Easy Strawberry Shortcake Sheet Cake

Name: Easy 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; ½ cup unsalted butter, softened; 1 cup milk; 3 ½ teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 4 large eggs; 4 cups fresh strawberries, hulled and sliced; ¼ cup granulated sugar; 2 cups heavy whipping cream; 1 cup powdered sugar; 2 teaspoons vanilla extract

Highlighted under: Classic Kitchen

I love making this Easy Strawberry Shortcake Sheet Cake when strawberries are at their peak. This recipe combines light, fluffy vanilla cake with layers of fresh strawberries and whipped cream for a delightful treat. It’s perfect for gatherings or simply as a sweet dessert after dinner. The best part is how simple it is to prepare, making it a go-to whenever I want to impress guests with minimal effort. With the cake baked in a sheet pan, serving is a breeze, and everyone can indulge in a generous slice.

Created by

Vanessa Whitlock

Last updated on 2026-02-23T21:20:48.113Z

When I first made this strawberry shortcake sheet cake, I was amazed at how easy it was to whip up a dessert that looks so impressive. Baking it in a sheet pan means there's less fuss with slicing and presenting, and I love that I can feed a crowd with it. The fresh strawberries add a wonderful burst of flavor that pairs perfectly with the buttery, moist cake.

One little tip I picked up is to let the strawberries sit with a sprinkle of sugar for about 15 minutes before layering them on the cake. This step draws out the juices and intensifies their sweetness, making each bite even more delicious. Trust me, you won’t regret it!

Why You Will Love This Recipe

Light and fluffy vanilla cake that melts in your mouth
Fresh strawberries enhance the flavor and make it look beautiful
Easy to serve and perfect for parties

Choosing the Best Strawberries

For this Easy Strawberry Shortcake Sheet Cake, the quality of strawberries is paramount. Look for strawberries that are bright red, firm to the touch, and free from blemishes. If you're shopping at a farm or market, smell is a great indicator—ripe strawberries should have a sweet fragrance. Purchasing in-season strawberries will provide the sweetest, juiciest flavor, elevating the overall taste of your dessert.

If fresh strawberries aren't available, you can substitute with frozen strawberries; however, it's crucial to thaw and drain them properly to prevent too much moisture from ruining your cake's texture. Using a combination of ripe strawberries and a touch of strawberry jam could also amplify the fruity flavor if you're aiming for deeper sweetness.

Achieving the Perfect Whipped Cream

The key to a light and fluffy whipped cream is to start with very cold heavy cream. I recommend chilling your mixing bowl and whisk in the freezer for about 10 minutes before starting. Whipping at medium speed yields the best results—roughly 3-5 minutes—until you see soft peaks forming. Overwhipping can lead to butter, so keep an eye on the mixture and stop once it reaches that soft peak stage.

For variations, you can experiment by adding a splash of almond extract or a tablespoon of finely grated lemon zest to the cream for a zesty twist. This can enhance the freshness, harmonizing beautifully with the strawberries. If you're looking for a sweeter finish, incorporating some flavored syrups like raspberry or passion fruit can also add complexity to your whipped topping.

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
4 large eggs

For the Strawberry Filling

4 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar

For the Whipped Cream

2 cups heavy whipping cream
1 cup powdered sugar
2 teaspoons vanilla extract

Instructions

Prep the Strawberries

In a medium bowl, combine the sliced strawberries and granulated sugar. Toss gently and let them sit for about 15 minutes to release their juices.

Make the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, milk, and vanilla, and mix until well combined. Gradually add the flour, baking powder, and salt, mixing until smooth.

Bake the Cake

Grease a sheet pan (18x13 inches) and pour in the batter. Spread evenly and bake for 30 minutes or until a toothpick comes out clean. Allow to cool completely.

Whip the Cream

In a large bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Be careful not to overwhip.

Assemble the Cake

Once the cake is cooled, spread a layer of whipped cream on top, followed by the sugared strawberries. Add another layer of whipped cream over the strawberries and refrigerate until ready to serve.

Pro Tips

Feel free to add a splash of lemon juice to the strawberries for an extra zing. You can also substitute other berries if strawberries are not available.

Storage and Make-Ahead Tips

This strawberry shortcake can be made ahead of time, making it ideal for gatherings or parties. The prepared cake layers can be stored in an airtight container at room temperature for a day or two. However, I recommend assembling it the day before serving to ensure the cake doesn’t become too soggy from the strawberries' juices. If you need to store leftovers, keep them refrigerated, but try to consume within 2-3 days for the best quality.

To freeze, slice the assembled cake into portions. Wrap each slice in plastic wrap followed by aluminum foil and store them in a freezer bag or airtight container. This method helps maintain freshness and flavor, allowing you to enjoy a slice even weeks later. When ready to enjoy, simply thaw in the refrigerator for a few hours until soft.

Scaling the Recipe

If you need a larger batch for a bigger event, doubling the recipe is straightforward. Just ensure that you have a large enough mixing bowl and a sturdy sheet pan that can accommodate the increased volume. You may need to bake it slightly longer, so start checking for doneness about 5-10 minutes after the suggested baking time.

If you want to scale down, cut all the ingredients in half and use a 9x13-inch pan. Keep an eye on the baking time, as smaller cakes tend to bake faster, generally within 20-25 minutes. This scaling method allows you to enjoy the dessert without having too much leftover, making it both practical and delicious.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and assemble it when ready to serve.

→ How do I store the leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can I use frozen strawberries?

Yes, but it's best to thaw and drain them first to reduce excess moisture.

→ What other toppings can I use?

You can top this cake with other fruits like blueberries, raspberries, or even add chocolate shavings.