Strawberry Shortcake Sheet Cake Recipe

There’s something about strawberry shortcake that just feels like summer on a plate. Maybe it’s the juicy berries, the fluffy cake, or the light, creamy frosting that ties it all together. Whatever it is, this Strawberry Shortcake Sheet Cake brings all those nostalgic flavors into one easy-to-make dessert that’s perfect for gatherings. If you love traditional strawberry shortcake but want a more crowd-friendly version, this recipe is exactly what you need.

this RECIPE

Growing up, strawberry shortcake was a staple at our family picnics. My grandmother always made hers with homemade biscuits, layering them with freshly picked strawberries and sweet whipped cream. I remember sitting on the porch, watching her mash the berries with a little sugar while the biscuits cooled. When I started baking on my own, I wanted to recreate that experience but with a simpler, more shareable twist. That’s how I landed on this sheet cake version. It’s got all the flavors of classic strawberry shortcake, but with the ease of a one-pan cake—no individual assembly required!

A brief history of strawberry shortcake

Strawberry shortcake dates back to the 1500s when European cooks began making sweetened biscuits served with fruit and cream. The American version, with its signature biscuit base, gained popularity in the 19th century, especially as strawberry cultivation became more widespread. Over time, variations emerged, including sponge cake and pound cake versions. This sheet cake is a modern take that combines a soft vanilla-almond cake with whipped cream frosting and macerated strawberries, making it both nostalgic and incredibly simple to serve.

Let’s talk ingredients: the key players in this cake

Each ingredient in this cake plays an important role in creating the perfect texture and flavor.

• Flour: All-purpose flour gives the cake structure while keeping it soft. If you need a gluten-free option, a good-quality 1:1 gluten-free flour blend works well.
• Baking powder: This is essential for a light, fluffy cake. Make sure yours is fresh for the best rise.
• Sugar: Granulated sugar sweetens the cake without overpowering the natural flavor of the strawberries.
• Oil: Instead of butter, this cake uses vegetable or canola oil for a moist, tender crumb.
• Eggs & egg whites: The combination adds richness while keeping the cake light. Using just whites in part of the recipe helps maintain a soft, fluffy texture.
• Vanilla & almond extract: The vanilla enhances the overall sweetness, while a touch of almond extract gives it that signature bakery-style flavor.
• Sour cream: This keeps the cake extra moist while adding a slight tang that balances the sweetness. If you’re out of sour cream, Greek yogurt works as a great substitute.
• Milk: Whole or 2% milk adds moisture and helps create a smooth batter.
• Cream cheese: The base of the frosting, adding a slight tang that balances the sweetness of the whipped cream.
• Heavy whipping cream: When whipped, it creates a light, fluffy topping for the cake.
• Strawberries: Fresh, ripe strawberries are key! If they’re not at peak sweetness, a little extra jam or sugar can help bring out their flavor.
• Strawberry jam: Helps intensify the strawberry topping, making it glossy and even more delicious.

The essential kitchen tools you’ll need

Making this cake is easy, but having the right tools makes the process even smoother.

• Mixing bowls: You’ll need a couple of large bowls for mixing the cake batter and frosting.
• Stand mixer or hand mixer: A stand mixer makes whipping the frosting effortless, but a hand mixer works just fine, too.
• 9×13 baking pan: The perfect size for this cake—just be sure to grease it well.
• Whisk & spatula: For mixing and scraping down the sides of the bowl.
• Cooling rack: Helps the cake cool evenly before frosting.

Step-by-step: how to make this easy sheet cake

Bake the cake

Preheat your oven to 350°F. Grease a 9×13 baking pan and set it aside.

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large mixing bowl (or the bowl of a stand mixer), beat together the sugar, oil, eggs, egg whites, and extracts until well combined. Add the sour cream and mix again.

Now, slowly incorporate the dry ingredients. Add half of the flour mixture and mix until just combined. While still mixing, slowly pour in the milk, then add the remaining flour mixture. Be careful not to overmix—just blend until everything is incorporated.

Pour the batter into your prepared pan and smooth it into an even layer. Give the pan a couple of gentle taps on the counter to release any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

Make the frosting

In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. With the mixer running, slowly pour in the heavy whipping cream. Stop and scrape down the bowl occasionally. Increase the speed to high and continue whipping until stiff peaks form.

Assemble the cake

Spread the frosting evenly over the cooled cake. If serving right away, mix the sliced strawberries with the strawberry jam and spoon them over the top. If you’re making the cake ahead of time, refrigerate the frosted cake and wait to add the strawberries just before serving.

Customizing your strawberry shortcake sheet cake

• Make it gluten-free: Swap the all-purpose flour for a 1:1 gluten-free flour blend.
• Try a chocolate twist: Add a handful of mini chocolate chips to the batter for a strawberry-chocolate combo.
• Use different fruits: Instead of strawberries, try raspberries, blueberries, or a mix of berries.
• Make it extra fancy: Drizzle melted white chocolate over the top before serving.
• Lighten it up: Use Greek yogurt instead of sour cream and a sugar substitute like monk fruit sweetener.

Serving and presentation ideas

For a polished look, garnish the cake with a few whole strawberries and a dusting of powdered sugar. Serve it straight from the pan for casual gatherings, or slice it into squares and plate each piece with extra berries and whipped cream for a more elegant presentation.

Perfect drink pairings

This cake pairs beautifully with light, refreshing drinks. A cold glass of lemonade or iced tea keeps things summery, while a sparkling rosé or Prosecco complements the sweetness of the strawberries. If you’re serving coffee, a vanilla latte or cold brew with a splash of cream works perfectly.

Storing and reheating tips

Keep the cake covered in the fridge for up to 3 days. If storing for longer, add the strawberry topping just before serving to prevent sogginess. You can freeze the unfrosted cake for up to a month—just thaw and frost when ready to serve.

Adjusting for different serving sizes

Need a smaller cake? Cut the recipe in half and bake in an 8×8 pan. For a larger crowd, double the recipe and bake in two 9×13 pans. Just keep an eye on the bake time, as it may vary slightly.

FAQs

1. Can I make this cake ahead of time?
Yes! Bake the cake a day in advance, frost it, and store it in the fridge. Add the strawberries just before serving.

2. Can I use frozen strawberries?
Fresh is best, but if using frozen, thaw and drain them well before mixing with the jam.

3. What if I don’t have almond extract?
You can leave it out or add a little extra vanilla.

4. Can I use butter instead of oil?
Yes, but oil makes the cake moister. If using butter, melt it first and let it cool slightly before adding.

5. How do I know when the whipped cream is ready?
It should hold stiff peaks—when you lift the beaters, the cream should stand up without drooping.

This Strawberry Shortcake Sheet Cake is a guaranteed hit. Whether for a summer barbecue, a birthday, or just because, it’s an easy, crowd-pleasing dessert that’s full of fresh, sweet flavors. Give it a try and let me know how it turns out!

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