This Strawberry Shortcake Sheet Cake is the kind of easy summer dessert that brings together everything we love about the classic treat — fresh strawberries, fluffy whipped cream, and a soft vanilla cake baked in a simple 9×13 pan. It’s light, sweet, and perfect for sharing at cookouts, potlucks, family dinners, or any warm-weather gathering.
Traditional strawberry shortcake is always a favorite — I love making it with Bisquick. Yum! However, this sheet cake version makes serving a crowd so much easier. No individual biscuits, no last-minute layering, and no complicated decorating. Just bake the cake, spoon on those juicy strawberries, spread the cream, and add a few fresh berries on top for good measure.
It’s decadent, but still rustic in the best way. The kind of cake that looks lovely on the table but doesn’t require perfection. And honestly, those are usually my favorite kinds of recipes.
A Perfect Summer Dessert for Strawberry Season
This cake really shines when strawberries are sweet, juicy, and in season. Summer berries bring so much natural flavor. Mixed with a little sugar and given time to sit, they create the most beautiful syrupy juice. The juice is spooned over the cake so it can seep down into little holes, adding extra moisture and strawberry flavor throughout.
The cake is light and fluffy, the berries are fresh and bright, and the whipped cream keeps everything soft and dreamy. Serve it chilled straight from the fridge, and it’s such a refreshing finish to a summer meal.
This strawberry shortcake sheet cake is also a wonderful option when you need something that serves more than just a few people. It makes about 12 to 15 servings, depending on how generous you are with your slices. And let’s be honest, generous slices are never a bad idea. Am I right? Ha ha.
Why You’ll Love This Strawberry Shortcake Sheet Cake
One of the best things about this recipe is how simple the components are. We’re making a homemade vanilla cake, but don’t let that intimidate you. This recipe uses oil instead of butter, so the cake stays soft and moist, even after a little time in the refrigerator.
And while this cake tastes special enough for company, it still has that easy, homemade charm. It’s not overly fancy, but it is beautiful once topped with whipped cream and fresh strawberries.
Ingredients for Strawberry Sheet Cake
For the cake, you’ll need all-purpose flour, baking powder, salt, eggs, granulated sugar, neutral oil, vanilla extract, and whole milk. You can also switch things up slightly by using almond extract or a little orange zest instead of vanilla. The orange zest would add such a fresh, citrusy note with the strawberries.
For the berry layer, all you need is fresh strawberries and sugar. As the strawberries sit, the sugar draws out their natural juices and creates a sweet syrup you’ll spoon over the cake.
For the topping, you’ll need whipping cream, powdered sugar, and a little cornstarch if you’d like to stabilize it. Finish everything with extra sliced or halved strawberries for decorating.
Simple ingredients, beautiful result.
How to Make Sheet Cake Strawberry Shortcake
Start by preheating your oven to 350°F and preparing a 9×13 baking pan. You can line it with parchment paper or grease it well and dust it with flour.
In one bowl, combine the flour, baking powder, and salt. Mixing these dry ingredients together first helps distribute the baking powder evenly, which is important for a nice, even rise.
Beat the eggs and sugar in a large bowl until the mixture turns pale, looks fluffy, and forms soft ribbons when you lift the beaters. This takes about five minutes, but it’s worth the time. The whipped eggs help create much of the structure for this cake, giving it that soft and fluffy texture.
Next, beat in the oil and vanilla extract. Then add the flour mixture and milk in alternating additions, beginning and ending with the flour. Mix gently after each addition, just until combined. Try not to overmix at this stage. Too much mixing can activate the gluten in the flour and make the cake tougher instead of tender.
Scrape the batter into your prepared pan and give the pan a gentle shake to level it out. Bake for 30 to 35 minutes, or until the center is firm and a skewer inserted into the cake comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack. It needs to cool completely before you add the strawberries and whipped cream. Any warmth left in the cake can melt the cream, and nobody wants a puddle where fluffy whipped topping should be.
Don’t Skip the Macerated Strawberries
While the cake is baking, slice the strawberries and toss them with sugar. Then let them sit while the cake bakes and cools. This process is called macerating, but there’s nothing complicated about it. It simply means the strawberries are softened with sugar so they release their juices.
Give them a stir now and then to help redistribute the sugar and syrup. By the time you’re ready to assemble the cake, you’ll have tender berries and a lovely strawberry juice that soaks beautifully into the cake.
Once the cake is fully cooled, use a chopstick or similar tool to poke holes across the top. Spoon the strawberries and all that wonderful juice evenly over the cake, letting the liquid settle into those holes. This step gives the dessert its signature shortcake flavor and keeps every bite moist and full of berry goodness.
Homemade Whipped Cream Topping for Strawberry Shortcake
The whipped cream layer is simple, but there are a couple of tips that make a difference.
First, make sure your cream and bowl are very cold before whipping. Cold cream whips up better and creates more volume. Combine the whipping cream, powdered sugar, and cornstarch in a chilled bowl, then gently whisk to dissolve everything before whipping.
Start your mixer on low speed, then increase to high. Whip until stiff peaks form. You want the cream to be thick enough to hold its shape when spread over the cake.
The cornstarch is optional, but it helps stabilize the whipped cream. If you’re serving the cake right away, you can skip it. But if the cake will sit for a while or you think there may be leftovers, it’s a helpful little trick.
Spread the whipped cream evenly over the strawberries, then decorate with sliced or halved berries. Keep the cake refrigerated until ready to serve.
Make-Ahead and Storage Tips
This dessert tastes best the same day you assemble it, but you can prepare the components ahead of time.
Wrap the baked cake tightly in plastic wrap and freeze it for up to one month. Defrost it overnight in the refrigerator before assembling. You can also slice and sugar the strawberries, then store them in the fridge for up to two days. If you’re using stabilized whipped cream, make it the day before and keep it chilled overnight.
After you assemble the cake, cover it and store it in the refrigerator for up to two days. The whipped cream and strawberries continue to soften the cake as it sits, so the texture tastes best early on, but the leftovers still taste delicious.
Because whipped cream tops this cake, don’t leave it at room temperature for long. Keep it chilled until serving, especially on warm summer days.
Helpful Notes for Strawberry Sheet Cake Recipe
- Use a neutral oil such as canola, vegetable, or sunflower oil. I don’t recommend coconut oil or melted butter for this recipe because both can firm up when chilled. Since you’ll refrigerate the cake after assembling it, a neutral oil keeps the cake moist, soft, and tender.
- Whole milk works well here because it adds richness without making the batter too heavy.
- Vanilla extract is classic, but almond extract would add a lovely bakery-style flavor. Orange zest is another delicious option if you want a bright, fresh twist.
- Be sure the cake is completely cool before assembling. Even a slightly warm cake can cause the whipped cream to melt.
- And finally, don’t be afraid of a rustic finish. This is a sheet cake, not a wedding cake. A swoopy layer of whipped cream and a handful of fresh strawberries on top is all it needs.
Frequently Asked Questions About Strawberry Shortcake Sheet Cake
Can I make this sheet cake ahead of time?
Yes, but it’s best to make the components ahead and assemble closer to serving time. You can bake the cake in advance, prepare the strawberries, and whip the cream ahead if it’s stabilized. Assemble once the cake is completely cool and keep it refrigerated.
Can I use frozen strawberries?
Fresh strawberries are best for this recipe, especially for decorating the top. Frozen strawberries tend to release more liquid and can become softer once thawed. If you do use frozen berries for the filling, thaw and drain them first, but expect a softer texture.
Why do I need to poke holes in the sheet cake?
The holes help the strawberry juice soak into the cake. This gives the dessert more flavor and keeps the cake moist, almost like a simple strawberry soak.
Do I have to use cornstarch in the whipped cream?
No, the cornstarch is optional. It helps stabilize the whipped cream so it holds up better in the refrigerator. If you’re serving the cake right away, you can leave it out.
How long can this cake sit out?
Because it’s topped with whipped cream, it should be kept refrigerated until serving. Try not to leave it out for more than an hour, especially if the weather is warm.
Can I use Cool Whip instead of homemade whipped cream?
Yes, you can use whipped topping if you prefer a shortcut. Homemade whipped cream gives the cake a fresh, classic flavor, but whipped topping can work when you need something extra easy.
What size pan should I use?
A 9×13-inch baking pan is perfect for this recipe. It gives you a nice sheet cake that serves about 12 to 15 people.
Strawberry Shortcake Sheet Cake
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1-3/4 cups granulated sugar
- 1 cups oil (canola or vegetable)
- 2 tsp vanilla extract
- 1 cup whole milk
For the Strawberries
- 1 pound fresh strawberries, washed and sliced
- 1/4 cup granulated sugar
For the Whipped Cream
- 2 cups whipping cream
- 3 tbsp powdered sugar
- 1 tbsp corn starch, optional (for stabilization)
- strawberries, sliced or halved (for garnish)
Instructions
Make the Cake
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, or grease well and dust with flour.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- In a large bowl, beat the eggs and sugar with a hand mixer, or a stand mixer fitted with the whisk attachment, until pale, fluffy, and thick enough to form ribbons when the beaters are lifted. This will take about 5 minutes.
- Beat in the oil and vanilla extract.
- Add one-third of the flour mixture and mix gently until just combined.
- Add half of the milk and mix until incorporated.
- Repeat with another one-third of the flour mixture, the remaining milk, and then the last of the flour mixture, mixing gently after each addition.
- Mix just until the batter is smooth. Be careful not to overmix.
- Pour the batter into the prepared baking pan and gently shake the pan to level it.
- Bake for 30 to 35 minutes, or until the center is firm and a skewer inserted into the cake comes out clean.
- Cool in the pan for 10 minutes, then transfer to a cooling rack and let cool completely.
Prepare the Strawberries
- While the cake is baking, place the sliced strawberries in a bowl.
- Add the granulated sugar and toss to combine.
- Let the strawberries sit while the cake bakes and cools, stirring occasionally to redistribute the juices.
Make the Whipped Cream
- Let the strawberries sit while the cake bakes and cools, stirring occasionally to redistribute the juices.
- Add the whipping cream, powdered sugar, and cornstarch to the chilled bowl. Whisk gently to help dissolve the sugar and cornstarch.
- Using a hand mixer or stand mixer, begin mixing on low speed, then increase to high. Whip until stiff peaks form.
- Cover and refrigerate until ready to assemble.
Assemble the Cake
- Once the cake is completely cool, use a chopstick or skewer to poke holes across the top of the cake.
- Spoon the macerated strawberries and their juices evenly over the cake, allowing the juice to soak into the holes.
- Spread the whipped cream evenly over the strawberries.
- Slice into 12 to 15 pieces and decorate with sliced or halved strawberries before serving.
Notes
- This cake is best served the same day it is assembled.
- Store covered in the refrigerator for up to 2 days.
- The cornstarch helps stabilize the whipped cream, making it hold up better if the cake is not served right away.
- Use a neutral oil for the best texture. Coconut oil or melted butter are not recommended because they can firm up once the cake is refrigerated.
- The baked cake can be wrapped tightly and frozen for up to 1 month. Defrost overnight in the refrigerator before assembling.
- For a flavor twist, substitute almond extract for vanilla extract or add 1 tablespoon of orange zest.
More Summer Dessert Recipes to Try:
Flakie Dessert (my fave)
Cheesecake Factory Strawberry Cheesecake
Mini Lemon Cheesecake Tarts
Frozen Chocolate and Oreo “Souffles”
Orange Creamsicle Pudding Shots
This Strawberry Shortcake Sheet Cake is one of those desserts that feels cheerful from the first slice. It’s simple, fresh, and full of sweet strawberry flavor. The tender vanilla cake, juicy berries, and fluffy whipped cream come together in the easiest way, making it a wonderful recipe for summer gatherings, holidays, or anytime you want to celebrate strawberry season.
Serve it chilled, add a few extra berries on top, and enjoy every soft, creamy, berry-filled bite. Excuse me while I help myself to a slice…
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