Strawberry Shortcake Sheet Cake

The Cake of Summer Dreams 🌞

Ever taken a bite of Strawberry Shortcake Sheet Cake and felt like you’re lounging on a sun-drenched picnic blanket? This cake combines sweet, juicy strawberries with airy whipped cream and fluffy cake, creating a dessert that’s pure bliss. What’s even better? You whip it up in one pan, making cleanup a breeze. Talk about a winning recipe!

Why Make This Recipe

Why waste your time on complicated desserts when you can impress everyone with this easy and delightful cake? Here’s why this Strawberry Shortcake Sheet Cake should be at the top of your dessert list:

• One-pan wonder: Less mess means more time indulging, right?
• Quick and simple: You don’t need to be a baking wizard to nail this recipe.
• Perfect for gatherings: It feeds a crowd without breaking a sweat!

Ingredients

You don’t need fancy stuff — just these basics!

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 cups fresh strawberries, hulled and sliced
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one by one, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
5. Pour the batter into the prepared baking pan and spread evenly.
6. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.
7. In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
8. Once the cake has cooled, spread the whipped cream over the top of the cake and layer the sliced strawberries on top.
9. Slice and serve!

How to Make Strawberry Shortcake Sheet Cake (Overview)

Making this Strawberry Shortcake Sheet Cake is as easy as pie (or should I say cake?). Start by whipping together the butter and sugar until light and fluffy—think cloud-like textures! While that’s happening, mix your dry ingredients in another bowl, and then alternate adding them with the milk until everything just comes together. Don’t overmix! Once it’s in the oven, your kitchen will smell like a sweet bakery. Lastly, finish with a generous layer of whipped cream and luscious strawberries. Easy peasy!

How to Serve Strawberry Shortcake Sheet Cake

This cake isn’t just a dessert; it’s an experience! Serve it straight from the pan for a casual vibe, or fancy it up with whipped cream dollops and a sprinkle of mint for a pop of color. Imagine the vibrant red strawberries contrasting against fluffy white cream—a feast for both the eyes and the palate! Serve it chilled with a scoop of vanilla ice cream for extra indulgence. 🍨

How to Store Strawberry Shortcake Sheet Cake

This beautiful cake can keep in the fridge for about 3-4 days. Just make sure to cover it well to keep it fresh. Planning to make it ahead of time? You can whip the cream and slice the strawberries in advance—just top the cake right before serving to keep that dreamy texture!

Tips to Make Strawberry Shortcake Sheet Cake

• Time-Saver: Consider washing and slicing your strawberries a day before; it’ll make the assembly even quicker.
• Best Textures: Let your whipped cream chill for a bit before serving. It’ll hold its shape better!
• Ingredient Swaps: If you want to cut some calories, Greek yogurt makes a great substitute for heavy cream. 🎉

Variation

Craving something different? Swap out strawberries for mixed berries for a colorful twist! Or add a little lemon zest to the batter to give it a refreshing kick. Feeling adventurous? Throw in some crushed graham crackers for that classic pie crust texture blended right into the cake.

FAQs

Can I use frozen strawberries?
Yes, but remember to thaw and drain excess moisture before using them.

How do I make this cake gluten-free?
Swap all-purpose flour for a gluten-free blend of your choice.

Can I make this ahead of time?
Absolutely! Just assemble the whipped cream and strawberries right before serving for best results.

📌 Pin this recipe for your next cozy dinner night!

Strawberry Shortcake Sheet Cake

A delightful one-pan Strawberry Shortcake Sheet Cake that combines sweet strawberries, fluffy cake, and airy whipped cream for a simple yet impressive dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 1.5 cups sugar
• 0.5 cups unsalted butter, softened
• 1 cup milk
• 3.5 teaspoons baking powder
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt

For the Topping

• 3 cups fresh strawberries, hulled and sliced
• 2 cups heavy whipping cream
• 0.25 cups powdered sugar

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one by one, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
5. Pour the batter into the prepared baking pan and spread evenly.

Baking

1. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.

Topping

1. In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
2. Once the cake has cooled, spread the whipped cream over the top of the cake and layer the sliced strawberries on top.
3. Slice and serve!

Notes

Serve straight from the pan, or fancy it up with whipped cream dollops and a sprinkle of mint. Store in the fridge for 3-4 days, covering well to keep fresh.