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; 1 tablespoon baking powder; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup milk; 3 large eggs; 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and sliced; ¼ cup granulated sugar; 1 tablespoon lemon juice; 1 cup heavy whipping cream; ½ cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Dessert Delights

I absolutely love making strawberry shortcake sheet cake because it marries the delicate sweetness of strawberries with a fluffy cake that everyone adores. This dessert is not only visually stunning but also incredibly easy to serve, making it perfect for gatherings. I love the way the whipped cream complements the moist cake and the burst of fresh berries in every bite. Whether you're celebrating a special occasion or simply satisfying a sweet craving, this cake is a guaranteed crowd-pleaser!

Created by

Brianna Tate

Last updated on 2026-02-01T16:37:35.432Z

When I first made this strawberry shortcake sheet cake, I was amazed by how simple it was to pull together while still being incredibly impressive. The bright, juicy strawberries paired with the soft cake create a flavor combination that is simply irresistible. My secret? Using both fresh and cooked strawberries for a richer flavor profile that enhances every bite.

One of the tips I discovered during my baking adventures is to layer the whipped cream generously between the cake layers. It not only adds moisture but also makes each piece a decadent treat. Make sure to use fresh strawberries for the best taste, and you’ll see why this cake is my go-to for any celebration!

Why You'll Love This Recipe
Light and fluffy cake that pairs beautifully with fresh strawberries
Easy to serve and perfect for gatherings
Decadent whipped cream layers create a perfect balance of flavors

The Role of Fresh Strawberries

Fresh strawberries are the star of this dessert, providing vibrant color and natural sweetness. When choosing strawberries, look for ones that are bright red, firm, and free from blemishes. The maceration process enhances their flavor, softening their texture and allowing them to release their juices, which will soak slightly into the cake, adding moisture. It’s best to macerate them for at least 30 minutes, but if time allows, letting them sit for an hour will deepen the flavor even more.

For a twist, consider incorporating different berries like raspberries or blueberries mixed with the strawberries. This not only creates a pleasing visual effect but also adds layers of flavor. If strawberries are out of season, you can use frozen strawberries; just thaw and drain them to get rid of excess moisture before adding them to the filling.

Perfecting the Cake Texture

Achieving a light and fluffy cake is all about properly creaming the butter and sugar. Beat them together until the mixture is pale and fluffy—this usually takes about 3-5 minutes. Over-creaming can lead to a dense cake, so keep an eye on the texture. When adding the eggs, add them one at a time, ensuring each one is fully incorporated before adding the next. This helps to incorporate air and create a tender cake.

Another tip is to not overmix once you add the dry ingredients. Mix until just combined to avoid developing gluten, which can make the cake tough. The batter should be thick yet pourable; if it’s too thick, a tablespoon of milk can help achieve the desired consistency before pouring it into the pan.

Assembling for Success

When assembling the cake, ensure each layer of whipped cream and strawberries is even for a beautiful presentation. I recommend using an offset spatula to smooth the whipped cream on the cake layers; this helps in creating a clean and professional look. After stacking the layers, top the cake generously with whipped cream and add a final sprinkle of fresh strawberries, which not only looks appetizing but also lets guests know what to expect.

If you are making the cake in advance, you can prepare the components separately. Store the whipped cream in an airtight container in the refrigerator, and the macerated strawberries can be kept fresh for a day. Assemble the cake just before serving to prevent the layers from becoming soggy; a freshly assembled cake tastes best!

Ingredients

Gather the following ingredients to get started on your delicious strawberry shortcake sheet cake:

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup milk
3 large eggs
1 teaspoon vanilla extract

For the Strawberry Filling

2 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar
1 tablespoon lemon juice

For the Whipped Cream

1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract

Mix these ingredients fresh for the best results and enjoy the delightful flavors of your creation!

Instructions

Follow these simple steps to create your strawberry shortcake sheet cake:

Prepare the Strawberries

In a bowl, combine the sliced strawberries with granulated sugar and lemon juice. Toss gently and let it sit for 30 minutes to macerate.

Make the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, sift together flour, baking powder, and salt. In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in milk and vanilla. Gradually mix dry ingredients until just combined.

Bake the Cake

Pour the batter into a greased and floured sheet cake pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.

Prepare the Whipped Cream

In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip!

Assemble the Cake

Once the cake has cooled, slice it into layers. Spread a layer of whipped cream and then add a generous amount of macerated strawberries. Repeat with any remaining layers and top with more whipped cream and strawberries.

Slice into pieces and serve with additional whipped cream on the side if desired!

Pro Tips

For an extra flavor boost, consider adding a splash of almond extract to the whipped cream for a delightful twist.

Storage Tips

This strawberry shortcake sheet cake can be stored in the refrigerator for up to 2-3 days. Make sure to cover it with plastic wrap or foil to keep it fresh. Note that the strawberries may become a bit mushy after a day due to moisture, so if you prefer firmer fruit, consider adding them closer to serving time.

If you have leftover whipped cream, it can last for up to 24 hours in the refrigerator before it starts to lose its texture. Re-beating it briefly can restore some fluffiness if needed. However, for best results, I recommend whipping it fresh if you plan to store the cake long-term.

Variations to Explore

To personalize this recipe, try adding a layer of lemon curd between the cake and the strawberries for a tangy contrast that pairs beautifully with the sweet whipped cream. Alternatively, you can infuse the whipped cream with flavors like almond or coconut extract for a unique twist.

For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the baking powder is also gluten-free, as some brands may contain gluten. The cake will have a slightly different texture but will still be delicious and satisfying.

Serving Suggestions

This cake is delightful on its own, but you can elevate it further by serving with a scoop of vanilla or strawberry ice cream. The coldness of the ice cream perfectly contrasts the fluffy cake and whipped cream, making each bite a cool and refreshing experience.

If you're looking to impress, consider garnishing each slice with a mint leaf or a dusting of powdered sugar for that added touch. These simple embellishments can turn an already beautiful cake into a stunning dessert centerpiece, perfect for any gathering.

Questions About Recipes

→ Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well before adding them to avoid excess moisture.

→ How do I store the leftover cake?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and assemble it just before serving for the best texture.

→ What can I substitute for eggs?

You can use applesauce or a commercial egg replacer. Generally, 1/4 cup of applesauce can replace one egg.