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

Highlighted under: Modern Baking Ideas

I absolutely love making Strawberry Shortcake Sheet Cake for gatherings. The combination of fluffy vanilla cake, fresh strawberries, and whipped cream is simply irresistible. Each bite is a burst of sweetness, and it's a crowd-pleaser that never fails to impress. Plus, the sheet cake format makes it easy to serve at parties or celebrations without the hassle of individual servings. I know you’ll fall in love with this delightful dessert, and it will become a staple in your baking repertoire.

Created by

Dorothy Finch

Last updated on 2026-02-28T08:53:35.983Z

I remember the first time I baked this Strawberry Shortcake Sheet Cake for my family. The aroma of the vanilla and strawberries filled the kitchen, creating an inviting atmosphere. As the cake baked, I whipped up a fresh cream frosting that elevated the cake's flavor to another level. It was a joy to see everyone gathered around, indulging in such a simple yet delicious dessert.

This cake is not only beautiful but also incredibly delightful. One tip I can share is to use fresh strawberries and allow them to macerate briefly. This not only enhances their flavor but also keeps the cake moist without making it soggy. Trust me, your guests will be asking for seconds!

Why You'll Love This Recipe
Light and fluffy cake layered with fresh strawberries and whipped cream
Easily sliceable as a sheet cake, making serving a breeze
Perfect for summer gatherings and festive occasions

Understanding the Cake Base

The base of this Strawberry Shortcake Sheet Cake is a light and fluffy vanilla cake that sets the perfect stage for fresh strawberries and whipped cream. Using unsalted butter is crucial, as it allows you to control the amount of salt in your cake, balancing the sweetness of the sugar. Be sure to cream the butter and sugar well before adding the wet ingredients; this incorporates air and contributes to the cake's texture. Overmixing after adding the eggs can lead to a dense cake, so mix just until fully combined.

Using whole milk will make your cake richer and moister compared to low-fat options. If you're in a pinch, you can substitute with buttermilk, which also enhances the cake’s flavor. The baking powder is essential for creating lift, and measuring correctly is vital—baking is a science, after all! Too much baking powder can cause the cake to rise too quickly and then collapse.

Perfecting the Whipped Cream

For the whipped cream topping, start with chilled equipment; a cold mixing bowl and beaters help achieve soft peaks faster and prevent the cream from becoming too warm. Heavy cream is the best choice here due to its higher fat content, which allows it to whip up beautifully. When adding powdered sugar, it not only sweetens the cream but also helps stabilize it. This is particularly important if you’re preparing the cake in advance or need it to hold up for an event.

It's crucial not to overwhip your cream; stopping just when you see soft peaks will give you the fluffy texture you desire. If you accidentally overwhip, the cream can become grainy and start turning into butter, which won’t work well for topping the cake. If this happens, gently fold in some additional unwhipped cream to salvage the mixture.

Ingredients

For the Cake

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

For the Topping

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

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C) and grease a 13x18 inch sheet pan. In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add softened butter, milk, and vanilla, and mix on low speed until combined. Then add eggs, one at a time, mixing well after each addition. Pour the batter into the prepared pan and spread evenly.

Bake the Cake

Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

Prepare the Strawberries

While the cake is cooling, mix the sliced strawberries with a bit of sugar in a bowl and set aside. This will macerate the strawberries and enhance their sweetness.

Make the Whipped Cream

In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.

Assemble the Cake

Once the cake is completely cooled, spread the whipped cream evenly over the top. Then, add the macerated strawberries on top of the whipped cream. Slice, serve, and enjoy!

Pro Tips

For an extra touch, try garnishing with mint leaves or adding a drizzle of chocolate sauce for an indulgent twist.

Storing and Serving

This Strawberry Shortcake Sheet Cake is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. To prevent the cake from becoming soggy, it's a good idea to store the whipped cream separate from the cake, adding it right before serving. Alternatively, you can store the cake unassembled if you anticipate longer storage.

If you’d like to serve this cake at a later date, consider freezing it before adding the whipped cream and strawberries. Wrap the cooled cake tightly in plastic wrap and aluminum foil, and it will keep well for up to three months. When you're ready to enjoy it, simply thaw in the fridge overnight before assembling.

Variations to Try

If strawberries aren’t in season, you can easily swap them out for other berries like blueberries or raspberries. A mix of berries can also provide an appealing colorful twist. For a unique flavor profile, consider macerating the fruits with a splash of balsamic vinegar or lemon juice to enhance their natural sweetness and add a tangy depth.

For a gluten-free version of this cake, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just be sure to check that your baking powder is gluten-free as well, as some brands may contain gluten. This cake can be enjoyed by almost everyone, even those on dietary restrictions.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but be sure to thaw and drain them before use to avoid excess moisture.

→ How do I store leftovers?

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

→ Can I make this cake in advance?

Absolutely! You can bake the cake a day before and assemble it right before serving.

→ Is there a gluten-free option for this recipe?

Yes, you can substitute all-purpose flour with a gluten-free baking blend.