Description

Strawberry Sheet Shortcake: a soft, buttery sheet cake crowned with juicy fresh strawberries and clouds of whipped cream. This easy Strawberry Sheet Shortcake recipe is perfect for gatherings, potlucks, and summer celebrations, delivering classic flavors in a crowd-pleasing sheet pan dessert.

Ingredients

Scale

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 tbsp vanilla extract
1 cup whole milk
3 cups fresh strawberries, sliced
2 tbsp sugar for strawberries
For the whipped topping
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch sheet pan with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add dry ingredients alternating with milk, mixing until just combined. Do not overmix.
Spread batter evenly into the prepared pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Toss sliced strawberries with 2 tbsp sugar and let sit for 15–20 minutes to release their juices.
Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Once cake is cooled, spoon strawberries evenly over the top and finish with generous dollops of whipped cream.
Slice and serve.

Notes

Let the cake cool completely before topping with strawberries and whipped cream.
Macerate the strawberries for 15–20 minutes to release their juices for a brighter strawberry flavor.
Avoid overmixing the batter after adding the milk to keep the cake tender.
Store leftovers covered in the fridge for 2–3 days; re-whip the whipped cream if it begins to lose volume.
Decorate with extra fresh strawberries for an appealing finish.

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (about 1/12 to 1/15 of cake)
Calories: Approximately 480 per serving
Sugar: 27–34 g
Sodium: 60–90 mg
Fat: 21–26 g
Saturated Fat: 12–16 g
Unsaturated Fat: 6–10 g
Trans Fat: 0 g
Carbohydrates: 46–58 g
Fiber: 1 g
Protein: 4–5 g
Cholesterol: 40–50 mg

Keywords: Strawberry Sheet Shortcake, Strawberry sheet cake, sheet pan dessert, summer dessert, easy strawberry dessert, whipped cream dessert, fruit dessert, bake and chill dessert