You know that moment at a family barbecue when everyone’s stuffed from dinner, but you still need to bring out a dessert that makes their eyes light up? That’s exactly why I’m obsessed with this Strawberry Shortcake Sheet Cake. It takes everything we love about the classic summer dessert—the sweet berries, the fluffy whipped cream, the tender cake—and turns it into the easiest, most shareable treat imaginable. No fussing with individual biscuits or layers; just one glorious pan of happiness.
I’ve been making this for years, ever since I needed a last-minute dessert for my niece’s birthday party and panicked. I threw together a simple sheet cake, piled it high with whipped cream and every strawberry I had, and it was gone in minutes. Now, it’s my absolute go-to. It’s the dessert I’m trusted to bring because it’s foolproof, feeds a crowd without breaking a sweat, and tastes like pure, sunny joy. Trust me, once you try this version, you’ll never go back to the complicated way.
Why You’ll Love This Strawberry Shortcake Sheet Cake
Okay, let me just gush for a second about why this cake is a total game-changer. It’s not just delicious—it’s smart baking. Here’s what makes it a forever favorite in my house:
- It’s seriously easy. We’re talking about mixing a few simple things together and popping it in the oven. No fancy techniques, no stress.
- It feeds everyone. One pan, a dozen happy people. It’s the perfect solution for potlucks, parties, or just a family that really loves dessert.
- That fresh strawberry flavor is everything. Using ripe, juicy berries right on top means you get a burst of summer in every single bite.
- The frosting is light as a cloud. Forget heavy buttercream. This whipped cream topping is sweet, airy, and melts in your mouth—the perfect partner for the berries and tender cake.
It’s simple, shareable, and just so darn good. What’s not to love?
Ingredients for Your Strawberry Shortcake Sheet Cake
Alright, let’s talk ingredients! This is where the magic starts, and I promise, it’s a super simple list. I’m a firm believer that with desserts like this, fresh and simple is best. Here’s everything you’ll need to grab:
- 1 box (15.25 oz) white cake mix. This is our trusty shortcut! I always keep a box in the pantry for emergencies (or spontaneous cake cravings).
- 3 large eggs. Let them sit out for a bit to take the chill off—it helps everything blend together smoothly.
- 1/2 cup vegetable oil. This keeps our cake wonderfully moist.
- 1 cup water. Simple as that!
- 1 lb fresh strawberries, hulled and sliced. Please, please use fresh here. You want those juicy, sweet berries for topping. Slice ’em up right before you assemble the cake so they don’t get too soggy.
- 2 cups heavy whipping cream. This is for our dreamy frosting. Make sure it’s cold, cold, cold!
- 1/4 cup powdered sugar. It sweetens the cream just right without any grittiness.
- 1 tsp alcohol-free vanilla. My little secret for the best flavor without any worry. It makes the whipped cream taste like pure heaven.
A quick note from my kitchen: if you’re feeling ambitious, you can absolutely use your favorite homemade vanilla cake batter instead of the mix. And while strawberries are the classic, don’t be afraid to mix in some blueberries or raspberries for a fun twist! The most important thing is that everything is fresh and ready to go when you start.
Essential Equipment
You don’t need anything fancy here, just a few trusty basics from your kitchen. Grab your standard 9×13-inch baking pan, a large mixing bowl, and an electric mixer (a hand mixer is perfect). You’ll also want a wire rack for cooling and, this is key, a chilled bowl and beaters for whipping that cream into fluffy perfection. That’s it—let’s get baking!
How to Make Strawberry Shortcake Sheet Cake
Okay, here we go—the fun part! I promise, this process is as easy as it gets. We’ll walk through it step-by-step, and before you know it, you’ll have a gorgeous cake ready to wow everyone. The most important thing? Don’t rush the cooling. I know it’s tempting, but trust me on this one.
Preparing the Strawberry Shortcake Sheet Cake Batter
First, get that oven preheating to 350°F (175°C). Grease and flour your 9×13-inch pan really well—I run a little butter around the edges and bottom, then toss in a spoonful of flour and tap it around until it’s coated. Now, for the batter! Dump your box of cake mix into a large bowl. Add the eggs, oil, and water. If your eggs are straight from the fridge, let them sit in a bowl of warm water for 5 minutes first; room-temperature eggs blend in so much smoother. Use your electric mixer on medium speed and beat it all together for a solid 2 minutes. You’ll see it go from lumpy to perfectly smooth and creamy. Stop once the 2 minutes are up! Overmixing is the enemy of a tender cake, so just walk away when the timer dings.
Baking the Strawberry Shortcake Sheet Cake
Pour that beautiful, smooth batter right into your prepared pan. Give the pan a little tap on the counter to settle it and pop any big air bubbles. Slide it onto the middle rack of your preheated oven. Now, set a timer for 28 minutes. Ovens can be sneaky, so start checking then. The cake is done when the top is a lovely golden color and, most importantly, when a toothpick poked right into the center comes out clean or with just a few moist crumbs. If it’s still wet, give it another 2-4 minutes. Once it’s perfect, pull it out and let it cool right in the pan on a wire rack. This is the hardest part—you have to let it cool completely. I mean, no warmth at all. It usually takes a good hour for me.
Making the Whipped Cream Frosting
While the cake is cooling, make your cloud of frosting! This step is all about staying cold. Put your mixing bowl and beaters in the freezer for 10-15 minutes before you start. A chilled bowl is the secret to whipped cream that gets fluffy fast and holds its shape. Pour the heavy whipping cream, powdered sugar, and that splash of alcohol-free vanilla into the icy bowl. Start beating on medium-high speed. You’ll watch it go from liquid, to frothy, to soft peaks, and finally to beautiful, sturdy peaks. Don’t walk away! It can go from perfect to over-whipped (and kinda buttery) in seconds. When you lift the beaters and the cream forms a firm peak that holds its shape, you’re done. It’s so dreamy.
Assembling the Strawberry Shortcake Sheet Cake
The moment of truth! Make absolutely sure your cake is cool. If it’s even slightly warm, it will melt your beautiful whipped cream. Once it is, take a spatula and spread all that fluffy frosting evenly over the top, right to the edges. Now, grab your sliced strawberries and have fun arranging them. I like to cover the whole top in pretty rows, but you can just scatter them artfully—it always looks great. My biggest tip? Assemble this beauty as close to serving time as you can. The fresh strawberries and whipped cream are at their absolute best right then. Slice it into big squares, serve it up, and get ready for the happy sighs.
Tips for the Perfect Strawberry Shortcake Sheet Cake
After making this cake more times than I can count, I’ve picked up a few little tricks that make a world of difference. These are my non-negotiable secrets for getting it just right every single time.
- Chill everything for the whipped cream. I can’t stress this enough. I once tried to whip cream in a warm bowl when I was in a hurry, and it just turned to soup! Toss your metal bowl and beaters in the freezer for 10-15 minutes before you start. Cold tools are the magic that gives you those gorgeous, sturdy peaks.
- Let the cake cool completely. No cheating! I learned this the hard way with a melty, sad-looking frosting puddle. You must wait until the cake feels cool to the touch, not just warm. Patience here saves you a world of frustration.
- Macerate those strawberries. If I have an extra 30 minutes, I toss my sliced berries with a tablespoon of sugar and let them sit. They release this amazing, sweet juice that soaks into the cake a little bit—it’s incredible.
- Assemble it close to serving. This cake is absolutely best the day it’s made. I try to frost it and add the berries within an hour or two of when we’re going to eat it. That way, the whipped cream is perfectly fluffy and the berries are still bright and fresh.
Follow these simple tips, and I promise your cake will be the star of the show.
Strawberry Shortcake Sheet Cake Variations
One of the best things about this recipe is how easily you can play with it! It’s like a blank canvas for summer flavors. Don’t be afraid to mix it up based on what you have or what’s in season.
My favorite swap is using a mix of berries. Raspberries or blueberries tossed with the strawberries are gorgeous and add a fun pop of color and tartness. If you want a little zing, try adding the zest of a lemon right into the cake batter—it brightens up the whole flavor. And if you need the cake to last a bit longer at a party, you can make a stabilized whipped cream by adding a teaspoon of cornstarch while you beat it; it holds its shape beautifully for hours. The point is, make it your own!
Serving and Storing Your Strawberry Shortcake Sheet Cake
Now for the best part: digging in! I love slicing this cake into big, generous squares right in the pan. For an extra-special treat, I sometimes serve it with a little scoop of vanilla ice cream on the side—the combination of cold cake, fluffy cream, warm ice cream is just magical.
As for leftovers, you’ll want to keep this cake covered in the fridge. It’s best enjoyed within a day or two. The whipped cream might start to soften a bit, but it’s still delicious. One important note: don’t try to reheat it! This is a dessert that’s meant to be served cold, straight from the fridge. Just grab a fork and enjoy every last bite of that fresh, summery goodness.
Strawberry Shortcake Sheet Cake Nutrition Facts
I know sometimes you just want a rough idea of what’s in a slice, so here’s the scoop! Based on the specific ingredients I use, one generous slice (about 1/12th of the cake) comes in around 380 calories, with about 22g of fat, 41g of carbohydrates, and 4g of protein. Just a friendly reminder—these numbers are always an estimate and can change a bit depending on your exact cake mix brand or how big you slice those pieces!
Frequently Asked Questions
Can I make this strawberry shortcake sheet cake ahead of time?
You can, but with a strategy! I bake the cake a day ahead, let it cool completely, then wrap the whole pan tightly in plastic and keep it at room temp. I whip the cream and slice the strawberries the day I’m serving it. Assembling it within a few hours of eating keeps everything fresh and perfect.
Can I use frozen strawberries instead of fresh?
You can, but I’d thaw and drain them really, really well first. Otherwise, they’ll release a lot of juice and make the whipped cream topping soggy. Pat them dry with paper towels. For the best texture and flavor, fresh is definitely my go-to for this easy dessert.
How do I stop the whipped cream frosting from melting or getting watery?
The big tricks are a cold bowl and a completely cool cake! I can’t tell you how many times I’ve been impatient and frosted a warm cake… and ended up with a sweet puddle. Also, keeping the assembled cake in the fridge until the moment you serve it makes all the difference on a hot day.
What can I use instead of a boxed cake mix?
Absolutely! If you have a favorite homemade vanilla or yellow cake recipe that fits a 9×13-inch pan, use it. Just be sure it’s a single layer and not too dense—you want that tender crumb to pair with the light whipped cream and berries.
What’s the best way to store leftovers?
Cover the pan tightly with plastic wrap or foil and pop it in the fridge. It’s best enjoyed within 1-2 days. The whipped cream will soften a bit and the cake will get more moist from the berries, but it’s still delicious! I just grab a fork and eat it straight from the fridge.
I hope that helps you bake with confidence! I’d love to hear how your strawberry shortcake sheet cake turns out. Tag me in your photos or leave a comment below—seeing your creations is my favorite part!
Print
Strawberry Shortcake Sheet Cake
- Total Time: 1 hour 20 minutes (includes cooling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple, crowd-pleasing strawberry shortcake sheet cake made with fresh strawberries and fluffy whipped cream frosting.
Ingredients
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 lb fresh strawberries, hulled and sliced
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp alcohol-free vanilla
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, eggs, oil, and water. Beat with an electric mixer on medium speed for 2 minutes.
- Pour the batter into the prepared pan. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- While the cake cools, prepare the frosting. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and alcohol-free vanilla until stiff peaks form.
- Spread the whipped cream frosting evenly over the cooled cake.
- Arrange the sliced strawberries on top of the frosting. Serve immediately or refrigerate until ready to serve.
Notes
- Use a chilled bowl and beaters for the whipped cream to help it whip faster and hold its shape.
- For best results, assemble the cake close to serving time to prevent the whipped cream from weeping.
- You can macerate the strawberries in a little sugar for 30 minutes before topping the cake for a juicier result.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 24g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
