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 whole milk; 2 large eggs; 2 teaspoons vanilla extract; 2 cups heavy whipping cream; 3 tablespoons powdered sugar; 2 cups fresh strawberries, sliced

Highlighted under: Oven Inspiration

I’m excited to share my recipe for Strawberry Shortcake Sheet Cake, a delightful twist on the classic dessert. This cake is soft, moist, and bursting with fresh strawberry flavor, perfect for summer gatherings and celebrations. Layering fluffy whipped cream on top makes it not just delicious but also beautifully appealing. We love serving it during warm afternoons, and I can’t wait for you to experience this perfect blend of sweetness and lightness. Trust me, it’s a slice of heaven that’s as easy to make as it is to devour!

Created by

Tamsyn Calder

Last updated on 2026-02-01T20:09:35.929Z

Creating this Strawberry Shortcake Sheet Cake was such a delightful experience. I remember picking the freshest strawberries from the local market, and their sweetness inspired me to craft a cake that not only tastes amazing but showcases the fruit beautifully. The scent of vanilla and butter mingled with the fresh strawberry aroma as the cake baked, filling my kitchen with a heavenly smell.

One tip I discovered is to whip the cream right before serving to keep it light and airy. This ensures the cream doesn’t deflate and maintains a luscious texture. The cake is just as good the next day, making it perfect for leftovers or for sharing with friends!

Why You Will Love This Cake
The rich strawberry flavor combined with fluffy whipped cream
A simple yet elegant dessert perfect for any occasion
Moist and light texture that satisfies everyone’s sweet tooth

Understanding Ingredients

The foundation of this Strawberry Shortcake Sheet Cake lies in its simple yet effective ingredients. All-purpose flour provides the right structure, while granulated sugar adds sweetness and moisture. The baking powder is crucial for achieving the cake's light texture, helping it rise perfectly without becoming dense. If you're in a pinch, you can swap all-purpose flour with a gluten-free blend to cater to dietary needs—just ensure that the blend contains xanthan gum for stability.

Don't overlook the vanilla extract; it enhances the cake's flavor profile significantly. Always use pure vanilla extract if possible, as it brings a depth of flavor that imitation vanilla simply cannot replicate. For a unique twist, you can consider adding almond extract for a subtle nutty flavor that pairs beautifully with the strawberries.

Perfecting the Whipped Cream

When it comes to the whipped cream topping, heavy whipping cream is your best friend. Ensure your cream is chilled before whipping to achieve maximum volume and airy texture—this can make a notable difference in the final product. I recommend using a metal bowl and beaters that have also been chilled for about 15 minutes in the freezer. This technique helps stabilize the cream as you whip it to soft peaks.

If you're looking to make the whipped cream even more flavorful, consider adding a splash of vanilla extract or a dash of lemon zest for a bright kick. For added sweetness without the graininess, you might choose to replace powdered sugar with granulated sugar; just whip a bit longer until the sugar dissolves completely and you achieve the right consistency.

Storage and Serving Tips

Once you've assembled your cake, it's crucial to store it appropriately to maintain its freshness. If you have leftovers, cover the cake with plastic wrap or place it in an airtight container to prevent it from drying out. It can be kept in the refrigerator for up to three days. However, be mindful that the whipped cream might start to deflate slightly over time, so it's best to enjoy it within the first day or two for optimal texture.

For serving, consider garnishing individual slices with additional fresh strawberries or a drizzle of strawberry sauce for an added touch of elegance. This presentation not only enhances the visual appeal but also adds an extra layer of strawberry flavor, making your cake a standout centerpiece at any gathering.

Ingredients

Gather the following ingredients to create your 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 whole milk
2 large eggs
2 teaspoons vanilla extract

For the Topping

2 cups heavy whipping cream
3 tablespoons powdered sugar
2 cups fresh strawberries, sliced

Make sure to use fresh strawberries for the best flavor!

Instructions

Follow these steps to create your cake:

Preheat the Oven

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

Mix the Dry Ingredients

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

Combine Wet Ingredients

In another bowl, beat together the softened butter, milk, eggs, and vanilla until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined.

Bake the Cake

Spread the batter evenly in the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.

Cool and Prepare Topping

Let the cake cool completely. Meanwhile, whip the heavy cream with powdered sugar until soft peaks form.

Assemble the Cake

Once cooled, spread the whipped cream over the cake and top with sliced strawberries.

Slice into squares and enjoy your delicious strawberry shortcake!

Pro Tips

For an extra layer of flavor, consider adding a splash of almond extract to the whipped cream.

Scaling the Recipe

If you're looking to scale up the recipe for a larger crowd, it's quite simple! You can double the ingredients and bake it in a larger 12x18 inch pan. Just keep an eye on the baking time, as a larger cake may take an additional 5-10 minutes. As always, check for doneness with a toothpick inserted into the center; it should come out clean.

For smaller gatherings, you can also halve the recipe and use an 8x8 inch or 9-inch round cake pan. Reducing the size multiplies the opportunities to create various flavor combinations—consider incorporating crushed berries or flavored extracts to enhance the cake's profile.

Flavor Variations

While the classic strawberry flavor is irresistible, feel free to experiment with different fruits. Blueberries or raspberries can be incorporated for a mixed berry shortcake, providing a bright burst of flavor. You can also create layers with different fruits, arranging sliced strawberries, blueberries, and raspberries on top for a colorful presentation.

For a citrusy twist, adding a layer of lemon curd between the cake and the whipped cream can elevate your dessert to the next level. The tartness of the lemon perfectly complements the sweetness of the strawberries, creating a balanced flavor profile that will impress your guests.

Troubleshooting Common Issues

If you notice that your cake is too dense, it could be due to overmixing the batter. A gentle hand is essential when combining the wet and dry ingredients; mix just until no dry flour remains. Additionally, ensure your baking powder is fresh as expired baking powder can result in insufficient leavening.

On the whipped cream front, if your cream doesn't whip up as much as you'd like, ensure your heavy cream is cold and that you're using the proper whipping method. If you accidentally overwhip the cream, you can rescue it by gently folding in a small amount of unwhipped cream until smooth again.

Questions About Recipes

→ Can I use frozen strawberries?

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

→ How should I store the cake?

Store any leftovers in the refrigerator, covered, for up to 3 days.

→ Can I make this cake ahead of time?

You can bake the cake a day in advance and add the toppings right before serving.

→ What can I substitute for heavy cream?

You can use whipped topping or coconut cream for a dairy-free option.