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; ½ cup unsalted butter, softened; 1 cup milk; 3 ½ teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 4 large eggs; 2 cups heavy whipping cream; ½ cup powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, sliced

Highlighted under: Pastry & Sweets

When I first baked this Strawberry Shortcake Sheet Cake, I was celebrating a friend's birthday, and it instantly became a party favorite. The combination of fluffy vanilla cake, whipped cream, and fresh strawberries is an absolute delight. I love how the sheet cake format makes it easy to serve and share, plus the vibrant colors make it a showstopper on any dessert table. Not only is it visually stunning, but the flavors meld together beautifully, creating a perfect blend of sweetness and freshness that everyone will admire.

Created by

Maya Richardson

Last updated on 2026-01-22T08:07:11.455Z

Baking this Strawberry Shortcake Sheet Cake was a joyful experience, particularly when I realized how simple it was to make this elegant dessert. I opted for a sheet cake instead of traditional round layers because it simplifies the process while ensuring everyone gets a slice. The aroma of vanilla wafting through the house had my family excited long before it was ready to serve.

One tip I discovered is using fresh strawberries instead of frozen ones to enhance the taste. Mix them into the whipped cream for added flavor and to prevent the berries from becoming too mushy. The result is a cake that not only looks beautiful but tastes fresh and light!

Why You'll Love This Recipe
The rich strawberry flavor combined with fluffy vanilla cake
A light and airy whipped cream topping that's easy to make
Perfect for gatherings, potlucks, or simply treating yourself

The Importance of Fresh Ingredients

Using fresh strawberries is key to achieving the vibrant flavor of the Strawberry Shortcake Sheet Cake. Think of your strawberries as the star of the show – they should be ripe, sweet, and firm. When selecting strawberries, look for those that have a deep red color and are free from blemishes. For the best taste, I recommend using them at their peak season, typically late spring to early summer. You can also replace strawberries with other berries like raspberries or blueberries for a delicious twist, just keep in mind the moisture levels may vary.

For the whipped cream topping, opt for heavy whipping cream with a fat content of at least 36%. This ensures the cream whips up beautifully into soft peaks, providing a rich base that complements the cake. If you prefer a lighter option, you can use whipped coconut cream, which can achieve a similar texture and adds an intriguing flavor. Always chill your mixing bowl and beaters before whipping the cream to help achieve better volume and stability.

Baking Tips for Perfect Results

When mixing your batter, be careful not to overmix. Overmixing can lead to a dense cake due to the development of gluten. Mix until just combined, ensuring no dry flour remains visible. This will keep your cake light and fluffy, allowing the flavors of the vanilla and strawberries to shine through. Remember to scrape down the sides of the bowl to incorporate everything evenly. For a hint of almond flavor, you can incorporate a few drops of almond extract into the batter, enhancing the overall taste.

The baking time can vary slightly based on your oven's calibration and the type of pans used. It’s crucial to check for doneness at the 25-minute mark. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, your cake is done. Allow it to cool completely in the pan before applying the whipped cream. If you need to make the cake ahead of time, it can be baked a day before, wrapped tightly once cooled, and stored at room temperature to maintain its moisture.

Ingredients

Gather all the ingredients before you start for a smoother baking experience.

For the Cake

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

For the Topping

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

Make sure to wash and prepare the strawberries ahead of time for the best flavor.

Instructions

Preheat your oven before you start mixing. This will ensure a beautiful rise in the cake.

Prepare the Oven and Cake Pan

Preheat your oven to 350°F (175°C) and grease a 12x17-inch baking sheet or line it with parchment paper.

Mix the Dry Ingredients

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

Cream Butter and Sugar

In another bowl, beat the softened butter and granulated sugar until creamy and light.

Add Eggs and Vanilla

Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.

Combine Mixtures

Gradually add the dry mix and milk alternately to the butter mixture, starting and ending with the dry mix. Mix until just combined.

Bake the Cake

Pour the batter into the prepared baking sheet and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Prepare Whipped Cream

While the cake is cooling, beat the heavy whipping cream, powdered sugar, and vanilla until soft peaks form.

Top the Cake

Once the cake is completely cool, spread whipped cream over the top and layer with fresh sliced strawberries.

Serve

Cut into squares and serve immediately. Enjoy the refreshing taste of strawberry shortcake!

Keep any leftovers in the refrigerator for up to two days.

Pro Tips

Use room temperature ingredients for better mixing and texture. Make this cake ahead of time and chill it for an even fresher taste when serving.

Serving Suggestions

For an elegant presentation, you can serve each slice with an additional halved strawberry on top and a sprinkle of mint leaves. This not only enhances the visual appeal but adds a fresh herbal note balancing the sweetness of the cake. You can also drizzle a little berry coulis around the plate for an extra touch of sophistication, turning your casual baking into a delightful dessert experience.

Consider pairing your Strawberry Shortcake Sheet Cake with a scoop of vanilla or strawberry ice cream on a warm day. The combination of the cold, creamy ice cream and the light cake creates a wonderful contrast, elevating the dessert. You can also experiment with flavored whipped cream by incorporating zests from citrus fruits like lemon or lime for a refreshing twist.

Storage and Make-Ahead Tips

This Strawberry Shortcake Sheet Cake can be stored in an airtight container in the refrigerator for up to three days. However, the whipped cream topping may start to lose its stability and moisture, so it's best to add the whipped cream and strawberries just before serving. If you want to prepare in advance, bake the cake and store it uncut at room temperature tightly wrapped in plastic wrap.

If you have leftover cake, consider freezing it for future treats. Wrap individual slices or the entire sheet cake in plastic wrap, and then in aluminum foil. Use the cake within three months for the best taste. When you’re ready to enjoy again, let the cake thaw in the refrigerator overnight, and then top with freshly whipped cream and strawberries before serving.

Questions About Recipes

→ Can I use frozen strawberries?

It’s best to use fresh strawberries for the best texture and flavor, but if using frozen, make sure to thaw and drain them before using.

→ How do I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to two days.

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and top it with whipped cream and strawberries just before serving.

→ What can I substitute for heavy cream?

You can use a whipped topping if you prefer a lighter version, but it won’t have the same richness as heavy cream.