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.

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

Prep: Heat oven to 400°F (205°C). Grease and/or line an 18×13 rimmed sheet pan with parchment.
Dry mix: Whisk flour, sugar, baking powder, and salt in a large bowl.
Cut in butter: Add cold diced butter and cut in (pastry blender or pulse in food processor) until coarse crumbs form.
Add wet: Stir in eggs, heavy cream, and vanilla just until combined (don’t overmix).
Pan & bake: Pat dough evenly into pan (damp hands help). Bake 15–20 min until light golden and center is set.
Cool: Cool completely in pan on a rack.
Whip cream: Beat cream, powdered sugar, and vanilla to soft peaks.
Macerate berries: Toss strawberries with sugar + lemon juice; rest 10 min.
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