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Easy Strawberry Shortcake Sheet Cake - The Perfect Crowd-Pleasing Dessert

This Strawberry Shortcake Sheet Cake transforms the classic dessert into an easy large-format pan perfect for feeding crowds at parties, potlucks, and gatherings. The recipe features a light fluffy cake base topped with macerated fresh strawberries and homemade whipped cream for a delicious make-ahead dessert.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 15 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • For the Cake: 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • For the Strawberry Topping: 6 cups fresh strawberries, hulled and sliced
  • ½ cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • For the Whipped Cream: 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Instructions
  1. Prepare the strawberries by combining sliced strawberries, ½ cup sugar, and lemon juice in a medium bowl. Stir gently to coat and let sit for at least 30 minutes to release natural juices and create strawberry syrup.
  2. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan. In a large bowl, whisk together flour, 1 ½ cups sugar, baking powder, and salt. Add butter, milk, eggs, and vanilla extract, then beat with electric mixer on medium speed for 2-3 minutes until smooth.
  3. Pour cake batter into prepared pan and spread evenly. Bake for 30-35 minutes until toothpick inserted in center comes out clean. Let cake cool completely in pan on wire rack.
  4. While cake cools, make whipped cream by beating heavy cream, powdered sugar, and vanilla extract with electric mixer on high speed until stiff peaks form (do not overbeat).
  5. Once cake has cooled completely, spread whipped cream evenly over top. Spoon macerated strawberries and their juices over whipped cream layer. Chill for at least 1 hour before serving.

Notes

For best flavor use ripe in-season strawberries. Don't overmix cake batter to avoid toughness. Cake base can be baked up to 24 hours in advance. Assemble within 2-3 hours of serving for best results. Frozen strawberries can be substituted - thaw and drain excess liquid first.