Strawberry Sheet Shortcake is a crowd-pleasing twist on the classic dessert, offering layers of tender vanilla cake, fluffy whipped cream, and fresh strawberries all in one convenient sheet pan. Perfect for parties, picnics, or family gatherings, this easy-to-serve version captures the essence of traditional shortcake with less fuss and all the flavor.

ingredients

Delicious Strawberry Sheet Shortcake Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted butterbaking powdersaltmilkeggsvanilla extractheavy whipping creampowdered sugarlemonsfresh strawberries

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch sheet pan.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Cut in the butter until the mixture resembles coarse crumbs.

In a separate bowl, whisk together milk, eggs, and vanilla extract.

Gradually add the wet mixture to the dry ingredients, mixing just until combined.

Pour the batter into the prepared pan and spread evenly.

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Cool completely in the pan on a wire rack.

Meanwhile, wash, hull, and slice the strawberries. Toss them with a bit of sugar and a splash of lemon juice. Let sit to macerate.

In a chilled bowl, whip the heavy cream with powdered sugar and a touch of vanilla until soft peaks form.

Spread the whipped cream evenly over the cooled cake.

Top with macerated strawberries just before serving.

Servings and timing

This recipe yields 12–16 servings.Preparation time: 20 minutesBaking time: 25 minutesCooling and assembly time: 45 minutesTotal time: 1 hour 30 minutes

Variations

Add a layer of cream cheese frosting beneath the whipped cream for extra richness.

Use a mix of berries—such as blueberries and raspberries—for a colorful berry shortcake.

Infuse the whipped cream with lemon zest or almond extract for a flavor boost.

Substitute buttermilk for regular milk in the cake for a tangier, more tender crumb.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.For best texture, add strawberries just before serving.If needed, refresh in the fridge for 10–15 minutes before serving again. Avoid microwaving, as it will melt the whipped cream.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and store it tightly wrapped. Add whipped cream and strawberries just before serving.

What’s the best way to hull strawberries?

Use a small paring knife or a strawberry huller to remove the green top and core in one motion.

Can I use frozen strawberries?

Fresh strawberries are ideal, but thawed and drained frozen strawberries can be used in a pinch.

How do I get the whipped cream to hold longer?

Stabilize it with a bit of cornstarch, powdered gelatin, or use a whipped topping alternative.

Can I halve this recipe?

Yes, you can bake it in an 8×8-inch pan for a smaller batch.

Do I need to sift the flour?

Sifting isn’t required but helps produce a lighter cake texture.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of the all-purpose flour.

Is this cake too sweet?

The cake itself has a mild sweetness, balanced by the tart strawberries and airy whipped cream.

Do I need to refrigerate it?

Yes, due to the whipped cream and fresh fruit, refrigeration is necessary.

Can I use a different fruit?

Absolutely! Peaches, cherries, or even tropical fruits like mango work well.

Conclusion

Strawberry Sheet Shortcake is a delightful, easy-to-make dessert that’s perfect for any occasion. Its simple ingredients and layered flavors offer a refreshing and nostalgic treat. Serve it up in slices and watch it disappear—this sheet pan version is bound to become a go-to favorite.