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 large eggs; 2 ½ teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 2 cups fresh strawberries, hulled and sliced; 1 ½ cups heavy cream; ¼ cup powdered sugar; 1 teaspoon vanilla bean paste

Highlighted under: Golden Bakes

I absolutely love making Strawberry Shortcake Sheet Cake when I want to impress at gatherings or just indulge at home. The combination of fluffy cake, fresh strawberries, and whipped cream creates a delightful dessert that's perfect for any occasion. I find that using fresh, ripe strawberries elevates the flavors, making each bite a celebration of summer. Plus, the sheet cake format is incredibly convenient, allowing me to serve a crowd without the hassle of layering. It's my go-to recipe for a sweet escape!

Created by

Stella Cameron

Last updated on 2026-01-22T09:28:19.324Z

I've experimented with many versions of strawberry shortcake, but the sheet cake version has stolen my heart. It's all about achieving that perfect texture—light and airy yet sturdy enough to hold the strawberries and whipped cream. The key is to not overmix the batter, as a gentle fold helps retain that lightness.

Another aspect that makes this cake special is the use of a vanilla bean in the whipped cream. It adds a luxurious flavor that complements the fresh strawberries beautifully. Trust me, this little detail makes all the difference and takes this cake from good to unforgettable!

Why You'll Love This Recipe
Deliciously light and fluffy texture
Fresh strawberries bursting with flavor
Convenient sheet cake format for easy serving

Perfecting Your Cake Texture

To achieve the ideal light and fluffy texture in your Strawberry Shortcake Sheet Cake, it’s crucial to incorporate the ingredients correctly. When creaming the butter and sugar, aim for a pale, fluffy consistency, which usually takes about 3-5 minutes using a stand or handheld mixer on medium speed. This process fully incorporates air into the mixture, contributing to the cake’s rise and texture. Avoid overmixing once you add the dry ingredients, as this can lead to a denser cake.

Using room temperature eggs and butter is vital as well. When these ingredients are at room temperature, they blend more easily and evenly, promoting a light cake. If you forget to set your eggs out ahead of time, simply place them in a bowl of warm water for about 10-15 minutes to accelerate the warming process. Remember, the quality of your ingredients, especially the eggs and butter, directly influences your cake's texture and flavor.

Choosing the Right Strawberries

Fresh strawberries are the star of this dessert, and selecting the right ones can enhance your cake's flavor significantly. Look for strawberries that are bright red, firm, and fragrant, avoiding any that appear dull or mushy. Seasonal berries will have the best flavor, especially if you pick them yourself. If fresh strawberries are not available, you could substitute with thawed frozen strawberries; however, fresh will yield a better texture and appearance when layered on top.

When prepping your strawberries, hulled and sliced berries can be macerated with a bit of sugar for about 10-15 minutes. This method enhances sweetness and creates a syrupy mixture that adds extra flavor to your whipped cream topping. Just be cautious with moisture; too much juice can make the whipped cream soggy if assembled too early.

Make-Ahead Tips and Serving Ideas

If you're hosting a gathering, you can streamline your preparation by baking the cake a day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. Just be sure to assemble the cake with whipped cream and strawberries only shortly before serving to ensure freshness and prevent sogginess. The cake can stay delicious for several days, but for optimal taste, assemble it no more than a few hours in advance.

For variety, consider adding flavors to your whipped cream. A splash of citrus zest, such as lemon or orange, can brighten the dessert while complementing the strawberries. Alternatively, you could infuse a touch of almond or mint extract. You can also experiment by layering in other fruits like blueberries or peaches for a mixed fruit shortcake sheet cake. This flexibility not only makes the recipe more exciting but also allows you to cater to seasonal availability.

Ingredients

For the Cake

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

For the Topping

2 cups fresh strawberries, hulled and sliced
1 ½ cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla bean paste

Instructions

Prepare the Oven and Pan

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

Mix Cake Ingredients

In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with milk, starting and ending with the flour mixture. 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 in the center comes out clean. Allow the cake to cool completely.

Prepare the Whipped Topping

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla bean paste until stiff peaks form.

Assemble the Cake

Once the cake has cooled, spread the whipped cream evenly over the top. Arrange the sliced strawberries on top of the whipped cream and serve.

Pro Tips

For best results, chill your mixing bowl and whisk before whipping the cream. This helps achieve better volume and stability.

Troubleshooting Common Issues

If your cake doesn't rise properly, it may be due to old baking powder. Ensure to check the expiration date before starting. Additionally, mixing your dry ingredients separately ensures that the baking powder is evenly distributed throughout the flour, preventing uneven rising. Pay attention to the baking time—if the cake is underbaked, it might collapse in the center.

Should you find your whipped cream not stiffening, ensure that your cream is cold along with your mixing bowl and beaters. With heavy cream, you want to whip it until stiff peaks form, which usually takes about 3-5 minutes. If you’ve added too much sugar or other liquids, it could hinder the consistency, so always add those ingredients gradually.

Storing and Freezing Tips

If you have leftover cake, store it in an airtight container, ideally without the whipped cream topping, to maintain its texture. The cake can last up to 3 days at room temperature if properly wrapped. For longer storage, you can freeze the cake after baking. Wrap individual slices in plastic wrap and then in aluminum foil to prevent freezer burn, allowing you to enjoy it later.

Thaw frozen cake layers in the refrigerator overnight before assembling. I often make a double batch to freeze in advance for unexpected gatherings or weekends dessert cravings. Just remember that the whipped cream topping should be made fresh, as it freezes poorly and can become grainy when thawed.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries are recommended for the best flavor, you can use frozen ones. Just make sure to thaw and drain excess moisture before using.

→ How should I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. However, be aware that the whipped cream may lose some texture.

→ Can I make this cake ahead of time?

Yes! You can bake the cake a day prior and assemble it just before serving to ensure freshness.

→ What can I substitute for heavy cream?

You can use whipped topping or a non-dairy alternative, but the flavor and texture may vary.