There’s something timeless about strawberry shortcake. Maybe it’s the way the sweet strawberries play so well with fluffy cake and clouds of whipped cream, or how every bite reminds you of summer afternoons, barefoot in the grass, with juice-stained fingers and not a care in the world. For many, strawberry shortcake is more than a dessert—it’s a memory.

This Strawberry Shortcake Sheet Cake takes all the charm of the traditional treat and gives it a little upgrade. Instead of individual shortcakes, we’re layering it all into one big, beautiful, crowd-pleasing sheet cake. It’s simple, nostalgic, and perfect for sharing.

Whether you’re making it for a family picnic, a spring birthday, or just because strawberries are finally back in season and calling your name at the farmers market, this cake brings joy with every forkful. Soft vanilla cake, juicy macerated strawberries, and the fluffiest whipped cream topping—it’s everything you love about the original, just in a more casual, fuss-free form.

WHY YOU’LL LOVE THIS RECIPE:

• No-fuss layers: Everything is built in one pan—no stacking required.
• Perfect for gatherings: Serves a crowd and travels well.
• Seasonal and fresh: Ideal when strawberries are at their peak.
• Make-ahead friendly: You can prep the components ahead and assemble when ready.
• Light and dreamy: It’s sweet, but not too sweet, with a creamy finish that keeps you coming back for seconds.

INGREDIENTS YOU’LL NEED:

For the Cake:

• 2 ¼ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup sour cream
• ¼ cup milk

For the Strawberries:

• 1 ½ pounds fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar

For the Whipped Cream:

• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

HOW TO MAKE STRAWBERRY SHORTCAKE SHEET CAKE:

STEP-BY-STEP INSTRUCTIONS:

1. Make the cake:

Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan. If you’re feeling fancy, you can line it with parchment for easy removal—but it’s not a must.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy—this part takes about 2–3 minutes, and it’s worth the time. Add the eggs one at a time, beating well after each addition, then stir in the vanilla.

Now alternate adding the dry ingredients and the sour cream + milk mixture. Begin and end with the dry ingredients, mixing just until combined. Don’t overdo it—this helps keep the cake tender.

Pour the batter into your prepared pan and smooth out the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before topping.

2. Prep the strawberries:

While the cake bakes (or cools), stir together the sliced strawberries and granulated sugar. Let them sit for at least 30 minutes to macerate. They’ll release their juices and become beautifully syrupy—perfect for soaking into the cake.

3. Whip the cream:

Using a stand mixer or hand mixer, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This takes about 2–3 minutes. Keep an eye on it—you want it light and billowy, not stiff or grainy.

4. Assemble the cake:

Once the cake is fully cooled, spread the whipped cream evenly over the top. Spoon the juicy strawberries (with their syrup!) over the whipped cream. You can go rustic and casual here—there’s no wrong way to do it. Some people like to add half the berries, then serve the rest on the side so everyone can customize their slice.

HELPFUL TIPS:

• Room temperature ingredients help the batter mix more evenly—don’t skip this!
• If your strawberries aren’t super sweet, feel free to add another spoonful of sugar while macerating.
• Want clean slices? Chill the assembled cake for 30 minutes before serving.
• This cake works great with a mix of berries—try adding raspberries or blueberries for extra color and flavor.

DETAILS:

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12–15 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• The cake can be made a day in advance and stored (covered) at room temperature.
• For best texture, assemble with strawberries and whipped cream just before serving or up to a few hours ahead.

NUTRITIONAL INFORMATION:

(Approximate per serving)
Calories: 390
Carbohydrates: 42g
Protein: 4g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 95mg
Sodium: 220mg
Sugar: 27g
Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen strawberries?
Fresh is best for this recipe, especially for texture and flavor, but if you’re in a pinch, thawed and well-drained frozen strawberries can work—just expect them to be softer and a bit more syrupy.

Can I make this gluten-free?
Absolutely. Swap in your favorite 1:1 gluten-free flour blend. Just keep an eye on the texture—it might be a touch more delicate.

How long will it stay fresh?
Once topped with whipped cream and strawberries, it’s best eaten the same day. But leftovers can be stored in the fridge for up to 2 days. The cake will soak up more strawberry juice and get even more flavorful—just a bit softer.

STORAGE INSTRUCTIONS:

• Unassembled Cake: Store tightly wrapped at room temperature for up to 1 day.
• Assembled Cake: Cover and refrigerate. Best eaten within 1–2 days for optimal texture.
• Strawberries & Cream: Store separately in airtight containers in the fridge for up to 2 days.

RELATED RECIPES:

If you liked this recipe, you’ll definitely enjoy these other sweet and simple delights:

• Healthy Mini Turtle Cheesecakes
• Strawberry Cheesecake Stuffed Cookies
• Strawberry Shortcake Cookies
• Strawberry Cheesecake Shortcakes

CONCLUSION:

Strawberry Shortcake Sheet Cake is the kind of dessert that just makes people smile. It’s unfussy, fresh, and full of sweet, summery flavor. Whether you’re celebrating something special or just making the most of strawberry season, this cake is here to steal the show—and maybe your heart, too.

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