Name: STRAWBERRY SHORTCAKE SHEET CAKE
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: For the Cake; 2½ cups all-purpose flour; 2½ teaspoons baking powder; ½ teaspoon salt; ¾ cup unsalted butter, softened; 1¾ cups granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 1 cup whole milk; For the Strawberry Filling; 4 cups fresh strawberries, sliced; ¼ cup granulated sugar; 1 tablespoon lemon juice; For the Whipped Topping; 2 cups heavy whipping cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract

Strawberry Shortcake Sheet Cake is a light, fluffy, and delicious dessert that combines a soft vanilla sheet cake with fresh strawberries and a creamy whipped topping. Perfect for birthdays, family gatherings, summer parties, or weekend baking, this easy sheet cake offers all the classic flavors of strawberry shortcake in a simple, crowd-friendly format. Every bite is filled with sweet strawberries, moist vanilla cake, and smooth whipped cream, making it a refreshing dessert everyone will love.

Ingredients List

For the Vanilla Sheet Cake

2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk

For the Strawberry Filling

4 cups fresh strawberries, sliced
¼ cup granulated sugar
1 tablespoon lemon juice

For the Whipped Topping

2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Recipe Information

Servings: 12
Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Calories: Approximately 390 calories per serving

Why You Will Love This Recipe

Perfect dessert for spring and summer.
Soft and moist homemade vanilla cake.
Made with fresh juicy strawberries.
Light homemade whipped cream topping.
Easy to prepare for parties and celebrations.
Can be made ahead of time.
Beautiful presentation with minimal effort.
Family-friendly recipe everyone enjoys.

Step By Step Instructions

Step 1: Prepare the Strawberries

Wash and slice the strawberries. Mix them with the sugar and lemon juice. Let them sit for 20–30 minutes until they become juicy.

Step 2: Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.

In one bowl, whisk together the flour, baking powder, and salt.

In another large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.

Gradually add the dry ingredients, alternating with the milk, mixing until just combined.

Step 3: Bake the Cake

Pour the batter into the prepared baking pan and spread evenly.

Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before decorating.

Step 4: Make the Whipped Cream

Beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.

Step 5: Assemble the Cake

Spread the whipped cream evenly over the cooled cake.

Top generously with the prepared strawberries and spoon some of the strawberry juices over the top.

Step 6: Chill and Serve

Refrigerate the cake for at least one hour before serving for the best flavor and texture.

Variations To Try

Chocolate Strawberry Sheet Cake

Add ¼ cup cocoa powder to the cake batter for a rich chocolate version.

Lemon Strawberry Cake

Mix lemon zest into the batter and whipped cream for a bright citrus flavor.

Mixed Berry Cake

Replace half of the strawberries with blueberries, raspberries, or blackberries.

Cream Cheese Frosting

Substitute whipped cream with a light cream cheese frosting for a richer dessert.

Angel Food Version

Use angel food cake instead of vanilla cake for a lighter classic strawberry shortcake flavor.

Freezing Or Restoring

The plain cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and aluminum foil.

Do not freeze the assembled cake with whipped cream and fresh strawberries, as the texture will change after thawing.

Store leftovers in the refrigerator for up to 3 days in an airtight container.

Recipe Notes

Use fresh, ripe strawberries for the best flavor.
Do not overmix the batter to keep the cake soft.
Chill the cake before slicing for cleaner pieces.
Homemade whipped cream tastes much fresher than store-bought.
Add extra strawberries for a more fruity dessert.
Decorate just before serving if preparing ahead.

STRAWBERRY SHORTCAKE SHEET CAKE

Recipe by Mian waqar

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

390

kcal

Ingredients

For the Cake
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
For the Strawberry Filling
4 cups fresh strawberries, sliced
¼ cup granulated sugar
1 tablespoon lemon juice
For the Whipped Topping
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely.
While the cake cools, combine the sliced strawberries with sugar and lemon juice. Let them rest for about 20 minutes to release their juices.
Beat the heavy whipping cream with powdered sugar and vanilla until stiff peaks form.
Spread the whipped cream evenly over the cooled cake.
Spoon the strawberries and their juices over the whipped cream.
Refrigerate the cake for at least 1 hour before serving for the best flavor and texture

Recipe Video

Notes

Fresh, ripe strawberries provide the best flavor and sweetness.
Cool the cake completely before adding the whipped topping.
Do not overmix the batter to keep the cake soft and tender.
Chill the cake before slicing for neat, clean servings.
Store leftovers covered in the refrigerator for up to 3 days.
The unfrosted cake can be frozen for up to 3 months. Add the whipped cream and strawberries after thawing for the freshest results.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well to prevent excess moisture.

Can I make this cake ahead of time?

Yes. Bake the cake one day in advance and decorate it shortly before serving.

How should I store leftovers?

Cover the cake and refrigerate for up to three days.

Can I use whipped topping instead of homemade whipped cream?

Yes, store-bought whipped topping works well if you’re short on time.

What pan size works best?

A standard 9×13-inch sheet cake pan is ideal for this recipe.

Can I make this recipe gluten-free?

Yes. Use a high-quality 1:1 gluten-free flour blend.

Conclusion

This Strawberry Shortcake Sheet Cake is an easy, beautiful dessert that combines moist vanilla cake, sweet fresh strawberries, and fluffy whipped cream into one irresistible treat. Whether you’re celebrating a birthday, hosting a barbecue, or simply craving a homemade dessert, this recipe is guaranteed to impress. With simple ingredients, easy preparation, and fresh flavors, it’s sure to become a favorite recipe you’ll make again and again.