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Home » Cake & Cupcakes » Strawberry Shortcake Sheet Cake

Strawberry Shortcake Sheet Cake

Published: Jun 16, 2022 by Allison · 13 Comments

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This homemade dessert is inspired by a classic strawberry shortcake. It features a fluffy vanilla cake topped with whipped cream frosting and lots of syrupy strawberries.

This easy sheet cake is a variation of our popular layered Strawberry Shortcake Cake. Many of you have asked if you can make that recipe into a sheet cake. The answer is yes, with just a few tweaks to the original recipe.

Strawberry sheet cake in a metal baking pan.
Jump to:
  • This cake is
  • Recipe overview
  • Recipe tips
  • FAQs
  • Serving and storage
  • More strawberry recipes
  • Recipe

This cake is

  • Beautiful
  • Easy to prepare
  • Perfect for spring and summer
  • Inspired by a traditional strawberry shortcake
  • Flavored with vanilla, a touch of almond extract, and lots of sweet strawberries
Slice of strawberry shortcake sheet cake on a white plate.

Recipe overview

Cake:

The base of this recipe is our favorite vanilla cake recipe. It bakes up moist and fluffy and it is flavored with vanilla and a touch of almond extract.

Frosting:

Strawberry shortcake has to have whipped cream (and not the kind in a can or “whipped topping” in a tub). This is the real deal – freshly whipped cream, lightly sweetened with powdered sugar, and flavored with a touch of vanilla. In order to keep the whipped cream firm this recipe uses cream cheese as well. This stabilizes the cream and helps it hold its shape.

Strawberries:

Combine fresh strawberries with strawberry jam. This makes the strawberries extra sweet and juicy. Right before serving scoop the syrupy strawberries on top of the frosting.

Closeup of strawberry shortcake sheet cake.

Recipe tips

You will need room temperature eggs and milk for the cake. To quickly bring eggs and milk to room temperature place the four eggs in a bowl of warm tap water for about 5 minutes. Microwave the milk to take the chill off, about 15 seconds.

Cool the cake completely before adding the frosting.

In order to get the whipped cream frosting to thicken your heavy cream needs to be really cold, straight from the refrigerator.

Wait to add the strawberries until right before serving.

FAQs

Can this be made ahead?

You can make the cake up to one day ahead. The frosting can be made several hours in advance and stored in the refrigerator. Wait to add the strawberries until just before serving.

Another frosting option?

This frosting does have a cream cheese flavor, almost like a cross between cream cheese frosting and whipped cream. If you’d prefer a different topping you can use vanilla buttercream, strawberry buttercream, or sweetened whipped cream.

Are there other pan size options?

Layer cake: Strawberry Shortcake Cake
Cupcakes: Strawberry Shortcake Cupcakes

Can I use frozen strawberries?

I don’t recommend it. If you absolutely have to, thaw them and drain them before proceeding.

What is a substitute for sour cream (in the cake)?

Greek yogurt is a good substitute. You can also try some of these: Sour Cream Substitutes.

Strawberry sheet in a metal baking pan.

Serving and storage

This cake is best served the day it is made. You can make the cake and frosting several hours ahead of time. Once frosted the cake should be stored in the refrigerator. Allow to sit at room temperature for 15 minutes before serving. Add the strawberries just before serving.

More strawberry recipes

  • Closeup of sugar cookie topped with pink frosting.
    Soft Sugar Cookies with Strawberry Frosting
  • Strawberry sauce in a white bowl with a gold spoon
    Strawberry Sauce
  • Scoops of strawberry shortcake ice cream in a white bowl.
    Strawberry Shortcake Ice Cream
  • White bowl filled with strawberry rhubarb crisp topped with vanilla ice cream.
    Strawberry Rhubarb Crisp

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Recipe

Slice of strawberry shortcake cake on a white plate.

Strawberry Shortcake Sheet Cake

This homemade dessert is inspired by a classic strawberry shortcake. It features a fluffy vanilla cake topped with whipped cream frosting and lots of syrupy strawberries.
4.77 from 17 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: American, Dessert
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 16
Calories: 585kcal
Author: Allison – Celebrating Sweets

Ingredients

Cake:

  • 2½ cups all purpose flour*
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1¾ cups granulated sugar
  • ½ cup vegetable or canola oil
  • 2 large eggs, room temperature
  • 2 large egg whites, room temperature
  • 2½ teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • ⅔ cup sour cream
  • ¾ cup milk , preferably whole or 2%, room temperature

Frosting:

  • 6 ounces cream cheese , softened to cool room temp
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1½ cups chilled heavy whipping cream

Strawberry topping:

  • 5 cups sliced fresh strawberries (just under 2 pounds), see note
  • 2 tablespoons strawberry jam

Instructions

Cake:

  • Preheat oven to 350°F.
  • In a medium bowl, whisk flour, baking powder and salt until combined. Set aside.
  • Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. Add the sour cream and beat until combined. Add half of the flour mixture, beating until just combined. While still beating, slowly add milk, then the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix it.
  • Grease a 9×13 baking pan. Pour the batter into the pan and spread into an even lay. Tap/gently drop the pan on the countertop a couple times to remove any air bubbles.
  • Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. If necessary, rotate the pan once during bake time to ensure even browning. Place the pan on a rack to cool completely.

Frosting:

  • Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Using a stand mixer or hand mixer with the whisk attachment, beat the mixture on medium speed until smooth. While the mixer is still running, slowly pour the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed to high and continue whipping until the cream can hold a stiff peak.

Assembly:

  • Spread the frosting onto the cooled cake. If you are serving right away, stir the strawberries with jam and spoon over the top of the cake. If you are not serving right away, place the frosted cake in the refrigerator and wait to add the strawberries until right before serving.

Notes

*TO PROPERLY MEASURE FLOUR: Fluff the flour with your measuring cup, scoop a heaping portion and level it off with the back of a knife.
STRAWBERRIES: Combining strawberries with jam will make the strawberries soft and syrupy over time. If you have really ripe, juicy, sweet strawberries wait until 30 minutes or less before serving to combine the strawberries and jam (you don’t want them to break down too much). If you have mediocre strawberries they would likely benefit from sitting in the jam for one to two hours before serving.
EGGS AND MILK: To quickly bring eggs and milk to room temperature place the four eggs in a bowl of really warm tap water for about 5 minutes. Microwave the milk to take the chill off, about 15 seconds. 
FROSTING: This frosting is stabilized with cream cheese, so it tastes like cheesecake whipped cream. If you don’t want the flavor of cream cheese you can use 8-oz of mascarpone cheese instead. Just be aware that the frosting will be softer than if you use cream cheese. Alternatively, you can use vanilla buttercream frosting or freshly whipped cream. Note: the homemade whipped cream will not be as stable, so you’ll want to add the frosting right before serving.
STORING: This cake is best served the day it is made. You can make the cake and frosting several hours ahead of time. Once frosted the cake should be stored in the refrigerator. Allow to sit at room temperature for 15 minutes before serving. Add the strawberries just before serving.
 

Nutrition

Calories: 585kcal | Carbohydrates: 60g | Protein: 7g | Fat: 36g | Saturated Fat: 23g | Cholesterol: 117mg | Sodium: 228mg | Potassium: 248mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1043IU | Vitamin C: 22mg | Calcium: 125mg | Iron: 2mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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Comments

  1. Ashley

    June 16, 2022 at 1:26 pm

    5 stars
    We love strawberry shortcake but I wanted to make something a little different. This was perfect and so good!

    Reply
    • Jody

      June 25, 2022 at 4:12 am

      1 star
      If I could give 0 stars, I would, and frankly, I have trouble believing these other reviews are legit. I wound up with a big, heavy, greasy pancake. Yuk.

      Reply
      • Allison

        June 29, 2022 at 1:46 pm

        Oh no! I’ve made this cake multiple times and never had that experience. Did you use 1/2 cup oil? If you accidentally used more than that I would see how the cake could be greasy. Also, did you use the right size pan?

  2. Shadi

    June 16, 2022 at 5:36 pm

    5 stars
    Easy and delicious, this one is a keeper. I know I’m going to make it over and over again!

    Reply
  3. Rhonda

    June 24, 2022 at 4:34 pm

    5 stars
    The best strawberry shortcake ever!!

    Reply
    • Allison

      June 29, 2022 at 1:47 pm

      I’m glad you enjoyed it! 🙂

      Reply
  4. Kristin

    July 08, 2022 at 8:14 am

    5 stars
    So good! Seriously such a light, fluffy and moist cake and the frosting is to die for! Loved every bite.

    Reply
    • Allison

      July 13, 2022 at 6:52 am

      I’m so glad! Thanks for taking the time to comment. 🙂

      Reply
  5. William H Stoneman

    August 10, 2022 at 3:29 am

    5 stars
    Loved your cake but I must admit I used full fat buttermilk for the milk replacement.

    Reply
    • Allison

      August 16, 2022 at 4:28 pm

      Great! Glad you enjoyed it. 🙂

      Reply
  6. Dasha

    October 15, 2022 at 1:20 pm

    Can you use cake flour?

    Reply
    • Allison

      October 17, 2022 at 8:00 am

      I’ve only made the recipe as written, but I would assume so. Enjoy!

      Reply
  7. Barbara

    December 31, 2022 at 11:28 pm

    5 stars
    Huge hit.
    I forgot the almond extract so used lemon juice instead. Delicious.

    Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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