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.
Today, I’m so excited to share my Strawberry Shortcake Sheet Cake with Fresh Strawberries. This recipe holds a special place in my heart because it reminds me of long summer afternoons baking with my mum. I can still picture her in the kitchen, a flour-dusted apron around her, humming softly while we carefully layered fresh strawberries into a fluffy sponge. That simple joy of creating something from scratch together is exactly what inspired me to perfect this sheet cake recipe. Over the years, I’ve adapted it to be super easy, comforting, and full of love, so anyone yes, even beginners can make it and feel that same cozy magic.
This cake is a celebration of everything I adore about strawberries: sweet, juicy, and vibrant, they make any dessert feel like a special occasion. My Strawberry Shortcake Sheet Cake with Fresh Strawberries combines a tender, fluffy cake base with luscious whipped cream and a generous layer of fresh strawberries on top. It’s bright, cheerful, and irresistibly comforting, perfect for sharing with family, friends, or anyone who could use a little sweetness in their day.
Why I Love Making This Recipe
There’s something truly magical about making a dessert that looks impressive but feels effortless. I love how my Strawberry Shortcake Sheet Cake with Fresh Strawberries manages to be both show-stopping and easy. The best part? You don’t need any fancy tools or complicated techniques. Just a mixing bowl, a spatula, and some fresh strawberries though I like to think the love you put into the recipe is the secret ingredient.
Every time I make this cake, I’m reminded of the joy of sharing food with others. The whipped cream frosting is soft and cloud-like, the cake itself melts in your mouth, and the fresh strawberries add a natural sweetness that makes each bite feel fresh and summery. Whether I’m serving it for a casual tea with my girlfriends or a family gathering, it always brings smiles and encourages conversation.
This recipe has become my go-to for birthdays, summer picnics, and even just a midweek treat because it’s simple, quick to assemble, and endlessly comforting. I genuinely believe that baking together and enjoying a slice of homemade cake is one of life’s sweetest joys and this strawberry shortcake sheet cake delivers that experience perfectly.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this recipe. I’ve also sprinkled in a few little kitchen secrets to make your cake extra special:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 cup sour cream
- 2 cups fresh strawberries, chopped
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- Extra fresh strawberries for topping
Little secrets:
- Room temperature ingredients – Make sure your butter, eggs, and milk are at room temperature. It makes your cake batter smoother and gives a tender crumb.
- Fold gently – When adding strawberries to the batter, fold them in gently with a spatula. You don’t want to mash them; you want little bursts of strawberry throughout the cake.
- Chill the whipped cream bowl – For extra fluffy whipped cream, chill your mixing bowl and beaters in the fridge for 10–15 minutes before whipping.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. I like to lightly grease and then dust with flour to ensure the cake releases easily.
- Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes. This creates the perfect base for a tender cake.
- Add eggs and vanilla. Beat in eggs one at a time, then stir in the vanilla extract.
- Alternate dry and wet. Add the dry ingredients and milk in alternating batches, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can make the cake dense.
- Fold in sour cream and strawberries. Gently fold the sour cream and chopped strawberries into the batter for added moisture and flavor.
- Bake. Pour the batter into your prepared pan, smooth the top, and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Prepare whipped cream. Beat the chilled heavy cream with powdered sugar and vanilla until soft peaks form. Don’t overbeat; you want it fluffy but not grainy.
- Assemble the cake. Spread the whipped cream evenly over the cooled cake, then decorate with fresh strawberries. You can slice them for neat rows or leave them whole for a rustic, charming look.
How I Serve It at Home
I usually cut this cake into generous squares and serve it on a pretty dessert plate with a cup of tea or coffee. For extra indulgence, I sometimes drizzle a little strawberry syrup or sprinkle a few edible flowers on top. It’s simple, yet it feels like a celebration every time. Kids love it, adults adore it, and it’s always a crowd-pleaser at summer parties or family dinners.
Storage, Reheating & Make-Ahead Tips
- Storing: Keep the cake covered in the fridge for up to 3 days. The whipped cream holds beautifully, and the strawberries stay fresh.
- Freezing: You can freeze the baked cake (without whipped cream) for up to a month. Thaw overnight in the fridge before adding whipped cream and strawberries.
- Make-ahead: Bake the cake a day in advance, then whip the cream and decorate just before serving. This saves time and keeps the topping fresh and fluffy.
100-Word Short Version
My Strawberry Shortcake Sheet Cake with Fresh Strawberries is a moist, fluffy dessert topped with whipped cream and fresh strawberries. The batter is made with butter, sugar, eggs, milk, and sour cream, folded gently with chopped strawberries. After baking, I cover the cooled cake with freshly whipped cream and decorate with juicy strawberries. It’s perfect for summer gatherings, birthdays, or anytime you want a sweet, comforting treat. This cake is easy, quick, and full of love guaranteed to bring smiles and cozy vibes to your kitchen. Simple ingredients, maximum joy!
Recipe Card Section
⏱️ Time
Prep: 20 mins
Cook: 40 mins
Total: 1 hr
🛒 Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 cup sour cream
- 2 cups fresh strawberries, chopped
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- Extra fresh strawberries for topping
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease/flour a 9×13-inch pan.
- Whisk flour, baking powder, and salt. Set aside.
- Cream butter and sugar until fluffy.
- Beat in eggs one at a time; stir in vanilla.
- Alternate adding dry ingredients and milk; mix until just combined.
- Fold in sour cream and chopped strawberries.
- Pour batter into pan; bake 35–40 mins until toothpick clean. Cool.
- Beat heavy cream, powdered sugar, vanilla until soft peaks.
- Spread whipped cream over cooled cake; top with strawberries.
📝 Notes
- Macerate strawberries with a teaspoon of sugar for extra flavor.
- Store covered in the fridge up to 3 days.
- Substitute half the flour with cake flour for lighter texture.
- Perfect for birthdays, summer parties, or casual tea.
🍽️ Nutrition (per slice)
Calories: 350, Sugar: 28g, Fat: 18g, Saturated Fat: 11g, Unsaturated Fat: 5g, Trans Fat: 0g, Carbohydrates: 40g, Fiber: 2g, Protein: 5g, Sodium: 200mg, Cholesterol: 80mg
Strawberry Shortcake Sheet Cake with Fresh Strawberries
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in my Strawberry Shortcake Sheet Cake with Fresh Strawberries, a moist and fluffy cake layered with sweet whipped cream and topped with juicy, vibrant strawberries. Perfect for cozy family gatherings or a special treat for friends, this cake brings warmth, love, and joy to every slice. Its tender texture and fresh strawberry flavor make it an unforgettable dessert that everyone will adore.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 cup sour cream
- 2 cups fresh strawberries, chopped
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract for whipped cream
- Extra fresh strawberries for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in sour cream and chopped fresh strawberries gently with a spatula.
- Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the whipped cream. In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the cake is completely cooled, spread the whipped cream evenly over the top.
- Decorate generously with fresh strawberries. Slice and serve immediately or chill for an hour for a firmer texture.
Notes
For extra flavor, lightly macerate the strawberries with a teaspoon of sugar before adding them to the cake. Store leftover cake covered in the fridge for up to 3 days. You can substitute half of the all-purpose flour with cake flour for an even lighter texture. This cake is perfect for summer parties, birthdays, or afternoon tea.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Conclusion
Making this Strawberry Shortcake Sheet Cake with Fresh Strawberries always fills my kitchen with joy, and I hope it does the same for you. It’s more than just a dessert; it’s a way to create memories, share love, and enjoy the simple pleasures in life. Every bite is a reminder of the magic of fresh ingredients, family, and the comfort of home baking. I encourage you to try this recipe, add your personal touches, and savor the smiles it brings. Cooking really is love made edible, and this cake is pure proof of that.