Name: Strawberry Shortcake Sheet Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2½ cups all purpose flour; 3 teaspoons baking powder; ½ teaspoon salt; 1¾ cups granulated sugar; ½ cup vegetable or canola oil; 2 large eggs (room temperature); 2 large egg whites (room temperature); 2½ teaspoons pure vanilla extract; ½ teaspoon almond extract; ⅔ cup sour cream; ¾ cup milk (preferably whole or 2%, room temperature); 6 ounces cream cheese (softened to cool room temp); ¾ cup powdered sugar; ½ teaspoon vanilla extract; 1½ cups chilled heavy whipping cream; 5 cups sliced fresh strawberries (just under 2 pounds); 2 tablespoons strawberry jam

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Introduction

Strawberry Shortcake Sheet Cake is a delightful twist on a classic favorite, delivering layers of fluffy cake, creamy frosting, and fresh strawberries all in one easy-to-serve pan. Perfect for gatherings or a special treat, this cake combines bright flavors with simple preparation.

A close-up of a three-layer dessert square on a white plate, resting on a white marbled surface. The bottom layer is a thick, soft, light yellow sponge cake with a slightly golden base. The middle layer is a thin spread of white whipped cream with swirls of red strawberry syrup blending into it. The top layer is made of fresh, bright red, sliced strawberries arranged closely together, glistening with juice and syrup. A small spill of strawberry juice is visible on the plate near the base of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups all purpose flour
3 teaspoons baking powder
½ teaspoon salt
1¾ cups granulated sugar
½ cup vegetable or canola oil
2 large eggs (room temperature)
2 large egg whites (room temperature)
2½ teaspoons pure vanilla extract
½ teaspoon almond extract
⅔ cup sour cream
¾ cup milk (preferably whole or 2%, room temperature)
6 ounces cream cheese (softened to cool room temp)
¾ cup powdered sugar
½ teaspoon vanilla extract
1½ cups chilled heavy whipping cream
5 cups sliced fresh strawberries (just under 2 pounds)
2 tablespoons strawberry jam

Instructions

Step 1: Preheat your oven to 350°F. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: In a mixing bowl, beat the sugar, oil, eggs, egg whites, vanilla extract, and almond extract until combined. Add the sour cream and beat again.
Step 3: Gradually add half of the flour mixture to the wet ingredients and beat until just combined. While continuing to mix, slowly add the milk, then add the remaining flour mixture. Scrape the sides and bottom of the bowl to mix thoroughly without overmixing.
Step 4: Grease a 9×13-inch metal baking pan. Pour the batter into the pan and spread evenly. Gently tap the pan on the countertop to remove air bubbles.
Step 5: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan once during baking if needed for even browning. Allow the cake to cool completely on a rack.
Step 6: For the frosting, beat the cream cheese, powdered sugar, and vanilla extract until smooth. With the mixer running, slowly add the chilled heavy cream. Increase speed to high and whip until stiff peaks form, stopping occasionally to scrape the bowl.
Step 7: Spread the frosting evenly over the cooled cake. Stir the sliced strawberries with the strawberry jam and spoon over the cake if serving immediately. If not serving right away, refrigerate the frosted cake and add the strawberry topping just before serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and texture.
If you prefer, substitute greek yogurt for sour cream to lighten the cake slightly.
For a dairy-free version, try coconut cream instead of heavy cream and a dairy-free cream cheese alternative.
Adding a splash of lemon juice to the strawberries can enhance and brighten their flavor.
Make sure all wet ingredients are at room temperature for a smoother batter.

Storage

Store the frosted cake covered in the refrigerator for up to 3 days. To maintain freshness, add the strawberry topping just before serving. Leftover cake can be gently reheated at room temperature for about 30 minutes before enjoying to soften the texture slightly.

How to Serve

A close-up of a square piece of cake with three visible layers: the bottom layer is a light yellow soft sponge cake with a slightly crumbly texture, the middle layer is a swirled pinkish cream mixed into a white creamy layer, and the top layer is covered with fresh, bright red strawberry slices arranged unevenly, with strawberry juice slightly dripping down into the creamy layer. The cake sits on a white plate against a white marbled textured background, with a few whole strawberries blurred in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake a day ahead?

Yes, you can bake and frost the cake a day ahead, but wait to add the strawberries until just before serving to keep them fresh and prevent sogginess.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best to maintain texture and flavor. If using frozen berries, thaw and drain them well, but be aware they may release more juice and could make the cake soggy.