Strawberry Shortcake Sheet Cake — Cozy, Reliable, Weeknight-Ready

Quick Facts

Time: ~50 minutes • Yield: 12–15 squares • Skill: Easy • Method: One-pan bake • Diet: Vegetarian

Introduction

Strawberry Shortcake in sheet-cake form solves the “feed a crowd, keep it simple” dilemma without sacrificing that berries-and-cream magic. If you’ve ever wanted the nostalgia of shortcake with the practicality of a rimmed sheet pan, this is your new go-to. You get a buttery, tender base with a pleasant crumb, a cloud of lightly sweet whipped cream, and glossy sliced strawberries that taste like summer. The texture lands between soft biscuit and tender cake, with enough structure to slice neatly for parties. It’s perfect for potlucks, birthdays, or weeknights when dessert needs to be easy and special at once. Whether your board is filled with Strawberry Shortcake Treats, Strawberry Shortcake Cakes, or you love the lighter feel of Japanese Strawberry Shortcake, this version keeps the vibe while staying weeknight-friendly.

Craving more berry-and-cream ideas? Browse all of my Strawberry Shortcake recipes for minis, layer cakes, and picnic-ready bars.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing
• Flexible: swap berries or sweeteners to match what’s in your fridge
• Balanced flavor: hint of lemon and vanilla to brighten rich cream
• Great leftovers: the base holds up; strawberries stay vibrant when added just before serving

Strawberry Shortcake Sheet Cake — Cozy, Reliable, Weeknight-Ready

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• Author: Lily
• Total Time: 50 minutes
• Yield: 12–15 squares
• Diet: Vegetarian

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Description

Strawberry Shortcake Sheet Cake brings all the berries-and-cream nostalgia in a crowd-friendly sheet-pan format. A buttery, tender shortcake base (soft-biscuit meets cake) gets topped with swoops of lightly sweet whipped cream and glossy, lemon-kissed strawberries. It’s weeknight-easy, slices neatly for parties, and tastes like summer in every bite.

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Ingredients

Shortcake Base (18×13 pan)

• 3½ cups all-purpose flour

• ¾ cup granulated sugar

• 5 tsp baking powder

• ½ tsp fine salt

• 1 cup cold unsalted butter, diced

• 2 large eggs, lightly beaten

• 2 cups heavy cream

• 1 tsp vanilla extract

Whipped Cream Topping

• 2 cups cold heavy whipping cream

• ⅓ cup powdered sugar (to taste)

• 1 tsp vanilla extract

Strawberry Topping

• 2 lb fresh strawberries, hulled & sliced

• ¼ cup granulated sugar (adjust to sweetness)

• 1 tsp fresh lemon juice

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Instructions

1. Prep: Heat oven to 400°F (205°C). Grease and/or line an 18×13 rimmed sheet pan with parchment.

2. Dry mix: Whisk flour, sugar, baking powder, and salt in a large bowl.

3. Cut in butter: Add cold diced butter and cut in (pastry blender or pulse in food processor) until coarse crumbs form.

4. Add wet: Stir in eggs, heavy cream, and vanilla just until combined (don’t overmix).

5. Pan & bake: Pat dough evenly into pan (damp hands help). Bake 15–20 min until light golden and center is set.

6. Cool: Cool completely in pan on a rack.

7. Whip cream: Beat cream, powdered sugar, and vanilla to soft peaks.

8. Macerate berries: Toss strawberries with sugar + lemon juice; rest 10 min.

9. Assemble: Spread whipped cream over cooled base. Spoon strawberries (and juices) over top. Slice and serve.

Notes

• Best texture: Keep butter cold and avoid overmixing.

• Timing tip: Assemble with berries right before serving for the brightest, least-soggy result.

• Make-ahead: Bake base 1 day ahead (wrap well, room temp). Whip cream + prep berries just before serving.

• Storage: Assembled cake keeps 2–3 days refrigerated (berries soften). Freeze base only up to 3 months.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: One-pan bake
• Cuisine: American

Ingredients

For the Shortcake Base (18×13 sheet pan):

• 3½ cups all-purpose flour
• ¾ cup granulated sugar
• 5 tsp baking powder
• ½ tsp fine salt
• 1 cup cold unsalted butter, diced
• 2 large eggs, lightly beaten
• 2 cups heavy cream
• 1 tsp vanilla extract

Whipped Cream Topping:

• 2 cups cold heavy whipping cream
• ⅓ cup powdered sugar (to taste)
• 1 tsp vanilla extract

Strawberry Topping:

• 2 lb fresh strawberries, hulled & sliced
• ¼ cup granulated sugar (adjust to sweetness)
• 1 tsp fresh lemon juice

What each ingredient does:
Flour: structure • Sugar: tenderness & browning • Baking powder: lift • Salt: flavor pop • Butter: flaky tenderness • Eggs: bind & richness • Heavy cream: moisture & soft crumb • Vanilla: warmth • Powdered sugar: silky sweet cream • Strawberries: juicy brightness • Lemon: balances sweetness

Must-have: flour, butter, leavening, cream, berries. Flexible: sugar amounts, vanilla, lemon.

Pro tip: Use cold butter and don’t overwork the dough; tender crumbs start here. Also, assemble with berries right before serving.

Substitutions & Swaps

• Aromatics: vanilla → almond extract (½ tsp) for a bakery vibe; add lemon zest to the berries for extra brightness.
• Dairy/Fats: swap part of the cream with whole milk (texture slightly less rich); dairy-free whipped topping works in place of cream.
• Berries: raspberries or a strawberry-raspberry mix for Raspberry Shortcake notes.
• Sugar: use fine cane sugar or reduce by a few tablespoons for less sweetness.
• Time savers: buy pre-sliced berries; chill a metal bowl so cream whips faster.

Equipment Notes

• Must-have: 18×13 rimmed sheet pan, parchment (if pan isn’t nonstick), large bowl, electric mixer.
• Nice-to-have: pastry blender or food processor for cutting butter, offset spatula for swoops.
• Size notes: 18×13 gives ideal thickness; 13×9 works in a pinch but increases bake time and height.
• Cleanup: line pan with parchment for easy release and quick wash-up.

Step-by-Step

1. Prep pan & oven (why): Heat to 400°F and line/grease the sheet pan so the shortcake releases cleanly.
2. Mix dry (why): Whisk flour, sugar, baking powder, salt to evenly disperse leavening.
3. Cut in butter (why): Pulse in a processor or use a pastry blender until coarse crumbs form; this creates tender layers.
4. Add wet (why): Stir in eggs, heavy cream, and vanilla just until combined; overmixing toughens the crumb.
5. Spread dough (why): Pat evenly into the pan with damp hands; even thickness means even baking.
6. Bake (doneness): 15–20 minutes; top should be light golden and springs back; edges lightly browned.
7. Cool: Place pan on a rack; cooling keeps the cream from melting.
8. Whip cream: Beat to soft peaks with powdered sugar and vanilla; soft peaks spread smoothly.
9. Prep berries: Toss sliced strawberries with sugar and lemon; rest 10 minutes for shiny juices.
10. Assemble: Spread cream in swoops; spoon berries over top.
11. Taste & adjust: A pinch of salt or drizzle of extra juice can balance sweetness. Rest 5 minutes; slice.

Doneness cues: Edges golden, center set; toothpick clean with a few moist crumbs.

Make-Ahead, Storage & Reheating

• Make-ahead: Bake base up to 1 day ahead; wrap tightly and store at room temp. Whip cream and slice berries right before serving.
• Fridge: Leftovers keep 2–3 days covered; base firms slightly; berries soften—still lovely.
• Freeze: Freeze base (unfrosted) up to 3 months; thaw wrapped, then top fresh. Avoid freezing assembled cake.
• Revive: If base dries, brush with a splash of milk or simple syrup before topping.

Planning a bigger menu? Queue up a few make-ahead stars from my Dessert Recipes.

How to Lighten / Make It Creamy

• Lighten: Replace 1 cup heavy cream in the base with buttermilk; top with a thinner layer of cream and extra berries.
• Creamier: Fold 2 tbsp mascarpone into the whipped cream for extra body; add a spoon of strawberry jam to marble the topping. Temper cold ingredients to prevent over-whipping.

Toppings, Garnishes & Finishes

• Crunch: toasted almond slivers or shortbread crumbs
• Fresh: mint leaves or lemon zest
• Tang/Heat: a tiny splash of balsamic reduction or chili-lime sprinkle for contrast
  A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with iced mint tea, sparkling water with lemon, or a crisp white. A simple arugula salad with citrus balances the sweetness if serving after dinner.

Scaling the Recipe

For a crowd, double and bake on two sheet pans; rotate halfway. To halve, use a 13×9 pan and start checking at 18 minutes. Cool quickly on racks to keep texture light.

Nutrition & Dietary Notes

This dessert provides energy with carbs and some calcium from cream. Contains gluten and dairy; swap to gluten-free flour blend and dairy-free topping if needed.

Troubleshooting

• Too salty? Add more cream or a drizzle of honey with berries.
• Too bland? Pinch of salt + lemon zest in berries lifts flavor.
• Too wet? Don’t macerate berries too long; assemble at the last minute.
• Overbaked? Brush base with milk; top with extra cream for moisture.

FAQs

Can I use frozen or precut ingredients? Yes—thaw, drain, and pat berries dry; precut is fine for speed.
Best swaps? Try raspberries or mixed berries; almond extract for depth.
How do I keep it from drying out? Don’t overbake; cover tightly once cooled.
Dairy-free or gluten-free? Use DF whipped topping and a GF 1:1 flour blend; texture will be slightly different.
How long does it keep/freeze? 2–3 days refrigerated once assembled; base alone freezes up to 3 months.

Variations

• Lemony Herb: Lemon zest in cream + mint leaves.
• Spicy Chipotle: A whisper of chipotle honey over berries; lime to balance.
• Creamy Parmesan (savory riff): Not for dessert nights, but a micro-grate of parmesan over berries with balsamic for an unexpected appetizer vibe.

Chef Notes / Test Kitchen Tips

The biggest win comes from not overmixing the dough and assembling at the last minute. You’ll see a clean slice between 18–20 minutes of bake time; pull at first sign of golden edges.

Conclusion

This Strawberry Shortcake Sheet Cake works because it’s simple, scalable, and stunning. Bake the base, whip the cream, crown with berries—done. It keeps 2–3 days and slices neatly, so go ahead and pin, print, and plan your next gathering around it.

Pin it now and peek at my Cake Recipes for your next weekend bake.