Strawberry Shortcake Sheet Cake

Name: Strawberry Shortcake Sheet Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 cup cake flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 1 cup buttermilk; 2 cups heavy whipping cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced

Highlighted under: Classic Cakes & Desserts

I absolutely adore making Strawberry Shortcake Sheet Cake, especially during the warmer months when strawberries are bursting with flavor. This cake makes gatherings extra special, with its fluffy texture and creamy whipped topping that pairs perfectly with the sweetness of fresh strawberries. I love how simple it is to prepare yet feels so celebratory. The sheet cake format is incredibly convenient for serving a crowd, and I can't resist the joy it brings to my family and friends as we enjoy this delightful treat together.

Created by

Charity Bowen

Last updated on 2026-01-22T09:01:22.062Z

My journey to perfecting Strawberry Shortcake Sheet Cake was filled with delicious experiments. I started by using a blend of cake flour and all-purpose flour, which results in a light yet sturdy structure to hold all that wonderful whipped cream and strawberries. I discovered that allowing the cake to cool completely before adding the toppings makes a huge difference, preventing a soggy base and allowing the flavors to meld beautifully.

Each time I make this cake, I’m reminded of family gatherings filled with laughter and joy. A little trick I learned is to macerate the strawberries with a touch of sugar before layering them on the cake. This enhances their sweetness and provides a lovely, syrupy addition that spills over each slice, making it a truly unforgettable dessert.

Why You'll Love This Recipe
Fluffy, moist cake that melts in your mouth
Sweet, juicy strawberries that burst with flavor
Perfect for parties, potlucks, or just because!

Understanding the Ingredients

The combination of all-purpose and cake flour in this recipe is key to achieving a tender, fluffy cake. The all-purpose flour provides structure, while the cake flour, which has a lower protein content, yields a softer crumb. If you're in a pinch, you can substitute a total of 2 cups of all-purpose flour, but the texture won't be as airy. Be sure to sift your flours together to eliminate clumps and ensure an even mix throughout the batter.

Buttermilk plays a crucial role in this recipe, not only for flavor but also for tenderizing the cake. Its acidity reacts with the baking powder to produce carbon dioxide, helping the cake rise beautifully. If you don't have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes until it thickens slightly before using.

Baking and Serving Tips

For the best results, make sure to preheat your oven to the correct temperature. An inaccurate oven can lead to underbaking or overbaking. I recommend using an oven thermometer to ensure precision. When the edges of the cake start to pull away from the pan and a toothpick inserted into the center comes out clean, it’s a good indication that the cake is ready to come out of the oven.

Allow the cake to cool completely before adding whipped cream and strawberries to prevent them from sliding off due to heat. If you want to make the cake ahead of time, you can bake it a day in advance and store it, tightly covered, at room temperature. Just add the toppings the day you plan to serve it to keep the whipped cream fresh and the strawberries vibrant.

Ingredients

Gather these simple ingredients to create a delightful Strawberry Shortcake Sheet Cake!

Cake Ingredients

2 cups all-purpose flour
1 cup cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk

Toppings

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

These fresh ingredients will ensure your cake is absolutely delicious!

Instructions

Follow these steps to create your Strawberry Shortcake Sheet Cake.

Preheat the Oven

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

Prepare the Cake Batter

In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. In another bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, blending well after each addition. Mix in the vanilla extract and buttermilk gradually.

Combine and Bake

Gradually combine the dry ingredients with the wet ingredients until just mixed. Pour the batter into the prepared sheet pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cake

Allow the cake to cool completely in the pan. Once cooled, use a serrated knife to level it if necessary.

Make the Whipped Cream

In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Cake

Spread the whipped cream evenly over the cooled cake, then layer the sliced strawberries on top. Serve chilled.

Enjoy your beautifully assembled cake with family and friends!

Pro Tips

For an incredible flavor, consider adding a splash of lemon juice to your whipped cream for a zesty touch.

Storage and Freezing

If you find yourself with leftover Strawberry Shortcake Sheet Cake, store it in the refrigerator for up to 3 days. Make sure to cover it well, as this will help maintain the moisture of the cake and the fluffiness of the whipped cream. If you prefer to freeze it, I recommend freezing individual slices in an airtight container. This way, you can enjoy a piece whenever the craving strikes, just allow it to thaw in the refrigerator overnight before consuming.

For best texture, avoid freezing the cake with the whipped cream and strawberries on top. Instead, freeze plain slices and top them fresh when you’re ready to serve. This keeps the whipped cream from separating and preserves the vibrant flavor of the strawberries. You can also experiment with other fruits like blueberries or raspberries for a twist on this classic treat.

Variations on the Classic

While the traditional strawberry topping is delightful, you can customize this cake to fit your preferences. Consider using a mix of berries for a colorful and flavorful twist—blackberries and blueberries work particularly well. You can also add a layer of lemon curd between the cake and the whipped cream for a zesty surprise that pairs beautifully with the sweetness of the strawberries.

If you're looking to elevate the flavor profile, try infusing the whipped cream with a hint of almond extract or a splash of your favorite liqueur, such as amaretto. This adds a sophisticated flair and can impress your guests during special gatherings. Don't forget to garnish with mint leaves for a fresh pop of color and flavor for an even more stunning presentation.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries are ideal, you can use frozen, just make sure to thaw and drain them well to avoid excess moisture.

→ How do I store leftovers?

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

→ Can I make it gluten-free?

Yes! Substitute the all-purpose flour and cake flour with a gluten-free flour blend.

→ Can I prepare the cake in advance?

Absolutely! You can bake the cake a day ahead; just add the toppings on the day of serving.