Strawberry Shortcake Sheet Cake

Name: Strawberry Shortcake Sheet Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup milk; 4 large eggs; 1 tbsp baking powder; 1 tsp vanilla extract; ½ tsp salt; 2 cups heavy whipping cream; ¼ cup powdered sugar; 1 lb strawberries, hulled and sliced

Highlighted under: Classic Baking Collection

I absolutely love baking desserts that are not only delicious but also visually stunning. When I decided to make a sheet cake, I wanted to put a twist on the classic strawberry shortcake. This Strawberry Shortcake Sheet Cake turned out to be a crowd-pleaser with its light, fluffy sponge and layers of fresh strawberries and whipped cream. It’s perfect for gatherings and celebrations. Plus, it’s a lot easier to serve than individual slices, making it a go-to recipe for parties!

Created by

Nola Patterson

Last updated on 2026-02-28T10:21:34.807Z

Every bite of this Strawberry Shortcake Sheet Cake brings back memories of summer picnics and family gatherings. I tried using a simple vanilla sponge cake as the base, which pairs perfectly with the strawberries' sweetness and the creamy whipped topping. I found that letting the cake cool completely is key to achieving that perfect texture.

I also experimented with the amount of sugar in the whipped cream, and I was surprised at how even a slight adjustment made a big difference. Not too sweet, just enough to enhance the strawberries, resulted in a perfect balance!

Why You'll Love This Recipe
Fluffy, moist cake that pairs perfectly with juicy strawberries
Easier to serve than traditional shortcake, making it ideal for gatherings
An eye-catching dessert that is simple yet elegant

Understanding Ingredient Roles

The key to a successful Strawberry Shortcake Sheet Cake lies in the quality of the ingredients. The combination of all-purpose flour and granulated sugar creates a light texture, while the addition of unsalted butter enriches the cake. Using whole eggs ensures sufficient moisture and structure, resulting in a fluffy cake that holds up well to the toppings. Fresh, ripe strawberries enhance both flavor and presentation, making them a crucial component for this dessert.

When selecting your strawberries, look for ones that are deep red, firm, and fragrant. This ensures maximum sweetness and juiciness, which will elevate the overall taste of the cake. If you can’t find fresh strawberries, frozen berries can be a substitute, but be aware that they may release more moisture when thawed, so you might want to drain them before using.

Baking and Assembly Tips

To achieve the best texture, make sure not to overmix your batter once you add the dry ingredients. Mix until just combined—this helps develop a tender crumb. While baking, keep an eye on the cake around the 30-minute mark. The top should be golden and a toothpick inserted in the center should come out clean, ensuring it’s perfectly baked without becoming dry.

Allow the cake to cool completely in the pan for about 30 minutes before transferring it to a wire rack. This prevents the whipped cream from melting. For assembly, I recommend spreading the whipped cream while the cake is still slightly cool to enhance adhesion. Layering the strawberries immediately after helps the flavors meld and allows the berries to release some juice, making every bite a delicious experience.

Make-Ahead and Storage

One of the beauties of this sheet cake is its make-ahead capability. You can bake the cake a day in advance and store it tightly wrapped at room temperature, preventing it from drying out. However, I recommend adding the whipped cream and strawberries just before serving to maintain their freshness and texture. If you need to store leftover cake, keep it covered in the refrigerator for up to three days, although the texture might change slightly over time due to the whipped cream.

If you'd like to freeze the cake, do so before adding the toppings. Wrap it securely in plastic wrap and aluminum foil, then it can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and allow it to come to room temperature before adding fresh whipped cream and strawberries.

Ingredients

For the Cake

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

For the Topping

2 cups heavy whipping cream
¼ cup powdered sugar
1 lb strawberries, hulled and sliced

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 13x18 inch sheet cake pan or line it with parchment paper.

Mix the Cake Batter

In a large bowl, cream 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 the Dry Ingredients

In another bowl, mix the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.

Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for about 30-40 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Whipped Cream

While the cake is baking, beat the heavy cream and powdered sugar together in a bowl until stiff peaks form.

Assemble the Cake

Once the cake cools completely, spread the whipped cream over the top and arrange the sliced strawberries right on top. Cut into squares and serve.

Pro Tips

For a beautiful finish, consider garnishing with mint leaves or a drizzle of chocolate.

Serving Suggestions

For an extra touch of elegance, consider garnishing the cake with mint leaves or drizzling a balsamic reduction over the strawberries. This not only enhances visual appeal but also adds a layer of flavor complexity that complements the sweetness of the strawberries. You could even serve individual slices on a dessert plate alongside a scoop of vanilla ice cream for an irresistible pairing.

If you're looking to accommodate different dietary needs, you can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free blend. Additionally, for a lighter version, you can whip the cream with a sugar substitute such as erythritol or monk fruit. Adjust the sweetness to taste because these substitutes can vary in sweetness level.

Variations to Try

Feel free to experiment with different fruits or flavorings to personalize your Strawberry Shortcake Sheet Cake. Peaches, blueberries, or raspberries can make delightful substitutions, and you can even mix berries for a colorful medley. For a fun twist, consider adding a splash of lemon or orange zest to the whipped cream for a refreshing citrus note that elevates the cake's flavor profile.

Another fun variation involves adding a layer of lemon curd between the cake and whipped cream. This adds a tart contrast to the sweetness and can make for an exciting flavor dynamic. You can also turn this sheet cake into a trifle; layer cake pieces, strawberries, and whipped cream in individual jars for a visually appealing dessert that’s great for parties.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, frozen strawberries can be used, but make sure to thaw and drain them well to avoid excess moisture.

→ How should I store leftovers?

Store leftovers covered in the refrigerator for up to 2 days for best freshness.

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and assemble it on the day you plan to serve it.

→ Is it necessary to use fresh strawberries?

While fresh strawberries provide the best flavor and texture, you can substitute with any berries of your choice.