Strawberry Shortcake Sheet Cake

Name: Strawberry Shortcake Sheet Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 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; 3 large eggs; 2 cups fresh strawberries, sliced; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Cakes & Cravings

I love making Strawberry Shortcake Sheet Cake for gatherings because it captures the essence of summer in every bite. The light, fluffy cake paired with the sweetness of ripe strawberries and a dollop of whipped cream creates a dessert that everyone enjoys. Each slice is a delightful mix of textures and flavors, making it the perfect ending to any meal. Plus, it's easy to serve a crowd, which means more time spent with loved ones and less time fussing in the kitchen!

Created by

Lacey Montgomery

Last updated on 2026-02-27T14:10:35.109Z

When I first attempted a strawberry shortcake in sheet cake form, I was skeptical. I wondered if the flavors would translate well into a larger cake format. However, as I mixed the cake batter and folded in the strawberries, I could already smell the deliciousness. Using fresh strawberries not only enhanced the flavor but also added a vibrant color that made it visually appealing.

One tip I discovered is that letting the cake cool completely before frosting is vital. This prevents the whipped cream from melting and ensures a beautiful presentation. The result was a tender, moist cake that combined the classic strawberry shortcake flavor and made it easier to serve family and friends.

        Why You'll Love This Recipe
        Moist and fluffy cake paired with fresh strawberries
Easy to make and serves a crowd
Perfect for summer picnics and celebrations

      

Understanding the Ingredients

Each ingredient in this Strawberry Shortcake Sheet Cake plays a vital role. The all-purpose flour provides structure, while the granulated sugar not only sweetens the cake but also helps in achieving that coveted fluffy texture when creamed with butter. Using unsalted butter allows you to control the saltiness of your cake, ensuring the sweetness of the strawberries shines through. Opting for fresh strawberries is crucial, as they offer a burst of flavor compared to frozen ones, which may lead to a soggier topping.

Pay attention to the eggs; they contribute to the cake's moisture and act as a binding agent. It's best to bring them to room temperature for better incorporation. For a lighter texture, you can separate the eggs, whip the egg whites until soft peaks form, and fold them into the batter just before baking. This technique can elevate your cake, making it even fluffier.

Tips for Perfect Whipped Cream

When making whipped cream, use a chilled bowl and beaters to help the cream whip up faster and achieve better volume. Heavy whipping cream has a higher fat content, which is essential for stability; avoid using lighter creams, as they may not whip up successfully. Start whipping on low speed, gradually increasing to medium-high until you see soft peaks form—this usually takes about 2-3 minutes. Be careful not to overwhip, as this can lead to graininess or even butter.

For added flavor, consider infusing your whipped cream with citrus zest or a splash of liqueur. Additionally, if you need to stabilize your whipped cream for longer storage, try adding a tablespoon of powdered gelatin dissolved in a tablespoon of warm water. This ensures that your whipped topping holds its shape beautifully on the cake even after a few hours.

Serving Suggestions and Storage

This cake is perfect for summer picnics, but serving ideas can elevate it even further. Consider pairing each slice with a drizzle of chocolate sauce or a sprinkle of shaved chocolate for a richer flavor experience. You can also serve it with a side of fresh mint or a scoop of vanilla ice cream to balance the sweetness of the strawberries. For an extra touch, garnish with a few whole strawberries for a beautiful presentation.

For storage, cover the cake loosely with plastic wrap in the refrigerator. It’s best enjoyed within 2-3 days, as the whipped cream can start to weep and the cake may become soggy. If you plan to make it ahead of time, consider baking the cake and slicing it, but wait to add the whipped cream and strawberries until just before serving to maintain the cake’s texture and freshness.

Ingredients

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
3 large eggs

For the Topping

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

Instructions

Preheat the Oven

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

Make the Cake Batter

In a large mixing 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 ingredients, mixing until just combined.

Bake the Cake

Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Whipped Cream

While the cake cools, beat the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.

Assemble the Cake

Once the cake has cooled completely, spread the whipped cream evenly on top and garnish with the sliced strawberries.

Pro Tips

For the best flavor, use fresh, ripe strawberries. You can also substitute other berries for more variety.

Troubleshooting Common Issues

If your cake rises too much and then collapses, it may be due to overmixing the batter. It’s important to mix just until the dry ingredients are combined to prevent incorporating too much air, which can lead to a dome-shaped cake that falls flat once cooled.

In case your whipped cream doesn’t whip up as desired, check that your cream is cold enough and that it's heavy whipping cream. If it still appears too runny, you can chill it a bit longer and whip again, or add a stabilizer like powdered sugar to help it firm up.

Make-Ahead Options

To save on prep time, you can bake the cake a day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature for up to a day or two in the refrigerator. This can enhance the flavors as they mingle overnight.

You can also prepare the strawberries and whipped cream ahead of time. Store sliced strawberries in an airtight container with a light sprinkle of sugar to keep them fresh. For whipped cream, use the stabilization tips mentioned earlier to keep it fluffy until serving. This way, assembly is quick when it’s time to enjoy your dessert!

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cake a day ahead and store it in an airtight container. Add the whipped cream and strawberries just before serving.

→ Can I use frozen strawberries?

Frozen strawberries can be used, but they will be softer and may add extra moisture, so adjust baking time accordingly.

→ How should I store the leftovers?

Cover the cake with plastic wrap and refrigerate. It will stay fresh for up to two days.

→ Can I make this gluten-free?

Yes! Substitute all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.