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 cup granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 1 tsp vanilla extract; 2 cups fresh strawberries, sliced; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 tsp vanilla extract

Highlighted under: Sweet Creations

When I first decided to make a strawberry shortcake sheet cake, I didn’t expect it to become a household favorite. The light and fluffy layers combined with fresh strawberries create a delightful treat that's perfect for any occasion. I love how easy it is to whip up, and it screams summer with each bite. It’s the kind of dessert that feels special, yet it’s simple enough for a weeknight treat. If you love strawberries as much as I do, this cake is sure to impress!

Created by

Piper Andrews

Last updated on 2026-01-22T08:46:11.718Z

Creating this strawberry shortcake sheet cake has truly been a labor of love. The balance of sweetness from the strawberries and the lightness of the whipped cream is unparalleled. I discovered that using fresh strawberries, rather than frozen, really enhances the natural flavor and gives the cake a fresh burst that is simply irresistible.

One key tip I've learned is to allow the cake to cool completely before frosting it. This ensures that the whipped cream stays fluffy and doesn't melt. Trust me, it's worth the wait to achieve that dreamy texture!

Why You'll Love This Recipe
A beautiful presentation that’s perfect for gatherings
A light and airy texture that feels indulgent yet refreshing
Easy to slice and serve for parties or family get-togethers

Choosing the Right Strawberries

To achieve the best flavor in your strawberry shortcake sheet cake, it's crucial to pick ripe, sweet strawberries. Look for berries that are bright red with a glossy sheen. Avoid those that are dull or have green spots, as they tend to be under-ripe. Organic strawberries can offer a more intense flavor and are often pesticide-free, which enhances the overall taste of your dessert. If strawberries are out of season, consider using frozen berries; just make sure to thaw and drain them well to avoid excess moisture in your cake.

Slicing your strawberries correctly also impacts the presentation and flavor. Aim for even slices that are about a quarter-inch thick. This allows them to sit nicely on top of the whipped cream without slipping off. If you like, macerate the strawberries in a bit of sugar for about 10-15 minutes before using; this will draw out their natural juices and create a syrup that can drizzle over each serving.

Perfecting the Whipped Cream

The whipped cream topping is a key component of this dessert. For optimal volume and texture, ensure your heavy whipping cream is very cold before you start whipping. I recommend chilling your mixing bowl and beaters in the refrigerator for about 15 minutes prior. This helps the cream whip up faster and achieve stiff peaks without overwhipping.

It's important to add the powdered sugar and vanilla extract at the right time. Start whipping the cream until it begins to thicken, then gradually add the sugar. This process incorporates air into the cream while sweetening it. Be careful not to whip too long; overwhipped cream can become grainy or even turn into butter, so stop once you see firmer peaks that still have a smooth texture.

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1 tsp vanilla extract

For the Topping

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

Make sure to have everything on hand for an easy baking experience!

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, mix the softened butter, buttermilk, eggs, and vanilla extract until smooth.

Combine Mixtures

Gradually stir the wet ingredients into the dry ingredients until just combined. Do not overmix.

Bake the Cake

Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.

Cool the Cake

Allow the cake to cool completely in the pan before frosting.

Prepare the Topping

In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form.

Assemble the Cake

Spread the whipped cream over the cooled cake and top with sliced strawberries.

Serve and Enjoy!

Cut into squares and serve immediately. Enjoy your delicious strawberry shortcake sheet cake!

Make sure to store any leftovers in the fridge.

Pro Tips

For the best flavor, use ripe, fresh strawberries. You can also add a splash of lemon juice to the strawberries for an extra tangy kick!

Make-Ahead and Storage Tips

If you're planning for a gathering, you can bake the cake a day in advance. Just ensure it cools completely before wrapping it in plastic wrap to prevent it from drying out. Store it in the refrigerator if you're in a warmer climate, and it will retain its moisture until you're ready to frost it with whipped cream and strawberries. Just remember, the final assembly with whipped cream should ideally be done close to serving time to maintain that fresh, fluffy texture.

Leftovers can be stored in an airtight container in the refrigerator for up to three days. However, keep in mind that the whipped cream may start to deflate and lose texture after a day. If you'd like to serve this cake later, consider making the whipped cream fresh upon serving or using stabilized whipped cream to maintain its structure longer.

Variations to Try

This strawberry shortcake sheet cake is incredibly versatile! For a citrus twist, consider adding the zest of a lemon or orange to the cake batter. This not only brightens the cake but also complements the strawberries beautifully. Alternatively, you could infuse your whipped cream with flavors like mint or almond extract for an interesting spin on the classic recipe.

You can also explore different fruits depending on seasons or your personal preference. Peaches, blueberries, or raspberries can be delightful substitutes or additions to the strawberry topping. Just make sure to adjust the sugar level if the fruits vary in sweetness to ensure your cake is just the right balance of flavors.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and frost it just before serving.

→ Can I use frozen strawberries instead?

Fresh strawberries are recommended, but if using frozen, thaw and drain them well beforehand.

→ How do I store leftovers?

Store any leftover cake covered in the refrigerator for up to 3 days.

→ Can I substitute low-fat ingredients?

You can use low-fat milk and cream, but the texture may be less rich.