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A delicious Strawberry Shortcake Sheet Cake is featured in this image, showcasing its layers of cake, strawberries, and whipped cream.

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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

  • 9x13 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 9x13 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.