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; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ¾ cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 1 tsp vanilla extract; 4 cups fresh strawberries, sliced; ¼ cup granulated sugar; 2 cups heavy whipping cream; ¼ cup powdered sugar; 1 tsp vanilla extract

Highlighted under: Sweet Homemade Goodness

I love making this Strawberry Shortcake Sheet Cake whenever strawberries are in season. It’s a delightful way to celebrate the freshness of these juicy fruits. The bright red strawberries shine on top of a moist vanilla cake, and the whipped cream layer adds a lovely lightness. I enjoy slicing this cake into squares for sharing at picnics or family gatherings. It’s easy to make and guarantees smiles all around. Trust me, you’ll want to make this recipe a staple during strawberry season.

Created by

Amelia Grant

Last updated on 2026-02-01T18:17:35.760Z

When I first attempted to create a Strawberry Shortcake Sheet Cake, I wanted to replicate the traditional flavor but in a more shareable format. I experimented with different ratios of cream to cake, and I found that a fluffy whipped cream layer complements the moist vanilla cake perfectly. The subtle sweetness of the cake balances beautifully with the tartness of the strawberries.

Another key tip I discovered is to macerate the strawberries in sugar for about 10 minutes before topping the cake. This draws out their juices and enhances their flavor, giving every bite a delightful burst of strawberry sweetness. Now, every summer when strawberries are ripe, I can't resist making this cake.

Why You'll Love This Recipe
Layer of fresh strawberries adds a burst of flavor
Fluffy whipped cream makes every bite feel indulgent
Perfect for gatherings, celebrations, or a sweet afternoon treat

Mastering the Cake Texture

Achieving the perfect texture in your Strawberry Shortcake Sheet Cake is all about how you mix your ingredients. When combining the dry and wet ingredients, avoid overmixing once you add the flour. Just beat the mixture until it’s smooth and the flour is fully incorporated to ensure your cake remains fluffy. Overmixing can lead to a denser cake, which is not what we want here. Look for a smooth batter without lumps, which indicates it’s ready for baking.

The use of buttermilk in this recipe is essential as it adds moisture and acidity, which helps the cake rise beautifully. If you don’t have buttermilk on hand, you can make a substitute by mixing one cup of milk with one tablespoon of white vinegar or lemon juice. Let it sit for about five minutes until it thickens slightly – this will work just as well in keeping your cake light and tender.

Macerating Strawberries for Flavor

Macerating the strawberries after slicing them is a crucial step that enhances their natural flavor. By sprinkling sugar over your sliced strawberries and letting them sit, you’re allowing the sugar to draw out the juices, creating a delightful syrup. I recommend letting them sit for at least 10 minutes; this not only sweetens them but also adds a lovely texture when you layer them on top of the whipped cream. If you prefer, you can create a more robust flavor by adding a splash of vanilla extract or a hint of balsamic vinegar while they macerate.

For an interesting twist, consider adding some chopped mint to the strawberries during the macerating process. This will introduce a fresh, aromatic element to the topping, which pairs beautifully with the cake and whipped cream. Just toss in about a tablespoon of finely chopped mint leaves along with the sugar and watch the flavors meld together as they sit.

Whipped Cream Perfection

When it comes to the whipped cream, using heavy whipping cream is non-negotiable for achieving that luscious texture. Ensure your cream is well-chilled before you start whipping; this will help it hold its shape better. I like to chill the mixing bowl and beaters as well, which speeds up the process and results in a fluffier cream. Beat on medium-high until stiff peaks form, which means the cream will stand tall without drooping – perfect for layering on your cake.

If you want to experiment with flavors, don't hesitate to mix in a bit of almond extract or a flavored syrup along with the vanilla. Start with just a teaspoon and adjust to your taste. This can elevate your whipped cream and create a more complex flavor profile, aligning perfectly with the juicy strawberries on top.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1 tsp vanilla extract

For the Topping

4 cups fresh strawberries, sliced
¼ cup granulated sugar
2 cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract

Instructions

Preheat the Oven

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

Prepare the Cake Batter

In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Add the softened butter, buttermilk, eggs, and vanilla extract. Beat with an electric mixer on medium speed until smooth.

Bake the Cake

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

Prepare the Strawberries

In a bowl, combine the sliced strawberries and granulated sugar. Let them sit for about 10 minutes to release their juices.

Make the Whipped Cream

In another bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cake

Once the cake is cooled, spread the whipped cream over the top. Scatter the macerated strawberries evenly on the whipped cream.

Serve

Cut the cake into squares and serve immediately. Enjoy your Strawberry Shortcake Sheet Cake!

Pro Tips

For extra flavor, consider adding a splash of lemon juice to the macerated strawberries.

Storage Tips

To preserve the freshness of your Strawberry Shortcake Sheet Cake, it's best to store it in the refrigerator if you're not enjoying it right away. Cover the cake lightly with plastic wrap to prevent the whipped cream from absorbing any odors and to keep it from drying out. The cake can last about 3-4 days in the fridge, but be sure to add the strawberries just before serving to keep them fresh and vibrant.

If you plan to make the cake in advance for an event, consider preparing the cake base ahead of time and storing it in an airtight container at room temperature. This allows you to add the whipped cream and strawberries just before serving, ensuring every bite is as fresh as possible.

Make-Ahead Variations

If you're looking for a fun variation, try swapping out the strawberries for other seasonal fruits. Ripe peaches or blueberries also work beautifully in this recipe. Just remember to adjust the sugar based on the sweetness of the fruit. For example, peaches may require a bit more sugar than strawberries after macerating, so taste-test as you go.

Another option is to incorporate a layer of lemon curd between the cake and whipped cream for an added zing. You can easily make lemon curd at home or purchase it from a store. This will intensify the flavor and provide a delightful contrast to the sweetness of the strawberries and cream.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and store it covered at room temperature. Assemble with whipped cream and strawberries just before serving.

→ Can I use frozen strawberries?

While fresh strawberries yield the best flavor and texture, you can use thawed frozen strawberries in a pinch.

→ What can I use instead of heavy cream?

You can use a whipped topping or a lighter cream, but the texture may not be as rich.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.