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.
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
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.
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
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.
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.
Layer cake: Strawberry Shortcake Cake
Cupcakes: Strawberry Shortcake Cupcakes
I don’t recommend it. If you absolutely have to, thaw them and drain them before proceeding.
Greek yogurt is a good substitute. You can also try some of these: Sour Cream Substitutes.
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.
Recipe
Strawberry Shortcake Sheet Cake
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 metal 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
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Karen says
I found this recipe just last week and because it’s strawberry season, have already made it twice. I love the combination of vanilla and almond
Allison says
I’m glad you enjoyed it! 🙂
Michelle says
I made this receipt today! My family and I love ❤️ it. I really like the vanilla and among taste inthe cake. My daughter really loves the whipped icing. My only question is: If you don’t eat the cake in one sitting.l;how do.you store the remaining cake with strawberries and icing on it?
Allison says
I’m glad you enjoyed it! Store leftovers in the fridge for up to 2 days.
Trin says
Where do you buy the strawberry jam? Also what brand do you get?
Allison says
I buy it any grocery store. I use Bonne Maman, Stonewall Kitchen, or Smucker’s.
Francene Crum says
I made this cake last week and it was amazing! I’m definitely going to make it again soon. Can you also substitute the flour for gluten free flour? If so would it be the same measurement?
Allison says
I’m glad you enjoyed it! I usually recommend a 1:1 gluten free baking blend. I haven’t tested it on this specific recipe but I assume that it would work.
Mary says
Hi is there a substitute for the two egg whites?
Allison says
Hi, Mary. I’ve only made the recipe as written so I don’t have a suggestion for that substitution.
Cindy B says
I made this cake Memorial Day for a family gathering. It was delicious and very moist! Everyone loved it! I will be making this again! Thanks for sharing!
Allison says
You’re welcome! I’m glad you enjoyed it. Thanks for taking the time to comment.
Ida says
Hi! Is it possible to get the recipe/measurments in european standards?
Leona says
Hi! I am going to make this cake for my sons birthday! will using a glass pan change the baking time?
Allison Mattina says
Hi! Great question. I recommend dropping the oven temperature by 25°F and increasing the bake time by 10-15 minutes. Just keep an eye on it. Enjoy!