Strawberry Shortcake Sheet Cake

Name: Strawberry Shortcake Sheet Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon vanilla extract; ½ teaspoon salt; 2 cups fresh strawberries, hulled and sliced; 2 cups heavy whipping cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Oven-Baked Delights

I absolutely love making this Strawberry Shortcake Sheet Cake for gatherings. The combination of fluffy vanilla cake, whipped cream, and juicy strawberries is simply irresistible. Each bite is a delightful burst of flavor, and it's surprisingly easy to whip up. I’ve mastered this recipe over several attempts, ensuring the cake stays moist and the strawberries shine. This cake not only looks beautiful but also brings a nostalgic feeling of summer that everyone enjoys. It's the perfect treat for both casual get-togethers and special celebrations.

Created by

Violet Hart

Last updated on 2026-02-01T15:22:36.036Z

The first time I made this cake, I was amazed at how easy it was to create something that looked so impressive. I opted for a sheet cake version to make serving a crowd simpler, and it worked beautifully. I find that using fresh, sweet strawberries makes all the difference in flavor, transforming the cake into a real showstopper.

To achieve a perfectly moist cake, I use buttermilk, which adds richness and tenderness. This little trick ensures that even after a day, the cake stays soft and delectable. It’s a hit among friends and family, and I can’t wait for you to try it!

Why You'll Love This Recipe
Fluffy cake with a hint of vanilla that melts in your mouth
Fresh strawberries add a burst of flavor and color
Perfectly light whipped cream frosting complements the cake beautifully

Mastering the Cake Texture

Achieving that fluffy cake texture relies heavily on the creaming method, which is the foundation for many cake recipes. When you beat the softened butter and granulated sugar together, aim for a light, airy consistency. This process introduces air into the batter, which helps the cake rise. If you don’t cream the butter and sugar long enough, the cake may turn out dense. Look for a color change to a pale yellow and a creamy texture before adding the eggs.

Always ensure your eggs are at room temperature before adding them to the batter—this helps them incorporate better, creating a uniform mixture. If you forget to take them out in advance, you can place the eggs in warm water for about 10 minutes to bring them to room temperature quickly. This small step can significantly impact your cake’s final texture.

Selecting and Preparing Strawberries

The strawberries in this recipe are the highlight, so choosing ripe, sweet berries is essential. Look for strawberries that are bright red with a natural shine and firm to the touch. Avoid any with white or green spots, as these may not ripen well. Washing and hulking fresh strawberries is best done just before use to preserve their freshness; excess moisture can make them soggy when layered on the cake.

If strawberries are out of season, consider using frozen strawberries instead. Just be sure to thaw and drain them properly to avoid excess water in your cake assembly. Additionally, you can macerate the strawberries with a sprinkle of sugar to enhance their sweetness and develop a syrup that can be drizzled over each serving for extra flavor.

Storage and Serving Tips

This Strawberry Shortcake Sheet Cake is best enjoyed fresh, but you can store it in the refrigerator for up to 3 days. To maintain the cake's moisture, cover it with plastic wrap, or place it in an airtight container. If you've topped it with whipped cream and strawberries, I recommend serving it on the same day to avoid sogginess from the fruit and cream.

For an impressive presentation, consider adding a mint garnish to each serving. Sprigs of fresh mint not only enhance the flavor but also provide a pop of color that elevates the dessert. If you're preparing this cake for a party or a larger gathering, feel free to double the recipe and use a larger baking sheet for more servings.

Ingredients

Gather these ingredients before you start:

Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup buttermilk
3 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt

Topping

2 cups fresh strawberries, hulled and sliced
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

With all ingredients on hand, you're ready to start baking!

Instructions

Follow these easy steps:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 13x18 inch baking sheet.

Make the Cake Batter

In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry mix.

Bake the Cake

Pour the batter into the prepared baking sheet and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Prepare the Whipped Cream

While the cake is cooling, whip the heavy cream with a mixer on medium speed. Gradually add in the powdered sugar and vanilla, mixing until soft peaks form.

Assemble the Cake

Once the cake is cool, spread the whipped cream evenly over the top. Arrange the sliced strawberries on top of the whipped cream. Cut into squares and serve!

Enjoy your delightful Strawberry Shortcake Sheet Cake!

Pro Tips

For an even richer flavor, you can add a tablespoon of lemon juice to the whipped cream. Also, if strawberries are out of season, feel free to use frozen berries
just make sure they are thawed and drained well before using.

Troubleshooting Common Issues

One of the most common pitfalls when making a sheet cake is overmixing the batter after adding the flour. This can lead to a tough texture rather than a light, fluffy cake. Mix just until you see no dry flour, and you’ll end up with a delicate crumb. Monitor the baking time closely; ovens can vary, and it’s better to check for doneness a few minutes before the suggested time using a toothpick.

If your cake shrinks or domes in the middle, it may be a sign of overmixing or that the oven temperature is too high. Invest in an oven thermometer to ensure accuracy. Also, try lowering the temperature by 25°F and extend the baking time slightly, yielding a more even bake.

Flavor Variations

To add a twist to the traditional Strawberry Shortcake Sheet Cake, consider incorporating other fruits like raspberries or peaches. These pair wonderfully with whipped cream and can be added in the same manner as strawberries. For a deeper flavor, try adding a teaspoon of lemon zest to the whipped cream or into the cake batter for a refreshing, zesty kick.

If you prefer a richer taste, swap half of the buttermilk with sour cream. This will add moisture and tenderness to the cake while imparting a slightly tangy flavor that complements the strawberries perfectly. You can also experiment with flavored extracts like almond or orange for an unexpected yet pleasant surprise.

Questions About Recipes

→ Can I use a different fruit for this recipe?

Absolutely! You can substitute with peaches, blueberries, or raspberries depending on your preference.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3 days.

→ Can I freeze this cake?

Yes, you can freeze the cake without the whipped cream or strawberries. Wrap it tightly and store it in an airtight container for up to 2 months.

→ Is it necessary to use buttermilk?

While buttermilk provides moisture and flavor, you can substitute it with regular milk mixed with a teaspoon of vinegar or lemon juice.