Description

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.

Ingredients

Scale

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

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.

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.