Strawberry sheet shortcake is the ultimate easy dessert for gatherings. With fluffy, tender shortcake baked in a sheet pan and topped with juicy strawberries and clouds of whipped cream, this dessert combines all the nostalgic flavors of a classic strawberry shortcake in a fun, sliceable form. If you’ve ever craved strawberry shortcake sheet cake or wondered how to turn your favorite strawberry shortcake recipes into something big-batch friendly, this is it!
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I first made this strawberry sheet shortcake for a family reunion, and it became an instant hit. It reminded me of the flavors of Shoney’s strawberry pie recipe but in cake form — sweet, fruity, and easy to serve. For another creative twist on strawberry desserts, check out my Strawberry Shortcake Cheesecake Rolls — a fun fusion of cheesecake and shortcake. And if you’re looking for a delightful fruit-filled cake, you’ll love my Pineapple Strawberry Pound Cake.
Why You’ll Love This Recipe
- Perfect for a crowd — no need for individual shortcakes
- Simple, fresh ingredients — no fancy tools required
- Classic strawberry flavor — juicy and sweet
- Versatile — can be made as low cal strawberry shortcake or with a protein boost
- Great for gatherings — slice and serve straight from the pan
Recipe Snapshot
| Category | Dessert / Sheet Cake |
|---|---|
| Cuisine | American / Classic |
| Prep Time | 20 minutes |
| Bake Time | 25 minutes |
| Total Time | 45 minutes |
| Yield | 12 servings |
| Skill Level | Easy |
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Sugar
- Unsalted butter (cold and cubed)
- Eggs
- Milk (or buttermilk)
- Vanilla extract
- Fresh strawberries (sliced and lightly sweetened)
- Whipped cream (or light topping for a low cal strawberry shortcake version)
How to Make Strawberry Sheet Shortcake
Step 1: Make the Batter
Mix flour, baking powder, salt, and sugar. Cut in butter until crumbly. Stir in eggs, milk, and vanilla until just combined.
Step 2: Bake the Cake
Spread into a greased sheet pan and bake at 350°F for 25 minutes. Cool completely.
Step 3: Top and Serve
Spread whipped cream over the cooled cake, pile on the strawberries, and slice into squares.
Pro Tips
- Don’t overmix the batter — keeps it light and fluffy.
- Use ripe strawberries for best flavor.
- Let the cake cool before adding cream and fruit.
- Try adding protein powder for a protein strawberry shortcake twist.
Flavor Variations
- Add lemon zest to the batter.
- Make it a savoury cake with herbs and less sugar.
- Use a strawberry glaze like Shoney’s strawberry pie recipe for extra shine.
- Serve with strawberry shortcake overnight oats for brunch.
Serving Suggestions
- Pair with iced tea or coffee.
- Include in a spread of köstliche desserts or strawberry desserts.
- Top with extra fresh fruit for color.
- Serve alongside other food cakes for variety.
Make-Ahead & Storage
Bake the cake a day ahead and top before serving. Leftovers keep in the fridge for 2 days. Freeze plain cake squares up to 1 month.
FAQs
Is this like sheet cake strawberry shortcake?
Yes — just another name for this easy dessert.
Can I make it lighter?
Yes — try light whipped topping or yogurt for a low cal strawberry shortcake.
How can I add protein?
Stir in protein powder for a protein strawberry shortcake version.
Can I use cake mix?
Yes — yellow or white cake mix works if you’re short on time.
Final Thoughts
This strawberry sheet shortcake is a crowd-pleaser, combining classic shortcake flavor with the ease of a sheet cake. Whether you’re exploring strawberry shortcake recipes, making a healthier version, or adding a fun twist like strawberry shortcake overnight oats on the side, this cake is sure to impress.
Strawberry Sheet Shortcake
Equipment
- Sheet Pan
- Mixing Bowls
Ingredients
Shortcake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter cold, cubed
- 2 eggs
- 3/4 cup whole milk or buttermilk for tang
- 1 tsp vanilla extract
Topping
- 3 cups fresh strawberries sliced and lightly sweetened
- 2 cups whipped cream or Greek yogurt for lighter topping
Instructions
- Preheat oven to 350°F (175°C). Grease a sheet pan.
- In a bowl, whisk together flour, baking powder, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs.
- In another bowl, beat eggs, milk, and vanilla extract. Stir wet ingredients into dry until just combined.
- Spread batter evenly in prepared pan. Bake for 25 minutes or until golden and a toothpick inserted in the center comes out clean. Cool completely.
- Toss sliced strawberries with a bit of sugar and let sit while shortcake cools.
- Spread whipped cream over cooled shortcake. Top with strawberries. Slice and serve.