I finally nailed a Strawberry sheet shortcake that simplifies the whole process and quietly outshines other Strawberry Shortcake Recipes.

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I made this Strawberry Sheet Shortcake because I wanted an easy dessert that still felt a little special. I load it with fresh strawberries and a touch of vanilla extract that makes the whole kitchen smell like summer, and honestly it’s so good they’ll be coming back for seconds.

It’s simple, a little rustic and not perfect, which I actually like, with juicy strawberries sinking into a tender sheet of cake. If you’ve flipped through Strawberry Shortcake Recipes or scrolled past Strawberry Desserts, give this one a shot.

You’ll want to hide a piece from everyone, or maybe share.

Ingredients

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Strawberries give bright tartness and juicy sweetness, rich in vitamin C and fiber.
Flour builds the cake crumb, mostly carbs with some protein and gluten.
Sugar sweetens, helps browning and moisture, mostly empty carbs so use wisely.
Butter adds richness and tender texture, delivers fat and buttery flavor, so good.
Eggs bind and lend structure, add protein and a golden crumb.
Cream whips into fluffy topping, makes it decadent, high in fat.
Lemon juice brightens the berries, adds gentle tart balance and freshness.
Powdered sugar sweetens whipped cream quickly, blends smooth without grittiness.

Ingredient Quantities

2 cups all-purpose flour (240 g)

1 1/2 cups granulated sugar (300 g)

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter (1 stick, 113 g) softened or melted

1 cup whole milk (240 ml)

2 large eggs, room temp

1 teaspoon vanilla extract

1 1/2 pounds fresh strawberries, hulled and sliced (about 5 cups)

1/3 cup granulated sugar (65 g) for macerating the strawberries

1 tablespoon fresh lemon juice

2 cups heavy whipping cream, cold (480 ml)

1/4 cup powdered sugar (30 g)

1 teaspoon vanilla extract (for the whipped cream)

Coarse sugar for sprinkling, optional

How to Make this

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1. Toss the sliced strawberries with 1 3rd cup granulated sugar and the tablespoon of lemon juice in a bowl, stir and let them sit at room temp for 15 to 30 minutes so they get juicy.

2. Preheat oven to 350°F (175°C). Grease and lightly flour a 9 by 13 inch rimmed baking pan or line it with parchment for easy serving.

3. In a mixing bowl whisk together 2 cups all purpose flour, 1 1/2 cups granulated sugar, 3 teaspoons baking powder and 1/2 teaspoon salt until evenly combined.

4. In another bowl beat together 1 1/2 sticks unsalted butter softened or melted, 1 cup whole milk, 2 large eggs and 1 teaspoon vanilla until smooth and a little shiny.

5. Pour the wet mixture into the dry ingredients and stir just until combined and there are no big pockets of flour. Dont overmix or the cake will get tough.

6. Pour the batter into the prepared pan, smooth the top with a spatula and if you want a little sparkle sprinkle coarse sugar over the top. Bake 20 to 25 minutes or until the top is golden and a toothpick comes out clean.

7. Let the cake cool completely in the pan on a wire rack. If the cake is still warm the whipped cream will melt so be patient.

8. Chill your mixing bowl and beaters for 10 minutes, then whip 2 cups cold heavy cream with 1 4th cup powdered sugar and 1 teaspoon vanilla until soft to medium peaks form.

9. Spread the whipped cream over the cooled sheet cake, spoon the macerated strawberries and their juices evenly over the cream, gently press them down so the juices soak in a bit. Slice into squares and serve right away or keep refrigerated for up to 24 hours.

Equipment Needed

1. 9 by 13 inch rimmed baking pan (or parchment to line it)
2. 2 mixing bowls (one large for dry, one medium for wet)
3. Electric mixer with chilled bowl and beaters (or a hand mixer)
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Sharp knife and cutting board for hulled strawberries
7. Wire cooling rack
8. Toothpick or cake tester

FAQ

Can I use frozen strawberries? Yes you can, just thaw them fully and drain off as much juice as possible, then toss with the 1/3 cup sugar and the lemon so they taste bright. If they still seem watery simmer them a few minutes to reduce, or stir in 1 teaspoon cornstarch to thicken before spooning on the cake.

How far ahead can I make each part? Bake the sheet cake a day ahead and wrap it tight, it stays fine for 24 hours in the fridge. Strawberries can be macerated up to 6 hours ahead. Whipped cream is best whipped right before serving, but you can make it up to 2 hours ahead and keep chilled, or stabilize it with a teaspoon of gelatin if you need more time.

Why is my cake dense instead of light? Most likely you overmixed the batter after adding flour, or your baking powder is old. Use room temp eggs and milk, mix just till combined, and measure flour correctly by spooning into the cup then leveling, not packing it down.

How do I stop the cake from getting soggy from the strawberries? Cool the cake completely before adding fruit, drain the berry juices well, and spoon on berries only right before serving. Another trick is to spread a thin layer of whipped cream first to act as a barrier so the fruit juice wont soak in fast.

Can I substitute dairy or sugar? Yes, swap whole milk for a full fat plant milk for similar texture but flavor will change. You can use melted coconut oil instead of butter but the cake will be slightly different in flavor. If using a sugar substitute, expect change in browning and texture, so go easy and test a small batch.

Want individual servings or a smaller cake? Sure, bake the batter in a 9×13 for the original, or split into muffin cups to make shortcake cupcakes, theyll bake much faster so check them early. You can also half the recipe for a smaller sheet, just watch bake time.

Strawberry Sheet Shortcake Recipe Substitutions and Variations

All-purpose flour (2 cups): try whole wheat pastry flour 1:1 for a nuttier, slightly denser crumb, or a gluten-free 1-to-1 all-purpose blend (make sure it has xanthan gum) if you need it gluten-free — texture will change a bit.
Granulated sugar (1 1/2 cups): swap for light brown sugar 1:1 to add moisture and a caramel note, or coconut sugar 1:1 for a less-refined, deeper flavor. If you use honey or maple syrup expect a more tender cake and you may need to reduce other liquids.
Unsalted butter (1/2 cup): replace with neutral oil (canola or vegetable) 1:1 for an easy swap, or melted coconut oil 1:1 for a faint coconut note. For lower fat try applesauce 1:1 but the cake will be moister and a bit denser.
Heavy whipping cream (2 cups, for whipped cream): use chilled full-fat coconut cream (scoop the solid part from a chilled can) 1:1 for a dairy-free whipped topping, or use a stabilized store-bought whipped topping if you want something less fragile and faster.

Pro Tips

1. macerate the berries longer if you can, like 30 to 60 min, they get sweeter and juicier — save some of that juice and spoon a little onto the cake layers instead of pouring it all, or else the cake can get soggy.
2. be gentle with the batter, mix till just combined, stop when you cant see big streaks of flour. Overmixing = tough cake, so dont try to make it perfect smooth.
3. chill your bowl and beaters in the freezer for 10 to 15 minutes before whipping cream, and keep the cream very cold. if the cream starts to get grainy, chill briefly and try again.
4. assemble only when the cake is fully cool, slice with a knife warmed under hot water and wiped dry between cuts for cleaner pieces. store in the fridge and eat within a day for best texture and flavor.

Strawberry Sheet Shortcake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I finally nailed a Strawberry sheet shortcake that simplifies the whole process and quietly outshines other Strawberry Shortcake Recipes.

Servings

servings

Calories

450

kcal

Equipment: 1. 9 by 13 inch rimmed baking pan (or parchment to line it)
2. 2 mixing bowls (one large for dry, one medium for wet)
3. Electric mixer with chilled bowl and beaters (or a hand mixer)
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Sharp knife and cutting board for hulled strawberries
7. Wire cooling rack
8. Toothpick or cake tester

Ingredients

2 cups all-purpose flour (240 g)
1 1/2 cups granulated sugar (300 g)
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (1 stick, 113 g) softened or melted
1 cup whole milk (240 ml)
2 large eggs, room temp
1 teaspoon vanilla extract
1 1/2 pounds fresh strawberries, hulled and sliced (about 5 cups)
1/3 cup granulated sugar (65 g) for macerating the strawberries
1 tablespoon fresh lemon juice
2 cups heavy whipping cream, cold (480 ml)
1/4 cup powdered sugar (30 g)
1 teaspoon vanilla extract (for the whipped cream)
Coarse sugar for sprinkling, optional

Directions

Toss the sliced strawberries with 1 3rd cup granulated sugar and the tablespoon of lemon juice in a bowl, stir and let them sit at room temp for 15 to 30 minutes so they get juicy.
Preheat oven to 350°F (175°C). Grease and lightly flour a 9 by 13 inch rimmed baking pan or line it with parchment for easy serving.
In a mixing bowl whisk together 2 cups all purpose flour, 1 1/2 cups granulated sugar, 3 teaspoons baking powder and 1/2 teaspoon salt until evenly combined.
In another bowl beat together 1 1/2 sticks unsalted butter softened or melted, 1 cup whole milk, 2 large eggs and 1 teaspoon vanilla until smooth and a little shiny.
Pour the wet mixture into the dry ingredients and stir just until combined and there are no big pockets of flour. Dont overmix or the cake will get tough.
Pour the batter into the prepared pan, smooth the top with a spatula and if you want a little sparkle sprinkle coarse sugar over the top. Bake 20 to 25 minutes or until the top is golden and a toothpick comes out clean.
Let the cake cool completely in the pan on a wire rack. If the cake is still warm the whipped cream will melt so be patient.
Chill your mixing bowl and beaters for 10 minutes, then whip 2 cups cold heavy cream with 1 4th cup powdered sugar and 1 teaspoon vanilla until soft to medium peaks form.
Spread the whipped cream over the cooled sheet cake, spoon the macerated strawberries and their juices evenly over the cream, gently press them down so the juices soak in a bit. Slice into squares and serve right away or keep refrigerated for up to 24 hours.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.