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 temp); 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· 4.3 from 14 reviews

I absolutely love sharing this Strawberry Shortcake Sheet Cake Recipe with friends and family because it captures everything I adore about strawberry shortcake, but in a quick, crowd-pleasing sheet cake form. The tender, fluffy cake layered with rich cream cheese whipped cream and topped generously with juicy, fresh strawberries feels like a celebration of fresh summer flavors in every bite. I find it perfect for any occasion where you want to impress without spending hours in the kitchen. Once you try this recipe, it will quickly become one of your favorites too!

Why You’ll Love This Strawberry Shortcake Sheet Cake Recipe

What really makes this Strawberry Shortcake Sheet Cake Recipe stand out to me is the balance of flavors and textures. The cake itself is beautifully moist and tender, with vanilla and almond extracts adding just the right hint of warmth. Then there’s the luscious cream cheese whipped cream frosting that is luxuriously smooth and holds its shape perfectly, providing a creamy contrast to the fresh, juicy strawberries piled on top. Each bite is a delightful harmony of sweet, tangy, and creamy sensations that feels like an elevated classic dessert reinvented for easy sharing.

Besides the incredible flavor, the ease of preparation is a huge selling point for me. The ingredients are simple pantry staples I almost always have, and the process feels manageable yet rewarding. I love that you can mix everything in one bowl and bake it in a standard 9×13 pan—less fuss with multiple layers. It’s perfect for parties, potlucks, celebrations, or even a weekend treat. Honestly, I find myself making this cake anytime I want something impressive but easy, because it consistently delivers that “wow” factor without complicated steps.

Ingredients You’ll Need

The image shows a rectangular metal pan filled with a dessert that has two layers. The bottom layer is a thick and creamy white base with a smooth and slightly fluffy texture, spread evenly across the pan. The top layer is covered with many fresh red strawberries, some whole with green tops and others sliced to show their juicy inside, arranged closely together. The dessert is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Strawberry Shortcake Sheet Cake Recipe are straightforward but essential to creating that classic flavor and perfect texture. Each plays a role in making the cake tender and moist, the frosting silky and rich, and the strawberries shine with freshness and sweetness.

All purpose flour: The base of the cake, providing structure without heaviness.
Baking powder: Helps the cake rise light and fluffy for that airy shortcake texture.
Salt: Enhances all the flavors without being noticeable.
Granulated sugar: Sweetens the cake and helps with moisture retention.
Vegetable or canola oil: Keeps the cake tender and moist compared to butter.
Large eggs and egg whites: Adds richness and stability to the batter.
Vanilla and almond extracts: Provide warm, fragrant flavor notes that elevate the cake.
Sour cream: Gives moisture and tender crumb with a slight tang balancing the sweetness.
Milk: Contributes liquid for a smooth batter and tender texture.
Cream cheese: Base for the decadent frosting, adding depth and creaminess.
Powdered sugar: Sweetens and smooths the frosting texture.
Heavy whipping cream: Whipped into the frosting for lightness and volume.
Fresh strawberries: The star topping, juicy and sweet for freshness.
Strawberry jam: Enhances the strawberry flavor and adds a touch of glaze on top.

Directions

Step 1: Preheat your oven to 350°F and grease a 9×13 inch metal baking pan thoroughly to prevent sticking and ensure easy removal of the cake.

Step 2: In a medium bowl, whisk together 2½ cups all purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt until evenly combined, then set this dry mixture aside for later use.

Step 3: Using a stand mixer with the paddle attachment (or a hand mixer), beat together 1¾ cups granulated sugar, ½ cup vegetable oil, 2 large eggs, 2 large egg whites, 2½ teaspoons vanilla extract, and ½ teaspoon almond extract until everything is well blended and smooth.

Step 4: Add ⅔ cup sour cream to the wet mixture and beat until smooth and incorporated, making sure there are no streaks of sour cream left.

Step 5: Add half of the flour mixture to the wet ingredients and beat just until combined to avoid overmixing. Then, while still mixing slowly, pour in ¾ cup milk, followed by the remaining half of the flour mixture. Scrape down the sides and bottom of the bowl to make sure all ingredients are well mixed but be careful not to overbeat.

Step 6: Pour the batter evenly into your prepared baking pan, and gently tap the pan on the countertop a couple of times to release any trapped air bubbles for an even, smooth cake surface.

Step 7: Bake the cake in your preheated oven for 25 to 30 minutes. Rotate the pan halfway through baking if you notice uneven browning. To test doneness, insert a toothpick in the center; it should come out clean or with just a few moist crumbs.

Step 8: Once baked, remove the cake from the oven and transfer the pan to a cooling rack. Allow the cake to cool completely before frosting to ensure the frosting stays stable and doesn’t melt.

Step 9: For the frosting, place 6 ounces softened cream cheese, ¾ cup powdered sugar, and ½ teaspoon vanilla extract in a large bowl. Beat with a mixer on medium speed until smooth and creamy.

Step 10: With the mixer running, slowly add 1½ cups chilled heavy whipping cream down the side of the bowl. Beat the mixture on high speed until stiff peaks form, stopping occasionally to scrape the bowl sides and bottom for even whipping.

Step 11: Spread the cream cheese whipped cream frosting evenly over the cooled cake using an offset spatula or knife for a smooth finish.

Step 12: Just before serving, stir 5 cups sliced fresh strawberries with 2 tablespoons strawberry jam, then spoon this mixture generously over the frosted cake. If you’re not serving right away, refrigerate the frosted cake uncovered and add the strawberry topping just before serving for the freshest flavor and best texture.

Servings and Timing

This Strawberry Shortcake Sheet Cake Recipe yields approximately 16 servings, making it ideal for gatherings or celebrations with family and friends. The prep time is about 15 minutes, mainly spent mixing and preparing the batter. Baking takes between 25 and 30 minutes, with an additional 15 to 20 minutes cooling time before you can frost and serve. Altogether, from start to finish, you’re looking at roughly 50 minutes to a delicious, shareable dessert ready to impress.

How to Serve This Strawberry Shortcake Sheet Cake Recipe

A square cake with three visible layers sits on a white marbled surface: the bottom layer is light yellow and spongy, the middle layer is white creamy frosting, and the top layer is covered with bright red sliced strawberries and whole strawberries, some glistening with a shiny glaze. One corner piece is missing, showing the soft texture of the cake and the creamy middle layer beneath the fruit. Photo taken with an iphone --ar 4:5 --v 7

I love serving this sheet cake chilled or at room temperature. Chilling it slightly helps the cream cheese whipped topping to set beautifully, making it easier to slice neat squares without smooshing. When it’s warm or room temperature, the cake feels especially tender but you might want to be gentle when cutting. Either way, it’s delicious!

For a simple yet elegant presentation, I pile the strawberry topping thick and scatter extra whole or halved fresh strawberries around the serving platter. A few small mint leaves add a pop of green and fresh aroma, creating a stunning contrast against the red strawberries and white frosting. This cake pairs wonderfully with a light, sparkling white wine like Prosecco or a fruity rosé for celebrations. For a non-alcoholic option, an infused sparkling water with lemon or strawberry hints feels refreshing and complements the cake well.

This cake is my go-to dessert for summer family dinners, birthday parties, and even casual weekend get-togethers because it serves a crowd without the fuss of layering multiple cake rounds. I slice it into 2×2 inch squares, which offers just the right portion of sweetness without being overpowering, leaving guests ready for seconds.

Variations

One of the best parts about this Strawberry Shortcake Sheet Cake Recipe is how easy it is to customize. If you want to switch things up, you can swap the almond extract for a teaspoon of lemon zest or other fruit extracts like raspberry for a subtle twist. For a gluten-free version, I replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend—just make sure it contains xanthan gum for best results.

If you’re aiming for a vegan take, I recommend substituting the eggs with flax eggs (ground flaxseed mixed with water) and using a vegan cream cheese alternative along with coconut cream whipped for the frosting. The texture might be a little different, but you still get that luscious, creamy effect and fruity freshness.

For a fun flavor variation, you can fold some sliced fresh peaches or raspberries into the strawberry topping or swirl in a bit of chocolate ganache under the frosting for a strawberry-chocolate combo that feels like a special treat. Additionally, although I prefer the classic baking method, you could try baking the batter in jumbo cupcakes for individual servings or mini sheet pans for bite-sized treats perfect for parties.

Storage and Reheating

Storing Leftovers

Once assembled, I keep any leftover Strawberry Shortcake Sheet Cake in an airtight container or cover the baking pan tightly with plastic wrap and refrigerate. This helps preserve the freshness of the strawberries and cream while preventing the cake from drying out. Stored this way, the cake remains delicious for up to 3 days. Beyond that, the cream topping may begin to lose its fluffiness, and the strawberries can become watery.

Freezing

Freezing a fully assembled cake with whipped cream and fresh strawberries is not recommended because the texture of the cream and berries can suffer upon thawing. However, you can freeze the cake layers separately before frosting. Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. When ready to enjoy, thaw in the refrigerator overnight and add fresh frosting and strawberries just before serving for the best experience.

Reheating

Since this is a cream-topped fresh fruit cake, reheating is generally not advised as it will cause the frosting to melt and strawberries to get mushy. If you want to enjoy it slightly warmer, I suggest serving it at room temperature rather than reheating. Simply remove it from the fridge about 30 minutes before serving, and you’ll notice the flavors and textures brighten beautifully without compromising the frosting’s integrity.

FAQs

Can I use frozen strawberries for this cake?

While fresh strawberries are definitely best for their texture and flavor, you can use frozen strawberries if needed. Make sure to thaw and drain them well to remove excess water before tossing with the jam. This prevents the topping from becoming too watery and helps preserve the cake’s texture.

Is sour cream necessary in the cake batter?

Sour cream adds moisture and a slight tang that balances the sweetness and keeps the cake tender. You could substitute Greek yogurt if you prefer, but regular sour cream gives the best flavor and texture I’ve found.

Can I make the cake a day ahead?

Yes! I often bake the cake a day before and refrigerate it unfrosted, then whip up the cream cheese frosting and assemble right before serving for maximum freshness, especially when it comes to the whipped cream topping and strawberries.

What if I don’t have almond extract?

Don’t worry if you don’t have almond extract; you can simply omit it or add a little extra vanilla extract. The flavor will still be wonderful and the cake will remain moist and flavorful.

How do I get the cream cheese whipped cream frosting to hold stiff peaks?

Make sure the cream cheese is softened but still cool and that the heavy whipping cream is very cold before whipping. Use a stand mixer or hand mixer on high speed and beat until the mixture forms peaks that hold their shape when you lift the whisk. Patience and cold ingredients are key here!

Conclusion

If you’re looking for a dessert that brings the joy of strawberry shortcake in a simple, shareable format, I truly hope you’ll try this Strawberry Shortcake Sheet Cake Recipe. It’s one of my all-time favorites because of how perfectly it balances fluffy cake, creamy frosting, and fresh strawberries in a way that everyone loves. I’m confident it will become a staple in your dessert rotation just like it has in mine.