Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One sunny afternoon, I remember baking my very first strawberry shortcake sheet cake. The kitchen smelled like fresh strawberries and vanilla, and I couldn’t wait for my family to try it. That moment, the smiles on their faces and the joy of sharing something I created, reminded me why I love cooking so much. Today, I’m sharing my Strawberry Shortcake Sheet Cake recipe with you, a recipe that’s not only comforting and simple but also full of love. Whether it’s a birthday, a family gathering, or just a sweet midweek treat, this cake always brings warmth and happiness to the table.
This recipe is perfect for anyone who loves the sweet, fruity flavor of strawberries combined with the soft, tender crumb of a sheet cake. Over the years, I’ve made small tweaks to make it extra moist and flavorful, and now it’s become a staple in my kitchen. Today, I’ll guide you step by step so you can make a Strawberry Shortcake Sheet Cake that everyone will adore.
Why I Love Making This Recipe
There’s something magical about this cake. I love how it combines the classic shortcake flavor I grew up with and transforms it into a large, shareable sheet cake. It’s simple enough for a weeknight dessert but impressive enough for a party. I love that the strawberries shine, the cake is tender, and the whipped cream frosting feels indulgent but not heavy. Every bite is like a sweet hug, and seeing my family smile makes all the effort worthwhile.
What makes this cake extra special is that it’s versatile. You can use fresh strawberries, frozen strawberries, or even a strawberry purée for a more intense flavor. I’ve even added little kitchen secrets, like a touch of vanilla extract in the whipped cream and a hint of lemon zest in the cake, to make the flavors pop. These small touches make it feel homemade, cozy, and just a little magical.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this recipe:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup mashed fresh strawberries (about 1 pint)
- 1 tsp lemon zest (optional, for brightness)
For the Whipped Cream Frosting:
- 2 cups heavy cream, chilled
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Optional: ½ tsp strawberry extract for extra flavor
For Topping:
- 1 cup fresh strawberries, sliced
- 1 tbsp sugar (to macerate the strawberries)
Little Kitchen Secrets:
- Always use room-temperature eggs and buttermilk for a lighter, fluffier cake.
- Mash your strawberries well and gently fold them into the batter to avoid overmixing.
- Chill the whipped cream before whipping to get perfect, stable peaks.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the mashed strawberries and lemon zest. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
- While the cake is cooling, prepare the whipped cream frosting. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Optional: add strawberry extract for extra flavor.
- Macerate the sliced strawberries with sugar for 15 minutes to draw out their natural juices.
How I Serve It at Home
Once the cake is cooled, I spread the whipped cream frosting generously over the top. I arrange the macerated strawberries in a beautiful layer over the frosting. Sometimes, I even drizzle a little of the strawberry juice over the top for extra sweetness. This cake looks gorgeous on a simple white serving plate, and the flavors are pure nostalgia. I love serving it with a cup of tea or a cold glass of milk for a comforting experience.
Storage, Reheating & Make-Ahead Tips
- Store in the refrigerator for up to 3 days, covered with plastic wrap to keep the whipped cream fresh.
- For make-ahead, bake the cake layers in advance and freeze without frosting for up to a month. Thaw in the refrigerator and frost before serving.
- Avoid freezing the cake after frosting, as the whipped cream may lose its texture.
100-Word Short Version
My Strawberry Shortcake Sheet Cake is a soft, tender cake bursting with fresh strawberries and topped with fluffy whipped cream. Perfect for birthdays, gatherings, or just a cozy dessert, it’s simple to make yet impressively delicious. I mix mashed strawberries and a hint of lemon zest into a light butter and buttermilk batter, bake until golden, and frost with sweet, creamy whipped topping. Fresh strawberries on top add the perfect finishing touch. This cake is a heartwarming treat, perfect for sharing stories and making memories. Easy, comforting, and full of love it’s a slice of happiness in every bite!
Recipe Card Section
⏱️ Time
Prep: 25 mins
Cook: 35–40 mins
Total: 1 hr 5 mins
🛒 Ingredients
Cake: <ul> <li>2 ½ cups all-purpose flour</li> <li>2 ½ tsp baking powder</li> <li>½ tsp baking soda</li> <li>½ tsp salt</li> <li>¾ cup unsalted butter, softened</li> <li>2 cups granulated sugar</li> <li>4 large eggs, room temperature</li> <li>1 tbsp vanilla extract</li> <li>1 cup buttermilk, room temperature</li> <li>1 cup mashed fresh strawberries</li> <li>1 tsp lemon zest (optional)</li> </ul> **Whipped Cream Frosting:** <ul> <li>2 cups heavy cream, chilled</li> <li>½ cup powdered sugar</li> <li>1 tsp vanilla extract</li> <li>½ tsp strawberry extract (optional)</li> </ul> **Topping:** <ul> <li>1 cup fresh strawberries, sliced</li> <li>1 tbsp sugar</li> </ul>
👩🍳 Instructions <ol> <li>Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan.</li> <li>Whisk flour, baking powder, baking soda, and salt. Set aside.</li> <li>Cream butter and sugar until light and fluffy.</li> <li>Add eggs one at a time, then stir in vanilla.</li> <li>Alternate adding dry ingredients and buttermilk, starting and ending with dry.</li> <li>Fold in mashed strawberries and lemon zest gently.</li> <li>Pour batter into pan; bake 35–40 mins until a toothpick comes out clean. Cool completely.</li> <li>Whip cream, sugar, and vanilla until soft peaks form; add strawberry extract if desired.</li> <li>Macerate sliced strawberries with sugar for 15 mins.</li> <li>Frost cooled cake with whipped cream and top with macerated strawberries.</li> </ol>
📝 Notes
- Use room-temperature ingredients for best results.
- Don’t overmix strawberry batter to keep the cake light.
- Store in refrigerator up to 3 days.
🍽️ Nutrition (per slice)
Calories: 380, Sugar: 28g, Fat: 18g, Saturated Fat: 10g, Carbs: 45g, Protein: 5g
Strawberry Shortcake Sheet Cake
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hr 5 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
My Strawberry Shortcake Sheet Cake is a soft, tender cake bursting with fresh strawberries and topped with fluffy whipped cream. Perfect for birthdays, gatherings, or cozy desserts, it’s simple to make yet impressively delicious. This cake brings family and friends together and makes memories in every bite.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup mashed fresh strawberries
- 1 tsp lemon zest (optional)
- 2 cups heavy cream, chilled
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp strawberry extract (optional)
- 1 cup fresh strawberries, sliced
- 1 tbsp sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan.
- Whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry.
- Fold in mashed strawberries and lemon zest gently.
- Pour batter into pan; bake 35–40 mins until a toothpick comes out clean. Cool completely.
- Whip cream, sugar, and vanilla until soft peaks form; add strawberry extract if desired.
- Macerate sliced strawberries with sugar for 15 mins.
- Frost cooled cake with whipped cream and top with macerated strawberries.
Notes
Use room-temperature ingredients for best results. Don’t overmix strawberry batter to keep the cake light. Store in refrigerator up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Conclusion
Baking this Strawberry Shortcake Sheet Cake brings me so much joy. It’s more than just a dessert it’s a way to gather people, share stories, and create sweet memories. Every bite feels like a hug, and the fresh strawberries remind me of sunny afternoons and happy laughter in the kitchen. I hope this recipe brings as much warmth and delight to your family as it does to mine.