Strawberry Shortcake Sheet Cake

Whether you’re heading to a summer potluck, planning a birthday bash, or just need a pick-me-up on a random Tuesday, this Strawberry Shortcake Sheet Cake delivers comfort and joy with every slice. It’s the kind of dessert that feels nostalgic yet fresh, simple yet oh-so-satisfying. Plus, it’s friendly to time-crunched bakers (yes, even if you’ve got toddlers clinging to your legs or back-to-back Zoom meetings). You can whip this beauty up in under an hour and look like a total rockstar when you present it—messy strawberries and all.

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What is Strawberry Shortcake Sheet Cake?

Strawberry Shortcake Sheet Cake takes the flavor and flair of old-school strawberry shortcake and bakes it into a single, glorious 9×13 pan. Instead of assembling individual shortcakes—which, let’s be real, feels a bit fussy when you’ve got more than four people to feed—this version layers everything in one easy format. It starts with a fluffy, golden vanilla cake that’s rich from sour cream and just a hint of almond extract (don’t skip that part—it’s subtle but magic).

Then comes a cream cheese whipped topping that’s part frosting, part cloud, with just the right tang to cut through the sweetness. Finally, you spoon over syrupy strawberries, made even more luscious with a touch of jam. The result? A spoon-tender, berry-blessed dessert that’s as beautiful as it is delicious. Think less effort, more impact. It’s like your favorite grandma’s shortcake had a baby with a bakery-style sheet cake.

Reasons to Try Strawberry Shortcake Sheet Cake

Let’s talk about why this Strawberry Shortcake Sheet Cake needs to be in your dessert rotation. First off—it’s ridiculously easy. Like, weeknight easy. If you can mix and pour, you can bake this. You don’t need to chill dough, pipe anything, or have any special decorating skills. Second, it’s built to share. Whether it’s a church picnic, office potluck, or your kid’s end-of-year party, this cake serves 16 happy mouths without breaking a sweat.

It also travels well and looks good even if you’re not a food stylist (bless the messy-chic whipped topping and glossy strawberries). Third, it’s got that “wow” factor—familiar flavors, but all grown up. And fourth, it’s adaptable. Want to make it more indulgent? Add mascarpone. Want to make it lighter? Try Greek yogurt in the frosting. This recipe doesn’t judge. For more easy strawberry dessert options, check out our Strawberry Crunch Cake or Strawberry Cheesecake Dump Cake.

Ingredients Needed to Make Strawberry Shortcake Sheet Cake

Cake:

• 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

Frosting:

• 6 ounces cream cheese, softened to cool room temp
• ¾ cup powdered sugar
• ½ teaspoon vanilla extract
• 1½ cups chilled heavy whipping cream

Strawberry Topping:

• 5 cups sliced fresh strawberries (just under 2 pounds)
• 2 tablespoons strawberry jam

Instructions to Make Strawberry Shortcake Sheet Cake – Step by Step

Step 1: Prep Your Cake Batter

Start by preheating your oven to 350°F. No surprises here. Meanwhile, grease a 9×13 metal baking pan (metal works best for even baking—skip the glass if you can). In a medium mixing bowl, whisk together the flour, baking powder, and salt. This dry mix is your structure, so give it a quick sift if your flour’s been lounging in the pantry a little too long. In the bowl of a stand mixer (or a hand mixer if that’s your style), beat the sugar, oil, eggs, and egg whites on medium until everything’s looking smooth and glossy. Add in your vanilla and almond extracts and give it another spin. Now toss in the sour cream and mix again until fully incorporated—it adds richness and that subtle tang you’re going to love. Slowly mix in half the flour mixture until just combined. While still mixing, gradually pour in the milk. Once it’s in, add the rest of your flour mix. Don’t overmix here—this isn’t CrossFit. Scrape the sides and bottom of the bowl to catch any flour hiding out. You want the batter just smooth enough.

Step 2: Bake the Cake

Pour the cake batter into your greased pan and spread it into an even layer with a spatula. This isn’t a time to get precious—it’ll settle nicely. Now, gently tap the pan on the countertop once or twice. This helps pop any sneaky air bubbles so your cake bakes up level. Slide the pan into your oven and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. If your oven has hot spots (and let’s face it, most do), rotate the pan halfway through baking. Once baked, let it cool completely on a wire rack. This is important—frosting a warm cake is a recipe for sadness (and sliding toppings).

Step 3: Whip the Cream Cheese Frosting

Time to make frosting that’s basically part whipped cream, part cheesecake fluff. In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Start slow so you don’t end up in a powdered sugar snowstorm. Then, with the mixer still going, slowly pour in the chilled heavy cream. This is key—pour it down the side of the bowl so it integrates without curdling. Stop every now and then to scrape the sides. Crank up the speed to high and whip until stiff peaks form. This should take about 3–5 minutes. You’re looking for a firm, fluffy consistency that holds its shape. It should feel like the frosting equivalent of a cozy pillow.

Step 4: Make the Strawberry Topping

Slice your strawberries (you can keep them rustic or go fancy with thin slices—your call). Toss them in a bowl with the strawberry jam and stir gently until everything’s coated and glossy. If your strawberries are super ripe and juicy, wait until 30 minutes before serving to combine them with the jam. If they’re a little “meh,” let them sit for 1–2 hours to soak up the syrupy goodness. This step adds flavor and helps soften the berries just enough without turning them into mush.

Step 5: Assemble the Cake

Once your cake is fully cooled, grab that fluffy frosting and spread it generously over the top. Don’t worry about making it perfect—this is meant to look homemade and irresistible. If you’re serving the cake immediately, go ahead and spoon the jammy strawberries over the top. Want to serve it later? Chill the frosted cake and wait to add the strawberries right before slicing. This keeps things fresh and vibrant. Want a more party-ready version? Add a few mint leaves or a dusting of powdered sugar on top. For another strawberry-packed showstopper, check out our Strawberry Shortcake Poke Cake.

What to Serve with Strawberry Shortcake Sheet Cake

This dessert is the main event, but if you’re building a whole menu around it, think fresh and simple. A big pitcher of iced tea or sparkling lemonade pairs beautifully. If you’re looking for savory contrast, serve it after something light like our Olive Garden Copycat Pasta Salad or Creamy Ranch Chicken. And for a full-on strawberry theme, how about a round of Mini Strawberry Cheesecakes on the side? Just promise you’ll save room for dessert—this cake deserves your full attention.

Key Tips for Making Strawberry Shortcake Sheet Cake

First, room temp ingredients are everything—eggs and milk blend better and give the cake a finer crumb. If you’re in a rush, warm the eggs in a bowl of hot tap water for five minutes and zap the milk for 15 seconds in the microwave. Second, don’t overmix your batter. It’s tempting to keep going, but once the flour’s in, mix gently until just combined. Third, use a metal baking pan if you can—glass pans tend to brown the edges too fast. Lastly, don’t rush the cooling step. Letting the cake cool completely helps the frosting stay fluffy and fresh. For more cake-baking tips, check out our Best Strawberry Shortcake Cake.

Storage and Reheating Tips Strawberry Shortcake Sheet Cake

This cake really shines the day it’s made, but if you’ve got leftovers (lucky you), store them in the fridge. The cream cheese in the frosting means it needs to be chilled after a few hours. Cover the cake tightly with plastic wrap or store slices in airtight containers. It’ll stay fresh for up to 3 days. When you’re ready to serve, let it sit at room temperature for about 15 minutes—this takes the chill off and softens the frosting to its dreamy texture. Avoid microwaving it; just let nature do the work. If you haven’t added the strawberry topping yet, store it separately in the fridge and spoon it over just before serving.

FAQs

Can I make this cake ahead of time? Yes! You can bake the cake and whip the frosting a few hours ahead. Just wait to add the strawberry topping until you’re ready to serve.
Can I use frozen strawberries? Not recommended. They release too much water and can make your topping runny. Fresh is best.
Can I make this gluten-free? Absolutely. Swap the all-purpose flour with a good 1:1 gluten-free baking blend.
Is there a dairy-free option? You could try using dairy-free sour cream, plant milk, and a whipped coconut cream topping. Just note the flavor and texture will be different.
Can I use store-bought whipped topping? You can, but making the real deal takes just minutes and tastes way better.

Final Thoughts

Strawberry Shortcake Sheet Cake is that magical mix of old-school comfort and modern-day convenience. With its tender vanilla cake, dreamy whipped frosting, and sweet strawberry topping, it’s the kind of dessert that turns any day into a celebration. Whether you’re baking for a birthday, bringing something special to a potluck, or just treating yourself and your family to something beautiful, this cake never disappoints. It’s simple, crowd-pleasing, and full of flavor—what more could we ask for? If this recipe made your heart (and tastebuds) happy, don’t miss other strawberry gems like our Strawberry Loaf Cake or Strawberry Cream Cheese Pastries. Now go bake something sweet—you deserve it.

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