BEST STRAWBERRY SHORTCAKE SHEET CAKE

I’ll never forget the summer I spent helping my grandma at her farm stand, where the aroma of freshly picked strawberries hung heavy in the air, a scent that instantly transports me back to simpler times and sun-drenched afternoons. Now, I’m thrilled to share a recipe that captures that same summery essence in an easy-to-make dessert: Strawberry Shortcake Sheet Cake, a crowd-pleasing treat perfect for potlucks, picnics, or simply satisfying your sweet tooth. Get ready to bake a cake that’s guaranteed to be a hit, bringing smiles with every bite!

The Magic of Strawberry Shortcake Sheet Cake

Strawberry shortcake is a classic for a reason – the combination of fluffy cake, sweet strawberries, and creamy topping is simply irresistible. But let’s be honest, individual shortcakes can be a bit fussy to assemble. That’s where the Strawberry Shortcake Sheet Cake comes in! It delivers all the same delicious flavors in a format that’s quick, easy, and perfect for serving a crowd. Think of it as a streamlined, super-charged version of your favorite summer dessert.

Why This Recipe Works

This isn’t just any sheet cake recipe. We’ve carefully crafted it to ensure that every element complements the others perfectly. Here’s what makes this Strawberry Shortcake Sheet Cake so special:

• Moist and Tender Cake: We use a combination of butter and oil to create a cake that’s both rich in flavor and incredibly moist. Buttermilk adds a subtle tang and helps to keep the cake tender.
• Easy Strawberry Topping: No need to painstakingly macerate berries for hours. Our simple strawberry topping comes together quickly and delivers intense strawberry flavor.
• Dreamy Whipped Cream Frosting: Skip the heavy buttercream! We opt for a light and airy whipped cream frosting that perfectly complements the cake and strawberries. It’s stabilized with a touch of gelatin to help it hold its shape.
• Make-Ahead Friendly: The cake can be baked a day ahead, making it perfect for busy schedules. Just wait to add the strawberries and whipped cream until shortly before serving.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need to make this Strawberry Shortcake Sheet Cake:

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract

For the Strawberry Topping:

• 4 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 tablespoon lemon juice

For the Whipped Cream Frosting:

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon unflavored gelatin
• 2 tablespoons cold water

Equipment You’ll Need

• 9×13 inch baking pan
• Mixing bowls
• Electric mixer (stand mixer or hand mixer)
• Whisk
• Rubber spatula
• Small saucepan

Step-by-Step Instructions

Now for the fun part! Let’s walk through the steps of making this delicious Strawberry Shortcake Sheet Cake.

Making the Cake:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures the cake releases easily.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add Wet Ingredients: Add the softened butter and oil to the dry ingredients. Beat with an electric mixer until the mixture resembles coarse crumbs.
4. Mix in Buttermilk, Eggs, and Vanilla: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix!
5. Pour and Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool Completely: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Making the Strawberry Topping:

1. Combine Strawberries and Sugar: In a medium bowl, combine the sliced strawberries and 1/4 cup of the sugar. Let them sit for 15 minutes to release their juices.
2. Make the Cornstarch Slurry: In a small bowl, whisk together the remaining 1/4 cup sugar, cornstarch, and water until smooth.
3. Cook the Topping: Transfer the strawberry mixture to a small saucepan. Bring to a simmer over medium heat. Add the cornstarch slurry and cook, stirring constantly, until the mixture thickens, about 1-2 minutes.
4. Add Lemon Juice: Remove from heat and stir in the lemon juice. Let the topping cool completely.

Making the Whipped Cream Frosting:

1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the cold water. Let it stand for 5 minutes to soften.
2. Heat the Gelatin: Microwave the gelatin mixture for 10-15 seconds, or until the gelatin is completely dissolved. Let it cool slightly.
3. Whip the Cream: In a large mixing bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, beating until stiff peaks form.
4. Add Gelatin: With the mixer running on low speed, slowly drizzle in the cooled gelatin mixture. Beat until just combined. Be careful not to overbeat.

Assembling the Cake:

1. Frost the Cake: Spread the whipped cream frosting evenly over the cooled cake.
2. Top with Strawberries: Spoon the cooled strawberry topping over the whipped cream frosting.
3. Chill and Serve: Refrigerate the cake for at least 30 minutes before serving. This allows the flavors to meld together.

Tips for Success

Here are a few extra tips to ensure your Strawberry Shortcake Sheet Cake is a masterpiece:

• Don’t Overmix the Cake Batter: Overmixing can lead to a tough cake. Mix the batter until just combined.
• Use Room Temperature Ingredients: Room temperature butter and eggs will incorporate more easily into the batter, resulting in a smoother cake.
• Stabilize Your Whipped Cream: The gelatin in the whipped cream frosting helps to prevent it from weeping and keeps it looking beautiful for longer. If you’re making the cake ahead of time, this step is crucial!
• Adjust Sweetness to Taste: Feel free to adjust the amount of sugar in the strawberry topping to your liking. If your strawberries are particularly sweet, you may want to reduce the sugar.
• Use High-Quality Ingredients: The better the quality of your ingredients, the better the flavor of your cake. Use fresh, ripe strawberries for the best results.
• Don’t Skip the Cooling Time: Letting the cake cool completely before frosting and topping it is essential. Otherwise, the frosting will melt and the topping will become runny.

Variations and Adaptations

Want to put your own spin on this Strawberry Shortcake Sheet Cake? Here are a few ideas:

• Add Almond Extract: Add 1/2 teaspoon of almond extract to the cake batter for a subtle almond flavor.
• Use Different Berries: Try using a mix of berries, such as blueberries, raspberries, and blackberries, for a colorful and flavorful twist.
• Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
• Add a Crumble Topping: Sprinkle a buttery crumble topping over the cake before baking for added texture and flavor.
• Use a Different Frosting: If you prefer a sweeter frosting, you can use a classic buttercream frosting instead of whipped cream.
• Get fancy with a drizzle: A simple white chocolate drizzle after assembly can add a touch of elegance.

Serving Suggestions

This Strawberry Shortcake Sheet Cake is delicious on its own, but here are a few serving suggestions to take it to the next level:

• Serve with a Scoop of Ice Cream: A scoop of vanilla ice cream or strawberry ice cream is the perfect complement to this cake.
• Add a Sprig of Mint: Garnish each slice with a sprig of fresh mint for a pop of color and flavor.
• Pair with a Glass of Sparkling Wine: This cake is perfect for celebrations, so why not pair it with a glass of sparkling wine or champagne?
• Serve with Coffee or Tea: A warm cup of coffee or tea is the perfect accompaniment to this sweet treat.

Storage Instructions

Leftover Strawberry Shortcake Sheet Cake can be stored in an airtight container in the refrigerator for up to 3 days. The whipped cream frosting may soften slightly over time, but the cake will still be delicious. If you anticipate having leftovers, consider frosting only the portion you plan to serve immediately and storing the remaining cake and frosting separately.

Related Recipes You’ll Love

If you’re a fan of strawberries, here are a few other recipes you might enjoy:

• For a healthier snack, try these Strawberry Chia Seed Jelly Squares.
• Another similar option is Strawberry Chia Seed Jelly Squares.
• Start your day with a delightful Strawberry French Toast.
• Indulge in a decadent Chocolate Strawberry Cheesecake.
• These fun Chocolate Strawberry Cake Shooters are perfect for parties.
• Or try something unique with Strawberry Shortcake Sushi Rolls.

Troubleshooting

Even the best bakers encounter occasional hiccups. Here are a few common issues you might face and how to solve them:

• Cake is Dry: Make sure you’re measuring your flour correctly. Spoon the flour into your measuring cup and level it off with a knife. Overmixing can also lead to a dry cake.
• Frosting is Runny: Make sure your heavy cream is very cold before whipping it. You can also chill your mixing bowl and whisk in the freezer for 15 minutes before whipping the cream. Be careful not to overbeat the whipped cream, as this can cause it to separate.
• Strawberries are Soggy: Make sure to drain any excess juices from the strawberries before adding them to the cake.
• Cake Sticks to the Pan: Make sure to grease and flour your baking pan thoroughly. You can also line the bottom of the pan with parchment paper.

Conclusion

There you have it! A simple yet stunning Strawberry Shortcake Sheet Cake recipe that’s sure to impress. It’s a fantastic way to celebrate the flavors of summer and create lasting memories with friends and family. Happy baking!

Strawberry Shortcake Sheet Cake

This Strawberry Shortcake Sheet Cake recipe is an easy and delicious way to enjoy a classic dessert. Perfect for potlucks or a simple sweet treat, it features a moist cake, fresh strawberry topping, and light whipped cream frosting, all in a convenient sheet cake format.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 tablespoon lemon juice
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon unflavored gelatin
• 2 tablespoons cold water

Equipment

• 9×13 inch baking pan
• Mixing bowls
• Electric mixer (stand mixer or hand mixer)
• Whisk
• Rubber spatula
• Small saucepan
• Wire rack
• Measuring cups and spoons

Method

 

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the softened butter and oil to the dry ingredients. Beat with an electric mixer until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix!
5. Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
7. In a medium bowl, combine the sliced strawberries and 1/4 cup of the sugar. Let them sit for 15 minutes to release their juices.
8. In a small bowl, whisk together the remaining 1/4 cup sugar, cornstarch, and water until smooth.
9. Transfer the strawberry mixture to a small saucepan. Bring to a simmer over medium heat. Add the cornstarch slurry and cook, stirring constantly, until the mixture thickens, about 1-2 minutes.
10. Remove from heat and stir in the lemon juice. Let the topping cool completely.
11. In a small bowl, sprinkle the gelatin over the cold water. Let it stand for 5 minutes to soften.
12. Microwave the gelatin mixture for 10-15 seconds, or until the gelatin is completely dissolved. Let it cool slightly.
13. In a large mixing bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, beating until stiff peaks form.
14. With the mixer running on low speed, slowly drizzle in the cooled gelatin mixture. Beat until just combined. Be careful not to overbeat.
15. Spread the whipped cream frosting evenly over the cooled cake.
16. Spoon the cooled strawberry topping over the whipped cream frosting.
17. Refrigerate the cake for at least 30 minutes before serving. This allows the flavors to meld together.

Notes

Don’t overmix the cake batter. Use room temperature ingredients for best results. Stabilize the whipped cream with gelatin to prevent weeping. Adjust the sweetness of the strawberry topping to your liking. Store leftover cake in an airtight container in the refrigerator for up to 3 days. For variations, add almond extract to the cake batter, use different berries, make it gluten-free, add a crumble topping, use a different frosting, or add a white chocolate drizzle.