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

Highlighted under: Oven Ideas

I love making strawberry shortcake during the summer, and this sheet cake version is a game changer! The tender vanilla cake is layered with whipped cream and juicy strawberries, making each slice a delightful treat. It's perfect for gatherings, as it feeds a crowd and is easy to slice and serve. I've found that using fresh strawberries adds the best flavor, and the whipped cream gives a lightness that just feels like summer on a plate. You'll find that this cake is both simple and impressive, a true showstopper!

Created by

Verity Langdon

Last updated on 2026-02-01T22:13:35.918Z

Creating this Strawberry Shortcake Sheet Cake was a delightful experience! I remember the first time I decided to bake it for a summer gathering, and I was amazed at how easy it was to make a classic dessert in sheet form. Not only does it save time, but each bite captures the essence of summer with ripe, fresh strawberries and fluffy whipped cream.

One tip that I've found crucial is to make sure your cake has completely cooled before assembling it with the strawberries and cream. This prevents the whipped cream from melting and ensures a beautiful presentation. Trust me, this little detail makes all the difference!

Why You'll Love This Recipe
Juicy strawberries elevate the flavor profile
Fluffy whipped cream adds a perfect lightness
Great for serving a crowd at any occasion

Understanding the Ingredients

The key to a delicious strawberry shortcake sheet cake lies in the quality of the ingredients. For the flour, I recommend using a high-quality all-purpose flour that can provide enough structure to the cake while still keeping it tender. If you're looking for a lighter texture, you can substitute half of the all-purpose flour with cake flour. This will create a softer crumb that complements the strawberries beautifully.

Butter plays a crucial role in creating a rich flavor and tender texture. Be sure to use unsalted butter, as it allows you to control the amount of salt in your recipe. Room temperature butter will incorporate more air when creamed with sugar, leading to a fluffier cake. If you want to reduce calories, you could try using unsweetened applesauce as a substitute for half the butter, but this will alter the flavor and texture slightly.

Whipping the Cream

Whipping cream is an art that greatly affects the outcome of your topping. Start by chilling your mixing bowl and beaters in the freezer for about 10 minutes before whipping. This helps the cream maintain its cool temperature and whip better. Beat the cream on medium-high speed until soft peaks form; this means when you lift the beaters, peaks will hold but still droop slightly. Over-whipping will lead to a grainy texture, so keep a close eye on it!

For an extra flavor boost, consider infusing the cream with vanilla or other flavorings as you whip. You can also substitute a portion of the heavy cream with mascarpone for a richer texture or replace it with coconut cream for a dairy-free variation. Be sure to taste the whipped cream for sweetness before folding in the strawberries; you can adjust the sugar to your liking.

Ingredients

Gather these fresh ingredients to create your delicious Strawberry Shortcake Sheet Cake:

Cake Ingredients

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

Topping Ingredients

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

With these ingredients ready, you're just a few steps away from a delightful dessert!

Instructions

Here's how to assemble your Strawberry Shortcake Sheet Cake:

Prepare the Cake

Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into a greased sheet pan and smooth the top.

Bake the Cake

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.

Prepare the Topping

While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the sliced strawberries, ensuring they are well-coated with the whipped cream.

Assemble the Cake

Once the cake is completely cooled, spread the whipped cream and strawberry mixture evenly over the top. Slice into squares and serve immediately. Optionally, garnish with additional strawberries or mint leaves.

Enjoy your refreshing dessert!

Pro Tips

Make sure to use fresh, ripe strawberries for the best flavor! You can also add a drizzle of strawberry sauce on top for an extra special touch.

Storage Tips

If you're planning to make this cake ahead of time, it's best to store the components separately. The cake can be wrapped tightly in plastic wrap and kept at room temperature for up to 2 days or in the refrigerator for up to a week. Avoid slicing until you're ready to serve to maintain freshness and moisture.

For the whipped cream topping, it's best enjoyed fresh, but you can make it up to 24 hours in advance. If storing whipped cream, keep it in an airtight container in the refrigerator. However, it may deflate over time, so if you're planning to hold onto it, gently re-whip it before serving to restore its texture.

Serving Suggestions

This strawberry shortcake sheet cake is incredibly versatile when it comes to serving. For a colorful presentation, consider garnishing each slice with additional fresh strawberries and a sprig of mint. This not only enhances the visual appeal but also adds an extra burst of fresh flavor with each bite.

You can also elevate the dessert experience by pairing it with a scoop of vanilla ice cream or a drizzle of strawberry sauce for added sweetness. For a unique twist, I enjoy adding a layer of lemon curd between the cake and whipped cream, which adds a tart contrast to the sweetness of the strawberries.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cake a day ahead. Just add the whipped cream and strawberries on the day you plan to serve.

→ Is there a substitute for heavy cream?

You can use coconut cream or a non-dairy whip if you're looking for a dairy-free option.

→ How should I store the cake?

Store any leftovers in the refrigerator for up to 2 days, covered to prevent drying out.

→ Can I use frozen strawberries?

Fresh strawberries give the best flavor, but if you must use frozen, make sure they are thawed and drained to avoid excess moisture.