Name: Strawberry Shortcake Sheet Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2½ cups all purpose flour; 3 teaspoons baking powder; ½ teaspoon salt; 1¾ cups granulated sugar; ½ cup vegetable or canola oil; 2 large eggs (room temperature); 2 large egg whites (room temperature); 2½ teaspoons pure vanilla extract; ½ teaspoon almond extract; ⅔ cup sour cream; ¾ cup milk (preferably whole or 2%, room temperature); 6 ounces cream cheese (softened to cool room temperature); ¾ cup powdered sugar; ½ teaspoon vanilla extract; 1½ cups chilled heavy whipping cream; 5 cups sliced fresh strawberries (just under 2 pounds); 2 tablespoons strawberry jam

Jump to Recipe· 4.2 from 5 reviews

I am absolutely thrilled to share my Strawberry Shortcake Sheet Cake Recipe with you because it combines everything I love about classic strawberry shortcake into one easy-to-make, crowd-pleasing sheet cake. This recipe captures the essence of sweet, juicy strawberries layered over fluffy, tender cake and topped with the creamiest strawberry-spiked whipped frosting. Every time I make it, it’s like bringing the sunny days of strawberry season right onto the dessert table. Whether it’s a casual family get-together or a festive celebration, this cake never fails to impress and brighten the day.

Why You’ll Love This Strawberry Shortcake Sheet Cake Recipe

What I adore most about this Strawberry Shortcake Sheet Cake Recipe is how the flavors perfectly balance each other—light vanilla and almond notes in the cake, the rich tang of cream cheese mixed into the whipped frosting, and of course the burst of freshness from the juicy strawberries. It tastes like a nostalgic summer treat, yet it’s elevated into a beautiful dessert that feels special without being fussy. The textures are just right: moist cake, fluffy cream, and tender fruit all come together in every bite.

Another reason this recipe holds a special place in my heart is how unfussy it is to prepare. I’ve made countless cakes that require elaborate decorations or complicated steps, but here everything is straightforward and manageable—even for a busy weekday or a last-minute party. The sheet cake format means no need for fancy pans or delicate layering techniques, which makes it perfect for any occasion, from family dinners to spring and summer celebrations. It stands out because it’s effortlessly elegant, approachable, and deeply satisfying.

Ingredients You’ll Need

This image shows a square metal pan with two layers visible: the bottom layer is thick and creamy white, spread evenly with a smooth and soft texture, while the top layer is made up of many bright red strawberries, some whole with green tops and others sliced, covering the whole surface in a slightly shiny, fresh look. The pan is placed on a white marbled surface with a striped red and white cloth partly visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a key role, whether it’s ensuring the cake’s texture is soft and tender, adding flavor nuances, or creating that luscious frosting and fresh strawberry topping. Together, these simple ingredients make magic happen in your kitchen.

All-purpose flour: The foundation for a moist, tender cake crumb that’s not too dense.
Baking powder: Helps the cake rise beautifully for a light texture.
Salt: Balances the sweetness and enhances flavor depth.
Granulated sugar: Adds sweetness and helps with the cake’s tender crumb.
Vegetable or canola oil: Keeps the cake moist and soft.
Large eggs and egg whites: Provide structure and tenderness; using whites separately adds lightness.
Pure vanilla and almond extracts: Add warm, inviting flavors to the cake.
Sour cream: Gives a subtle tang and keeps the cake moist.
Milk: Adds moisture and smoothness; room temperature works best for even mixing.
Cream cheese: Softened for a silky, tangy frosting base that pairs perfectly with strawberries.
Powdered sugar: Sweetens the frosting while keeping it smooth and fluffy.
Heavy whipping cream: Whipped to create a light, airy frosting that holds its shape.
Fresh strawberries: The star of the show—sweet, vibrant, and juicy for topping.
Strawberry jam: Mixed with berries to intensify strawberry flavor and add shiny glaze.

Directions

Step 1: Preheat your oven to 350°F and grease a 9×13-inch metal baking pan. This ensures the cake bakes evenly and releases easily.

Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this aside as your dry mixture.

Step 3: Using a stand mixer fitted with the paddle attachment (or a hand mixer if you prefer), beat the granulated sugar, vegetable oil, eggs, egg whites, vanilla extract, and almond extract together until completely combined and smooth.

Step 4: Add the sour cream to the mixture and beat again until incorporated. Then, add half of the flour mixture and beat just until combined.

Step 5: With the mixer running on low, slowly add the milk, followed by the remaining flour mixture. Scrape down the sides and bottom of the bowl to make sure everything is mixed fully, but be careful not to overmix to keep the cake tender.

Step 6: Pour the batter into your prepared pan and spread it evenly. Tap the pan gently on the countertop a couple of times to release any air bubbles.

Step 7: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. If needed, rotate the pan halfway through baking for even browning.

Step 8: Once baked, transfer the pan to a wire rack and let the cake cool completely before frosting to avoid melting the frosting.

Step 9: For the frosting, place the softened cream cheese, powdered sugar, and vanilla extract in a large bowl. Using a whisk attachment, beat on medium speed until smooth and creamy.

Step 10: While the mixer is running, slowly pour the chilled heavy whipping cream down the side of the bowl. Increase speed to high and whip until stiff peaks form, stopping a few times to scrape the bowl for even mixing.

Step 11: Spread the frosting evenly over the cooled cake.

Step 12: If serving immediately, gently mix your sliced strawberries with the strawberry jam and spoon them over the frosted cake. If you’re not serving right away, refrigerate the frosted cake and add the strawberries just before serving to keep them fresh and vibrant.

Servings and Timing

This Strawberry Shortcake Sheet Cake Recipe yields approximately 16 generous servings, making it perfect for larger gatherings or meals where everyone wants a sweet bite. The prep time is about 20 minutes, with an additional 25 to 30 minutes for baking. You’ll want to allow at least another 30 minutes for the cake to cool fully before frosting, so total time from start to finish is roughly 1 hour and 15 minutes. Keep in mind that adding the strawberries right before serving is key to maintaining their freshness and texture.

How to Serve This Strawberry Shortcake Sheet Cake Recipe

The image shows a close-up of a rectangular strawberry shortcake with three layers. The bottom layer is a light yellow sponge cake with a soft and airy texture. Above it is a smooth white cream layer, spread evenly. The top layer has many bright red, glossy strawberry halves scattered thickly, with one whole strawberry near the center. The cake has a slice removed from one corner, revealing the layers clearly. The background surface is white marble. Photo taken with an iphone --ar 4:5 --v 7

When I serve this cake, I love to keep the atmosphere relaxed yet festive. I find it tastes best chilled or at room temperature—the frosting becomes extra dreamy when the cake isn’t too cold, so plan to take it out of the fridge about 20 minutes before slicing. I usually cut the cake into 16 square pieces, perfect for family-style serving or buffet-style gatherings where everyone can help themselves.

This cake pairs beautifully with a simple cup of tea or coffee, but for more celebratory occasions, I recommend a sparkling rosé or a chilled glass of Prosecco to complement the strawberry notes. For non-alcoholic options, a chilled raspberry lemonade or sparkling water with fresh mint adds a refreshing touch.

To elevate the presentation, I like to garnish the cake just before serving with a few whole strawberries or a light dusting of powdered sugar. Adding edible flowers or mint leaves can make the dessert table pop even more. I’ve also enjoyed serving this cake alongside a scoop of vanilla bean ice cream for warm evenings or special birthday treats—such small touches turn this simple strawberry shortcake sheet cake into a truly memorable experience.

Variations

Over the years, I’ve experimented with different versions of this Strawberry Shortcake Sheet Cake Recipe, and I love how adaptable it is. For instance, if you want a gluten-free version, swapping in a high-quality gluten-free flour blend works beautifully without sacrificing texture. You might need to add a teaspoon of xanthan gum if your blend doesn’t contain it to help with structure.

If you’re vegan or need dairy-free options, I recommend replacing the sour cream with coconut yogurt, using flax eggs in place of regular eggs, and swapping the heavy cream and cream cheese for coconut cream and vegan cream cheese alternatives. The flavor will be slightly different but still delightfully rich and creamy.

Feel free to play with flavors by adding a lemon zest to your batter for a bright citrus twist, or folding chopped macadamia nuts or toasted almonds into the batter or on top for a bit of crunch. If fresh strawberries are out of season, frozen sliced strawberries (thawed and drained) can work, though they might release a bit more juice, so consider that when adding them on top.

Storage and Reheating

Storing Leftovers

I store leftover Strawberry Shortcake Sheet Cake in an airtight container or cover the baking pan tightly with plastic wrap to prevent it from drying out or absorbing other fridge odors. It keeps well refrigerated for about 3 to 4 days. I always recommend adding the strawberry topping fresh if possible, so you might want to store the cake and topping separately if you plan to save some for later.

Freezing

This cake freezes nicely, especially the unfrosted cake layers. Wrap the cooled cake tightly in plastic wrap and then foil to prevent freezer burn. It will keep well frozen for up to 2 months. You can freeze the frosting separately in an airtight container, but fresh strawberries do not freeze well and should be added after thawing and reheating.

Reheating

I don’t generally recommend reheating this cake with frosting because the cream cheese whipped frosting can melt and separate. If you want to enjoy it warm, heat a single slice for about 10 seconds in the microwave, just enough to make the cake soft, then add fresh frosting or whipped cream on top. For room temperature servings, simply let leftovers come out of the fridge for 20 minutes before eating for the best texture and flavor.

FAQs

Can I use frozen strawberries in this Strawberry Shortcake Sheet Cake Recipe?

Yes, you can use frozen strawberries, but I recommend thawing and draining them very well before using. Frozen berries usually release more juice, which can make the cake or frosting soggy if added too early. It’s best to add them fresh on top right before serving.

Can I make this cake ahead of time?

Absolutely! You can bake the cake and refrigerate it after frosting. Just wait to add the strawberry topping until just before serving to keep the fruit fresh and prevent sogginess. The cake stays moist and delicious for up to 3 days in the fridge.

Can I use a different type of frosting?

While the cream cheese whipped frosting is what makes this recipe special, you could use a simple whipped cream topping or even a classic buttercream if preferred. Just know that the tangy richness of the cream cheese whipped frosting pairs perfectly with the strawberries and the cake’s flavor.

Is it okay to substitute sour cream with yogurt?

Yes, Greek yogurt can be a good substitute for sour cream in this recipe, as it provides a similar tanginess and moisture. Just use plain yogurt and swap in equal amounts.

How do I know when the cake is fully baked?

The best way is to insert a toothpick into the center of the cake; if it comes out clean or with a few dry crumbs, the cake is done. The edges should pull slightly away from the pan, and the top will be lightly golden and spring back when touched.

Conclusion

I truly hope you give this Strawberry Shortcake Sheet Cake Recipe a try because, honestly, it’s one of those desserts that always makes people smile and brings a little joy to any table. It feels special yet so approachable, and the combination of flavors and textures is completely addictive. Trust me, once you make it, it will quickly become a favorite to bake again and again with your own personal twist. Happy baking and even happier eating!