Strawberry Shortcake Sheet Cake (Printable)

Tender vanilla cake layered with sweet whipped cream and fresh juicy strawberries in an easy sheet format.

# What You’ll Need:

→ Cake Base

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
09 - 1 cup whole milk

→ Strawberry Topping

10 - 1 1/2 pounds fresh strawberries, hulled and sliced
11 - 1/3 cup granulated sugar
12 - 1 teaspoon lemon juice

→ Whipped Cream Layer

13 - 2 cups heavy whipping cream, cold
14 - 1/3 cup powdered sugar
15 - 1 teaspoon pure vanilla extract

# How To Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly grease the sides.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, incorporating each fully before adding the next. Mix in vanilla extract.
05 - Alternately add the flour mixture and milk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
06 - Spread batter evenly in the prepared pan. Bake for 22-25 minutes or until a wooden toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
07 - While the cake cools, combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently and set aside for at least 20 minutes to allow the berries to macerate and release their juices.
08 - In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract using an electric mixer or whisk until medium-stiff peaks form.
09 - Once the cake is completely cool, spread the whipped cream evenly over the surface. Spoon the macerated strawberries and their accumulated juices generously over the whipped cream layer.
10 - Slice into squares and serve immediately, or refrigerate until ready to serve. For best texture, serve within a few hours of assembly.

# Expert Tips:

01 -
  • Feeds a crowd without the hassle of assembling individual desserts
  • The cake stays perfectly moist underneath all those juicy strawberries
  • Comes together in under an hour with ingredients you probably have
02 -
  • The cake must be completely cool before adding whipped cream or it will melt into a sad puddle
  • Letting strawberries macerate for at least 20 minutes creates those incredible natural juices
  • This dessert tastes best within a few hours of assembly, though leftovers are still pretty amazing
03 -
  • Spread the whipped cream all the way to the edges to seal the cake and keep it moist
  • Skip the strawberry jam layer mentioned in the notes unless you want an overwhelmingly sweet dessert

Go Back