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

Highlighted under: Modern Kitchen

When I first thought about making a Strawberry Shortcake Sheet Cake, I was thrilled to blend the classic flavors into a convenient format. This cake is a delightful twist on the traditional dessert, combining light, fluffy layers with fresh strawberries and whipped cream. It’s perfect for gatherings and celebrations, as it allows everyone to enjoy a slice without the fuss of individual servings. I love how the moist cake soaks up the sweetness of the strawberries, making each bite a burst of flavor. Trust me, you’ll want this recipe in your collection!

Created by

Primrose Cavendish

Last updated on 2026-01-24T12:43:34.460Z

This Strawberry Shortcake Sheet Cake was inspired by my love for simple yet delicious desserts. I played around with different cake bases and discovered that a light vanilla sponge really complements the strawberries beautifully. Using fresh fruit not only adds flavor but also keeps the cake moist.

One tip I found essential is to make the whipped cream just before serving; this ensures it stays fluffy and doesn’t water down the cake. In every bite, the combination of soft cake, juicy strawberries, and airy cream is nothing short of heavenly!

        Why You Will Love This Recipe
        Light and fluffy cake that's easy to make
Fresh strawberries add a burst of natural sweetness
Perfect for summer gatherings or any celebration

      

Perfecting Your Cake Texture

Achieving a light and fluffy cake is all about creaming the butter and sugar sufficiently. When you cream these ingredients together, aim for a texture that is pale and airy, which usually takes about 3-5 minutes with an electric mixer. This extra step not only helps to incorporate air into the mixture but also contributes to the overall rise of the cake, ensuring it’s delightful and tender.

Be cautious not to overmix when you combine the wet and dry ingredients. Once you add the flour mixture, stir until just combined. Overmixing can lead to a dense cake due to gluten development. The batter should be smooth but may retain a few lumps; this is perfectly fine and will lead to a lighter final product.

Strawberry Considerations

Using fresh strawberries is key to the success of this recipe. Look for strawberries that are vibrant, firm, and fragrant. If you can’t find fresh berries, frozen strawberries can work as a substitute, but be sure to thaw and drain them well to avoid excess moisture in your whipped topping. Always slice your strawberries just before serving to keep them fresh and avoid wilting.

To enhance the flavor of the strawberries, consider marinating them in a tablespoon or two of sugar and a squeeze of lemon juice for about 15-20 minutes before adding them to the whipped cream. This not only allows the juices to develop but also intensifies their sweetness, making your cake even more delicious.

Storage and Make-Ahead Tips

This Strawberry Shortcake Sheet Cake can be a fantastic make-ahead dessert. You can bake the cake a day in advance and store it tightly wrapped in plastic wrap at room temperature. Just remember to add the whipped cream and strawberries on the day you plan to serve it, as the cream may cause the cake to become soggy if left overnight.

If you have leftovers, store them in the refrigerator for up to 3 days. To enjoy the cake at its best, consider serving it slightly chilled. If you want to save some components for later, the whipped cream can be made and stored in an airtight container for up to 2 days; just give it a quick whip before serving to restore its fluffiness.

Ingredients

For the Cake

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

For the Topping

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

Make sure to use fresh strawberries for the best flavor!

Instructions

Prepare the Oven and Pans

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

Mix the Cake Batter

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

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Topping

In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the sliced strawberries.

Assemble the Cake

Once the cake is completely cool, spread the whipped cream mixture over the top and garnish with additional strawberries if desired.

Slice and serve chilled for the best experience!

Pro Tips

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

Baking Variations

If you're looking to switch things up, consider adding a layer of lemon curd below the whipped cream for a tangy contrast to the sweetness of the strawberries. The zest of a lemon can also enhance the cake itself – just incorporate about a tablespoon of zest into your batter for a refreshing flavor boost.

For a gluten-free alternative, try substituting the all-purpose flour with a blend of gluten-free flour that contains xanthan gum. This will help maintain the cake's structural integrity while still providing that light texture.

Serving Suggestions

Presentation can elevate this cake to the next level. Consider serving slices with a sprinkle of fresh mint leaves or a light dusting of additional powdered sugar for a charming touch. A drizzle of chocolate ganache can also add an indulgent flair if you want to please chocolate lovers.

For an elaborate dessert experience, serve each slice alongside a scoop of vanilla ice cream or freshly whipped cream on the side. This not only enhances the flavor but also provides a delightful contrast in temperature and texture, making every bite memorable.

Troubleshooting Common Issues

If your cake turns out too dry, it may be due to overbaking. Keep an eye on the baking time after the 20-minute mark; as ovens can vary, a toothpick should come out clean but not dry. Next time, consider reducing the bake time by a couple of minutes if you notice this issue.

If the whipped cream doesn’t hold its shape, ensure that your bowl and beaters are cold before whipping. Chill them in the fridge for about 15 minutes beforehand. Additionally, make sure not to overbeat the cream past the soft peak stage, as that can cause it to become grainy.

Questions About Recipes

→ Can I use frozen strawberries?

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

→ How do I store leftover cake?

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

→ Can I make this cake in advance?

You can make the cake a day in advance, but it's best to add the whipped cream topping right before serving.

→ What can I substitute for gluten-free flour?

You can use a gluten-free all-purpose flour blend for a gluten-free version.