Skip the Layers—This Strawberry Shortcake Sheet Cake Is Way Easier

There’s something about showing up to a potluck with a cake that makes people instantly circle around like it’s storytime. That’s what happened last summer when I brought this Strawberry Shortcake Sheet Cake to a backyard BBQ.

One guy asked if I bought it from a bakery. Someone else asked for the recipe before tasting it—just because it looked that good. You’d think I brought gold. Nope, just one of the best strawberry shortcake sheet cake recipes I’ve ever made from scratch. And the best part? It’s not nearly as hard as it looks.

What Even Is Strawberry Shortcake?

Let’s clear this part up first. When people say “strawberry shortcake,” they might be talking about a few different things. The classic version is usually a slightly sweet biscuit, halved and stuffed with strawberries and whipped cream. You’ll also see versions made with pound cake, angel food, or those little store-bought sponge cups you find by the berries.

Some folks go the shortcut route (and honestly, no shame there)—grab a tub of whipped topping and some sliced strawberries, stack it on pre-made cake and call it a day.

But this recipe right here? It’s for the people who want to bake the whole thing from scratch. If you like your whipped cream stabilized, your cake soft but sturdy, and your berries bursting with flavor, you’re gonna want to keep reading.

Why I Made This Sheet Cake Version

Okay, so sheet cakes aren’t fancy. No layers. No piping bags. But when you’re feeding a crowd (or honestly just a family that eats like one), sheet cake is the move. It’s easy to slice, easy to transport, and easy to throw in the fridge when you’re done.

I’ve tested a lot of strawberry shortcake sheet cake recipes over the past few years. Some were too dry. Some used boxed mix (which is fine, but not what I was going for this time). A few used just whipped cream with no structure, and that turned into a slidey mess in the pan.

This version? Hits the mark. Moist vanilla cake. Real whipped cream, but stabilized with a bit of cream cheese so it doesn’t melt into sadness. Fresh strawberries tossed in a spoon of jam for a glossy finish. And the flavor combo is 👌🏽.

Tips, Tricks, and the Little Hacks That Made It Better

1. Room temp eggs and milk.

Don’t skip this. Cold ingredients mess with the batter and the rise. Just set your stuff out while you preheat the oven. Easy.

2. Use parchment if you want easy slicing.

You don’t have to, but if you want neat slices, line the pan. Makes cleanup way easier too.

3. The almond extract is optional—but it adds that extra bakery vibe.

You’ll only need a tiny bit. I know some folks hate almond flavor, so skip it if that’s you. Vanilla alone still slaps.

4. Don’t overwhip the cream.

Once it hits stiff peaks, stop. If you go too far, it turns into butter. Ask me how I know. (I’ve done it twice, both times right before guests came.)

What to Expect When You Bake It

This cake bakes up light and fluffy but still strong enough to hold up to a good layer of frosting and juicy berries. That’s important. You don’t want a cake that falls apart once you cut into it.

The whipped topping is slightly tangy because of the cream cheese, but not like—cheesecake tangy. Just enough to keep it from being too sweet. And it stays nice and thick, even after sitting out for a while. That’s a big win if you’re bringing this to a picnic or outdoor party.

And the strawberries? Tossing them in a spoonful of jam sounds kinda extra, but trust me—it helps coat them and keeps the juices from soaking into the frosting too fast. Plus it looks so much better than just plain sliced berries.

Make-Ahead Friendly? Absolutely.

You can bake the cake the night before. Just wrap it in plastic once it cools and leave it at room temp. The whipped topping can be made a day ahead too—just store it in the fridge. Wait to frost and add the berries until a couple hours before serving for best results.

But even if you assemble it all the night before, it still holds up pretty well the next day. The cream keeps its shape and the cake doesn’t get soggy, as long as your strawberries weren’t too wet going on.

Feed a Crowd Without Losing Your Mind

This whole thing fits in a 9×13 pan and makes about 16 solid-sized pieces. If you’re doing smaller squares for a potluck or party table, you can stretch it to 20–24. I wouldn’t double the recipe in one pan though—it’ll mess with the bake time and texture. Just make two separate cakes if you need more.

Also, if you really want to impress, sprinkle some crushed shortbread cookies or freeze-dried strawberry crumbles on top. It gives it a little crunch and looks super pro—even though it’s dead simple.

What I’d Do Differently Next Time

I tried it once with sliced peaches instead of strawberries, and that was awesome too—especially with a little cinnamon in the whipped cream. But honestly? The classic strawberry version is still the winner. If I was taking this to a bridal shower or summer birthday again, I’d probably add a few fresh mint leaves on top for color.

Oh—and don’t be afraid to cut the sugar in the cake by ¼ cup if you like things less sweet. The berries and topping are already pulling their weight flavor-wise.

The Recipe: Ultimate Strawberry Shortcake Sheet Cake

Servings: 16 | Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 1 hour​

Ingredients

For the Cake:

• 2½ cups (313g) all-purpose flour​
• 2½ teaspoons baking powder
• ½ teaspoon salt​
• 1¾ cups (350g) granulated sugar​
• ½ cup (120ml) vegetable oil​
• 2 large eggs, room temperature​
• 2 large egg whites, room temperature​
• 2½ teaspoons pure vanilla extract​
• ½ teaspoon almond extract (optional)​
• ⅔ cup (160g) sour cream​
• ¾ cup (180ml) milk, room temperature​

For the Stabilized Whipped Cream Frosting:

• 6 ounces (170g) cream cheese, softened​
• ¾ cup (90g) powdered sugar​
• ½ teaspoon vanilla extract​
• 1½ cups (360ml) heavy whipping cream, chilled

For the Strawberry Topping:

• 5 cups (about 2 pounds) fresh strawberries, hulled and sliced​
• 2 tablespoons strawberry jam

Instructions

1. Prepare the Cake:

a. Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan and line it with parchment paper.​

b. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.​

c. In a large bowl, beat the sugar and oil together until well combined. Add the eggs and egg whites one at a time, beating well after each addition. Mix in the vanilla and almond extracts.​

d. Add the sour cream and mix until smooth.​

e. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.​

f. Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.​

g. Allow the cake to cool completely in the pan on a wire rack.​

2. Prepare the Strawberry Topping:

a. In a medium bowl, combine the sliced strawberries and strawberry jam. Gently stir until the strawberries are coated. Cover and refrigerate until ready to use.​

3. Prepare the Stabilized Whipped Cream Frosting:

a. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.​

b. In a separate bowl, whip the chilled heavy cream until stiff peaks form.​

c. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.​

4. Assemble the Cake:

a. Once the cake has cooled, spread the stabilized whipped cream frosting evenly over the top.​

b. Just before serving, spoon the strawberry topping over the frosting.​

c. Slice and serve.​

Tips:

• Make-Ahead: The cake and frosting can be prepared a day in advance. Store the cake covered at room temperature and the frosting in the refrigerator. Assemble with the strawberry topping just before serving.​
• Alternative Toppings: For added texture, sprinkle crushed shortbread cookies or a strawberry crunch topping over the strawberries.​
• Storage: Store any leftovers covered in the refrigerator for up to 3 days.

Final Thoughts (or… Just Make It Already)

This Strawberry Shortcake Sheet Cake hits the sweet spot between nostalgic and wow-worthy. It’s the kind of dessert that feels fancy enough for company, but it’s actually just simple ingredients done right.

If you’re scrolling through strawberry shortcake sheet cake recipes trying to find “the one,” I think this might be it. I’m not gonna say it’s perfect—no recipe ever is—but it’s real close.

Save it, print it, make it this weekend. And if your family ends up fighting over the last piece? That’s a good problem to have.

Are you looking for ideas on how to use up that summer bounty of strawberries before they go bad? Then check out this article for 45 strawberry dessert ideas that are a hit every time!