This Delicious Strawberry Sheet Shortcake is a dream come true for anyone who loves the classic flavor of strawberries and cream, but wants something easy enough to make on a busy weeknight. Instead of layering individual shortcakes, everything is baked into one soft, buttery sheet cake—light, tender, and bursting with juicy strawberries in every bite. It’s the kind of dessert that looks impressive, tastes like summer, and comes together in no time. Perfect for potlucks, backyard dinners, or just a random Tuesday treat.
Why You’ll Love This Recipe
- Quick and Easy to Make: No need to form individual shortcakes—just one pan, one bake, and done!
- Super Flavorful: Sweet, slightly tart strawberries paired with a tender vanilla-scented cake and fluffy whipped cream? It’s everything you love about strawberry shortcake in an easier format.
- Perfect for Sharing: It’s made in a sheet pan, making it ideal for serving a crowd without fuss.
- Adaptable: You can easily switch up the fruit, flavorings, or even the base—this recipe plays well with others!
Ingredients You’ll Need
Here’s what you’ll need to create this luscious strawberry sheet shortcake—and why each one matters:
- Fresh Strawberries: The star of the show! Use ripe strawberries for maximum juiciness and natural sweetness.
- Granulated Sugar: Helps macerate the strawberries, drawing out their juices and enhancing their flavor.
- All-Purpose Flour: The foundation of the sheet cake—gives it structure while keeping it soft and fluffy.
- Baking Powder: Gives the cake its light, tender rise.
- Salt: Balances out the sweetness and enhances all the flavors.
- Unsalted Butter: Adds richness and that classic shortcake taste.
- Eggs: Provide structure and help the cake hold together.
- Whole Milk: Keeps the cake moist and adds a lovely, subtle creaminess.
- Vanilla Extract: For that classic shortcake flavor that ties everything together.
- Heavy Whipping Cream: For the topping—fluffy, creamy, and the perfect contrast to the sweet cake and berries.
- Powdered Sugar: Lightly sweetens the whipped cream without adding graininess.
Variations
Want to make it your own? Here are a few fun ways to switch things up:
- Mixed Berries: Add blueberries, raspberries, or blackberries along with the strawberries for a burst of color and flavor.
- Citrus Zest: Add a bit of lemon or orange zest to the batter or whipped cream for a fresh twist.
- Chocolate Drizzle: Drizzle with melted dark chocolate or chocolate ganache for a decadent finish.
- Gluten-Free Option: Use your favorite 1:1 gluten-free flour blend—just be sure it includes xanthan gum for structure.
- Shortcake Bars: Cut the cooled sheet cake into bars and top each one individually for grab-and-go treats.
How to Make Delicious Strawberry Sheet Shortcake
Step 1: Prep the Strawberries
Slice the strawberries and toss them with a little sugar in a bowl. Let them sit for at least 30 minutes so they release their natural juices—this step makes the berries irresistibly juicy and flavorful.
Step 2: Make the Sheet Cake Batter
In a large bowl, whisk together the dry ingredients. In another bowl, cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla. Alternate adding the dry ingredients and milk, mixing just until smooth. Don’t overmix—the key is a light and tender crumb!
Step 3: Bake the Cake
Pour the batter into a greased sheet pan and smooth it out evenly. Bake until golden and a toothpick comes out clean. Let it cool completely before topping—this part is important so the whipped cream doesn’t melt!
Step 4: Whip the Cream
Beat the cold heavy cream with powdered sugar and vanilla until soft peaks form. You want it billowy but not stiff.
Step 5: Assemble and Serve
Spread the whipped cream over the cooled cake, then spoon the juicy strawberries on top. Slice, serve, and get ready for smiles all around.
Pro Tips for Making the Recipe
- Room Temperature Ingredients: Let your butter, eggs, and milk come to room temp before starting—it helps the batter blend more smoothly.
- Don’t Skip Macerating the Berries: This brings out the best texture and flavor in your strawberries.
- Chill Your Whipping Bowl: For fluffier whipped cream, chill the bowl and beaters in the freezer for 10 minutes before whipping.
- Let the Cake Cool Completely: Even slightly warm cake will cause whipped cream to melt and slide off.
How to Serve
This Strawberry Sheet Shortcake is meant to be shared! Serve it as:
A Summer Dessert
Perfect after a grilled dinner or for a weekend cookout. It’s light, fruity, and refreshing.
A Birthday Treat
Skip the usual frosted cake and go for this summery, berry-filled delight.
A Potluck Favorite
Easy to transport and serve, just bring it in the sheet pan with a lid.
With a Scoop of Ice Cream
Vanilla or strawberry ice cream pairs beautifully with this cake for an extra-indulgent treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover shortcake in the fridge, covered, for up to 3 days. The whipped cream and berries may soften the cake slightly, but it’ll still be delicious.
Freezing
You can freeze the cake base (without toppings) for up to 2 months. Wrap tightly in plastic and foil. Thaw completely before adding whipped cream and strawberries.
Reheating
No reheating needed—this cake is served chilled or at room temperature! But if you’d like a warm cake base, you can gently warm a slice (without toppings) in the microwave for a few seconds.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw them first and drain any excess liquid. Fresh berries will give you the best texture and flavor, though.
Can I make the whipped cream in advance?
You can, but it’s best used within a few hours. If making ahead, store it in the fridge and re-whip slightly if it deflates.
Do I have to use a sheet pan?
Not necessarily! You can bake the batter in a 9×13-inch pan or even turn it into cupcakes—just adjust baking time as needed.
Is this cake too sweet?
Not at all! The balance of the lightly sweetened cake, tart strawberries, and airy whipped cream is just right—not overpowering at all.
Final Thoughts
This Delicious Strawberry Sheet Shortcake is the ultimate easy dessert that delivers big on flavor. It’s simple, beautiful, and guaranteed to bring joy to anyone lucky enough to grab a slice. Whether you’re serving it at a party or just treating yourself, this is one recipe that truly shines. Give it a try—you’re going to love it!
Print
Delicious Strawberry Sheet Shortcake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful twist on the classic strawberry shortcake, this sheet cake version features fluffy vanilla cake topped with sweet strawberries and whipped cream — perfect for sharing at gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 4 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for strawberries)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch sheet cake pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- Meanwhile, mix sliced strawberries with 2 tablespoons sugar and set aside to macerate.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread whipped cream over the cooled cake and top with sugared strawberries before serving.
Notes
- Chill the bowl and beaters before whipping the cream for best results.
- Make ahead by baking the cake a day in advance and storing it tightly covered.
- Use other berries or a mix for a variation in flavor.