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

Highlighted under: Homemade Dessert Favorites

I absolutely love making Strawberry Shortcake Sheet Cake for gatherings and celebrations. There's something magical about the combination of fluffy vanilla cake, fresh strawberries, and whipped cream that brings back fond memories of summer days. This recipe is not only easy to make but also provides a beautiful presentation that will impress your guests. With each bite, you experience a delightful mix of sweetness and tanginess, making it a perfect choice for any occasion. Trust me, once you try this, it will become a staple in your dessert repertoire.

Created by

Morgan Reeves

Last updated on 2026-02-27T15:01:38.857Z

When I first whipped up this Strawberry Shortcake Sheet Cake, I was amazed by how simple the process was yet how sophisticated the result turned out. The method of making a sheet cake rather than individual shortcakes allows for quicker assembly and easy serving. Mixing fresh strawberries with just a touch of sugar before layering them brings out their natural sweetness, enhancing the overall flavor of the cake.

During my first attempt, I focused on ensuring the whipped cream was perfectly whipped to soft peaks, which provides that luscious texture that contrasts beautifully with the fluffy cake. I like to top the cake right before serving to keep the cream fresh and delightful, making every piece a heavenly treat.

Why You'll Love This Recipe
Fresh strawberries elevate the classic flavor profile
Easily serves a crowd without sacrificing taste
Fluffy cake and creamy topping create the perfect dessert balance

Choosing the Right Strawberries

When making Strawberry Shortcake Sheet Cake, the quality of your strawberries significantly impacts the final result. Look for ripe, fragrant strawberries with a vibrant red color and a firm texture. Avoid any that are bruised or soft, as they're often past their prime. If fresh strawberries aren't accessible, consider using frozen strawberries. Just ensure they’re thawed and excess moisture is drained to maintain the cake's texture.

To enhance the strawberries' flavor, macerate them for at least 15 minutes. This process not only draws out their natural juices but also infuses them with sweetness. You can adjust the sugar amount depending on the strawberries' ripeness. For an extra twist, add a splash of balsamic vinegar or a dash of lemon juice to the macerating sugar—this will brighten the flavors and add a gourmet touch.

Perfecting the Cake Batter

Creating a light and fluffy cake starts with properly creaming the butter and sugar. This process incorporates air into the mixture, providing a lift to the cake. Beat until the mixture is pale and fluffy, achieving a light color that indicates sufficient aeration. When adding eggs, incorporate them one at a time, ensuring each is fully mixed in before adding the next to maintain emulsion and prevent the batter from curdling.

Incorporating dry and wet ingredients alternately fosters a better batter consistency. Start and finish with the dry ingredients, and use a gentle folding technique to combine. Overmixing can lead to a dense cake. The finished batter should be smooth, pourable, and slightly thick—like a creamy droplet. This consistency indicates it's ready for the oven.

Whipping the Cream to Perfection

Whipping cream creates the lovely topping that complements the tangy strawberries and sweet cake. For ideal results, ensure your mixing bowl and beaters are thoroughly chilled. This helps the cream whip faster and achieve that desirable volume. Begin at a low speed to avoid splattering, then gradually increase to medium-high until soft peaks form—look for peaks that gently curl without falling over.

If you prefer a stiffer whipped cream, whip a little longer, but be cautious to avoid overwhipping as this can lead to butter formation. For an added flavor twist, consider infusing the whipped cream with citrus zest or a splash of flavored extract—think almond or mint. This small adjustment can elevate your Strawberry Shortcake Sheet Cake and impress your guests!

Ingredients

Gather your ingredients before starting the preparation to ensure a smooth baking experience.

For the Cake

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

For the Topping

2 cups fresh strawberries, sliced
1/4 cup granulated sugar (for macerating strawberries)
2 cups heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Make sure to keep the strawberries and cream chilled until you’re ready to assemble for the best texture and flavor.

Instructions

Before you start, preheat your oven and prepare your baking pan to ensure uniform cooking.

Prepare the Strawberries

In a bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Mix well and let them sit for about 15 minutes to release their juices.

Make the Cake Batter

In a large mixing bowl, whisk together the flour, baking powder, and salt in one bowl, and in another bowl, cream the butter and sugar together. Add the eggs one at a time, then mix in the vanilla extract. Gradually add the dry ingredients, alternating with milk until fully combined.

Bake the Cake

Pour the batter into a greased sheet pan and smooth the top. Bake in a preheated oven at 350°F (175°C) for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

Whip the Cream

In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Cake

Once the cake has cooled, spread an even layer of whipped cream over the top. Arrange the macerated strawberries on top of the whipped cream before serving.

Serve the cake chilled and enjoy on a warm day for a refreshing treat!

Pro Tips

For an extra layer of flavor, consider adding a splash of lemon or orange zest to the whipped cream.

Serving and Storage Tips

This Strawberry Shortcake Sheet Cake can be served immediately after assembly, but for best results, allow it to chill in the refrigerator for about an hour. Chilling helps the flavors meld and makes it easier to slice. If you’re serving it later, cover it loosely with plastic wrap to maintain freshness without compromising the cream's texture.

For storage, the cake is best eaten within 1-2 days, as the whipped cream may start to break down. If you anticipate leftovers, consider storing the cake and whipped cream separately. This way, you can preserve the cake's fluffiness and the cream's light texture.

Variations to Try

Feel free to experiment with different fruit toppings. Berries like blueberries, raspberries, or even peaches can complement the cake just as beautifully. You can also add layers of chocolate ganache or a lemon curd for added flavor profiles; both bring a delightful contrast to the strawberries.

If you’re looking for alternatives to all-purpose flour, consider a gluten-free flour blend. Just note that some gluten-free flours absorb more liquid, so you may need to adjust the milk quantity slightly. This Strawberry Shortcake Sheet Cake can be wonderfully versatile while still staying true to its summery spirit!

Troubleshooting Common Issues

If your cake comes out too dense, it’s often due to overmixing the batter. Be mindful during the combining stage; a few small lumps can indicate ideal mixing. Conversely, if the cake sinks in the middle, it might be undercooked or too much leavening agent was used. Always ensure your oven is correctly preheated and that you perform a toothpick test toward the end of baking.

For a less sweet whipped cream, simply reduce the powdered sugar. This adjustment allows the natural sweetness of your strawberries to shine through, balancing the entire dessert. Remember, tailoring the sweetness level can enhance the overall flavor profile and make it more enjoyable for various palates!

Questions About Recipes

→ Can I use frozen strawberries?

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

→ How should I store leftovers?

Keep the leftover cake in the refrigerator, covered tightly, for up to 3 days.

→ Can I make this cake ahead of time?

You can bake the cake a day in advance. Assemble it with whipped cream and strawberries just a few hours before serving.

→ Is there a dairy-free option?

Yes, you can substitute the butter and milk with non-dairy alternatives like coconut oil and almond milk.