Strawberry Shortcake Sheet Cake Recipe

Sometimes, you just need a dessert that feels like a hug on a plate, and this strawberry shortcake sheet cake does exactly that. It’s everything you love about a classic strawberry shortcake—fluffy cake, sweet cream, and juicy strawberries—reimagined in a crowd-friendly sheet cake. Whether you’re hosting a summer BBQ, celebrating a birthday, or simply indulging in a slice of sunshine on a weekday, this cake is the answer.

Strawberry Shortcake Sheet Cake Recipe

I have a soft spot for this recipe because it reminds me of the strawberry-picking trips I used to take with my family. We’d spend the morning filling up buckets with ruby-red berries, sneaking a few along the way, of course. Later that day, we’d transform those strawberries into something magical—a shortcake dessert that became the highlight of our weekend. This sheet cake version captures those memories perfectly, with an easy-to-make twist that’s ideal for modern-day schedules.

A little history behind strawberry shortcake

Did you know that strawberry shortcake has been around for centuries? The dessert’s roots can be traced back to Europe, where shortcakes were made with butter, sugar, and flour and paired with fruit and cream. The combination became a hit in the United States in the 19th century, especially when strawberries were in season. While the classic version involves individual biscuit-like cakes, this sheet cake brings the same flavors to the table in an easier, one-pan format. Trust me, it’s just as delightful.

Let’s talk about the star ingredients

The magic of this recipe is in its simple, fresh ingredients. Here’s why they work so well together:

  • All-purpose flour: The backbone of the cake, giving it structure. You can swap it for a 1:1 gluten-free flour if needed.
  • Sour cream: This keeps the cake moist and tender. If you’re out, plain Greek yogurt works beautifully too.
  • Strawberries: Fresh strawberries are key here. For the sweetest results, choose berries that are bright red and fragrant. Frozen can work in a pinch, but fresh really takes this cake to another level.
  • Cream cheese and heavy cream: Together, they create a dreamy, stable frosting that’s not too sweet. If you prefer, mascarpone can be a luxurious substitute for cream cheese.
Strawberry Shortcake Sheet Cake Recipe

Tools of the trade: What you’ll need

You don’t need a ton of fancy equipment, which is why I love this recipe. Here’s what I use:

  • A stand or hand mixer: This is essential for both the cake batter and frosting. A whisk can work, but it takes a lot more effort.
  • A 9×13 baking pan: It’s the perfect size for this cake. If you don’t have one, two 8-inch square pans can work.
  • A rubber spatula: For scraping down the sides of the bowl (trust me, you don’t want to leave any batter behind).

Step-by-step: How to make the best strawberry shortcake sheet cake

Ready to bake? Here’s how to bring this dessert to life.

  1. Preheat your oven and prepare your pan: Set the oven to 350°F. Grease a 9×13 pan generously so your cake doesn’t stick.
  2. Mix the dry ingredients: In a medium bowl, whisk the flour, baking powder, and salt together. This ensures the baking powder is evenly distributed.
  3. Prepare the wet ingredients: In your mixer bowl, beat the sugar, oil, eggs, and extracts together until smooth. The almond extract is a game-changer—it adds a subtle nuttiness.
  4. Combine everything: Alternate between adding the dry ingredients and milk to the wet mixture. Go slow, and don’t overmix. A lumpy batter is better than a tough cake!
  5. Bake to perfection: Pour the batter into your prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean. Rotate the pan halfway through baking for even cooking.
  6. Cool completely: This part’s important! Frosting a warm cake is a recipe for disaster. Be patient.
Strawberry Shortcake Sheet Cake Recipe

Frosting magic

  1. Creamy base: Beat the cream cheese, powdered sugar, and vanilla extract until smooth. This step ensures your frosting has no lumps.
  2. Whip it good: Slowly pour in the chilled heavy cream while beating on medium speed. Increase to high and whip until stiff peaks form. You’ll know it’s ready when the frosting holds its shape on a spoon.

Time to assemble

  1. Spread the frosting generously over the cooled cake. Use an offset spatula to make it nice and even.
  2. Just before serving, mix the sliced strawberries with a bit of strawberry jam. This little trick makes the topping glossy and extra flavorful. Spoon the berries over the frosted cake and let them cascade naturally.

Make it your own

This recipe is endlessly adaptable. Here are some fun variations I’ve tried:

  • Vegan: Use a dairy-free yogurt in place of sour cream, a plant-based milk, and whipped coconut cream for the frosting.
  • Gluten-free: Substitute a gluten-free flour blend for the all-purpose flour. Just make sure it has xanthan gum for structure.
  • Seasonal fruits: Swap strawberries for other berries, peaches, or even a mix of tropical fruits like mango and pineapple.
  • Chocolate twist: Add a layer of chocolate ganache under the frosting for a decadent surprise.

How to serve it up

For a picture-perfect presentation, top each slice with a dollop of whipped cream and a whole strawberry. Pair the cake with sides like a fresh fruit salad or even a scoop of vanilla ice cream for extra indulgence. If you’re hosting, garnish the platter with mint leaves for a pop of green.

Drinks that pair beautifully

You can’t go wrong with a chilled glass of sparkling rosé or Prosecco alongside this cake. For non-alcoholic options, a strawberry lemonade or a refreshing iced green tea are wonderful choices.

Storing and reheating

If you have leftovers (lucky you!), store the cake in an airtight container in the refrigerator for up to three days. Keep the strawberries separate to avoid sogginess. When you’re ready to eat, let the cake sit at room temperature for about 15 minutes to soften.

Adjusting for different serving sizes

If you’re feeding a smaller crowd, halve the recipe and bake it in an 8×8 pan. For larger gatherings, double the recipe and bake it in two 9×13 pans. Just remember, bigger cakes might take a few extra minutes in the oven.

Troubleshooting tips

  • If your cake turns out dense, you might’ve overmixed the batter. Stir just until the ingredients are combined.
  • No stiff peaks in your frosting? Make sure the heavy cream is cold, or it won’t whip properly.

Give this recipe a try!

This strawberry shortcake sheet cake is like a celebration in every bite. Whether you follow the recipe exactly or put your own twist on it, I’m confident it’ll become a new favorite in your home. So grab those strawberries and get baking—you deserve a slice of something special!

Strawberry Shortcake Sheet Cake Recipe

FAQs

Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess liquid.

What’s the best way to slice the cake?
Use a sharp knife and wipe it clean between cuts for neat slices.

Can I make this cake ahead of time?
Absolutely! Bake the cake and make the frosting a day in advance. Just assemble it right before serving.

Do I need to refrigerate leftovers?
Yes, because of the cream cheese frosting. Keep it in the fridge and enjoy within three days.

What if I don’t have almond extract?
No problem! Just double the vanilla extract or try a teaspoon of lemon zest for a fresh twist.

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Strawberry Shortcake Sheet Cake Recipe

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Try this easy strawberry shortcake sheet cake! Moist vanilla cake, whipped cream frosting, and juicy strawberries make the perfect dessert.

  • Total Time: 50 minutes
  • Yield: 12 1x

Ingredients

Scale

Cake:

  •  cups all purpose flour*
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  •  cups granulated sugar
  • ½ cup vegetable or canola oil
  • 2 large eggs, room temperature
  • 2 large egg whites, room temperature
  •  teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  •  cup sour cream
  • ¾ cup milk , preferably whole or 2%, room temperature

Frosting:

  • 6 ounces cream cheese , softened to cool room temp
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  •  cups chilled heavy whipping cream

Strawberry topping:

  • 5 cups sliced fresh strawberries (just under 2 pounds), see note
  • 2 tablespoons strawberry jam

Instructions

  • Preheat your oven and prepare your pan: Set the oven to 350°F. Grease a 9×13 pan generously so your cake doesn’t stick.
  • Mix the dry ingredients: In a medium bowl, whisk the flour, baking powder, and salt together. This ensures the baking powder is evenly distributed.
  • Prepare the wet ingredients: In your mixer bowl, beat the sugar, oil, eggs, and extracts together until smooth. The almond extract is a game-changer—it adds a subtle nuttiness.
  • Combine everything: Alternate between adding the dry ingredients and milk to the wet mixture. Go slow, and don’t overmix. A lumpy batter is better than a tough cake!
  • Bake to perfection: Pour the batter into your prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean. Rotate the pan halfway through baking for even cooking.
  • Cool completely: This part’s important! Frosting a warm cake is a recipe for disaster. Be patient.

Notes

How to serve it up

For a picture-perfect presentation, top each slice with a dollop of whipped cream and a whole strawberry. Pair the cake with sides like a fresh fruit salad or even a scoop of vanilla ice cream for extra indulgence. If you’re hosting, garnish the platter with mint leaves for a pop of green.

  • Author: Soraya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert

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