Introduction

This Strawberry Shortcake Sheet Cake is a delightful twist on the classic dessert, combining a moist, fluffy cake with creamy frosting and fresh strawberries. Perfect for celebrations or a sweet treat any day, it’s easy to make and sure to impress your family and friends.

A rectangular cake with two main layers is shown in a silver baking pan on a white marbled surface. The bottom layer is not visible clearly but it supports a thick, smooth white cream spread all over the top. On this cream layer, there is a generous pile of bright red, shiny strawberries, some whole with green tops and many cut into halves or quarters, arranged closely together covering the entire surface. The strawberries have a fresh, juicy texture that contrasts with the soft cream underneath. A white and red striped cloth is visible to the right of the pan. 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 the oven to 350°F. Grease a 9×13 metal baking pan and set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set aside.
Step 3: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the sugar, oil, eggs, egg whites, vanilla extract, and almond extract until combined.
Step 4: Add the sour cream and beat until blended. Then, add half of the flour mixture and beat until just combined.
Step 5: While continuing to beat, slowly add the milk, followed by the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix the batter.
Step 6: Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the countertop a few times to release air bubbles.
Step 7: Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking if necessary. Allow the cake to cool completely on a rack.
Step 8: To make the frosting, place the cream cheese, powdered sugar, and vanilla extract in a large bowl. Beat on medium speed until smooth.
Step 9: With the mixer running, slowly add the chilled heavy cream down the side of the bowl. Increase the speed to high and whip until stiff peaks form, stopping occasionally to scrape the bowl.
Step 10: Spread the frosting evenly over the cooled cake.
Step 11: If serving immediately, stir the sliced strawberries with the strawberry jam and spoon them over the frosted cake. If not serving right away, refrigerate the frosted cake and add the strawberries just before serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and sweetness.
For a lemony twist, add 1 teaspoon of lemon zest to the cake batter.
Substitute almond extract with more vanilla extract if preferred.
Ensure eggs and milk are at room temperature to help the batter mix evenly.
Chill the cream cheese and whipping cream well before whipping for better volume.

Storage

Store the cake covered in the refrigerator for up to 3 days. Add the strawberries just before serving to avoid sogginess. Leftover cake can be reheated briefly at room temperature for about 15 minutes to take the chill off but avoid microwaving to preserve texture.

How to Serve

The image shows a three-layer dessert with a thick, light beige sponge cake as the base layer, topped with a creamy white layer of frosting, and finished with a generous amount of sliced bright red strawberries scattered on top, some whole and some halved, adding a juicy and glossy texture to the dish. The dessert is placed in a pan on a white marbled surface with a slice already removed, showing the soft texture of the cake and the fresh strawberries contrasting with the smooth frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it includes xanthan gum or add it separately to help with structure.

Can I prepare this cake in advance?

Yes, you can bake and frost the cake up to a day ahead. Keep it refrigerated and add the fresh strawberries right before serving for the best freshness.