Easy Strawberry Shortcake Sheet Cake

Name: Easy Strawberry Shortcake Sheet Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon cornstarch (optional)

Highlighted under: Easy Bites Co.

I absolutely love this Easy Strawberry Shortcake Sheet Cake! It's the perfect dessert for any occasion, bringing together light sponge cake, fresh strawberries, and whipped cream in a beautifully simple way. The sheet cake format means it's incredibly easy to make, serve, and enjoy, whether it’s for a family gathering, a picnic, or just a sunny day at home. With layers of flavor and a sweet fragrance of strawberries, this cake is sure to impress anyone who takes a slice.

Created by

Adeline Morris

Last updated on 2026-02-24T07:41:36.343Z

This Easy Strawberry Shortcake Sheet Cake became a favorite in my home after a sunny afternoon when I just wanted something refreshing yet satisfying. The cake itself is light and fluffy, making it the perfect base for the juicy strawberries. I learned that letting the strawberries sit with sugar for a bit enhances their sweetness and brings out their natural juices—it transformed my cake dramatically.

During my first attempt, I noticed that some whipped cream toppings melted too quickly. I discovered that adding a bit of cornstarch to the whipped cream helped it hold its shape longer, resulting in a better presentation and texture. Trust me, these small tips can elevate your baking experience!

Why You Will Love This Recipe

Fluffy cake that absorbs the delicious strawberry juices
Fresh and fruity flavor with a creamy topping
Easy to assemble and perfect for crowds

Getting the Cake Just Right

Achieving a light and fluffy sponge cake is crucial for this Easy Strawberry Shortcake Sheet Cake. Ensure that your eggs are at room temperature to help create that airy texture. When mixing the batter, be careful not to over-mix; just combine until the flour streaks disappear. This prevents the gluten from developing too much, which can lead to a dense cake. A gentle folding method can also help maintain that fluffy consistency.

When it comes time to bake the cake, make sure your oven is fully preheated to 350°F (175°C) before placing the batter inside. This ensures that the cake rises properly and bakes evenly. Keep an eye on the cake during the last few minutes of bake time; it is done when it springs back lightly when touched and a toothpick inserted in the center comes out clean. Watch for a golden edge but be cautious not to dry it out.

Perfecting the Strawberry Preparation

Macerating the strawberries is key to enhancing their natural sweetness and flavor in this dessert. By combining the sliced strawberries with sugar and allowing them to sit for about 15 minutes, you enable them to release their juices, creating a sweet syrup. To boost the flavor, consider adding a splash of lemon juice to the strawberries for a refreshing contrast to the cake's sweetness. Choose bright red, ripe strawberries for the best results, as they tend to have a richer flavor profile.

You can also customize your strawberry layer by mixing in some diced peaches or blueberries. This not only adds more texture but also introduces different flavor notes to your dish. If you're preparing this dessert in advance, you can store the macerated strawberries in the refrigerator for a couple of hours before serving, allowing the flavors to meld even more.

Whipped Cream Tips and Serving Suggestions

For a well-whipped cream, make sure to chill your mixing bowl and beaters beforehand. This will help the cream whip faster and hold its shape better. I recommend using heavy cream with a fat content of at least 36% for the richest texture. If you have non-dairy needs, coconut cream can be a great substitute; just refrigerate a can overnight and scoop out the solidified cream to whip it up with the same sugar and vanilla properties.

When serving this sheet cake, consider adding a sprinkle of mint leaves for a pop of color and added freshness. You can also drizzle a bit of chocolate syrup or serve it alongside a scoop of vanilla ice cream for an indulgent twist. This versatile cake can be customized for any season by substituting the strawberries for seasonal fruits, such as raspberries in summer or caramelized apples in fall.

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract

For the Strawberries

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the Whipped Cream

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch (optional)

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 13x18-inch baking sheet.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.

Combine the Wet Ingredients

In a separate bowl, whisk together milk, vegetable oil, eggs, and vanilla extract.

Combine All Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined.

Bake the Cake

Pour the batter into the prepared baking sheet and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean.

Prepare the Strawberries

While the cake is baking, combine the sliced strawberries with sugar in a bowl. Let them sit for 15 minutes to release their juices.

Whip the Cream

In a mixing bowl, beat the heavy cream, powdered sugar, vanilla extract, and cornstarch until soft peaks form.

Assemble the Cake

Once the cake is cooled, spread the whipped cream over the top and layer the macerated strawberries on top.

Serve

Slice the cake and serve immediately or refrigerate until ready to serve.

Pro Tips

Feel free to add a splash of lemon juice to the strawberries for an extra zing. Using a serrated knife to slice the cake will help keep it from crumbling.

Make-Ahead and Storage

This Easy Strawberry Shortcake Sheet Cake is an excellent option for make-ahead desserts. You can prepare the sponge cake a day in advance and store it wrapped in plastic wrap in the refrigerator to keep it moist. Just wait to add the whipped cream and strawberries until you're ready to serve, for the best texture. If you have leftover cake, it can be stored in an airtight container for up to three days but be aware that the whipped cream may soften over time.

If you want to freeze the cake, consider freezing it without the toppings. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can last up to three months in the freezer. When you're ready to use it, simply thaw it overnight in the refrigerator and then top with fresh strawberries and whipped cream.

Scaling the Recipe

Need to scale this strawberry shortcake recipe for a larger gathering? Simply double the ingredients while using a larger baking sheet, such as a full-size sheet pan (18x26 inches). Keep an eye on baking time, as it may need an additional 5-10 minutes due to increased volume. Be sure to test for doneness with a toothpick similarly as with the original recipe to ensure even baking throughout.

For smaller servings, you can halve the recipe and use a 9x13-inch baking dish. This makes it easy to manage and perfect for smaller get-togethers or family meals. Just adjust the baking time slightly, checking for doneness around the 15-minute mark so it doesn’t dry out.

Troubleshooting Common Issues

If your cake comes out denser than expected, it could be a result of over-mixing the batter, so next time, be mindful to mix gently just until combined. Another common issue is if the cake sticks to the pan. Make sure to grease the baking sheet thoroughly and consider lining it with parchment paper for extra protection against sticking.

When preparing your whipped cream, if it doesn’t whip up to stiff peaks, it may be due to the cream being too warm. Chill your equipment for optimal results. On the other hand, if your whipped cream becomes grainy or curdled, you may have overwhipped it. Start again with fresh heavy cream and whip gently, stopping as soon as soft peaks form.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but be sure to thaw and drain them well before using to avoid excess moisture.

→ How can I make this cake gluten-free?

You can substitute all-purpose flour with a 1:1 gluten-free baking mix.

→ Can I make this cake ahead of time?

Absolutely! Just assemble it a day before and store it in the fridge until you're ready to serve.

→ What can I use instead of heavy cream?

You can use coconut cream or a non-dairy whipped topping for a lighter option.