Strawberry Shortcake Sheet Cake Recipe

Strawberry shortcake has always been a summer favorite in my house, but making individual shortcakes can feel like a bit too much work when you’re hosting a crowd. That’s where this strawberry shortcake sheet cake comes in! It has all the flavors of the classic dessert—tender vanilla cake, fluffy whipped cream frosting, and juicy strawberries—but in an easy, no-fuss sheet cake form. Whether you’re celebrating a birthday, hosting a barbecue, or just craving something sweet, this cake is sure to be a hit.

this RECIPE

A sweet summer memory

I still remember the first time I had strawberry shortcake as a kid. It was a warm July afternoon, and my grandmother had spent the morning picking fresh strawberries from her garden. She baked the flakiest shortcakes, topped them with freshly whipped cream, and piled on those sun-ripened berries. The combination of sweet, tangy, and creamy was pure magic.

Fast forward to adulthood, and while I still love the classic version, I wanted a way to serve it without the extra fuss. That’s when I started experimenting with a sheet cake version—one that would be soft and fluffy like shortcake, but simple enough to serve at a party. After a few test runs (and lots of taste-testing), I finally landed on this perfect recipe!

The evolution of strawberry shortcake

Strawberry shortcake has been around for centuries, with early versions dating back to the 1500s. Originally, shortcake referred to a rich, crumbly biscuit made with butter or lard. Over time, Americans put their own spin on it by serving the biscuits with fresh strawberries and sweetened cream. Eventually, sponge cake versions became popular, which is the inspiration behind this sheet cake. While traditionalists may stick to biscuits, this cake captures all the same flavors with an extra dose of softness and moisture.

Let’s talk ingredients: the key to the perfect cake

Every ingredient in this cake plays an important role, so let’s break it down:

• Flour: All-purpose flour gives the cake its structure. If you’re out, you can try cake flour for an even softer texture, but skip whole wheat—it will make the cake too dense.
• Baking powder: Helps the cake rise, giving it that light and fluffy texture. Make sure your baking powder is fresh!
• Sugar: Sweetens the cake and also helps with moisture.
• Oil: Keeps the cake incredibly soft. I prefer vegetable or canola oil, but you can use melted butter for a slightly richer flavor.
• Eggs & egg whites: Whole eggs provide structure, while egg whites lighten the batter. Using only egg whites would make the cake too dry.
• Vanilla & almond extract: Vanilla is essential, but almond extract gives it that classic shortcake flavor. If you’re not a fan, you can leave it out.
• Sour cream: This is the secret to a moist, tender cake! If you don’t have it, full-fat Greek yogurt is a great substitute.
• Milk: Adds moisture and richness. Whole milk works best, but 2% is fine too.

For the frosting:

• Cream cheese: Adds a slight tang that balances the sweetness.
• Powdered sugar: Sweetens the frosting without making it grainy.
• Heavy whipping cream: Whipped to stiff peaks, making the frosting light and airy.

And of course, the strawberries! Fresh, ripe strawberries are best, but if they’re not in season, macerating them with a little sugar can bring out their sweetness.

Kitchen tools you’ll need

Luckily, this cake doesn’t require any fancy equipment. Here’s what I recommend:

• A stand mixer or hand mixer: Makes mixing the batter and whipping the frosting much easier.
• A 9×13 baking pan: The perfect size for this sheet cake. If using a glass pan, you may need to bake a little longer.
• Mixing bowls: One for dry ingredients and another for wet ingredients.
• Whisk & spatula: A whisk for dry ingredients and a spatula to fold the batter gently.
• Cooling rack: Helps the cake cool evenly before frosting.

Step-by-step: how to make the perfect sheet cake

1. Preheat and prep: Start by preheating your oven to 350°F. Grease a 9×13 baking pan and set it aside.
2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. This ensures they’re evenly distributed in the batter.
3. Combine wet ingredients: Using a mixer, beat together the sugar, oil, eggs, egg whites, vanilla, and almond extract until smooth. Then mix in the sour cream.
4. Alternate dry and milk: Add half of the dry ingredients to the wet, mixing until just combined. Slowly pour in the milk while mixing, then add the remaining dry ingredients. Be careful not to overmix—this keeps the cake tender!
5. Bake: Pour the batter into the prepared pan and smooth it out. Give the pan a gentle tap on the counter to release any air bubbles. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before frosting.
6. Make the frosting: Beat the cream cheese, powdered sugar, and vanilla together until smooth. Slowly pour in the heavy cream while mixing, then whip until stiff peaks form.
7. Assemble: Spread the frosting over the cooled cake. If serving right away, toss the sliced strawberries with a little strawberry jam and spoon them on top. If serving later, refrigerate the cake and add the strawberries just before serving.

Customizing your cake: fun variations to try

• Gluten-free: Swap the flour for a good 1:1 gluten-free blend.
• Vegan: Use dairy-free yogurt instead of sour cream, almond milk instead of regular milk, and a vegan whipped topping.
• Chocolate twist: Add a layer of chocolate ganache under the frosting for a chocolate-covered strawberry vibe.
• Berry mix-up: Use a mix of raspberries, blueberries, and blackberries instead of just strawberries.

How to serve it like a pro

For a beautiful presentation, garnish with a few whole strawberries, fresh mint leaves, or even a dusting of powdered sugar. Serve with a scoop of vanilla ice cream for extra indulgence.

The perfect drink pairing

This cake pairs wonderfully with a glass of chilled rosé, a refreshing lemonade, or even a cup of hot coffee if you’re serving it for brunch.

Storing and reheating tips

If you have leftovers (which isn’t likely!), store the cake in the fridge for up to 3 days. Keep the strawberries separate if possible to prevent the cake from getting soggy. If making ahead, frost the cake but wait to add the berries until serving.

Scaling the recipe up or down

This recipe makes a standard 9×13 cake, but you can double it for a crowd and bake in a larger sheet pan. If halving the recipe, use an 8×8 pan and reduce baking time slightly.

FAQs

1. Can I make this cake a day ahead?
Yes! Just store it in the fridge and add the strawberries before serving.

2. What if I don’t have sour cream?
Use full-fat Greek yogurt—it works just as well!

3. Can I use frozen strawberries?
Fresh is best, but if using frozen, thaw and drain them first.

4. How do I know when the frosting is whipped enough?
When it holds stiff peaks and doesn’t droop when lifted with a spoon.

5. Can I use butter instead of oil?
Yes, but the cake will be slightly denser. Melted butter works best.

Give this strawberry shortcake sheet cake a try and make it your own! Whether you follow the recipe exactly or put your own spin on it, it’s guaranteed to be a crowd-pleaser. Happy baking! 🍓🎂

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