at room temperature for up to two days. Once topped, keep it in the fridge, where it can stay fresh for an additional day.

Variations and Serving Ideas

Feel free to experiment with this recipe by adding layers of flavor. Consider incorporating a simple lemon zest or almond extract into the cake batter for a unique twist. Additionally, you can replace the toppings with other fruits like blueberries or raspberries, or even a combination, to customize the cake to your taste preferences. Just ensure the flavors balance well with the sweetness of the whipped cream.

When serving, cut the cake into squares for a casual presentation, or create elegant slices for special occasions. I love to garnish each piece with a sprig of mint or a dusting of powdered sugar right before serving. This not only adds an appealing touch but elevates the flavor profile of each bite.

Ingredients

For the Cake

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

For the Topping

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

Instructions

Directions

Preheat the Oven

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

Mix the Batter

In a large bowl, beat 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 until fully combined.

Bake

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

Cool and Prepare Topping

Let the cake cool completely. Meanwhile, whip the heavy cream with the powdered sugar and vanilla until soft peaks form.

Assemble

Spread the whipped cream on top of the cooled cake and layer with sliced strawberries. Serve and enjoy!

Pro Tips

For added flavor, you can macerate the strawberries in a little sugar and lemon juice before adding them on top. This enhances their sweetness and creates a delicious syrup that seeps into the cake.

Common Troubleshooting Tips

If your cake dome rises in the center and dips around the edge, it means you’ve overmixed the batter or the oven temperature was too high. To remedy this in the future, mix just until ingredients are combined and ensure your oven is calibrated correctly before baking. An oven thermometer can be a great investment if you frequently encounter temperature issues.

Should your cake turn out too dry, it could be due to measurement errors, particularly with flour. Use a kitchen scale for accurate measurements or make sure to spoon and level flour instead of packing it into a cup. If you suspect overbaking, try reducing baking time by 2-3 minutes next time.

Scaling the Recipe

This recipe is easily scalable if you're considering feeding a crowd. To double the recipe, simply use a larger baking pan, such as a 12x17 inch sheet pan, and adjust the baking time as needed, often adding an additional 5-10 minutes. Keep a close watch on the cake and check for doneness with a toothpick.

For smaller gatherings, you can halve the recipe and bake in an 8x8 inch pan. Just note that baking time will decrease, so start checking for doneness at around 20 minutes to prevent overbaking.

Make-Ahead Options

If you want to prepare components of the cake ahead of time, both the cake and whipped cream can be made in advance. Bake the cake a day prior, allowing it to cool completely before wrapping it tightly with plastic wrap. The whipped cream can also be whipped a few hours ahead; just add a bit of cornstarch to help stabilize it, keeping it fluffy and less prone to deflating by serving time.

As for the strawberries, prep them an hour before serving to prevent them from releasing too much juice. Mixing them with a touch of sugar will enhance their natural sweetness and can be done in advance; just remember to refrigerate until ready to use.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries. Just thaw them and drain any excess liquid before using.

→ How do I store leftover cake?

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

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and assemble it just before serving for the best texture.

→ What other fruits can I use?

Feel free to substitute with other berries such as blueberries or raspberries, or even chopped peaches or plums.