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.
There’s something magical about strawberry shortcake, especially when it’s in the form of a soft, moist vanilla sheet cake. I still remember the first time I baked a strawberry shortcake vanilla sheet cake for my family. The kitchen smelled heavenly, like sweet summer afternoons wrapped in vanilla and fresh strawberries. I couldn’t wait to slice it and see the layers come together golden sponge, fresh strawberries, and a cloud of whipped cream. Every bite reminded me of cozy moments shared with loved ones. This recipe for Strawberry Shortcake Vanilla Sheet Cake is now a staple in my kitchen, perfect for birthdays, tea parties, or any day that needs a little sweetness.
I’ve made this cake countless times, and I always get the same result: a tender, moist cake infused with vanilla, topped with juicy strawberries and airy whipped cream. In this article, I’ll walk you through every detail of making this heartwarming dessert, from my kitchen secrets to serving tips. Whether you’re an experienced baker or trying this for the first time, you’ll find it simple, comforting, and full of love.
Why I Love Making This Recipe
Making Strawberry Shortcake Vanilla Sheet Cake fills my heart in more ways than one. The process itself is soothing: whisking butter and sugar, folding in fluffy eggs, and carefully layering strawberries feels like a gentle dance. What I love most is the joy it brings to others. Watching my kids’ eyes light up as they devour the cake, or seeing my friends savor the first bite at a gathering, reminds me why I started baking in the first place.
This cake is versatile too. You can make it for a casual afternoon tea, a special birthday, or even just to brighten a rainy day. Its light vanilla flavor paired with fresh strawberries makes it universally loved. It’s my little way of sharing happiness one slice at a time.
Ingredients & Little Kitchen Secrets
Here’s everything you’ll need to create this sweet masterpiece. I’ve included my little tips along the way the small tricks that make all the difference.
Ingredients:
- 2 ½ cups (320g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (230g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature
- 2 cups (300g) fresh strawberries, hulled and sliced
- 1 ½ cups (360ml) heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Little Kitchen Secrets:
- Room temperature ingredients are key eggs and milk at room temp help create a smooth, airy batter.
- Sift your flour and baking powder to avoid lumps and ensure a light texture.
- Whip the cream just right soft peaks work best for spreading without collapsing.
- Fresh strawberries taste best, but frozen can work in a pinch just thaw and drain first.
How I Make It, Step by Step
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch sheet cake pan with parchment paper.
- Mix dry ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract. Make sure everything is fully incorporated.
- Combine dry and wet ingredients: Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix gently until smooth.
- Pour into pan: Spread the batter evenly into the prepared pan. Smooth the top with a spatula.
- Bake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
- Prepare whipped cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Layer strawberries and cream: Once the cake is cooled, spread whipped cream evenly over the top. Arrange sliced strawberries on top of the cream.
How I Serve It at Home
I like to serve this cake chilled but not too cold, so the flavors and textures shine. I slice it into generous squares, making sure each piece has a good layer of strawberries and whipped cream. Sometimes, I sprinkle a little extra powdered sugar for presentation. It pairs beautifully with a cup of tea, coffee, or even a scoop of vanilla ice cream.
For gatherings, I love serving it on a rustic wooden board, surrounded by fresh strawberries for that extra touch of charm. Everyone always asks for seconds and sometimes, I sneak a piece myself before anyone else notices!
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the cake in an airtight container in the fridge for up to 3 days.
- Make-ahead: You can bake the cake a day in advance, cover it with plastic wrap, and whip the cream just before serving.
- Freezing: You can freeze the baked, un-frosted cake for up to 1 month. Thaw completely before adding whipped cream and strawberries.
- Reheating: Since this is best served chilled, I recommend enjoying it cold rather than reheating.
100-Word Short Version
This Strawberry Shortcake Vanilla Sheet Cake is my go-to dessert for celebrations or cozy afternoons. Soft, moist vanilla sponge is topped with airy whipped cream and fresh, juicy strawberries. I love it because it’s simple, comforting, and brings smiles to everyone who tries it. Making it is a joy: whisking butter and sugar, folding in eggs, and layering strawberries feels like a little ritual of love. It stores well, can be made ahead, and is always a crowd-pleaser. Perfect for birthdays, tea time, or just because — it’s a sweet hug in every bite.
Recipe Card Section (Before Conclusion)
⏱️ Time
- Prep: 20 min
- Cook: 35–40 min
- Total: 1 hr
🛒 Ingredients
- 2 ½ cups (320g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (230g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup (240ml) whole milk
- 2 cups (300g) fresh strawberries, sliced
- 1 ½ cups (360ml) heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
👩🍳 Instructions
- Preheat oven to 350°F (175°C), grease and line a 9×13 pan.
- Sift together flour, baking powder, and salt.
- Beat butter and sugar until fluffy.
- Add eggs and vanilla, mix well.
- Alternately mix in dry ingredients and milk.
- Pour batter into pan, smooth top.
- Bake 35–40 min, cool completely.
- Whip cream with powdered sugar and vanilla.
- Spread whipped cream on cake, top with strawberries.
📝 Notes
- Use room-temperature eggs and milk for fluffier cake.
- Soft peaks for whipped cream give the best texture.
- Store in fridge up to 3 days, un-frosted cake can freeze.
🍽️ Nutrition
Calories: 380 kcal per serving
Fat: 20g
Saturated Fat: 12g
Carbohydrates: 45g
Sugar: 30g
Protein: 5g
Strawberry Shortcake Vanilla Sheet Cake
- 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
This Strawberry Shortcake Vanilla Sheet Cake is a tender, moist vanilla sponge layered with whipped cream and fresh strawberries. Perfect for birthdays, tea time, or any cozy moment, this cake brings warmth and smiles to everyone who tries it.
Ingredients
- 2 ½ cups (320g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (230g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup (240ml) whole milk
- 2 cups (300g) fresh strawberries, sliced
- 1 ½ cups (360ml) heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C), grease and line a 9×13 pan.
- Sift together flour, baking powder, and salt.
- Beat butter and sugar until fluffy.
- Add eggs and vanilla, mix well.
- Alternately mix in dry ingredients and milk.
- Pour batter into pan, smooth top.
- Bake 35–40 min, cool completely.
- Whip cream with powdered sugar and vanilla.
- Spread whipped cream on cake, top with strawberries.
Notes
Use room-temperature eggs and milk for fluffier cake. Soft peaks for whipped cream give the best texture. Store in fridge up to 3 days; un-frosted cake can freeze for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Conclusio
Baking this Strawberry Shortcake Vanilla Sheet Cake fills my kitchen with warmth and love. It’s more than just dessert; it’s a memory-maker, a conversation starter, and a sweet moment shared with family and friends. Every slice carries my joy, and every bite reminds me why I love baking so much. I hope you try this recipe, and may it bring the same happiness to your home as it has to mine.