Go Back
Strawberry Shortcake Sheet Cake

Strawberry Shortcake Sheet Cake

Emily
Soft vanilla sheet cake topped with macerated strawberries and fluffy whipped cream. A crowd-pleasing summer dessert that's easy to make and perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 390 kcal

Equipment

  • 9x13-inch baking pan
  • Stand mixer or hand mixer
  • Mixing bowls
  • Whisk
  • Offset spatula

Ingredients
  

  • 2.25 cups all-purpose flour spooned and leveled
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 0.75 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 3 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup full-fat sour cream room temperature
  • 0.25 cup whole milk room temperature
  • 1.5 pounds fresh strawberries hulled and sliced
  • 2 tablespoons granulated sugar for macerating
  • 2 cups heavy whipping cream cold
  • 0.5 cup powdered sugar sifted
  • 1 teaspoon pure vanilla extract for whipped cream

Instructions
 

  • Preheat oven to 350°F. Grease a 9×13 inch baking pan and line with parchment paper if desired.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Stir in vanilla.
  • Alternate adding dry ingredients and sour cream-milk mixture, beginning and ending with flour. Mix just until combined.
  • Pour batter into prepared pan and smooth top. Bake 30-35 minutes until toothpick comes out clean. Cool completely.
  • Toss sliced strawberries with sugar and let sit 30 minutes to macerate, stirring occasionally.
  • Beat heavy cream, powdered sugar, vanilla, and pinch of salt until soft peaks form.
  • Spread whipped cream over cooled cake. Top with strawberries and their juices. Serve immediately or chill 30 minutes for cleaner slices.

Notes

  • Room temperature ingredients are essential for proper mixing and texture
  • Cake can be baked a day ahead and stored covered at room temperature
  • Assembled cake is best eaten same day but keeps refrigerated up to 2 days
  • For clean slices, use a sharp knife wiped between cuts
Keyword Strawberry Shortcake Sheet Cake