Strawberry shortcake sheet cake transforms the labor-intensive classic into a crowd-friendly dessert that delivers a fluffy, buttery sponge and juicy berries in every single bite without the hassle of individual assembly.
It is the ultimate solution for anyone who loves the nostalgic flavors of a summer social but dreads the thought of cutting and filling dozens of tiny biscuits. By using a sheet pan, we create a beautiful, uniform canvas that is as easy to serve as it is to eat.
I have spent years perfecting this version because I believe that the best desserts should be stress-free. Whether you are hosting a graduation party or a simple family dinner, this recipe ensures everyone gets a perfect ratio of cake, cream, and fruit.
Why This Strawberry Shortcake Sheet Cake Works
- Effortless Scaling: This recipe feeds a large group easily, making it far more practical than traditional layered cakes or individual portions.
- Superior Texture: The combination of buttermilk and cake flour results in a crumb that is sturdy enough to hold the berries but soft enough to melt in your mouth.
- Perfectly Macerated Fruit: We don’t just toss raw berries on top; we let them sit in sugar to create a natural glaze that soaks into the cake.
What You’ll Need
Gathering your supplies is the first step toward baking success, and I promise you likely have most of these staples in your pantry right now. We want to focus on high-quality dairy and the freshest fruit possible to make the flavors truly pop.
While the cake itself is the foundation, the whipped cream and strawberries are what bring the “shortcake” identity to life. Don’t be afraid to splurge on the organic berries if they look extra red and juicy at the market today.
- Cake Flour: (Provides a fine, tender crumb that mimics a professional bakery texture).
- Granulated Sugar: (Sweetens the batter and helps create a golden-brown exterior through caramelization).
- Unsalted Butter: (Adds a rich, creamy flavor and provides the fat necessary for a moist cake).
- Baking Powder: (The primary lifting agent that ensures your sheet cake is light and airy instead of dense).
- Salt: (Essential for balancing the sweetness and enhancing the natural flavor of the butter).
- Large Eggs: (Provide structure and help the cake rise evenly in the oven).
- Buttermilk: (The acidity reacts with the leavening agents for extra fluffiness and adds a subtle tang).
- Vanilla Extract: (Acts like salt for sweets, deepening the flavor profile of the entire cake).
- Fresh Strawberries: (The star of the show, providing brightness and a burst of summer flavor).
- Heavy Whipping Cream: (Creates the voluminous, cloud-like topping that defines a true shortcake).
- Powdered Sugar: (Dissolves instantly into the cream for a smooth, stable whipped topping).
Pantry Alternatives
If you find yourself missing an ingredient, don’t panic! I’ve tested several swaps over the years that work beautifully in a pinch.
If you don’t have cake flour, you can make a DIY version by removing two tablespoons of all-purpose flour from a cup and replacing them with cornstarch. For a dairy-free version, use a high-quality vegan butter stick and full-fat coconut milk mixed with a teaspoon of lemon juice to mimic buttermilk.
You can also swap the strawberries for a mix of raspberries and blueberries if you want a “very berry” version of this sheet cake. If you are looking for something even more portable for a party, you might enjoy making Strawberry Shortcake Cupcakes instead.
Customize Your Strawberry Shortcake Sheet Cake
One of the best things about being the “expert friend” in the kitchen is knowing how to tweak a recipe to fit your personal style. This sheet cake is a blank canvas just waiting for your creative touch.
For a sophisticated twist, try folding a tablespoon of freshly grated lemon zest into the cake batter. The citrus notes pair incredibly well with the sweetness of the berries and brighten the whole dish.
If you want something even more decadent, you could lean into the richness of a Strawberry Shortcake Cheesecake by adding a layer of sweetened cream cheese frosting under the whipped cream.
Another fun idea is to drizzle a balsamic glaze over the finished cake. It might sound unusual, but the acidity of the balsamic heightens the natural sweetness of the strawberries in a way that is truly gourmet.
The Method
Now that we have our ingredients and our plan, it is time to get into the heart of the process. Follow these steps closely, and you will have a masterpiece on your hands in no time.
Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C) and greasing a standard 13×18 inch rimmed baking sheet. I like to line mine with parchment paper as well, leaving a bit of an overhang on the sides.
This little trick makes it so much easier to lift the entire cake out if you want to display it on a large wooden board. It also ensures that not a single crumb of your hard work sticks to the pan.
Cream the Butter and Sugar
In a large bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together for at least three to five minutes. You are looking for a pale, fluffy consistency that looks almost like white clouds.
This step is crucial because it incorporates air into the fat, which helps the cake rise. Once the mixture is light, add your eggs one at a time, beating well after each addition to ensure a smooth emulsion.
Mix the Dry and Wet Ingredients
In a separate bowl, whisk together your cake flour, baking powder, and salt. Gently alternate adding the dry ingredients and the buttermilk to your butter mixture, starting and ending with the flour.
Be very careful not to overmix at this stage; we want to keep all that beautiful air we just whipped in. Use a spatula to scrape down the sides of the bowl and give it one final, gentle fold by hand.
Bake to Golden Perfection
Spread the batter evenly across your prepared baking sheet using an offset spatula. Bake for about 20 to 25 minutes, or until a tester inserted into the center comes out clean.
The cake should be a light golden color and spring back when touched gently in the middle. Let the cake cool completely in the pan while you move on to the most exciting part: the toppings.
Macerate the Berries
While the cake is cooling, slice your fresh strawberries and toss them in a bowl with a few tablespoons of sugar. Let them sit for at least 30 minutes at room temperature.
This process, called macerating, draws out the juices from the fruit and creates a thick, delicious syrup. If you are in a rush and need a tiny snack, these are very similar to the flavor profile found in Strawberry Shortcake Bites.
Whip the Cream and Assemble
Beat your cold heavy cream with powdered sugar and vanilla until stiff peaks form. Spread the whipped cream generously over the cooled cake, making sure to reach all the way to the edges.
Finally, spoon the macerated strawberries and all that glorious syrup over the top of the cream. The syrup will marble into the white whipped cream, creating a stunning visual effect that looks like a professional pastry chef made it.
Chef’s Tips
Serving Suggestions
When it comes to serving this delightful sheet cake, simple is usually best. Because it is already loaded with fruit and cream, you don’t need much else to make it a complete dessert experience.
I love serving squares of this cake with a fresh sprig of mint on top for a pop of color and a refreshing aroma. It also pairs wonderfully with a cup of hot Earl Grey tea or a cold glass of sparkling rosé.
If you are serving this at a summer barbecue, keep the cake in the refrigerator until the very last moment. The cool temperature of the cream and berries is incredibly refreshing on a hot day.
For an extra touch of indulgence, you could place a small scoop of vanilla bean ice cream next to the slice. The way the ice cream melts into the strawberry syrup is something your guests will talk about for weeks.
If you have any leftovers—though that is rare—store them in an airtight container in the fridge. The cake actually absorbs more of the strawberry juice overnight, making it even more moist the next day.
First time making Strawberry Shortcake Sheet Cake? I hope this guide made it easy. Let me know how it turned out!
What makes a sheet cake version of strawberry shortcake better for hosting?
The sheet cake version is more practical for groups because it provides an effortless way to scale the recipe, feeding many guests at once without the time-consuming process of assembling individual biscuits.
How can I substitute cake flour if I only have all-purpose flour?
You can make a DIY version by measuring one cup of all-purpose flour, removing two tablespoons of it, and replacing those two tablespoons with cornstarch to achieve a similar tender crumb.
Why is it important to macerate the strawberries before topping the cake?
Macerating the strawberries in sugar for at least 30 minutes draws out their natural juices to create a syrup. This syrup then soaks into the cake, adding moisture and enhancing the overall flavor.
What are the key tips for preparing the whipped cream topping?
For the best results, chill your mixing bowl and whisk in the freezer for ten minutes before use to maximize volume, and always ensure the cake is completely cooled before frosting to prevent the cream from melting.
Best Strawberry Shortcake Sheet Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 13×18 inch rimmed baking sheet and line it with parchment paper, leaving an overhang on the sides.
- In a large bowl or the bowl of a stand mixer, beat the softened butter and 1 1/2 cups granulated sugar together for 3 to 5 minutes until the mixture is pale and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure a smooth emulsion.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Gently alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined, being careful not to overmix.
- Spread the batter evenly across the prepared baking sheet using an offset spatula.
- Bake for 20 to 25 minutes, or until a tester inserted into the center comes out clean and the cake springs back when touched.
- Allow the cake to cool completely in the pan.
- While the cake is cooling, toss the sliced strawberries with 3 tablespoons of sugar in a bowl. Let them sit at room temperature for at least 30 minutes to macerate and create a syrup.
- In a chilled bowl, beat the cold heavy whipping cream with powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
- Spread the whipped cream generously over the cooled cake, reaching all the way to the edges.
- Spoon the macerated strawberries and their syrup over the whipped cream layer just before serving.
