Strawberry Shortcake Sheet Cake

Name: Strawberry Shortcake Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 2 teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 2 cups fresh strawberries, sliced; 2 cups heavy whipping cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sweet Baking Inspiration

I absolutely love making Strawberry Shortcake Sheet Cake for gatherings and special occasions. The combination of fluffy cake, fresh strawberries, and whipped cream creates a dessert that is both visually stunning and delicious. This recipe is perfect for feeding a crowd, and the sheet cake format takes the whole work out of layering. By using simple ingredients, I can whip it up quickly, making it my go-to treat for celebrations or just a sweet indulgence at home.

Created by

Victoria Hall

Last updated on 2026-01-24T10:51:34.858Z

When I first tried making a sheet cake version of Strawberry Shortcake, I was pleasantly surprised by how easy it was. The even baking and simple assembly allowed me to focus on enjoying the process rather than stressing over layers. The key is to use fresh strawberries, as they add a burst of sweetness that complements the cake perfectly and ensures the best flavor.

I also learned that letting the whipped cream sit for a few minutes before spreading it over the cake allows it to thicken up, creating a rich texture that holds up beautifully. Each layer combines to create a dessert that is not only tasty but visually impressive!

Why You'll Love This Recipe
Fluffy cake infused with real vanilla flavor
Generous layers of fresh strawberries with every bite
Creamy whipped topping that feels indulgent yet light

The Importance of Buttermilk

Buttermilk is a key ingredient in this Strawberry Shortcake Sheet Cake, contributing not only moisture but also a slight tang that balances the sweetness of the strawberries and whipped cream. Its acidity reacts with the baking powder, helping the cake rise beautifully and resulting in a fluffy texture. If you're out of buttermilk, a quick substitute can be made by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice, letting it sit for 5 minutes. This mixture will mimic the acidity needed for the same tender texture.

When measuring out your buttermilk, make sure to use a liquid measuring cup and check at eye level for accuracy. Too much buttermilk can lead to a dense cake, while too little may not provide enough moisture. Aim for a consistency that's pourable but not overly thin to ensure your cake bakes evenly.

Achieving the Perfect Whipped Cream

For the whipped cream topping, it's crucial to start with cold heavy whipping cream. This helps in achieving firm peaks. I recommend chilling your mixing bowl and beaters in the refrigerator for about 15 minutes prior to whipping; this extra chill will make a world of difference in how quickly you achieve those desired soft peaks. Watch closely as over-whipping can lead to butter! You'll know it's ready when soft peaks form: when you lift the beaters, the cream should hold its shape without flopping over.

Adding powdered sugar not only sweetens the cream but also contributes to a more stable topping, making it hold up longer, especially on a cake. Feel free to adjust the sweetness to your preference, keeping in mind that fresh strawberries add their own natural sweetness too. For added flavor, you might consider experimenting with a splash of almond extract or a bit of orange zest in the whipped cream.

Serving and Storage Tips

Once assembled, this cake is best served within a few hours to maintain the freshness of the strawberries and the texture of the whipped cream. If you need to make it ahead of time, I suggest preparing the cake and storing it covered at room temperature for up to 2 days. You can also prepare the whipped cream and keep it refrigerated in an airtight container until you are ready to serve. Just give it a quick whip to reintroduce some volume before spreading it on the cake.

Leftover cake can be stored in the refrigerator, ideally consumed within 2-3 days. To keep the cake from becoming soggy, layer extra strawberries on top only when you're ready to serve. If you're serving a larger crowd, consider cutting the cake into individual portions and topping each slice right before serving for that fresh, appealing look.

Ingredients

Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup buttermilk
3 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt

Topping

2 cups fresh strawberries, sliced
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease a sheet cake pan. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Then, add the eggs one at a time, mixing thoroughly after each addition. Stir in the buttermilk and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined, being careful not to overmix.

Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Prepare the Whipped Cream

In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form, then set aside.

Assemble the Cake

Once the cake is cooled, spread the whipped cream evenly on top. Arrange the sliced strawberries on top of the whipped cream. Serve and enjoy!

Pro Tips

For added flavor, you can mix in some lemon zest into the whipped cream or sprinkle over additional strawberries before serving.

Common Troubleshooting

If your cake does not rise as expected, it could be due to expired baking powder. Always check the freshness of your ingredients—adding a teaspoon of baking powder into warm water should produce bubbles if still active. Additionally, be mindful of overmixing when incorporating dry ingredients; this can lead to a dense texture instead of the light fluffiness we're aiming for.

Another potential issue is the whipped cream weeping or losing its texture. Ensure that the heavy cream is cold and avoid over-whipping, which can lead to separation. Also, the addition of powdered sugar helps stabilize the cream, but if you expect to keep the cake for several hours before serving, consider adding a small amount of cornstarch to the sugar for extra stability.

Variations to Try

If you're looking to switch things up, consider using different berries for the topping. Blueberries or raspberries can bring a lovely tartness that pairs well with the creamy whipped cream. You might also add a layer of lemon curd under the whipped cream for a zesty twist—the citrus will brighten the overall flavor profile and complement the strawberries beautifully.

For a richer cake, experiment by folding in finely chopped nuts such as pistachios or almonds into the batter. This not only adds crunch but also a nutty aroma that contrasts nicely with the lightness of the whipped cream. Just be sure to adjust baking time slightly based on changes in ingredients to ensure perfect texture.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw and drain any excess liquid.

→ How do I store leftover sheet cake?

Store leftover cake in an airtight container in the fridge for up to 3 days.

→ Can I make this cake ahead of time?

Definitely! You can bake the cake a day in advance and assemble it just before serving.

→ What can I substitute for buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.