Name: Strawberry Shortcake Sheet Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2½ cups all purpose flour; 3 teaspoons baking powder; ½ teaspoon salt; 1¾ cups granulated sugar; ½ cup vegetable or canola oil; 2 large eggs (room temperature); 2 large egg whites (room temperature); 2½ teaspoons pure vanilla extract; ½ teaspoon almond extract; ⅔ cup sour cream; ¾ cup milk (preferably whole or 2%, room temperature); 6 ounces cream cheese (softened to cool room temp); ¾ cup powdered sugar; ½ teaspoon vanilla extract; 1½ cups chilled heavy whipping cream; 5 cups sliced fresh strawberries (just under 2 pounds); 2 tablespoons strawberry jam

Jump to Recipe· 4.3 from 4 reviews

I absolutely adore this Strawberry Shortcake Sheet Cake Recipe because it captures everything I love about strawberry shortcake in a convenient, crowd-pleasing sheet cake format. It’s moist, tender, and packed with fresh strawberry flavor, topped with a fluffy cream cheese whipped frosting that feels like a dream on every bite. Whenever I make this cake, whether for a family gathering or a casual weekend treat, it inevitably disappears fast—and I’m always asked for the recipe!

Why You’ll Love This Strawberry Shortcake Sheet Cake Recipe

What really stands out to me about this Strawberry Shortcake Sheet Cake Recipe is the perfect balance of sweetness and freshness. The cake itself is buttery and soft with subtle hints of vanilla and almond, while the bright, juicy strawberries on top add that vibrant pop of flavor that makes your taste buds dance. The whipped cream cheese frosting is luxuriously smooth, not too heavy, and complements the strawberries beautifully without overpowering them.

Another thing I appreciate is how straightforward this recipe is. The ingredients are simple you probably already have at home, and the process feels so manageable that I never hesitate to make it from scratch. It’s perfect for occasions where you want to impress without spending hours in the kitchen. Trust me, this cake comes together quickly yet feels like an elegant dessert worthy of holidays, birthdays, or a sunny afternoon tea with friends.

Ingredients You’ll Need

A single square piece of soft, light yellow cake sits on a white plate. The cake has three visible layers: the bottom layer is a pale, fluffy sponge; the middle layer has a thin drizzle of pink strawberry syrup soaking slightly into the sponge; the top layer is thick, white whipped cream with a smooth, fluffy texture. On top of the whipped cream, there are several bright red, sliced strawberries arranged closely, some showing their shiny, juicy seeds and textured surface. The white plate is placed on a white marbled surface, and a whole strawberry with green leaves is partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a crucial role in creating the cake’s delightful texture, flavor, and appearance. From the light fluffiness provided by the baking powder to the fresh strawberries that bring the whole dessert to life, the simplicity here truly shines.

All purpose flour: The base of the cake, providing structure while keeping it soft and tender.
Baking powder: Helps the cake rise beautifully for that perfect light crumb.
Salt: Enhances all the sweet flavors and balances the richness.
Granulated sugar: Sweetens the cake evenly without weighing it down.
Vegetable or canola oil: Keeps the cake moist and gives it a tender crumb.
Eggs and egg whites: Provide structure and lift while keeping the texture light.
Pure vanilla extract: Adds warm, comforting flavor as a classic partner to strawberries.
Almond extract: Introduces a subtle nutty note that deepens the cake’s complexity.
Sour cream: Adds a slight tang to balance the sweetness and moistness to the crumb.
Milk (whole or 2%): Keeps the batter smooth and soft—room temperature is key here for the best texture.
Cream cheese: The base of the luscious frosting; softened to keep it creamy and smooth.
Powdered sugar: Sweetens the frosting light and fluffy.
Heavy whipping cream: Whipped into the frosting to give it volume and a silky finish.
Fresh strawberries: The star topping that brings juicy sweetness and gorgeous color.
Strawberry jam: Mixed with the fruit for an extra burst of strawberry flavor and a glossy glaze effect.

Directions

Step 1: Preheat your oven to 350°F. This ensures your oven is ready, so your cake bakes evenly from the moment it goes in.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until fully combined. Setting the dry ingredients aside now makes it easier to mix later without overworking the batter.

Step 3: In your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the sugar, oil, eggs, egg whites, vanilla extract, and almond extract on medium speed until the mixture is smooth and combined.

Step 4: Add the sour cream and continue beating until just combined.

Step 5: Add half of your dry flour mixture to the wet ingredients, mixing on low speed until just combined. Slowly pour in the milk, and then add the remaining flour mixture. Be careful not to overmix to keep the cake tender and light.

Step 6: Grease a 9×13-inch metal baking pan generously. Pour the batter in and smooth the top evenly. Gently tap the pan on the counter a couple of times to release any air bubbles.

Step 7: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. For even baking, you can rotate the pan halfway through the cooking time. Then, transfer the pan to a wire rack and cool completely before frosting.

Step 8: For the frosting, combine softened cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Beat on medium speed until smooth and creamy.

Step 9: While continuing to mix, slowly add the cold heavy whipping cream down the side of the bowl. Increase the mixer speed to high and whip until stiff peaks form. Scrape the sides as needed to ensure everything is evenly mixed.

Step 10: Spread the whipped cream cheese frosting generously over the cooled cake, creating a fluffy, inviting surface.

Step 11: Just before serving, toss the sliced fresh strawberries with the strawberry jam to glaze them, then spoon the mixture over the frosted cake. If you’re making the cake ahead of time, refrigerate the frosted cake without the strawberries and add the fruit topping right before serving to keep it fresh.

Servings and Timing

This Strawberry Shortcake Sheet Cake Recipe yields about 16 generous servings, making it perfect for large family gatherings or parties. You should allow roughly 15 minutes to prep the ingredients and batter. The baking time takes about 25 to 30 minutes, and then you’ll need at least 30 minutes for the cake to cool completely before frosting and topping it off. Total active time from start to strawberry-topped finish will be about 50 minutes, but keep in mind that chilling time can add to the overall timeline if you prefer a colder dessert.

How to Serve This Strawberry Shortcake Sheet Cake Recipe

A close-up view of a square metal baking pan filled with a dessert made of two main layers. The bottom layer is a thick, fluffy white cream spread smoothly to cover the pan. On top, there is a generous amount of fresh, bright red strawberry pieces, some whole with green tops and some sliced, creating a colorful and textured layer that contrasts with the white cream. The pan is placed on a white marbled surface, and a red-striped cloth is partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

I love serving this cake slightly chilled or at room temperature, just enough so the whipped frosting stays fluffy but the strawberries are fresh and juicy. When I plate it, I’ve found that cutting into roughly 3×3 inch squares lets everyone get a satisfying portion without being too heavy. A nice serrated knife helps keep the slices looking clean and the layers intact.

For presentation, I sometimes add a few whole or halved strawberries around each slice, along with a light dusting of powdered sugar for a little extra sparkle. If I want to go the extra mile, a sprig of fresh mint on the side adds a pop of color and a refreshing aroma that complements the strawberries perfectly.

This cake pairs beautifully with a variety of beverages. A chilled glass of sparkling rosé or a refreshing iced tea with lemon really brings out the strawberry notes. For a cozy occasion, I enjoy it alongside a cup of freshly brewed coffee or herbal tea. This versatility means I can serve it for a casual weeknight dessert or an elegant holiday spread with equal success.

Variations

I’ve played around with a few twists on this Strawberry Shortcake Sheet Cake Recipe that you might enjoy. For instance, swapping out almond extract for lemon extract gives the cake a bright citrus undertone that pairs wonderfully with the strawberries’ sweetness. You could also fold some chopped toasted pecans into the batter if you want a little crunch and nutty flavor.

If you or someone you’re baking for needs a gluten-free option, I recommend using a high-quality gluten-free flour blend designed for cakes. It works surprisingly well here without compromising texture. For a dairy-free or vegan-friendly version, you can substitute the sour cream with a plant-based yogurt, replace eggs with a flax or chia seed gel, and use coconut cream instead of heavy whipping cream—though the texture will be slightly different, it still tastes divine!

For an alternative cooking method, baking this cake in two smaller pans and layering it with whipped cream and strawberries between creates a fantastic strawberry shortcake layer cake. It’s perfect if you want a more traditional presentation while keeping the flavors of this sheet cake recipe intact.

Storage and Reheating

Storing Leftovers

If you have leftovers, I suggest covering the cake tightly with plastic wrap or placing it in an airtight container to preserve its freshness. Store it in the refrigerator, where it will keep well for up to 3 days. The frosting and strawberries hold up nicely, but the cake does best when eaten sooner rather than later to enjoy the freshest taste and texture.

Freezing

This cake can be frozen, but it’s best to freeze it without the strawberry topping. After baking and cooling, wrap the unfrosted cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe airtight container. It can be frozen for up to 2 months. When you’re ready to eat, thaw it overnight in the refrigerator, then frost and top with fresh strawberries right before serving for the best experience.

Reheating

I normally recommend serving this cake chilled or at room temperature, so reheating isn’t usually necessary. However, if you prefer it warm, gently microwave individual slices for about 10 seconds on low power—just enough to soften it without melting the frosting. Avoid reheating the whole cake in the oven, as this can dry it out. Keeping the texture tender and preserving the fresh strawberry flavors is key to enjoying it at its best.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries are ideal for topping and maintaining that bright, juicy flavor and texture, you can use frozen strawberries if fresh aren’t available. Just be sure to thaw and drain them thoroughly to avoid excess moisture soaking into the cake. Mixing them with a bit of strawberry jam helps regain that fresh topping feel.

Is it possible to make this cake gluten-free?

Absolutely! Replacing the all purpose flour with a gluten-free flour blend designed for baking works well. Just make sure your baking powder is gluten-free too. The texture might be slightly different but still delicious, and the cake will retain its tender crumb.

Can I prepare this cake a day ahead of time?

Yes, I often make the cake and frosting a day in advance. I recommend holding off on adding the strawberry topping until right before serving to keep the fruit fresh and prevent watery cake. Store the frosted cake tightly covered in the refrigerator until ready to serve.

What is the best way to get fluffy whipped cream cheese frosting?

The key is starting with room temperature cream cheese for smooth blending, then slowly adding chilled heavy whipping cream while whipping at increasing speeds until stiff peaks form. Be patient and scrape the bowl sides frequently to incorporate everything evenly for that light, airy texture.

Can I make mini individual cakes with this recipe?

Definitely! You can divide the batter into muffin tins or small ramekins, adjusting the baking time to about 15 to 20 minutes or until a toothpick comes out clean. Frost and top each mini cake individually with strawberries for delightful single servings perfect for parties.

Conclusion

I can’t wait for you to try this Strawberry Shortcake Sheet Cake Recipe because it truly brings together the best parts of strawberry shortcake in such an easy, delicious way. Whether it’s a celebration or just a sweet treat for yourself, this cake always feels like a special moment on a plate. Once you make it, you’ll see why it’s become one of my all-time favorite desserts to share with loved ones!