Strawberry Shortcake Sheet Cake

Let’s Talk Strawberry Shortcake Sheet Cake!

Imagine biting into a fluffy slice of strawberry shortcake that’s as easy to make as it is delicious. This is not just any dessert—it’s a summery delight that combines the softness of cake with the sweetness of fresh strawberries. Seriously, who wouldn’t want to whip up such a treat? This quick sheet cake version means no more fussing over layers; just a glorious one-pan wonder that’ll wow your friends and family. 😋

Why Make This Recipe

You might be wondering why you should bother making strawberry shortcake in sheet cake form. Here’s the deal:

• Easy cleanup! No multiple bowls or pans to wash—just one pan for the cake.
• Perfect for gatherings. This recipe serves a crowd, making it ideal for summer BBQs or birthday parties.
• Affordable and accessible. You probably have most of the ingredients sitting in your pantry already. Who doesn’t love a cheap, delicious dessert?

Ingredients

You don’t need fancy stuff—just these basics!

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 cups strawberries, hulled and sliced
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for frosting)

Directions

Here’s how to create this delightful treat:

1. Preheat the oven to 350°F (175°C) and grease a sheet cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition (don’t forget this step!).
4. Stir in the milk and vanilla.
5. In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30-35 minutes, or until a toothpick comes out clean. Allow to cool.
8. While the cake is cooling, prepare the strawberries by mixing them with sugar to make a syrup.
9. In a bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
10. Once the cake is cool, spread the whipped cream on top, add the syrupy strawberries, and serve.

How to Make Strawberry Shortcake Sheet Cake (Overview)

This is simplicity at its finest! You begin by creaming your butter and sugar until your mixture becomes fluffy like a cloud. Next, you introduce your liquids, and before you know it, the dry ingredients join the party. Bake it until golden, cool it down, and pile on that dreamy whipped cream and syrupy strawberries. Pro tip: Let the strawberries sit for a bit to soak up the sugar and create their delicious syrup—it enhances flavor tenfold!

How to Serve Strawberry Shortcake Sheet Cake

This cake doesn’t just look good; it’s Instagram-ready! Picture this: a vibrant, creamy topped cake adorned with glistening red strawberries peeking through. Serve it with a scoop of ice cream for an extra treat, or sprinkle some mint leaves on top for a pop of color and fresh aroma. It’s everything a summer dessert should be!

How to Store Strawberry Shortcake Sheet Cake

Want to keep this goodness for later? You can store it in the fridge for about 3–4 days if you manage to have leftovers. To freeze, wrap it tightly in plastic wrap and foil, then pop it in the freezer for up to a month. Just let it thaw in the fridge overnight when you’re ready for round two!

Tips to Make Strawberry Shortcake Sheet Cake

• Room Temperature Ingredients: Make sure your butter and eggs are at room temp for the fluffiest texture.
• Whipping Tips: Don’t over-whip your cream; you want it fluffy, not grainy.
• Sweetness Check: Adjust the sugar in the strawberry syrup depending on how sweet your berries are.
• Pan Choice: If using a darker pan, check on your cake a few minutes earlier to avoid over-baking.

Variation

Feeling adventurous? Try adding a splash of almond extract for a unique twist, or swap in some blueberries for a berry medley. Vegan? Substitute almond milk and a flax egg, and use coconut cream for whipping. The possibilities are endless!

FAQs

Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw and drain them first to avoid excess moisture.

How can I make it gluten-free?
Use a gluten-free flour blend and make sure other ingredients are gluten-free.

Can I make this ahead of time?
Definitely! Just store the cake and toppings separately until you’re ready to serve.

📌 Pin this recipe for your next cozy dinner night!

Strawberry Shortcake Sheet Cake

A fluffy sheet cake topped with fresh strawberries and whipped cream, perfect for summer gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1.5 cups sugar
• 0.5 cup unsalted butter, softened
• 1 cup milk
• 3.5 teaspoons baking powder
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt

For the toppings

• 3 cups strawberries, hulled and sliced
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for frosting)

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a sheet cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the milk and vanilla.
5. In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture.
6. Pour the batter into the prepared pan and spread evenly.

Baking

1. Bake for 30-35 minutes, or until a toothpick comes out clean. Allow to cool.

Topping

1. While the cake is cooling, prepare the strawberries by mixing them with sugar to make a syrup.
2. In a bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
3. Once the cake is cool, spread the whipped cream on top, add the syrupy strawberries, and serve.

Notes

Let the strawberries sit for a bit to soak up the sugar and enhance the flavor. Store leftovers in the fridge for 3-4 days or freeze wrapped tightly for up to a month.