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

Highlighted under: Sweet Homemade Goodness

I absolutely love making this Strawberry Shortcake Sheet Cake for gatherings. It’s light, fluffy, and loaded with fresh strawberries, perfect for warm weather days. The creaminess of the whipped topping adds a decadent touch, while the cake itself is simple to make and vanilla-scented. Every slice bursts with flavor, making it a delightful treat that pleases both kids and adults alike. Whether it's a birthday or just a sunny afternoon, this cake has become my go-to dessert that never disappoints.

Created by

Amelia Grant

Last updated on 2026-02-27T16:57:36.296Z

When I first baked this Strawberry Shortcake Sheet Cake, it was an instant hit among my friends. The blend of soft cake, sweet strawberries, and fluffy cream is just irresistible. The method of baking it as a sheet cake allows for easy slicing, which is perfect for serving a crowd. Plus, the vibrant colors of the strawberries add a visual appeal that makes the dessert even more inviting!

One important tip I learned is to let the cake cool completely before adding the whipped cream topping. This keeps the cake from becoming soggy and helps maintain that delightful fluffy texture everyone loves. I’ve also experimented with different fruits, but strawberries remain a classic favorite!

Why You'll Love This Recipe
Light and fluffy cake that melts in your mouth
Fresh strawberries add a burst of flavor and color
Perfect for any celebration or just a sweet treat

Understanding the Ingredients

The key to a successful Strawberry Shortcake Sheet Cake lies in the quality of the ingredients. Use fresh, ripe strawberries for the best flavor; avoid berries that are overly soft or have blemishes. When it comes to the cake batter, all-purpose flour provides the structure needed, while the butter adds richness. Make sure to use room temperature eggs and milk to ensure they blend smoothly into the batter, which will help create that light and fluffy texture we're aiming for.

Baking powder is essential for this recipe, as it helps the cake rise and stay light. Make sure your baking powder is fresh—if it’s more than a year old, it might not give your cake the lift it needs, which could lead to a denser texture. For the whipped topping, heavy whipping cream is necessary for achieving a stable and airy texture. If you're looking for a lighter option, you can substitute half of the heavy cream with Greek yogurt for a tangy twist.

Mastering the Techniques

When creaming the butter and sugar, aim for a light and fluffy mixture that has a pale yellow color. This process incorporates air into the batter, which contributes to a fluffy cake. Beat the eggs in one at a time, as this method allows each egg to fully incorporate before adding the next, ensuring a more uniform batter. As you alternate adding dry ingredients and milk, mix just until combined; overmixing can lead to a tough texture due to gluten development.

After baking, allowing the cake to cool completely before adding the topping is crucial. If you try to add the whipped cream too soon, it may melt and lose its structure. To ensure even cooling, leave the cake in the pan on a wire rack. When it’s time to whip the cream, start with a chilled bowl and whisk to increase volume and achieve soft peaks quickly. Be careful not to overbeat the cream, as it can turn grainy; stop as soon as it holds its shape.

Ingredients

Ingredients for Strawberry Shortcake Sheet Cake

For the Cake

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

For the Topping

2 cups fresh strawberries, sliced
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Mix in the flour, baking powder, and salt, alternating with the milk until well combined.

Bake the Cake

Pour the batter into the prepared baking pan and smooth the surface. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before removing.

Prepare the Topping

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the sliced strawberries.

Assemble the Cake

Once the cake is completely cool, spread the whipped cream mixture over the top. Decorate with extra strawberry slices if desired. Cut into squares and serve!

Enjoy Your Cake!

Pro Tips

To enhance the flavor, consider adding a splash of lemon juice to the whipped cream mixture. It adds a refreshing tang that pairs beautifully with the sweetness of strawberries.

Serving Suggestions

This Strawberry Shortcake Sheet Cake makes a stunning centerpiece for any gathering. For a delightful presentation, consider garnishing with a dusting of powdered sugar or fresh mint leaves. You can also serve it with a scoop of vanilla ice cream on the side for an indulgent dessert experience. Just slice the cake into squares, and don’t hesitate to serve it with extra sliced strawberries on top for a burst of color and flavor.

If you're looking to customize your dessert, try adding a layer of lemon curd underneath the whipped topping for a citrusy zing. You can also substitute other berries, like blueberries or raspberries, for the strawberries if you want to create a mixed berry version. Feel free to get creative with toppings; even a drizzle of chocolate ganache can elevate the cake to new heights.

Make-Ahead and Storage Tips

This cake can be made ahead of time, making it perfect for busy celebrations. You can bake the cake a day in advance; simply store it in an airtight container once it’s completely cool. For best results, wait until just before serving to add the whipped topping and strawberries. This prevents the cake from becoming soggy and maintains the freshness of the toppings.

If you have leftovers, store the cake in the refrigerator for up to three days. Cover it loosely with plastic wrap to keep the whipped cream from drying out. However, note that as the cake sits, the strawberries may release moisture, so it’s best enjoyed fresh. If you want to freeze the cake, do so without the toppings. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to three months. When ready to enjoy, thaw it in the refrigerator before adding fresh strawberries and whipped cream.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

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

→ How should I store leftovers?

Cover the cake with plastic wrap in the refrigerator; it’s best enjoyed within 2-3 days.

→ Can I make the cake ahead of time?

Absolutely! You can bake the cake the day before and add the topping just before serving.

→ What can I substitute for heavy cream?

You can use coconut cream or a whipped topping for a lighter option.