Introduction

Enjoy a delightful twist on a classic dessert with this Sheet Pan Strawberry Shortcake. It’s perfect for serving a crowd, featuring a tender cake base layered with fresh strawberries and a luscious whipped cream cheese topping.

A two-layered rectangular strawberry shortcake sits on a white plate with dark edges, placed on a white marbled surface. The bottom layer is a light golden sponge cake with visible soft texture, topped with a thick layer of white whipped cream and sliced bright red strawberries arranged evenly. The top sponge cake layer, slightly thicker, holds another generous spread of whipped cream that looks fluffy and soft, crowned by a dense pile of vibrant sliced strawberries with a fresh green mint leaf in the center for garnish. The light shines softly on the cake, highlighting the fresh fruit and creamy texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¾ cups (275 g) cake flour
2 teaspoons baking powder
1 cup (2 sticks / 227 g) salted butter, room temperature
2 ½ cups (500 g) granulated sugar
2 teaspoons vanilla extract
5 large egg whites, room temperature
1 cup (225 g) milk, room temperature
2 pounds fresh strawberries, washed, hulled, sliced
2 tablespoons granulated sugar (for strawberries)
2 ounces cream cheese, room temperature
½ cup (100 g) granulated sugar (for topping)
2 cups (476 g) heavy cream
½ teaspoon vanilla extract
1 pinch kosher salt

Instructions

Step 1: Preheat the oven to 350°F. Line a 10×15-inch sheet pan with parchment paper, including up the sides, and spray with nonstick cooking spray.
Step 2: In a large bowl, whisk together cake flour and baking powder. Set aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, 2 ½ cups sugar, and 2 teaspoons vanilla extract until light and fluffy, about 5 minutes, scraping down the bowl as needed.
Step 4: With mixer on low, add egg whites one at a time, beating well after each addition and scraping sides as needed.
Step 5: Still on low speed, add the flour mixture and milk alternately: add one-third of the flour mixture, half the milk, another third of the flour, the rest of the milk, then the remaining flour, mixing just until combined.
Step 6: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack to room temperature.
Step 7: Transfer the cooled cake to the freezer to chill for 10-15 minutes until firm. Alternatively, refrigerate covered for 1-2 hours or overnight.
Step 8: Meanwhile, toss sliced strawberries with 2 tablespoons granulated sugar in a medium bowl and refrigerate until ready to assemble.
Step 9: Chill your mixing bowl and whisk attachment in the freezer for about 15 minutes.
Step 10: Beat cream cheese and ½ cup sugar in the chilled bowl on medium-high until smooth and lump-free. Pour in heavy cream and mix on medium speed until soft peaks form.
Step 11: Scrape the bowl’s sides and bottom with a spatula, then continue whipping on medium speed until stiff peaks form.
Step 12: Gently fold in ½ teaspoon vanilla extract and a pinch of kosher salt without overmixing. Chill the whipped topping until assembly.
Step 13: Remove the cake from the freezer or fridge. Lift it out using the parchment paper, then slice the cake in half lengthwise into two rectangles.
Step 14: Place one cake half on a serving plate. Spread half the macerated strawberries over the cake, then top with one-third of the whipped cream cheese topping.
Step 15: Place the other cake half over the topping. Spread the remaining strawberries on top, then finish with the rest of the whipped topping. Serve immediately.

Tips & Variations

Chilling the cake before assembly helps it hold together better and makes slicing easier.
For extra flavor, macerate strawberries with a splash of lemon juice or balsamic vinegar.
Substitute the cake flour with all-purpose flour for a slightly denser texture.
Use frozen whipped cream if you prefer a lighter topping.
Try layering in fresh mint leaves or a drizzle of chocolate sauce for a unique twist.

Storage

Store any leftover assembled shortcake in the refrigerator, covered, for up to 2 days. Because of the whipped cream topping, the cake is best enjoyed fresh. If storing just the baked cake layer, wrap it tightly and keep it at room temperature for up to 2 days or freeze for up to 1 month. Reheat the cake layer wrapped in foil at 300°F for 10 minutes before assembling.

How to Serve

The image shows a two-layered rectangular sponge cake on a white plate with a dark rim, placed on a white marbled surface. The bottom layer is a golden yellow sponge cake topped with thick white whipped cream and fresh sliced red strawberries arranged neatly. Above this, a second layer of golden sponge cake is placed, covered generously with fluffy white whipped cream. The topmost layer is fully covered with a heap of vibrant, sliced strawberries, with a small green mint leaf garnish in the center, adding a fresh contrast to the red berries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layer a day or two in advance and keep it refrigerated or frozen. Prepare the strawberries and whipped topping fresh on the day you serve to ensure the best texture and flavor.

What can I use instead of cream cheese in the topping?

You can omit cream cheese for a classic whipped cream topping or substitute with mascarpone for a richer flavor. Just adjust the sugar slightly to maintain balance.