Name: Strawberry Shortcake Sheet Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 2 tsp baking powder; ½ tsp salt; 4 large eggs; 1 cup unsalted butter, melted; 1 cup milk; 2 tsp vanilla extract; 3 cups fresh strawberries, hulled and sliced; 2 cups heavy whipping cream; ½ cup powdered sugar; 1 tsp vanilla extract (for whipped cream)

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Nothing says “fresh and delicious” like a classic Strawberry Shortcake, but making it as a sheet cake? Now that’s next-level indulgence. This Strawberry Shortcake Sheet Cake is all about combining moist, buttery cake layers with whipped cream and juicy strawberries in every bite. Whether you’re serving it for a special celebration or as a sweet treat to brighten any day, this recipe is bound to impress.

A Moist and Flavorful Strawberry Sheet Cake

If you’re a fan of strawberries and cream, you’re in for a real treat. This Strawberry Shortcake Sheet Cake is light, fluffy, and full of fresh strawberry flavor. The cake is made with simple ingredients and topped with a luscious whipped cream frosting, creating the perfect balance of sweetness and texture.

The fresh strawberries not only add a burst of flavor but also give this cake an irresistible look, making it perfect for any occasion. And the best part? It’s super easy to make!

This cake is guaranteed to be a crowd-pleaser, with its soft cake layers and a generous helping of strawberries and cream. Let’s dive into how to make this delicious dessert.

Ingredients for Strawberry Shortcake Sheet Cake

To make this delightful Strawberry Shortcake Sheet Cake, you’ll need a handful of simple, fresh ingredients that come together for a perfectly balanced dessert. Each component adds a layer of flavor and texture, from the moist cake to the sweet strawberries and creamy whipped topping.

All-purpose Flour – The base of the cake, giving it structure and a light, tender crumb.
Sugar – Granulated sugar is used to sweeten the cake while enhancing the natural sweetness of the strawberries.
Baking Powder – Ensures the cake rises and becomes fluffy.
Salt – A pinch of salt balances the sweetness and enhances the overall flavor.
Eggs – Add richness and help bind the cake together, creating a soft, moist texture.
Butter – Unsalted butter provides richness and a slightly nutty flavor, making the cake extra buttery and moist.
Milk – Adds moisture to the cake, making it soft and tender.
Vanilla Extract – Infuses the cake with a subtle, warm vanilla flavor.
Fresh Strawberries – The star of the show! Juicy, sweet strawberries are layered in the cake and used as a garnish.
Heavy Cream – Whipped to perfection for that classic, light and airy whipped cream topping.
Powdered Sugar – Sweetens the whipped cream without making it grainy.

How to Make Strawberry Shortcake Sheet Cake

Baking a Strawberry Shortcake Sheet Cake is a straightforward process, but a few key steps ensure it turns out beautifully every time. The goal is to create a moist, fluffy cake, topped with a mountain of fresh strawberries and whipped cream that will make every bite irresistible.

Prepare the Cake Batter: Start by whisking together the dry ingredients – flour, sugar, baking powder, and salt – in a medium bowl. In a separate bowl, beat the eggs with melted butter, milk, and vanilla extract until smooth.
Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cake dense.
Bake the Cake: Pour the batter into a greased or parchment-lined sheet pan and bake at 350°F for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before moving on to the next step.
Make the Whipped Cream: While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This whipped cream is light, fluffy, and perfectly sweetened to complement the strawberries.
Assemble the Cake: Once the cake is cool, spread a thick layer of whipped cream across the top. Arrange fresh strawberry slices over the cream, covering the entire surface. For extra decoration, dollop additional whipped cream on top and garnish with whole strawberries.
Chill Before Serving: For best results, let the cake chill in the refrigerator for at least an hour to allow the flavors to meld and the whipped cream to set.

How Long to Bake Strawberry Shortcake Sheet Cake

Baking a Strawberry Shortcake Sheet Cake is a quick and simple process, but timing is key to ensuring the cake comes out perfectly light and fluffy. The bake time can vary slightly based on the size of your pan and the specific oven, but here’s a general guide to help you achieve the perfect cake.

General Baking Guidelines:

For a standard 9×13-inch sheet pan, the cake will typically bake in 20-25 minutes at 350°F. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Keep in mind that overbaking can result in a dry cake, so it’s best to start checking around the 20-minute mark. Every oven is different, so make sure you monitor the cake closely toward the end of the baking time.

How to Know When the Cake is Done:

Toothpick Test: Insert a toothpick into the center of the cake. If it comes out clean or with only a few crumbs, the cake is done.
Golden Top: The cake should have a light golden color on top, with the edges slightly pulling away from the sides of the pan.
Spring Back: Gently press the center of the cake with your finger. If it springs back, it’s fully baked.

Storing Leftovers

Leftovers of this Strawberry Shortcake Sheet Cake are perfect for later! Here’s how to store it:

Refrigerate: Since this cake has fresh whipped cream and strawberries, it’s best to store it in the fridge. Cover the cake tightly with plastic wrap or store individual slices in an airtight container. The cake will last up to 3 days in the refrigerator.
Freezing: To freeze, wrap individual slices tightly in plastic wrap and then place them in an airtight container or freezer bag. The cake will last in the freezer for up to 2 months. When ready to eat, thaw in the refrigerator overnight.

Tips for the Best Cake:

Let it Cool: Ensure the cake is fully cooled before adding whipped cream and strawberries. If the cake is still warm, the whipped cream will melt, and the strawberries may become too soft.
Use Fresh Strawberries: Fresh strawberries make all the difference in flavor. If you can, choose ripe, sweet strawberries to complement the cake’s light sweetness.