Simple Sweet Strawberry Shortcake Sheet Cake Recipe for All

Sweet summer berries burst with flavor in this decadent strawberry shortcake sheet cake recipe that promises pure dessert bliss.

Layers of tender cake mingle with luscious strawberries and billowy whipped cream.

Every forkful delivers a dreamy combination of soft textures and bright fruity notes.

This simple yet elegant dessert comes together with minimal effort and maximum deliciousness.

Creamy, moist, and utterly irresistible, the cake transforms fresh strawberries into a showstopping treat.

Weekend bakers and dessert enthusiasts will fall in love with this crowd-pleasing sheet cake that screams warm-weather indulgence.

Prepare to savor a slice of pure summer happiness.

Why Strawberry Shortcake Sheet Cake Is So Crowd-Friendly

• Perfect for family gatherings, potlucks, or casual celebrations, this cake satisfies sweet tooths with its moist texture and classic flavor combination.
• Easily customize the cake by adjusting toppings, adding fresh berries, or serving with whipped cream for a personalized dessert experience that suits any occasion.
• Designed for home bakers of all skill levels, this recipe offers clear instructions and foolproof techniques that guarantee a delicious result every single time.

What You Need for a Strawberry Sheet Cake

• All-Purpose Flour: The foundation that provides structure for the soft and tender cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake texture.
• Vegetable Oil: Ensures a moist and tender cake with a smooth consistency.
• Eggs: Bind the ingredients together and provide richness to the cake.

• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Salt: Balances the sweetness and enhances the overall flavor profile.
• Almond Extract: Adds a subtle, nutty depth to the cake's flavor.
• Vanilla Extract: Provides a classic, warm background flavor.

• Milk: Adds moisture and helps create a soft, tender cake crumb.

How to Assemble and Bake This Fruity Sheet Cake

Step 1: Warm Up The Oven

Crank your oven to 350°F.

Grab a 9×13 inch pan and coat it generously with cooking spray or butter to prevent any sticky situations.

Step 2: Create The Dry Powder

In a mixing bowl, whisk together your flour, baking powder, and salt.

Give it a good mix to ensure everything is evenly distributed and no clumps remain.

Step 3: Blend The Wet Magic

• Sugar
• Vegetable oil
• Eggs
• Vanilla extract
• Almond extract

Blend until the mixture looks smooth and creamy, with a gorgeous light texture.

Step 4: Marry The Ingredients

Gently fold in the dry ingredients, alternating with milk.

Pour slowly and mix just until combined.

Don’t overwork the batter – a few lumps are totally okay and will keep your cake tender.

Step 5: Bake To Golden Perfection

Pour the batter into your prepared pan, smoothing the top with a spatula.

Slide into the preheated oven and bake for 25-30 minutes.

Rotate the pan halfway through to ensure even browning.

Check doneness by inserting a toothpick – it should come out clean.

Step 6: Let It Chill

Allow the cake to cool completely before adding any frosting.

Patience is key for a perfect dessert!

Tips to Keep Cake Light With Sweet Layers

• Ensure eggs, milk, and butter are at room temperature for smoother mixing and better cake texture.
• Line the pan with parchment paper after greasing for easy removal and perfect cake shape.
• Add a splash of vanilla extract alongside almond extract to create a more complex, rich taste profile.
• Use the toothpick test by inserting it in the center; if it comes out with just a few moist crumbs, the cake is perfectly baked.
• Slice fresh strawberries just before serving to maintain their vibrant color and prevent excess moisture from making the cake soggy.

Storage Tips for Sheet Cakes With Fruit

• Store covered with plastic wrap or in an airtight container for up to 3-4 days. Keep the cake chilled to maintain freshness and prevent spoilage.
• Wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Wrap each slice separately in plastic wrap, then place in a freezer bag. Store for up to 1 month. Thaw at room temperature for 30 minutes.
• Warm individual slices in the microwave for 15-20 seconds. For a crisp texture, use the oven at 300°F for 5-7 minutes, which prevents sogginess and maintains the cake's delightful structure.

What to Serve With Strawberry Sheet Cake

Enhance Sweet Symphony: Strawberry Shortcake Pairing Delights

• Sip Sparkling Rosé: Complement the cake's sweetness with a chilled, light rosé wine that echoes the strawberry's bright notes and cuts through the rich frosting.
• Create Fresh Berry Coulis: Drizzle a homemade strawberry sauce around the cake slice to intensify the fruity flavors and add a vibrant, tangy dimension.
• Match Creamy Vanilla Gelato: Serve a scoop of smooth vanilla gelato alongside the cake, providing a cool, silky contrast to the warm, tender cake texture.
• Brew Lavender Earl Grey Tea: Steep a delicate lavender Earl Grey tea that offers subtle floral undertones, beautifully balancing the cake's sweetness and adding an elegant touch.

Topping and Filling Ideas for Sheet Cake Variations

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring the mix contains xanthan gum for better texture and structure.
• Vegan Strawberry Cake: Swap eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use plant-based milk, and replace oil with applesauce for moisture.
• Low-Sugar Alternative: Use monk fruit sweetener or stevia instead of sugar, reducing overall sugar content while maintaining sweetness and keeping the cake's soft texture.
• Dairy-Free Option: Substitute milk with almond milk, coconut milk, or oat milk, and use dairy-free whipped cream or coconut cream for topping to accommodate lactose-intolerant individuals.

FAQs

• What makes the almond extract special in this recipe?

Almond extract adds a subtle, nutty flavor that elevates the strawberry shortcake, creating a more complex and interesting taste profile compared to traditional vanilla.

• Can I substitute the oil with butter?

While you can use melted butter, oil helps keep the cake more moist and tender. The recipe is specifically designed to work best with oil for a softer texture.

• How do I know if I'm overmixing the batter?

Stop mixing as soon as the ingredients are just combined. Overmixing develops gluten, which can make the cake tough and dense instead of light and fluffy.

• Is this recipe good for beginners?

Absolutely! The recipe has simple steps, common ingredients, and clear instructions. Even novice bakers can successfully create a delicious strawberry shortcake sheet cake with these straightforward directions.

Strawberry Shortcake Sheet Cake Recipe

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4.6 from 23 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Sweet summer memories melt into this Strawberry Shortcake Sheet Cake, blending classic comfort with fresh berry brilliance. Creamy layers and juicy strawberries create a delightful dessert you’ll crave from first delicious bite to last crumb.

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Ingredients

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Primary Ingredients:

• 2 1/2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup milk (preferably whole or 2%, room temperature)
• 2/3 cup sour cream
• 5 cups sliced fresh strawberries (just under 2 pounds)

Wet Ingredients:

• 1/2 cup vegetable or canola oil
• 2 large eggs (room temperature)
• 2 large egg whites (room temperature)
• 6 ounces cream cheese (softened to cool room temperature)
• 1 1/2 cups chilled heavy whipping cream

Flavoring and Binding Ingredients:

• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup powdered sugar
• 2 tablespoons strawberry jam

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Instructions

1. Preheat the oven to 350°F and thoroughly coat a 9×13 inch baking pan with cooking spray or butter to prevent sticking.
2. Sift together flour, baking powder, and salt in a medium mixing bowl, ensuring even distribution of leavening agents.
3. In a separate large mixing bowl, cream together sugar, oil, eggs, and vanilla and almond extracts until the mixture becomes smooth and light in texture.
4. Gradually incorporate the dry ingredient mixture into the wet ingredients, alternating with milk. Mix gently until just combined, being careful not to overmix the batter.
5. Transfer the cake batter into the prepared pan, using a spatula to spread it evenly and create a uniform surface.
6. Place the pan in the preheated oven and bake for 25-30 minutes, rotating the pan midway through to ensure consistent browning and even cooking.
7. Test the cake’s doneness by inserting a toothpick into the center; it should emerge clean with no raw batter attached.
8. Remove the cake from the oven and allow it to cool completely on a wire rack before applying frosting or decorating, which typically takes about 1-2 hours.

Notes

• Customize the cake by swapping almond extract with vanilla or coconut extract for different flavor profiles.
• Reduce sugar content by using a sugar substitute like stevia or monk fruit sweetener for a lower-calorie version.
• Make the recipe gluten-free by replacing all-purpose flour with a gluten-free blend, ensuring the baking powder is also gluten-free.
• Prevent cake from sticking by using parchment paper in addition to greasing the pan, creating easy removal and clean slicing.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 245
• Sugar: 19 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 45 mg