Strawberry Shortcake Sheet Cake
Table of Contents
If you love strawberry shortcake but don’t want to assemble individual cakes, this strawberry shortcake sheet cake is the answer.
Every spring when strawberries start showing up at the market, I immediately think of strawberry shortcake. It’s one of those classic desserts that never goes out of style: soft vanilla sheet cake, sweet strawberries, and fluffy whipped cream.
This strawberry shortcake sheet cake keeps all the flavors of the traditional dessert but makes it much easier to serve. Instead of biscuits or individual cakes, everything is layered on a tender sheet cake and topped with juicy macerated strawberries and whipped cream. This sheet pan strawberry shortcake is simple, beautiful, and perfect for sharing with a crowd.
If you like spring strawberries desserts, you can also try my favorite Eton Mess, made with meringue cookies. Or the Victoria Sponge Cake, the sweet and moist strawberry sandwich cake as I call it! And for a quick breakfast treat the Moist Strawberry Muffins.
What is shortcake? Here is what Wikipedia says. Learn more from The lady’s receipt-book: a useful companion for large or small families, Leslie, Eliza (1847)
Why This Recipe Works
- 🍰Simple sheet cake base: A soft, tender white cake provides the perfect foundation for juicy strawberries and whipped cream.
- Fresh macerated strawberries: Tossing strawberries with sugar brings out their juices and intensifies their natural sweetness.
- Light whipped cream topping: Freshly whipped cream keeps the dessert airy and balanced instead of overly rich.
- Perfect for sharing: Because it’s baked in a sheet pan, this strawberry shortcake cake is easy to slice and serve at gatherings.
📝Ingredients
🍰 Cake
- 🧁 all-purpose flour
- 🥄 baking powder
- 🥚 large eggs
- 🍬 granulated sugar
- 🛢️ vegetable oil
- 🌼 vanilla extract
- 🥛 whole milk
🍓 Strawberries
- 🍓 strawberries, washed and sliced
- 🍬 granulated sugar
☁️ Cream
- 🥛 whipping cream
- 🍬 powdered sugar
- 🌽 cornstarch
🍓 Decoration
- fresh strawberries, sliced or halved
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👩🏻🍳How to make Strawberry Shortcake Sheet Cake
⤵️Be sure to check out the full recipe and ingredient list at the recipe card below
Did you make this? Follow us on Pinterest @wedesserts and #wedesserts on Instagram and Facebook. We can’t wait to see your creation!
🍰 Baking Tips for the Best Strawberry Shortcake Sheet Cake
- Don’t skip macerating the strawberries 🍓
Toss the sliced strawberries with sugar and let them sit for at least 20–30 minutes. This draws out their juices and creates that classic strawberry shortcake flavor. - Chill the bowl before whipping cream ❄️
Cold cream whips faster and holds its shape better. For best results, place the mixing bowl and whisk in the fridge for 10–15 minutes before whipping the cream. - Let the cake cool completely 🧁
Always allow the sheet cake to cool fully before adding whipped cream. If the cake is even slightly warm, the cream will melt and lose its light texture.
❓ FAQs about the Strawberry Shortcake Sheet Cake
How far in advance can I make strawberry shortcake sheet cake?
You can bake the cake one day ahead and store it covered in a plastic wrap at room temperature. Add whipped cream and strawberries shortly before serving for the best texture.
How do I keep whipped cream from deflating?
Adding a small amount of cornstarch helps stabilize the whipped cream so it holds its shape longer.
Can I use frozen strawberries?
Fresh strawberries work best for flavor and texture. If using frozen strawberries, thaw them completely and drain excess liquid before macerating.
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📖Recipe Card
Strawberry Shortcake Sheet Cake
Ingredients
To make the Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 ¾ cup granulated sugar
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup whole milk
For the Strawberries
- 1 pound strawberries washed and sliced
- ¼ cup granulated sugar
For the Cream
- 2 cups whipping cream
- 3 tablespoons powdered sugar
- 1 tablespoons cornstarch optional, for stabilization
- Sliced or halved strawberries to decorate
Instructions
- To make the Cake
- Preheat oven to 350°F/175℃. Line a 9" x 13" baking pan with parchment paper
- Combine flour with baking powder. Mix until the baking powder is distributed evenly throughout
- In a large bowl, combine the eggs and sugar. Using a hand mixer (or stand mixer with a whisk attachment) whip eggs and sugar until the eggs are pale and fluffy. This takes about 5 minutes
- Beat in the oil and vanilla extract
- Add 1⅓ of the flour mixture and mix gently until just combined
- Add in ½ the milk and mix
- Repeat flour and milk additions, mixing after each one, ending with the last of the flour
- Mix until just smooth. Scrape into the prepared baking pan and shake to level
- Bake for 30-35 minutes until firm in the center and a toothpick inserted comes out clean
- Cool in the pan for 10 minutes before transferring to a cooling rack to cool completely
- Prepare strawberries:
- While the cake is baking, slice the strawberries
- Mix in a bowl with ¼ cup sugar
- Toss and set aside to macerate
- Stir a couple times while sitting to redistribute
- Whip the cream:
- Combine the powdered sugar, cornstarch, and whipping cream in a chilled bowl. Whisk gently to dissolve everything
- Whip the cream with a hand mixer or stand mixer, starting on low speed and increasing to high. Whip until stiff peaks form
- Cover and refrigerate until ready to assemble
- To assemble:
- When the cake is completely cool, use a chopstick to poke many holes in the top of the cake
- Spoon the macerated strawberries and juice evenly over the top of the cake, letting the juices soak into the holes
- Spread the whipped cream in an even layer over the strawberries. Slice into 12-15 pieces and decorate with sliced or halved strawberries
- Best to serve the same day. Keep refrigerated until ready to serve.
Notes
- The whipped eggs create most of the structure for this recipe. Make sure they are nicely whipped
- Don’t overmix wet into dry ingredients as this will result in activating the gluten and a tough cake
- Coconut oil or melted butter are not recommended because they will solidify when the cake is cold. Oil cakes are soft and moist, even chilled
- Keep the cream and bowl very cold before whipping cream for best volume
- The cake should be completely cool before poking as any warmth will melt the cream
- This shortcake can be stored, covered, in the fridge for up to 2 days.
