Strawberry Shortcake Sheet Cake Recipe

When I think of summer desserts, strawberry shortcake always comes to mind. There’s just something about fluffy cake, sweet cream, and juicy strawberries that feels like sunshine on a plate. But what if we took all those familiar flavors and turned them into something even more shareable? Enter the strawberry shortcake sheet cake! It’s everything you love about the classic dessert, but baked in a fuss-free format that’s perfect for parties, potlucks, or just a casual family dinner.

this RECIPE

I remember the first time I made this sheet cake—it was for a backyard barbecue where I wanted a dessert that could serve a crowd but still have that homemade, nostalgic charm. As soon as I brought it out, topped with glistening strawberries, it became the centerpiece of the table. Everyone kept sneaking extra slices, and even the “I’m not a dessert person” folks were asking for the recipe.

This sheet cake is not only incredibly easy to make, but it also has that beautiful balance of tender vanilla-almond cake, fluffy cream cheese frosting, and juicy, slightly jammy strawberries. Trust me, it’s a showstopper that’s as easy to whip up as it is to devour.

A little background on strawberry shortcake

Strawberry shortcake is one of those timeless desserts that’s been around for centuries. The earliest versions date back to the 16th century in England, where shortcakes (biscuit-like cakes) were served with fruit and cream. The American adaptation we know today became popular in the mid-19th century and typically features layers of sponge cake or biscuits, whipped cream, and fresh strawberries.

This sheet cake version is a modern twist—swapping the biscuits for a soft, vanilla-infused cake that soaks up all the strawberry goodness. It’s like the easier, more casual cousin of the classic layered dessert, but just as delicious (if not more).

Let’s talk ingredients: Sweet, simple, and customizable

• All-purpose flour: The foundation of the cake, giving it structure. For a lighter texture, you could substitute half with cake flour.
• Baking powder and salt: These work together to give the cake a nice rise and balance the sweetness.
• Granulated sugar: Brings sweetness and helps create that tender crumb.
• Vegetable oil: Keeps the cake moist and soft. You can use melted coconut oil for a subtle tropical flavor.
• Eggs and egg whites: These add structure while keeping the cake fluffy. Room temperature eggs blend better into the batter.
• Vanilla and almond extracts: A dreamy flavor duo that elevates the cake. If almond isn’t your thing, just double up on the vanilla.
• Sour cream and milk: The ultimate moisture-makers! Whole milk or 2% work best, but I’ve had success with unsweetened almond milk too.

For the frosting, cream cheese is the star, adding tang to balance the sweetness. The heavy whipping cream creates that cloud-like fluff, and powdered sugar ties it all together. And, of course, the strawberries—ripe, sweet, and juicy—are the crowning glory. Adding a touch of strawberry jam enhances their flavor without overpowering the natural freshness.

Kitchen gear: What you need (and what you don’t)

You’ll need some basic tools for this recipe, but don’t worry if you don’t have every single item! A 9×13 baking pan is essential for the sheet cake format. If you don’t have one, a similar-sized pan will work—just keep an eye on the baking time. A stand mixer is helpful for both the batter and frosting, but a hand mixer will do the job just fine.

For mixing, grab a few bowls and a sturdy whisk. And don’t forget a spatula to scrape every last bit of batter from the bowl (and maybe sneak a taste). A cooling rack is helpful but not critical—just make sure the cake is fully cool before frosting. Pro tip: If your strawberries are extra juicy, a small sieve can help you strain any excess liquid before topping the cake.

Step-by-step: My foolproof method for this dreamy cake

1. Prep and preheat: Start by preheating your oven to 350°F. Grease your 9×13 pan with butter or non-stick spray, or line it with parchment paper for easy cleanup.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside—it’s always easier to have this ready before you start mixing the wet ingredients.
3. Blend the wet ingredients: Using a stand or hand mixer, beat the sugar, oil, eggs, egg whites, vanilla, and almond extract until smooth. Add the sour cream and mix until combined.
4. Incorporate the dry ingredients: Add half of the dry mixture to the wet, mixing on low speed until just combined. Slowly pour in the milk, followed by the remaining dry ingredients. Be careful not to overmix—you want the batter to stay light and airy.
5. Bake to perfection: Pour the batter into your prepared pan and spread it out evenly. Gently tap the pan on the counter to release any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a rack.
6. Whip up the frosting: Beat the cream cheese, powdered sugar, and vanilla extract until smooth. With the mixer running, slowly drizzle in the heavy cream. Scrape the bowl as needed, and whip until the frosting holds stiff peaks.
7. Assemble the cake: Once the cake is cool, spread the frosting in an even layer. Toss the sliced strawberries with the jam and spoon them over the top. Serve immediately or refrigerate until you’re ready to wow your guests.

Variations to make it your own

• Gluten-free: Swap the flour with a 1:1 gluten-free baking mix.
• Vegan: Use plant-based milk, dairy-free sour cream, and a vegan egg substitute like flax eggs. For the frosting, coconut cream makes a great whipped topping.
• Seasonal spins: Try topping the cake with fresh peaches or mixed berries for a summer twist. In fall, roasted apples with a drizzle of caramel would be divine.
• Chocolate lovers: Add mini chocolate chips to the batter, or drizzle melted chocolate over the finished cake.
• Nutty addition: Sprinkle chopped toasted almonds or pecans over the strawberries for a bit of crunch.

Serving and presentation tips

To serve, slice the cake into neat squares or rectangles. For a little flair, garnish each slice with a sprig of fresh mint or a dusting of powdered sugar. This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. It’s equally at home on a picnic table or a fancy dessert platter.

What to drink with your cake

If you’re hosting a summer gathering, a chilled glass of rosé or sparkling wine complements the strawberries beautifully. For a non-alcoholic option, lemonade or iced tea with a hint of mint works wonderfully. Feeling indulgent? A latte or creamy cappuccino is heavenly with the sweet, tangy frosting.

Storing and reheating tips

Store any leftovers in an airtight container in the refrigerator for up to three days. The strawberries might release some juice, so keep them separate if you can. To refresh the cake, let it sit at room temperature for 15 minutes before serving.

Scaling the recipe for any crowd

This recipe serves about 12-15, but it’s super easy to scale. For a smaller group, halve the ingredients and bake in an 8×8 pan. For a crowd, double the recipe and use two 9×13 pans or a larger sheet pan. Just adjust the baking time slightly and keep an eye on it.

Common questions about strawberry shortcake sheet cake

1. Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid a soggy topping.

2. How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean, it’s ready.

3. Can I make this cake ahead of time?
Absolutely! Bake the cake and whip the frosting a day in advance, but wait to add the strawberries until just before serving.

4. What if I don’t have sour cream?
Greek yogurt is a great substitute—it adds the same tangy moisture.

5. How do I keep the frosting from melting?
Chill the cake and frosting ingredients thoroughly before assembling, especially in warm weather.

Now, it’s your turn! Give this strawberry shortcake sheet cake a try and make it your own. Whether you’re hosting a party or just want to treat yourself, this recipe is bound to become a favorite in your kitchen.

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