Name: Strawberry Shortcake Sheet Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 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

I am beyond excited to share my all-time favorite Strawberry Shortcake Sheet Cake Recipe with you. This cake is the perfect balance of tender, moist cake, fluffy cream cheese frosting, and bright, juicy strawberries piled on top. I love how it captures all the cozy, sweet flavors of classic strawberry shortcake but in a convenient sheet cake form that's ideal for feeding a crowd or making ahead for special occasions. Every bite tastes like a celebration, and honestly, it never fails to get rave reviews whenever I bring it out.

Why You'll Love This Strawberry Shortcake Sheet Cake Recipe

What makes this Strawberry Shortcake Sheet Cake Recipe truly stand out in my kitchen is the flavor profile. The cake itself is light and tender, with just the right amount of vanilla and almond extracts giving it a warm, inviting aroma that fills your home while baking. The combination of sour cream and milk keeps the crumb soft and moist without being dense, and the fresh strawberries add wonderful bursts of natural sweetness and color that brighten every forkful.

I also can't overstate how easy this recipe is to pull together. Mixing the batter requires basic ingredients and simple steps, from whisking the dry ingredients to carefully folding in the wet. The cream cheese frosting whipped with heavy cream makes the topping ultra-smooth and fluffy—perfectly complementing the natural strawberry jam glaze on top. It’s the kind of recipe I enjoy because it feels a bit special without complicated techniques or fancy tools.

This cake is perfect for practically any occasion. Whether you’re hosting a family dinner, throwing a birthday party, or just craving a homemade dessert for a weeknight treat, the Strawberry Shortcake Sheet Cake hits the spot every time. Because it’s made in a sheet pan, it’s wonderfully easy to slice into generous portions, great for sharing, and looks beautiful on any dessert spread.

Ingredients You'll Need

This image shows a rectangular metal pan filled with a dessert made of two main layers. The bottom layer is a thick, creamy white base with a smooth and soft texture, spread evenly to fill the pan. On top of this creamy layer, there is a generous layer of bright red strawberries, some whole, some sliced in half, scattered irregularly across the surface. The strawberries are shiny with juice, adding a fresh and vibrant contrast to the white base. The pan is placed on a white marbled surface, and a striped red-and-white cloth is partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

The magic behind this cake is in its simple yet essential ingredients, each contributing to the luscious taste, tender texture, or vibrant color that makes this dessert so memorable.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

All-purpose flour: Provides the structure and foundation for the cake’s tender crumb.
Baking powder: Helps the cake rise and keeps it light and fluffy.
Granulated sugar: Sweetens the cake and contributes to a slight caramelized crust.
Vegetable or canola oil: Keeps the cake moist and soft without a heavy texture.
Eggs and egg whites: Add richness and help bind everything together, with egg whites keeping it light.
Vanilla and almond extracts: Infuse the cake batter with warm and nutty tones that complement the strawberries beautifully.
Sour cream: Adds tenderness and subtle tang for a balanced flavor.
Milk (whole or 2%): Brings moisture and smoothness to the batter.
Cream cheese: Creates the rich, creamy base of the frosting.
Powdered sugar: Sweetens the frosting to a silky finish.
Heavy whipping cream: Whipped with cream cheese for a light, fluffy frosting texture.
Fresh strawberries: The star of the show, providing juicy sweetness and a gorgeous red pop.
Strawberry jam: Enhances the strawberries’ flavor and gives the topping a beautiful glaze.

Directions

Step 1: Preheat your oven to 350°F. This ensures your cake bakes evenly from the moment it goes in.

Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until everything is well combined; this helps the leavening distribute evenly.

Step 3: Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat together the granulated sugar, vegetable oil, eggs, egg whites, vanilla extract, and almond extract until smooth and creamy.

Step 4: Add the sour cream to the wet ingredients and mix until just combined. It adds moisture and tenderness without weighing down the batter.

Step 5: Gradually add half the flour mixture to the wet ingredients, mixing on low speed just until combined. Then slowly pour in the milk while mixing, followed by the remaining flour mixture. Be careful not to overmix here; you want to keep the batter light.

Step 6: Grease a 9x13 inch metal baking pan. Pour the batter in and spread it evenly, then gently tap the pan on your countertop a few times to release any trapped air bubbles.

Step 7: Bake the cake for about 25 to 30 minutes. Keep an eye on it and do a toothpick test near the end—the cake is done when a toothpick inserted into the center comes out clean. Rotate the pan once halfway through baking if necessary to ensure even browning.

Step 8: Transfer the cake pan to a wire rack and allow the cake to cool completely before frosting. This is crucial to avoid melting your cream cheese frosting.

Step 9: For the frosting, beat the softened cream cheese, powdered sugar, and vanilla extract together in a large bowl until smooth. Then, with the mixer running at medium speed, slowly pour in the chilled heavy cream. Increase the speed to high and whip until stiff peaks form, stopping occasionally to scrape down the bowl.

Step 10: Spread the frosting evenly over the cooled cake using a spatula. If serving immediately, stir the sliced fresh strawberries with the strawberry jam to coat them and spoon on top of the frosting. If not serving right away, refrigerate the frosted cake and add the strawberries just before serving to keep them fresh and vibrant.

Servings and Timing

This Strawberry Shortcake Sheet Cake Recipe generously serves about 16 people, making it perfect for parties or larger family gatherings. The prep time clocks in around 15 minutes thanks to the straightforward mixing, while baking takes about 25 to 30 minutes. After baking, allow at least 30 minutes for the cake to cool completely, and about 10 minutes for whipping and assembling the frosting. In total, plan for roughly 50 minutes from start to finish, but the results are so worth every second of waiting.

How to Serve This Strawberry Shortcake Sheet Cake Recipe

A close-up of a strawberry shortcake showing three layers: the bottom layer is a thick, light yellow sponge cake with a soft texture; above that is a thick white cream layer that looks smooth and fluffy; the top layer is covered with halved strawberries, some whole, all bright red and shiny, spread evenly across. The cake is in a white marbled tray with a piece taken out from the front right side, showing the inside of the cake. The background surface is also white marbled. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this cake, I love keeping things simple and elegant. The cake shines on its own, but pairing it with a few complementary items really elevates the entire dessert experience. Think a scoop of vanilla bean ice cream or a dollop of freshly whipped cream on the side for extra indulgence. Fresh mint leaves sprinkled on top add a pop of color and refreshing aroma that guests adore.

I recommend serving the cake chilled or at room temperature. When it’s too cold, the flavors can be a bit muted, but letting it sit out for 10-15 minutes before serving really allows the cream cheese frosting and strawberries to sing. For presentation, slicing the cake into generous squares ensures everyone gets a good portion of cake, frosting, and strawberry topping in every bite. A pretty dessert plate and a silver fork make all the difference in making your guests feel special.

As for drinks, I love pairing strawberry shortcake with a sparkling rosé or a light fruity white wine like a Riesling for adult gatherings. For non-alcoholic options, a fresh lemonade or sparkling water with a splash of strawberry syrup keeps things festive and refreshing. This cake is perfect for festive occasions like birthday parties, summer barbecues, Mother’s Day brunch, or simply whenever you want to treat yourself and loved ones to something truly special.

Variations

One of my favorite things about this Strawberry Shortcake Sheet Cake Recipe is how adaptable it is. If you want to switch things up, try substituting the all-purpose flour with a gluten-free blend to make it safe for gluten sensitivities—just check your blend’s measurements for one-to-one substitution. For a dairy-free or vegan option, I have had success replacing the sour cream with a coconut yogurt and the heavy cream and cream cheese with coconut cream or a vegan cream cheese alternative, though the texture will be a bit different.

Flavor-wise, you can play around with extracts—adding a hint of lemon or orange zest to the batter adds a bright citrus twist that pairs incredibly well with fresh strawberries. Another idea is to swap strawberries for blueberries, raspberries, or a mixed berry blend to customize the cake to your personal taste or seasonality. If you prefer a more decadent version, gently fold in white chocolate chips or toasted almonds into the batter before baking for an unexpected crunch and depth.

Lastly, while I usually bake this cake in a sheet pan, you could experiment with round cake pans for a layered presentation. If doing so, just adjust the baking time and keep an eye on doneness. Whipping the frosting slightly longer will help it hold up beautifully between layers if you decide to create a stacked strawberry shortcake cake instead.

Storage and Reheating

Storing Leftovers

After enjoying your Strawberry Shortcake Sheet Cake, you’ll want to store any leftovers properly to keep the texture and freshness intact. I recommend covering the cake tightly with plastic wrap or transferring it to an airtight container to prevent it from drying out or absorbing other fridge odors. Store your cake in the refrigerator, where it will stay fresh for up to 3 days. Don’t add the strawberry topping until serving if you anticipate leftovers, as the fruit can release juices and make the cake soggy over time.

Freezing

If you want to freeze this cake, I suggest freezing it unfrosted. After baking, let the cake cool completely, then wrap it tightly in plastic wrap and a layer of aluminum foil before placing it in the freezer. This method protects against freezer burn and keeps the cake moist. It will store well for up to 2 months. When ready to use, thaw the cake at room temperature, then prepare the fresh frosting and strawberry topping just before serving for the best texture and flavor.

Reheating

I generally don’t recommend reheating this cake since the cream cheese frosting and fresh strawberries are best enjoyed chilled or at room temperature. If you prefer the cake slightly warm, you can microwave individual slices for 10-15 seconds, but avoid heating the topping to prevent curdling or melting. For the freshest experience, add fresh strawberries and frosting just before serving instead of reheating the entire cake.

FAQs

Can I use frozen strawberries instead of fresh?

Although fresh strawberries are ideal for their texture and flavor, you can use frozen strawberries in a pinch. Just be sure to thaw and drain them thoroughly to avoid excess moisture making the cake soggy. You might also want to slightly reduce or omit the jam if the frozen strawberries are very sweet.

Is it necessary to use both eggs and egg whites?

Using both whole eggs and egg whites helps achieve a balance between richness and lightness in the cake. The whole eggs add moisture and flavor, while the extra egg whites contribute to a lighter, airier texture. You could try just whole eggs, but expect a slightly denser cake.

Can I make this cake vegan?

Yes, with some modifications! Substitute sour cream with a plant-based yogurt like coconut or almond, replace eggs with flax or chia egg alternatives, and use vegan cream cheese and coconut cream or a non-dairy whipping alternative for the frosting. The texture will differ somewhat but should still be delicious.

How do I prevent the frosting from becoming too runny?

Make sure your cream cheese is soft but not warm, and your heavy cream is chilled before whipping. Whip the cream cheese and sugar first until very smooth, then gradually add the cold cream and whip until stiff peaks form. Stop whipping as soon as peaks hold to avoid overwhipping, which can cause separation.

Can I double this recipe?

Absolutely! Just double the ingredients and bake in two 9x13 pans or a larger pan with adjusted baking time. Just keep an eye on the cake and test doneness with a toothpick as the time may vary slightly with different pan sizes.

Conclusion

I hope you’ll try this Strawberry Shortcake Sheet Cake Recipe as soon as you can because it has become such a beloved classic in my dessert rotation. It’s truly the kind of cake that makes people smile, brings everyone together, and feels like a sweet little celebration in every bite. Give it a go, and I promise it will become a favorite in your kitchen too!