Strawberry Shortcake Sheet Cake

Name: Strawberry Shortcake Sheet Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 4 tsp baking powder; ½ tsp salt; ¾ cup unsalted butter, softened; 1 cup milk; 2 tsp vanilla extract; 4 large eggs; 2 cups heavy whipping cream; ½ cup powdered sugar; 1 tsp vanilla extract; 2 cups fresh strawberries, sliced

Highlighted under: Daily Meals

I love making Strawberry Shortcake Sheet Cake for special occasions, as it captures the essence of summer in every bite. The fluffy vanilla cake layered with luscious whipped cream and fresh strawberries never fails to impress my friends and family. With its bright colors and delightful flavors, it's the perfect dessert to bring to any gathering. Plus, the sheet cake format makes it easy to serve a crowd, so no one misses out on this delicious treat!

Created by

Belinda Fraser

Last updated on 2026-02-01T17:21:35.689Z

When I first tried making a sheet cake version of the classic strawberry shortcake, I was amazed at how simple yet impressive it turned out. I decided to use a light vanilla sponge cake base, which provides a perfectly soft texture to complement the juicy strawberries. I've found that treating the strawberries with a bit of sugar allows their natural sweetness to shine through, making each bite burst with flavor!

One key tip is to make sure your whipped cream is cold and lightly sweetened. This way, it maintains its fluffiness and adds just the right amount of creaminess to the cake. Since it's made for a crowd, I love how everyone can enjoy a slice without the hassle of individual servings. It's a stunning centerpiece at any event!

Why You'll Love This Recipe
Layers of soft cake and fresh strawberries create the ultimate summer dessert
Easy to slice and serve, making it great for parties or gatherings
Light, fluffy whipped cream balances perfectly with the rich flavors of the cake

Choosing Your Strawberries

When selecting strawberries for your Shortcake Sheet Cake, look for ripe, firm berries that have a deep red color and a natural shine. Fresh strawberries should be fragrant and plump, as this indicates flavor and juiciness. If the berries are not in season, you can substitute with frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture, which can make the cake soggy.

Consider macerating your fresh strawberries in a bit of sugar for about 15-30 minutes before layering them on the cake. This technique enhances their natural sweetness while releasing juice that can complement the whipped cream topping. Instead of mixing with granulated sugar, you can also use honey or maple syrup for a different flavor profile.

Important Cake Tips

To achieve a delicately soft texture in your cake, ensure that your butter is at room temperature, which allows for better creaming with the sugar. If you forget to take it out early, you can cut it into smaller pieces and microwave it briefly—about 10 seconds at a time—until softened, but not melted. Overcreaming, on the other hand, can lead to a dense cake, so mix until just combined.

When adding dry ingredients to the wet mixture, do so in three batches and mix gently after each addition. This technique prevents overmixing, which can develop gluten and result in a tougher cake. It's ideal to stop mixing as soon as you see no flour streaks for a light and fluffy crumb.

Ingredients

For the Cake

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

For the Topping

2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
2 cups fresh strawberries, sliced

Make sure to use fresh strawberries for the best flavor!

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Combine Wet Ingredients

In a separate bowl, cream together the butter and sugar until light and fluffy. Add in the milk, vanilla extract, and eggs, mixing until smooth.

Blend Together

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Bake the Cake

Pour the batter into the prepared pan and spread evenly. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Whipped Cream

While the cake is cooling, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.

Assemble the Cake

Once the cake is completely cool, spread the whipped cream over the top and arrange the sliced strawberries on top.

Refrigerate the cake until you're ready to serve for optimal freshness.

Pro Tips

For added flavor, try macerating the strawberries in a little sugar before topping the cake to enhance their sweetness and juiciness.

Storage Tips

If you have leftover Strawberry Shortcake Sheet Cake, store it in an airtight container in the fridge. It will keep well for about 3-4 days. However, the whipped cream may start to lose its texture, so I recommend making the whipped cream fresh if you plan to keep the cake for more than a couple of days.

For longer storage, you can freeze the base cake (without whipped cream or strawberries) wrapped tightly in plastic wrap and then aluminum foil. It can last in the freezer for up to 3 months. When ready to enjoy, allow it to thaw in the fridge overnight, then add fresh whipped cream and strawberries before serving.

Customizing Your Cake

Feel free to customize the flavor of your whipped cream by adding a splash of your favorite liqueur, like amaretto or a fruit puree, to give the frosting a unique twist. For a variation, you can replace some of the strawberries with other seasonal fruits like blueberries or peaches, which blend beautifully with the cake's flavors.

If you're looking for a gluten-free option, consider using a gluten-free all-purpose flour blend in place of traditional flour. It’s important to check that your baking powder is also gluten-free. The texture may vary slightly, but you’ll still enjoy the delightful flavors and presentation.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but fresh strawberries provide the best taste and texture.

→ How long can I store the cake?

You can store it in the refrigerator for up to 3 days.

→ Can I make this cake in advance?

Absolutely! Just store the whipped cream separately until ready to serve.

→ Is this cake suitable for freezing?

Yes, you can freeze the unassembled cake for up to 3 months. Just thaw and add whipped cream and strawberries before serving.