Strawberry Shortcake Sheet Cake

A Slice of Summer Magic

Ever bite into a slice of strawberry shortcake and feel like you’ve just tasted sunshine? This Strawberry Shortcake Sheet Cake is all that and more! It’s quick, easy, and allows you to whip up that classic flavor in a single pan. You’ll be wondering why you ever made it any other way!

Why Make This Recipe

Why go for the complicated when you can have a delightful dessert ready in no time? Here’s why you’ll absolutely love this sheet cake:

• Simplicity: Just mix, bake, and enjoy—no fancy techniques required!
• Easy Cleanup: Forget about multiple bowls and utensils; this is a one-pan delight.
• Family-Friendly: Everyone loves strawberries! Plus, it’s a hit with kids and adults alike.

Seriously, who doesn’t want dessert that’s this easy? 😄

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 fresh strawberries, hulled and sliced
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar

Now let’s make some deliciousness!

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
4. In another bowl, combine the flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with the milk, mixing until just combined.
5. Pour the batter into your prepared pan and spread it evenly.
6. Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely.
7. In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
8. Once the cake has cooled, spread the whipped cream over the top and layer with the sliced strawberries.
9. Slice and serve!

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How to Make Strawberry Shortcake Sheet Cake (Overview)

Making this cake is as easy as pie—if pie were a sheet cake, that is! Start by creaming your butter and sugar, then add those eggs in like you’re making a cake for royalty. Mix your dry ingredients, alternate mixing with milk, and pour it all into the pan. Bake, cool, then whip that cream like it’s your job, and finally, top with strawberries. Pro tip: Don’t skip letting the cake cool completely before adding the whipped cream; nobody likes a melty mess! 🍰

How to Serve Strawberry Shortcake Sheet Cake

When it comes to serving, don’t hold back! This cake shines when plated with a dollop of extra whipped cream and an extra sprig of mint for color. The vibrant red strawberries create a stunning contrast against the fluffy white cream, making it a feast for the eyes. Plus, the aroma? Absolutely heavenly! 🌸

How to Store Strawberry Shortcake Sheet Cake

This cake keeps well in the fridge for about 3-4 days. Just cover it tightly with plastic wrap or in an airtight container. If you want to make it ahead of time, you can bake the cake and store it plain. Just whip the cream and add the strawberries when you’re ready to serve!

Tips to Make Strawberry Shortcake Sheet Cake

• Timing is key: Make sure to let the cake cool completely; otherwise, the cream will melt into a puddle.
• Swap it up: Try using non-dairy milk and whipped cream for a vegan twist!
• Fluff it up: For a lighter cake, sift your flour before measuring it.

Variation

Feeling adventurous? You can add a splash of lemon juice or zest to the whipped cream for an extra zing! Or how about a layer of fresh raspberries along with the strawberries? Now you’re talking! 🍓

FAQs

Q: Can I use frozen strawberries?
A: Fresh strawberries provide the best flavor, but you can use frozen if that’s what you’ve got. Just thaw and drain them first!

Q: How can I make this cake gluten-free?
A: Swap the all-purpose flour for a 1:1 gluten-free flour blend, and you’re good to go!

Q: Can I make this ahead of time?
A: Absolutely! Bake the cake a day in advance, then add the whipped cream and strawberries just before serving to keep it fresh.

📌 Pin this recipe for your next cozy dinner night!

Strawberry Shortcake Sheet Cake

A quick and easy strawberry shortcake in a single pan, perfect for summer gatherings with delightful flavors that everyone loves.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 cups all-purpose flour Sifted for a lighter texture.
• 1.5 cups sugar
• 0.5 cup unsalted butter Softened
• 1 cup milk Can substitute with non-dairy milk.
• 3.5 teaspoons baking powder
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt

Topping Ingredients

• 3 cups fresh strawberries Hulled and sliced
• 2 cups heavy whipping cream
• 0.25 cup powdered sugar

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Baking

1. In another bowl, combine the flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with the milk, mixing until just combined.
2. Pour the batter into your prepared pan and spread it evenly.
3. Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely.

Topping and Serving

1. In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
2. Once the cake has cooled, spread the whipped cream over the top and layer with the sliced strawberries.
3. Slice and serve with an extra dollop of whipped cream if desired.

Notes

This cake keeps well in the fridge for about 3-4 days. For a vegan version, use non-dairy milk and whipped cream. You can also add a splash of lemon juice to the whipped cream for extra flavor.