Strawberry Shortcake Sheet Cake

Name: Strawberry Shortcake Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup buttermilk; 1 teaspoon vanilla extract; 3 large eggs; 2 cups fresh strawberries, sliced; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Easy Baking Favorites

I absolutely love making Strawberry Shortcake Sheet Cake, especially during the summer months when strawberries are at their peak. The combination of fluffy cake, fresh strawberries, and rich whipped cream brings a delightful texture and flavor that is simply irresistible. It's an easy-to-make dessert that can serve a crowd, perfect for everything from birthday parties to potlucks. Plus, the vibrant red strawberries make it a stunning centerpiece for any gathering. I can’t wait for you to try it!

Created by

Lucy Thompson

Last updated on 2026-01-24T09:49:34.609Z

When I first made this Strawberry Shortcake Sheet Cake, I was amazed at how easy it was to prepare and how quickly it disappeared at the gathering. The key to a moist cake is using just the right amount of buttermilk and not overmixing the batter. This allows the cake to rise perfectly while keeping it light and fluffy.

The bright flavors of fresh strawberries combined with whipped cream result in a confection that's not overly sweet. To enhance the strawberry flavor, I added a touch of vanilla extract to the cream, which was a game changer! Trust me, once you serve this cake, you'll be known as the dessert hero at every event.

Why You Will Love This Recipe
Fluffy cake that is light yet satisfying
Fresh strawberries provide a burst of natural sweetness
Quick and easy to make, perfect for busy days
Beautifully presented, making it a showstopper for gatherings

Perfecting the Cake Texture

To achieve that fluffy cake texture, it’s crucial to not overmix the batter once you combine the wet and dry ingredients. Overmixing can lead to a dense cake due to gluten development. Fold gently with a spatula until you see no dry flour. This will help maintain the cake’s light and airy structure, ensuring each bite melts in your mouth.

Using room temperature ingredients, particularly the eggs and buttermilk, will make a substantial difference in the final texture of your cake. Room temperature ingredients blend more evenly, contributing to a smoother batter and an even bake, which is especially important for sheet cakes.

Making the Perfect Whipped Cream

When whipping the cream, ensure your bowl and beaters are chilled for the best results. Cold tools help the cream to whip faster and achieve voluminous peaks without over-whipping. Keep an eye on the texture; stop once you reach soft peaks to avoid turning the cream into butter.

Powdered sugar not only sweetens the cream but also helps stabilize it, allowing for a thicker spread on your strawberry shortcake. If you prefer a natural sweetener, consider using maple syrup or honey, but keep in mind these may alter the flavor slightly, making the cream richer.

Elevating Your Serving Experience

Feel free to enhance your strawberry shortcake by adding layers of flavor. Consider incorporating a layer of vanilla or lemon curd between the cake and whipped cream for a citrus twist. This adds a delightful tang that balances the sweetness of the strawberries and cream.

If you're preparing this cake ahead of time, bake and cool the cake, then wrap it tightly and store it at room temperature for up to two days. Add the whipped cream and strawberries just before serving to prevent the cake from becoming soggy. This ensures a fresh presentation and keeps the flavors vibrant.

Ingredients

Gather these fresh ingredients to make this delicious cake:

For the Cake:

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

For the Topping:

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

Enjoy your fresh ingredients and get ready to bake!

Instructions

Follow these simple steps to create your Strawberry Shortcake Sheet Cake:

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a sheet cake pan.

Mix Dry Ingredients

In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In a separate bowl, beat butter until creamy, then add buttermilk, eggs, and vanilla extract. Mix until well combined.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Topping

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract 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 for garnishing.

Slice and serve your delicious Strawberry Shortcake Sheet Cake!

Pro Tips

For an extra flavor boost, try adding a splash of orange juice to the strawberries or experiment with other berries like blueberries or raspberries.

Tips for Using Fresh Strawberries

Selecting ripe, sweet strawberries is essential for this recipe. Look for berries that are bright red and firm with a fresh, sweet aroma. Avoid any that are dull or have greenish tips, as these may not be ripe. If local strawberries are out of season, feel free to use frozen strawberries, but thaw and drain them to avoid excess moisture before topping the cake.

To amplify the strawberry flavor, consider macerating the sliced berries in a little sugar and lemon juice for about 15 minutes before using them. This process softens the berries and draws out their juices, creating a beautiful syrup that enhances the overall flavor when layered on top of the whipped cream.

Troubleshooting Common Issues

If your cake doesn't rise as expected, check your baking powder and baking soda for freshness, as expired leavening agents can lead to flat cakes. For a successful rise, ensure your oven is properly preheated, and place the cake in the middle rack to allow for even heat distribution.

In case the whipped cream seems to be too soft and doesn’t hold its shape, it might not have been whipped long enough or the cream wasn’t cold enough. Whipping on medium speed in short bursts can help you control the texture better. Avoid rushing this step, as the right consistency is key for a beautiful presentation.

Storage and Freezing Tips

Store any leftover strawberry shortcake in an airtight container in the refrigerator for up to three days. However, it’s best enjoyed fresh, as the whipped cream can begin to break down and the cake can absorb moisture from the strawberries.

To freeze the cake, cool it completely, wrap it tightly in plastic wrap, and then place it in a freezer-safe bag. It can last up to three months in the freezer. Just remember to thaw it in the refrigerator overnight before serving, and add the fresh strawberries and whipped cream right before you’re ready to enjoy it.

Questions About Recipes

→ Can I use frozen strawberries?

Fresh strawberries are recommended for the best texture and flavor, but you can use frozen ones—just ensure they're thawed and drained well.

→ How should I store leftovers?

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

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and top it with whipped cream and strawberries on the day you serve it.

→ What can I substitute for buttermilk?

You can make a buttermilk substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.