Is there anything more delightful than a fresh strawberry dessert? This Strawberry Shortcake Sheet Cake is a crowd-pleaser, combining tender vanilla cake, juicy strawberries, and luscious Strawberry Cream Cheese Frosting in one easy-to-make pan. Perfect for potlucks, birthdays, or lazy Sundays, this recipe balances sweetness with a hint of tartness for a dessert that feels both nostalgic and fresh. Plus, it’s a time-saver compared to assembling individual shortcakes!
Table of Contents
Table of Contents
Ingredients
- 2 cups all-purpose flour (or gluten-free 1:1 blend)
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened (or dairy-free alternative)
- 2 large eggs
- 1 tbsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup whole milk (or almond milk)
- 2 cups fresh strawberries, diced
- Optional: 1 tsp lemon zest for brightness
Kitchen Tools
- 9×13-inch sheet pan
- Mixing bowls (small and large)
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Recipe Timing
Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Serves: 12
Tip: Bake the cake a day ahead and frost just before serving!
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 350°F. Grease your sheet pan lightly with butter or non-stick spray.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream Butter & Sugar: Beat butter and sugar until fluffy (2-3 mins). Add eggs and vanilla, mixing until smooth.
- Combine & Bake: Alternate adding dry ingredients and milk to the butter mixture. Fold in strawberries. Pour batter into the pan and bake for 22-25 mins or until golden at the edges.
- Cool & Frost: Let cake cool completely before topping with Strawberry Cream Cheese Frosting. Garnish with extra berries for a showstopping Strawberry Shortcake Sheet Cake.
Chef Tips & Variations
- Use frozen strawberries if fresh aren’t available—thaw and drain excess liquid first.
- Add a teaspoon of lemon zest to the batter for extra zing.
- Swap cream cheese frosting with whipped cream for a lighter option.
- Drizzle with melted chocolate for a decadent twist.
- Make it gluten-free with a 1:1 flour substitute.
- For a deeper strawberry flavor, macerate berries in 1 tbsp sugar before adding to batter.
Nutrition Notes
Approximately 320 calories per serving. Contains moderate sugar and carbs, with a small boost of vitamin C from fresh strawberries.
Common Mistakes to Avoid
- Overmixing the batter, which leads to a dense cake.
- Frosting the cake before it cools (the frosting will melt!).
- Using underripe strawberries, which lack sweetness.
- Overbaking—check at 22 mins to prevent dryness.
Storage & Reheating
Store covered in the fridge for up to 3 days. Freeze unfrosted cake for up to 1 month. Thaw overnight before frosting and serving. For best texture, bring to room temperature before eating.
Serving Suggestions
- Pair with vanilla ice cream or extra whipped cream.
- Serve with iced tea, lemonade, or sparkling rosé.
- Garnish with mint leaves or edible flowers.
Conclusion
This Strawberry Shortcake Sheet Cake is the ultimate fuss-free dessert, delivering classic flavors with minimal effort. The Strawberry Cream Cheese Frosting adds a velvety finish that keeps everyone coming back for seconds. Give it a try and share your creations in the comments below—we’d love to hear how yours turned out!
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FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly to avoid excess moisture.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean, and edges will be golden.
Can I make this dairy-free?
Absolutely! Use plant-based butter, milk, and dairy-free cream cheese.
How long does frosting last in the fridge?
Up to 5 days in an airtight container. Let it soften before spreading.
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