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 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 2 cups fresh strawberries, sliced; 1/4 cup granulated sugar (for macerating strawberries); 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sweet Cravings

I absolutely love making this Strawberry Shortcake Sheet Cake for gatherings. It's an easy-to-prepare dessert that showcases the sweet, juicy strawberries of summer and has a soft, fluffy base. The whipped cream topping adds a light and airy finish that complements the cake perfectly. I'm always amazed by how quickly it disappears at parties—every bite is a burst of strawberry flavor! Whether it's for a birthday, picnic, or just because, this recipe never fails to impress.

Created by

Nora Ellis

Last updated on 2026-01-22T08:10:13.429Z

When I first decided to make a sheet cake, I wanted something that would be easy to serve and still deliver that classic strawberry shortcake taste. After a few trials, I discovered that using cake flour helped retain the soft texture, making it light yet flavorful. I even experimented with adding a hint of vanilla to the batter, which elevated the overall taste.

As for the strawberries, I always macerate them for about 15 minutes in sugar. This not only enhances their natural sweetness but also creates a delicious syrup that drizzles beautifully over each slice. This cake is best served fresh, but it holds up well for a day in the fridge, making it perfect for meal prep!

Why You Will Love This Recipe
Layers of fresh strawberries add vibrant color and flavor
Fluffy whipped cream topping balances the sweetness
Easily serves a crowd, perfect for any gathering

Mastering Strawberry Maceration

Macerating strawberries is an essential step that intensifies their flavor. When you combine sliced strawberries with granulated sugar, the sugar draws out the moisture from the berries, resulting in a sweet syrup. This process not only enhances their sweetness but also softens their texture, creating a pleasantly juicy topping for the cake. Letting the strawberries sit for at least 15 minutes is key; if you allow them to macerate longer, up to an hour, you'll achieve an even richer syrup.

For an extra layer of flavor, consider adding a splash of balsamic vinegar or citrus juice while macerating. This small addition can elevate the strawberries from tasty to truly gourmet and incorporate a hint of acidity that balances the cake’s sweetness wonderfully.

Choosing the Right Baking Techniques

When it comes to mixing the cake batter, avoid overmixing once you've combined the wet ingredients with the dry. Overmixing can lead to a denser cake—what you want is a soft, airy texture. Mix just until combined and smooth to maintain the cake's lightness. It's also helpful to use room temperature ingredients; this allows them to blend more easily and helps achieve a uniform batter.

Temperature control while baking is critical for optimal results. An oven thermometer is a great tool to ensure your oven is at the correct temperature of 350°F (175°C). Also, keep an eye on the baking time; a toothpick inserted into the cake should come out clean, with no wet batter clinging to it. If the cake begins to brown too quickly, you can tent it with aluminum foil to prevent it from overbaking while still allowing the inside to cook through.

Storing and Serving Suggestions

This Strawberry Shortcake Sheet Cake can be made ahead of time, which is ideal for gatherings. To keep the cake fresh, store it in an airtight container in the fridge for up to three days. The whipped cream topping, however, is best added just before serving to prevent it from becoming soggy. If you're prepping for a picnic, consider packing the cake and whipped cream separately, allowing for a fresh and pristine dessert when you’re ready to indulge.

For a fun twist, try diversifying the fruit toppings! While strawberries are classic, you can substitute with other berries, such as blueberries or raspberries, depending on the season. Mixing a variety of berries will not only enhance the visual appeal but also introduce a medley of flavors, making your cake a refreshing option that can cater to different tastes.

Ingredients

For the Cake

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

For the Topping

2 cups fresh strawberries, sliced
1/4 cup granulated sugar (for macerating strawberries)
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Strawberries

In a medium bowl, combine the sliced strawberries with 1/4 cup granulated sugar. Let them sit for about 15 minutes to macerate.

Make the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, mix the flour, sugar, baking powder, and salt. Add the softened butter, milk, eggs, and vanilla. Beat on medium speed until well combined and smooth.

Bake the Cake

Pour the batter into a greased and floured 9x13 inch baking pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.

Prepare the Whipped Cream

In a mixing bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.

Assemble the Cake

Once the cake is cool, spread the whipped cream evenly over the top. Arrange the macerated strawberries on top of the whipped cream. Drizzle any remaining syrup over the strawberries.

Serve and Enjoy

Cut the cake into squares and serve immediately. Enjoy this delightful treat with family and friends!

Pro Tips

For added flavor, try mixing some lemon zest into the whipped cream. It brightens the cake beautifully and complements the strawberries well.

Ingredient Functions

The role of softened butter in this recipe is crucial for achieving that tender crumb texture. It helps create air pockets when creamed with sugar, resulting in a light, fluffy cake. If you find yourself without butter, a cup of vegetable oil can be used as a substitute. However, be aware that it will yield a different texture—more moist but less airy. It's a viable option in a pinch but might alter the ‘shortness’ that butter provides.

Heavy whipping cream is the star of the topping, as it whips into fluffy clouds that perfectly complement the sweet strawberries. Its higher fat content, at least 36%, allows it to hold shape when beaten, creating a stable finishing layer that won’t deflate easily. If you're seeking a lighter version, you can use coconut cream as a dairy-free alternative, beating it similarly to the heavy cream until you achieve stiff peaks.

Troubleshooting Common Issues

If your cake comes out too dense, it’s possible that the flour was over-measured. Always use the spoon-and-level method to measure your flour accurately. Scooping straight from the bag can compact the flour, leading to more weight and a denser cake. For the fluffiest results, sift your flour first before measuring.

On the other hand, if you notice that your strawberries are not releasing enough juice during maceration, ensure you're using ripe, sweet berries. Sometimes, a sprinkle of lemon juice can also help coax out the juices while adding a lovely zesty note. In future attempts, consider letting the strawberries sit longer, as they might produce more syrup with more time.

Scaling Recipes

This recipe is wonderfully adaptable, making it easy to scale up for larger gatherings. To convert it for a larger crowd, you can double the ingredients and bake the cake in a larger sheet pan, such as a 12x18 inch. Keep an eye on the baking time, as a bigger cake might need an extra 5-10 minutes in the oven. Just remember to check for doneness with the toothpick test.

Conversely, if you’re making the cake for a smaller gathering, consider baking it in a 9x9 inch square pan by halving the ingredient quantities. This will yield a thicker cake that might require an adjustment in cooking time—check for doneness at around 25 minutes.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but make sure to thaw and drain them well to avoid excess moisture.

→ Is this cake suitable for transportation?

Absolutely! Just be sure to keep it chilled until serving to maintain the fresh taste.

→ How long does this cake last?

This cake is best enjoyed within 1-2 days, but it can be stored in the fridge for up to 3 days.

→ Can I use other fruits?

Definitely! You can try peaches, blueberries, or raspberries for a fun twist.