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Easy Strawberry Shortcake Sheet Cake: The Ultimate Crowd-Pleasing Dessert

This strawberry shortcake sheet cake serves up to 24 people with minimal effort, combining tender cake, sweet strawberry topping, and fluffy whipped cream. Perfect for family gatherings, summer parties, and potlucks, it's an impressive dessert that's easy to prepare.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 20 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 6 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 cups cold heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Instructions
  1. In a medium bowl, combine sliced strawberries with sugar and lemon juice. Stir gently, then let macerate for at least 30 minutes while you prepare the cake.
  2. Preheat oven to 350°F (175°C). Grease a 13x9-inch baking pan. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until crumbly. Beat in eggs one at a time, followed by milk and vanilla extract. Mix until just combined—do not overmix.
  3. Spread the batter evenly in the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
  4. While the cake cools, prepare the whipped cream. Using a stand mixer or hand mixer, beat cold heavy cream until soft peaks form. Add powdered sugar and vanilla, then continue beating until stiff peaks form.
  5. Spread the whipped cream evenly over the cooled cake. Top with the macerated strawberries and their juices. Serve immediately or refrigerate until ready to serve.

Notes

Use room temperature ingredients for a light, tender crumb. If using frozen strawberries, thaw and drain excess liquid first. Chill bowl and beaters for maximum whipped cream volume. Store components separately and assemble just before serving for best results.