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; ¾ cup unsalted butter, softened; 1 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 4 cups fresh strawberries, sliced; 2 cups heavy whipping cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Dessert Bliss

I absolutely love making Strawberry Shortcake Sheet Cake for gatherings, as it never fails to impress with its delightful blend of flavors and textures. This cake features soft, buttery layers studded with juicy strawberries, making it a refreshing treat for any occasion. The whipped cream frosting adds a light and airy finish that balances the sweetness of the strawberries perfectly. Whether it's a picnic or a birthday party, this cake is sure to bring smiles and sweet memories!

Created by

Eden Clarke

Last updated on 2026-01-24T09:46:19.649Z

When I first attempted to make a Strawberry Shortcake Sheet Cake, I was amazed at how easy it was to assemble. The berries provide such a vibrant flavor, and I learned that using fresh strawberries rather than frozen ones makes a significant difference in taste. It’s all about quality ingredients, and I recommend opting for local, in-season strawberries for the best results!

One crucial tip I discovered is to layer the whipped cream frosting in between the cake layers and on top. This creates a beautiful presentation and ensures every bite is bursting with flavor. I guarantee this cake will be a crowd-pleaser at your next gathering!

Why You'll Love This Recipe
Fluffy cake layers that absorb fresh strawberry juices
Creamy whipped frosting that complements the strawberries
A beautiful presentation that’s perfect for any occasion

Key Techniques for a Fluffy Cake

To achieve the perfect fluffy texture for your Strawberry Shortcake Sheet Cake, it's crucial to properly cream the butter and sugar. Beat the softened butter until it’s light and airy, which can take about 2-3 minutes using an electric mixer. This incorporation of air helps give your cake a soft crumb. Ensure your eggs are at room temperature as this also contributes to better emulsification and overall texture.

When combining the wet and dry ingredients, mix gently and just until incorporated. Overmixing at this stage can lead to a dense cake. A few small lumps are acceptable; this will give your cake that desirable lightness. Be mindful of the baking time, checking for doneness at the 25-minute mark. The cake should spring back when pressed and have a light golden color.

Choosing and Preparing Strawberries

Selecting the right strawberries is essential for maximizing flavor in your cake. Opt for ripe, seasonal strawberries that are vibrant red and firm. If your strawberries are slightly underripe, don’t worry; letting them sit at room temperature for a few hours can enhance their sweetness. When preparing the strawberries, slice them evenly to ensure they lay flat on the cake and absorb some of the whipped cream flavors.

If you'd like to elevate the flavor further, consider macerating the strawberries before using them. Sprinkle a tablespoon of granulated sugar over the sliced strawberries and let them sit for about 15-20 minutes. This process releases their juices, creating a sweet syrup that can be drizzled over the whipped cream, adding an extra dimension of taste.

Ingredients

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

For the Cake

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

For the Topping

4 cups fresh strawberries, sliced
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Make sure to assemble everything quickly to keep the whipped cream from wilting.

Instructions

Preheat your oven to ensure everything is set perfectly as you prepare your cake batter.

Prepare the Cake Batter

In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add softened butter and mix until crumbly. In a separate bowl, whisk together milk, eggs, and vanilla extract, then pour into the dry ingredients. Mix until just combined.

Bake the Cake

Pour the batter into a greased sheet cake pan and spread evenly. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.

Make the Whipped Cream

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.

Assemble the Cake

Once the cake is cooled, slice it horizontally if desired or leave it as a single layer. Spread a layer of whipped cream on top and then layer the sliced strawberries. Finish with another layer of whipped cream and garnish with more strawberries.

Refrigerate the assembled cake for an hour to allow the flavors to meld beautifully.

Pro Tips

Keep an eye on your whipped cream
overbeating can turn it into butter. It’s best to whip until soft peaks form.

Make-Ahead and Storage Tips

This Strawberry Shortcake Sheet Cake can be made ahead, making it an ideal choice for busy days. You can bake the cake up to two days in advance. Store it un-iced in an airtight container at room temperature to keep it moist. Just be sure to add the whipped cream and strawberries on the day of serving to maintain the freshness of the toppings.

If you're looking to extend the cake's lifespan, you can freeze the individual cake layers for up to three months. Wrap them tightly in plastic wrap and then in aluminum foil. When ready to use, allow the layers to thaw in the refrigerator overnight before frosting and assembling.

Serving Suggestions and Variations

For a striking presentation, consider layering the cake with additional fruits or flavors. Blueberries, raspberries, or even peach slices can be delightful additions for a mixed berry shortcake variation. You could also infuse the whipped cream with a hint of lemon or almond extract to enhance the freshness and provide a new twist on the classic flavor profile.

Serving this cake chilled can further complement its refreshing qualities, especially on hot days. You could also pair it with a scoop of vanilla ice cream or serve it alongside a berry sauce drizzled on the plate for an elevated touch.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries will yield the best flavor and texture, frozen strawberries can be used if fresh ones are out of season.

→ How should I store the cake?

Store any leftovers in an airtight container in the refrigerator. Consume within 2-3 days for best quality.

→ Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend for a delightful gluten-free version.

→ What can I use instead of heavy whipping cream?

You can use coconut cream or a whipped topping for a lighter option, though it may affect the overall flavor.