Strawberry Shortcake Sheet Cake

Strawberry Shortcake Sheet Cake: The Ultimate Crowd-Pleasing Dessert

Picture this: A golden vanilla cake, light as a summer breeze, piled high with clouds of whipped cream and juicy strawberries glistening like rubies. That’s the magic of this Strawberry Shortcake Sheet Cake—a dessert that’s equal parts nostalgia and “why didn’t I think of that?!” genius. Whether you’re feeding a backyard BBQ crowd or just treating yourself (no judgment here), this recipe is your ticket to instant dessert hero status. Let’s ditch the individual biscuits and bake this beauty in one glorious pan—because who has time to assemble 20 shortcakes when there’s sunshine to enjoy? 🍓✨

Strawberry Shortcake Sheet Cake

The Summer I Became a Strawberry Shortcake Convert

Let me take you back to my 12th summer, when my Nana decided I was finally “old enough” to help with Sunday dessert. She handed me a whisk and a bowl of strawberries with a wink: “Don’t tell your cousins, but you’re my favorite sous-chef.” Together, we made her famous strawberry shortcake—except that day, the oven decided to quit mid-bake. Undeterred, Nana pivoted like a pro, transforming the batter into a sheet cake masterpiece. As my cousins scrambled for seconds, she whispered, “See? Cooking’s just delicious problem-solving.” Now, every time I bake this cake, I taste those syrupy berries and hear her laugh. That’s the thing about food—it’s never *just* dessert.

Ingredients: Your Building Blocks for Berry Bliss

For the Cake:

• 2½ cups all-purpose flour – The backbone of our fluffy cake. For gluten-free folks, swap in 1:1 GF flour (I love Bob’s Red Mill!).
• 3 tsp baking powder – Our rising star! Make sure it’s fresh—test it with hot water if your container’s been open longer than 6 months.
• ½ tsp salt – Balances the sweetness. Sea salt fans—this is your moment.
• 1¾ cups granulated sugar – Sweetens without overpowering. Reduce to 1½ cups if your strawberries are super ripe.
• ½ cup vegetable oil – Keeps the crumb moist. Melted coconut oil works too for a subtle tropical twist.
• 2 large eggs + 2 egg whites – Room temp = better rise. For vegan? Swap eggs for ¾ cup applesauce + 1 tbsp vinegar.
• 2½ tsp vanilla extract – Splurge on pure vanilla if you can. It’s the difference between “good” and “WHERE’S THE RECIPE?!”
• ½ tsp almond extract – Secret weapon alert! Adds bakery-level depth. Skip if you’re nut-sensitive.
• ⅔ cup sour cream – The tangy MVP. Greek yogurt works in a pinch.
• ¾ cup milk – Whole milk = richest texture. Oat milk does the trick for dairy-free.

For the Frosting:

• 6 oz cream cheese – Softened! Cold cream cheese = lump city. Vegan? Use dairy-free cream cheese.
• ¾ cup powdered sugar – Sift it! No one wants gritty frosting.
• ½ tsp vanilla extract – Because vanilla belongs in frosting too.
• 1½ cups heavy whipping cream – Chill the bowl and beaters for peak perfection.

Strawberry Topping:

• 5 cups sliced strawberries – About 2 lbs. Frozen? Thaw and drain first.
• 2 tbsp strawberry jam – Amplifies the berry flavor. No jam? Mash ¼ cup berries with sugar.

Baking the Cake: Let’s Get Fluffy!

1. Prep Like a Pro: Preheat oven to 350°F. Grease a 9×13 pan with butter or baking spray—get those corners! Chef hack: Line the bottom with parchment for foolproof removal.
2. Dry Team Unite: Whisk flour, baking powder, and salt. Found a lump? No stress—sift it! Dry ingredients love air.
3. Wet Dream Team: In a big bowl, beat sugar, oil, eggs + whites, vanilla, and almond extract for 2 minutes. Pro tip: Use a hand mixer until ribbons form. Ribbons = air = fluff!
4. Sour Cream Swirl: Fold in sour cream gently. Overmixing = tough cake. Channel your inner zen master.
5. Milk & Flour Tango: Alternate adding dry mix and milk, starting and ending with flour. Mix until *just* combined—a few lumps are OK!
6. Bake It Golden: Pour batter into pan, smooth the top. Bake 25-30 minutes. DO NOT OPEN THE OVEN DOOR until minute 22—we’re avoiding cake collapse! Done when a toothpick comes out clean.
7. Cooling Commandment: Let cake cool completely on a rack. Impatient? Pop it in the fridge. Warm cake melts frosting—sad puddle alert!

Frosting & Assembly: The Fun Part!

1. Cream Cheese Cloud: Beat cream cheese, powdered sugar, and vanilla until smooth. Chef secret: Scrape the bowl sides—no one likes surprise cream cheese lumps.
2. Whip It Good: With mixer running, slowly pour in cold heavy cream. Whip on medium-high until stiff peaks form—about 3 minutes. Pro move: Chill the beaters first!
3. Berry Bliss: Toss strawberries with jam. Let sit 10 minutes—they’ll get saucy and perfect.
4. Grand Finale: Spread frosting over cooled cake. Top with strawberries RIGHT before serving (unless you dig soggy cake—you do you).

Serving Suggestions: How to Wow Your Crowd

Grab that Instagram-worthy cake stand! Slice into squares, then garnish with fresh mint or edible flowers. Pair with iced coffee for brunch or a bubbly prosecco at dinner. For picnics? Pre-slice and pack strawberries separately—no one likes a melted cream mess!

Recipe Variations: Make It Your Own

• Lemon Zest Twist: Add 1 tbsp lemon zest to the batter + swap almond extract for lemon extract. Sunshine in every bite!
• Chocolate Lover’s: Replace ½ cup flour with cocoa powder. Frost with chocolate whipped cream (add ¼ cup cocoa to frosting).
• Boozy Berries: Toss strawberries with 1 tbsp Grand Marnier or bourbon instead of jam. Adults-only version!
• Shortcut Mode: Use boxed vanilla cake mix + add 1 tsp vanilla and ½ tsp almond extract to the batter. We won’t tell.

Chef’s Notes: Lessons From My Kitchen

True story: The first time I made this, I forgot the baking powder. The result? A sad, dense brick my dog wouldn’t even eat. Moral: Always taste-test your baking powder! Over the years, I’ve learned to embrace imperfections—a lopsided cake just means extra strawberries on that side. Oh, and if your frosting starts to slump? Throw the whole cake in the freezer for 10 minutes. Crisis averted. 😉

FAQs: Your Cake Questions, Answered

Q: Can I make this ahead?
A: Bake the cake 1 day early—store unfrosted at room temp. Frost and add berries within 2 hours of serving.

Q: My frosting won’t thicken! Help!
A: Is your cream cheese too warm? Chill the bowl for 15 minutes, then re-whip. Still runny? Add 2 tbsp powdered sugar.

Q: Can I use frozen strawberries?
A: Yes! Thaw completely, drain excess liquid, and pat dry. Bonus: They’re cheaper in winter!

Q: Why did my cake sink in the middle?
A: Oven door opened too early or underbaked. Next time, use an oven thermometer—it’s a game-changer!

Nutritional Info (Because Balance, Right?)

Per serving: Calories: 585 | Carbs: 60g | Protein: 7g | Fat: 36g | Saturated Fat: 23g | Sugar: 37g | Vitamin C: 22mg

Strawberry Shortcake Sheet Cake

Print Recipe

• Author: Emily Walker
• Total Time: 50 minutes
• Yield: 16 1x

Ingredients

Scale 1x2x3x

For the Cake:

2½ cups all-purpose flour

3 tsp baking powder

½ tsp salt

1¾ cups granulated sugar

½ cup vegetable or canola oil

2 large eggs + 2 large egg whites (room temp)

2½ tsp vanilla extract

½ tsp almond extract

⅔ cup sour cream

¾ cup milk (room temp, whole or 2%)

For the Frosting:

6 oz cream cheese (softened)

¾ cup powdered sugar

½ tsp vanilla extract

1½ cups heavy whipping cream (chilled)

Strawberry Topping:

5 cups sliced fresh strawberries

2 tbsp strawberry jam

Instructions

Make the Cake: Preheat oven to 350°F. Mix dry ingredients. In another bowl, beat sugar, oil, eggs, and extracts. Add sour cream, then alternate adding flour and milk. Pour into greased 9×13 pan. Bake 25–30 mins, then cool completely.

Frosting: Beat cream cheese, powdered sugar, and vanilla. Slowly add heavy cream while whipping until stiff peaks form.

Topping: Mix strawberries with jam.

Assemble: Spread frosting over cooled cake. Top with strawberries right before serving.

Nutrition

• Calories: 585
• Sugar: 37g
• Fat: 36g
• Saturated Fat: 23g
• Carbohydrates: 60g
• Protein: 7g