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

Highlighted under: Sugar Rush Kitchen

I absolutely love making Strawberry Shortcake Sheet Cake for gatherings! This dessert combines the classic flavors of strawberries and whipped cream but in a delightful sheet cake format that feeds a crowd. The light vanilla sponge pairs beautifully with fresh strawberries, creating a refreshing treat. I find that baking it as a sheet cake not only simplifies the process but also makes serving easier, allowing everyone to enjoy generous slices without the fuss. It’s perfect for warm days or any celebration!

Created by

Blair Hudson

Last updated on 2026-01-22T09:10:16.881Z

When I first tried making a sheet cake version of the classic strawberry shortcake, I was amazed by how well it turned out. The fluffy vanilla cake absorbs the sweet strawberry juices, elevating the flavor. I recommend using fresh strawberries at their peak for the best taste. It makes such a difference in both texture and sweetness!

As I continued to experiment, I discovered that a light sprinkle of powdered sugar on top right before serving adds a lovely finish. It’s a small detail but one that elevates the cake visually and complements the strawberries perfectly. Plus, it’s a breeze to prepare!

Why You'll Love This Recipe
Light and fluffy cake base complemented by juicy strawberries
Easy to make and serve, perfect for gatherings
Whipped cream enhances the sweetness without overpowering

Baking the Perfect Cake

Achieving a light and fluffy texture in your Strawberry Shortcake Sheet Cake hinges on properly creaming the butter and sugar. Make sure your butter is at room temperature—this means it should be soft enough to leave an indent when pressed. Cream the butter and sugar together until the mixture becomes pale and fluffy, which typically takes about 3-5 minutes. This step incorporates air into the batter, helping the cake rise beautifully.

When mixing your dry and wet ingredients, be careful not to overmix. It's best to combine them until just incorporated. Overmixing can lead to a dense cake, which we want to avoid. Use a spatula to fold the ingredients gently, and you should see some streaks of flour remaining, as they will continue to blend during the baking process.

Macerating the Strawberries

Macerating the strawberries is a key step that enhances their flavor and transforms their texture. By tossing the hulled and sliced strawberries with sugar and letting them sit for at least 15 minutes, you're allowing the sugar to draw out their natural juices. This creates a sweet syrup that not only adds moisture to the cake but also intensifies the strawberries' natural sweetness, making each bite burst with flavor.

If you prefer a different twist, experiment with the maceration by adding a splash of balsamic vinegar or a sprinkle of lemon juice. Both additions can elevate the flavor profile, offering a delightful zing that complements the sweetness of the strawberries and balances the richness of the whipped cream.

Ingredients

Gather the following ingredients to prepare this delectable strawberry shortcake sheet cake:

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1 tablespoon vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

For the Strawberry Topping

4 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Ensure everything is fresh and measured accurately for the best results!

Instructions

Follow these easy steps to create your strawberry shortcake sheet cake:

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). In a large bowl, cream together the butter and granulated sugar. Add eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.

Bake the Cake

Pour the batter into a greased and floured sheet cake pan (typically 18x13 inches). Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Strawberry Topping

While the cake is cooling, combine the sliced strawberries with ¼ cup granulated sugar in a bowl. Let it sit for at least 15 minutes to draw out the juices. In another bowl, whisk together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cake

Once the cake is completely cool, spread the whipped cream over the top of the cake. Evenly distribute the macerated strawberries and their juices over the whipped cream. Cut into squares and serve.

Enjoy your refreshing and delicious strawberry shortcake sheet cake!

Pro Tips

For an extra flavor boost, consider adding a splash of lemon juice to the strawberries or a hint of almond extract to the cake batter.

Serving and Storage Tips

Once you've assembled your Strawberry Shortcake Sheet Cake, it's best to enjoy it right away to prevent the whipped cream from weeping and the strawberries from losing their structure. If you need to prepare it ahead of time, consider storing the components separately. Store the cooled cake in an airtight container at room temperature and keep the whipped cream and macerated strawberries in the refrigerator until you're ready to serve.

For serving, cutting the cake into squares is not only practical but also allows for easy portioning. Consider garnishing individual slices with a sprig of mint or additional strawberry slices for an appealing presentation. This adds a lovely touch and makes the cake look even more tempting on the dessert table.

Variations on a Classic

This recipe for Strawberry Shortcake Sheet Cake can easily be adapted. If you want to change things up a bit, try substituting other berries such as raspberries or blueberries for the strawberries, or combine a mixture of different berries for a colorful twist. Each variation brings its unique flavor and appearance to the dish, making it versatile for various occasions.

For those looking to lighten the dessert, consider using a light whipped topping instead of heavy cream, or explore dairy-free options like coconut whipped cream. Additionally, if you're aiming for a gluten-free version, substitute the all-purpose flour with a gluten-free blend, ensuring to check the baking powder for gluten-free certification.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead. Just assemble it on the day you plan to serve it for the freshest taste.

→ What can I substitute for buttermilk?

You can substitute buttermilk with a mix of milk and vinegar or lemon juice. For every cup of buttermilk, use 1 cup of milk with 1 tablespoon of vinegar or lemon juice.

→ How should I store leftover cake?

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

→ Can I use frozen strawberries?

While fresh strawberries are best, you can use frozen strawberries. Just thaw and drain them well to avoid excess moisture.