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

Highlighted under: Sweet Baking Essentials

I absolutely love making Strawberry Shortcake Sheet Cake for gatherings. Its fluffy sponge, combined with the sweet and tangy strawberries, creates a perfect harmony of flavors. This cake is not just any dessert; it’s a delightful spectacle that captures the essence of summer. I enjoy how easy it is to serve, making it perfect for picnics or family reunions. Once you try this cake, you’ll understand why it’s become a staple in my kitchen.

Created by

Skylar Jennings

Last updated on 2026-01-24T09:46:16.139Z

Trying out different variations of strawberry shortcake has always been a passion of mine, and this sheet cake has truly stolen my heart. The method of baking it in a sheet pan allows for an even distribution of flavors and makes the cake beautifully moist. After a few attempts, I discovered that folding in whipped cream into the batter really elevates the texture, giving it the perfect balance of lightness and sweetness.

One important tip that I learned is to use fresh strawberries rather than frozen ones. They not only add a vibrant pop of color but also their juiciness complements the cake nicely. I also love to serve it with a dollop of extra whipped cream on top for that classic shortcake feel!

Why You'll Love This Recipe
Deliciously moist with layers of fresh strawberries
Easy to cut and serve for large gatherings
A beautiful centerpiece for celebrations

Understanding the Role of Ingredients

In a sponge cake like this one, the combination of eggs and sugar plays a crucial role in achieving that light, airy texture. The eggs not only provide structure but also act as a leavening agent, helping the cake rise beautifully in the oven. I recommend using room temperature eggs for optimal incorporation of air, which contributes to a fluffier cake. If you find your eggs are cold, simply place them in warm water for about 10 minutes before cracking them open.

Butter is another star ingredient in this recipe. It should be softened to room temperature to ensure it creams beautifully with the sugar. This step is vital as it creates tiny air pockets that expand during baking, leading to a fluffy texture. If you're in a pinch, you can soften butter quickly by cutting it into small cubes or using a microwave set to a low power for about 10 seconds at a time—just be careful not to melt it!

Techniques for a Perfect Whipped Topping

When whipping cream for the topping, it's essential to start with chilled heavy cream for maximum volume. I always chill my mixing bowl and beaters in the refrigerator for about 10 minutes before whipping. This keeps the cream cold, allowing it to whip into stiff peaks more easily. Keep an eye on it as you mix; over-whipping can turn the cream into butter, so stop once you see firm peaks forming.

Using powdered sugar in your whipped cream not only adds sweetness but also helps stabilize the cream, making it less likely to deflate. If you foresee the cake being served later or want to prepare it in advance, consider adding a tablespoon of cornstarch to the powdered sugar. This small addition can help the whipped cream hold its structure longer without weeping.

Ingredients

For the Cake

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

For the Topping

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

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined. Be careful not to overmix!

Bake the Cake

Pour the batter into a greased and floured sheet pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.

Prepare the Topping

While the cake is cooling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold in the sliced strawberries gently.

Assemble the Cake

Once the cake is cooled, spread the whipped cream mixture over the top and decorate with additional strawberries if desired. Slice into squares and serve!

Pro Tips

For an extra flavor boost, consider adding a splash of lemon zest to the whipped cream for a citrusy kick.

Variations on Strawberry Shortcake

While fresh strawberries are the classic topping for the shortcake, this recipe is versatile enough to allow for different fruits. Try using ripe peaches or blueberries for a summery twist. Simply slice and prepare the fruit similarly—lightly macerating them with a sprinkle of sugar can enhance their natural sweetness and create a juicy topping that complements the cake's texture beautifully.

If you're looking to make this dessert more indulgent, consider adding layers. You can slice the baked cake in half horizontally to create two thicker layers. Then, spread some whipped cream and fruit in between the layers before topping it all off. This not only enhances the flavor but also adds a stunning visual element that can impress your guests.

Storing and Serving Suggestions

This Strawberry Shortcake Sheet Cake can be made ahead of time, making it a fantastic dessert for gatherings. If you plan on keeping it for more than a couple of hours, store the cake in an airtight container at room temperature, but hold off on adding the whipped topping until just before serving to keep it fresh. If you've already topped it, refrigerate the cake to prevent the cream from spoiling, typically lasting about 2-3 days.

To serve, I recommend cutting the cake into squares, as it maintains its structure better than slicing traditional round cakes. Pair each piece with a dollop of whipped cream and a few extra berries for an elegant presentation. This way, everyone gets a taste of the fresh toppings with every bite, enhancing the overall experience.

Questions About Recipes

→ Can I use frozen strawberries?

Fresh strawberries work best for taste and texture, but if using frozen, make sure to thaw them completely and drain excess liquid.

→ How do I store leftovers?

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

→ Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and assemble it just before serving.

→ Is there a gluten-free option?

You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.