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 cake flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 4 large eggs; 1 tablespoon vanilla extract; 1 cup whole milk; 2 cups fresh strawberries, sliced; 1 cup heavy whipping cream; 2 tablespoons powdered sugar

Highlighted under: Classic Baking Ideas

I absolutely love making Strawberry Shortcake Sheet Cake, especially during strawberry season when these berries are juicy and sweet. This recipe is the perfect way to enjoy the traditional flavors of shortcake in a fun, shareable format. The fluffy cake pairs beautifully with fresh whipped cream and sliced strawberries, making it an irresistible dessert. Plus, it's surprisingly easy to prepare, ideal for gatherings or just a sweet treat at home. Join me as we create this delightful dessert that will have everyone asking for seconds!

Created by

Tabitha Collins

Last updated on 2026-02-01T21:10:35.981Z

When I first tried making a sheet cake version of strawberry shortcake, I was hooked. The cake turned out wonderfully airy, and the combination of fresh strawberries and whipped cream was a match made in dessert heaven. I found that using a mix of both cake flour and all-purpose flour gave the cake its perfect texture. Plus, it allows the strawberries to shine and makes each bite a joyous experience!

One tip I learned was to let the whipped cream sit in the fridge for about 10 minutes before spreading it over the cake. This helps it to set a bit, ensuring it doesn’t bleed into the cake when serving. Trust me, it makes a world of difference in maintaining the beautiful layered look!

Why You Will Love This Recipe
Fluffy, moist cake that pairs perfectly with fresh strawberries
Easy to slice and serve for larger gatherings
A delightful twist on the classic strawberry shortcake

Key Techniques for Success

Achieving the ideal texture for your Strawberry Shortcake Sheet Cake relies heavily on the creaming method. Be sure to cream the butter and sugar until the mixture becomes light and fluffy, which usually takes about 3-5 minutes. This process incorporates air, contributing to a tender crumb. If your butter is too soft, the cake may become dense; aim for a consistency like softened but still slightly cool to the touch. A stand mixer with a paddle attachment can make this step easier and ensure even mixing.

When combining your wet and dry ingredients, it’s crucial to mix them just until combined. Overmixing can lead to gluten development, resulting in a tougher cake. I recommend alternating the flour mixture and milk in two or three additions. Start with your dry mixture and finish with it as well, which helps maintain a smooth batter without developing too much gluten. You'll know your batter is ready when it’s smooth but may still have a few small lumps.

Flavorful Variations

To put a twist on the classic strawberry flavor, consider adding citrus to your cake batter. A tablespoon of fresh lemon juice or orange zest can brighten the flavors significantly. This acidity will also enhance the sweetness of the strawberries, creating a more complex dessert. If you're feeling adventurous, swap the strawberries for other berries such as raspberries or blueberries for a delicious mixed berry version.

For a richer flavor profile, try infusing the whipped cream with vanilla extract, almond extract, or even a splash of amaretto liqueur. This addition complements the fruit nicely and adds depth. When whipping the cream, aim for soft peaks; be careful not to over-whip, as it could turn grainy. You want a light, airy consistency that will hold its shape but still be spreadable atop your cake.

Storage Tips and Serving Suggestions

After assembling your Strawberry Shortcake Sheet Cake, it can be stored in the refrigerator for up to 2 days. Keep the cake covered to prevent it from drying out. If you’re preparing in advance, consider making the cake the day before and adding the whipped cream and strawberries the day of serving. This way, the cake remains tender, and the toppings are fresh, avoiding any sogginess that can occur if they sit too long.

When it comes to serving, consider adding a drizzle of berry sauce or a sprinkle of lemon zest on top for visual appeal. You can also serve with additional strawberry slices on the side, giving guests the option to add more fruit. For a fun presentation, consider cutting the cake into smaller squares or using a round cookie cutter to create smaller circles of cake, ideal for parties or picnics!

Ingredients

Gather these ingredients to prepare your delicious Strawberry Shortcake Sheet Cake:

For the Cake

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

For the Topping

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

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to create your Strawberry Shortcake Sheet Cake:

Preheat Oven and Prepare Pans

Preheat your oven to 350°F (175°C). Grease and flour a 13x18-inch sheet pan or line it with parchment paper.

Mix Dry Ingredients

In a bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. Add in the eggs one at a time, mixing well after each addition.

Combine Wet and Dry Ingredients

Stir in the vanilla extract, then alternatively add the dry mixture and milk into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Bake the Cake

Pour the batter into the prepared sheet pan and smooth the top. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

Prepare the Topping

In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Fold in the sliced strawberries gently.

Assemble the Cake

Once the cake is cool, spread the whipped cream mixture evenly over the top. Slice and serve with additional strawberries if desired.

Enjoy your homemade Strawberry Shortcake Sheet Cake with friends and family!

Pro Tips

For an extra touch, you can drizzle some strawberry sauce over each slice before serving.

Ingredient Insights

Choosing the right flour is essential for the texture of your cake. The combination of all-purpose flour and cake flour in this recipe balances the structure and tenderness of the cake. Cake flour has less protein and gluten, which yields a lighter, fluffier cake. If you're in a pinch, you can make your cake flour by replacing 2 tablespoons of all-purpose flour with cornstarch per cup.

Unsalted butter is the preferred fat for baking, as it allows you to control the salt content in your cake. This recipe calls for room temperature butter, which is crucial for proper creaming with sugar. If you forget to take your butter out of the fridge ahead of time, try cutting it into small cubes and microwaving on low in short intervals until just softened.

Troubleshooting Common Issues

If your cake domes or rises unevenly, check your oven temperature with an oven thermometer. An inaccurate temperature can lead to uneven baking and overflowing. Also, be sure to avoid opening the oven door during the first half of baking to allow the proper rising without sudden temperature changes.

Should your whipped cream turn out grainy, it’s likely due to overwhipping. To salvage it, gently fold in a bit more fresh cream until you achieve the desired texture. Always whip cream on medium speed and keep an eye on it to achieve just the right consistency—soft peaks are ideal for spreading over your cake.

Scaling the Recipe

This recipe can easily be halved for a smaller gathering. To adjust, bake in a 9x13 inch pan and reduce other ingredients proportionately. Keep an eye on baking times, as a smaller cake will bake faster—start checking for doneness around 20 minutes.

If you're looking to make a larger sheet cake, you can double the ingredients and use a 16x24 inch pan. Just remember to increase the baking time, as larger cakes may require 40-50 minutes at the same temperature. Always use the toothpick test to check for doneness in the center.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but thaw them first and drain any excess juice to avoid making the cake soggy.

→ How do I store leftovers?

Store any leftovers 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 ahead and assemble it just before serving for the best texture.

→ What can I substitute for heavy cream?

You can use a dairy-free whipped topping or coconut cream as a substitute for heavy cream.