Strawberry Sheet Shortcake Recipe

I’m sharing my favorite Strawberry Shortcake Recipes in the form of a sheet cake that hides a clever shortcut and one unexpected ingredient.

I love a dessert that looks like effort but isn’t, and this Strawberry Sheet Shortcake does exactly that. It’s a single sheet of tender cake topped with bright fresh strawberries and clouds of whipped cream, the kind of thing that makes people hover near the kitchen counter waiting for a second slice.

I’ve tried a few versions from online lists and this one sits right up there with the best in Strawberry Shortcake Recipes; honestly it belongs alongside those classic Strawberry Desserts you bookmark for summer. Give it a try and you’ll see why everyone asks for the recipe again.

Ingredients

• All-purpose flour: Mostly carbs some protein gives structure and a tender crumb.
• Unsalted butter: Provides fat richness and flaky texture, adds flavor but also calories.
• fresh strawberries: Slightly tart and sweet, adds fiber vitamin C and bright flavor.
• Granulated sugar: Pure sweetener, boosts caramelization and tenderness, mostly empty calories though.
• Heavy whipping cream: High fat makes silky whipped cream, gives richness and mouthfeel.
• Egg: Adds protein and structure helps bind ingredients and give rise.
• Vanilla extract: Tiny amount for aroma makes overall flavor more rounded and sweet.
• Baking powder: Leavening agent gives lift and lightness but no nutritional value tastes neutral.
• Salt: Small amount boosts sweetness and balances flavors low sodium if used sparingly.

Ingredient Quantities

• Cake
  • 2 cups (250 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113 g) cold unsalted butter, cut into small pieces
  • 3/4 cup (180 ml) whole milk or buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
• Strawberries
  • 1 1/2 lbs (about 680 g) fresh strawberries, hulled & sliced
  • 1/3 cup (67 g) granulated sugar (adjust to taste)

• Whipped cream
  • 1 1/2 cups (360 ml) heavy whipping cream, cold
  • 3 tablespoons (24 g) powdered sugar
  • 1 teaspoon vanilla extract
• Optional
  • 1 to 2 tablespoons confectioners sugar for dusting

How to Make this

1. Preheat oven to 350 F 175 C. Grease and line a 9 by 13 inch pan with parchment, letting some parchment hang over the edges for easy lifting later.

2. Hull and slice 1 1/2 lbs fresh strawberries, toss with 1/3 cup granulated sugar and let sit 15 to 30 minutes to macerate and make syrup. If they get too juicy, reserve some of the syrup for brushing the cake, dont dump it all on at once.

3. In a large bowl whisk together 2 cups all purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Tip: grate the cold 1/2 cup unsalted butter on a box grater or cut into small pieces and work in with a pastry cutter until pea sized bits remain, this saves time and keeps the cake tender.

4. In a separate bowl whisk 3/4 cup whole milk or buttermilk, 1 large egg and 1 teaspoon vanilla until combined. Pour into the dry mix and stir gently until just combined dont overmix or the cake will be tough.

5. Scrape the batter into the prepared pan, spread evenly and tap the pan a few times to remove air bubbles. If you like, press a few of the macerated strawberry slices on top for a pretty look but dont cover with all the juices.

6. Bake 20 to 25 minutes or until the top is golden and a toothpick in the center comes out clean. Let cool in the pan 10 minutes, then lift out using the parchment and cool completely on a rack. If you want to serve warm, assemble quickly but know the whipped cream will soften.

7. For the whipped cream chill your mixing bowl and beaters for a few minutes, then whip 1 1/2 cups cold heavy whipping cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla until soft to medium peaks form. Dont overbeat or it will get grainy.

8. To assemble spread the whipped cream evenly over the cooled sheet cake, then pile the macerated strawberries on top, spooning a bit of their syrup over the cake if you saved some. If the strawberries are very juicy you can drain them a bit first so the cake doesnt get soggy.

9. Chill 20 to 30 minutes to set before cutting into squares. Dust with 1 to 2 tablespoons confectioners sugar if you want, and store any leftovers refrigerated for up to two days.

Equipment Needed

1. 9 x 13 inch baking pan + parchment paper (with overhang) and a little cooking spray
2. Large mixing bowl for the dry ingredients and batter
3. Small mixing bowl for the milk/egg mixture and for macerating strawberries
4. Whisk
5. Box grater or pastry cutter for grating or cutting the cold butter (saves time)
6. Measuring cups and spoons
7. Rubber spatula for scraping the bowl and spreading batter
8. Hand mixer with chilled bowl and beaters or a stand mixer for the whipped cream (chill the bowl first)
9. Sharp knife and cutting board for hulling and slicing strawberries
10. Cooling rack to cool the cake before assembling and chilling

FAQ

Strawberry Sheet Shortcake Recipe Substitutions and Variations

• All-purpose flour
  • Whole wheat pastry flour: use 1:1 but expect a slightly denser, nuttier cake.
  • Gluten-free 1-to-1 flour blend: swap 1:1; make sure the blend contains xanthan gum for structure.
  • Cake flour: replace 1:1 and sift it first for a lighter, more tender crumb.
• Unsalted butter
  • Coconut oil (solid): use same weight (113 g). Mild coconut flavor, so keep cake cool before serving.
  • Vegetable shortening: use same volume; gives a tender crumb but less buttery flavor, add a pinch of salt if needed.
  • Ghee: replace 1:1 for a richer, nuttier taste; it may brown quicker while baking.
• Whole milk or buttermilk
  • Milk + vinegar/lemon: for each cup, add 1 Tbsp vinegar or lemon juice to milk, let sit 5 minutes to mimic buttermilk.
  • Plain yogurt thinned with milk: 3/4 cup yogurt + 1/4 cup milk = 1 cup buttermilk substitute, gives nice tenderness.
  • Non-dairy milk (almond or oat) + 1 Tbsp vinegar per cup: use same volume for a dairy-free tangy swap.
• Heavy whipping cream
  • Canned full-fat coconut milk chilled overnight: scoop the solid cream and whip; slightly coconutty but holds up well.
  • Mascarpone thinned: beat 1 cup mascarpone with 2-3 Tbsp milk to reach pipeable consistency; richer and more stable.
  • Stabilized whipped cream: sprinkle 1 tsp powdered gelatin (bloomed) into 1 1/2 cups cold cream while whipping for longer hold.

Pro Tips

– Reserve and control the strawberry syrup. Dont dump all the juices on the cake at once — spoon and taste as you go. If the berries get way too runny, toss them with 1 teaspoon cornstarch after macerating and chill a few minutes so the syrup firms up, then spoon what you need.

– Measure flour by weight or spoon-and-level the cups. Too much flour makes this cake dense and dry, so weigh it if you can. Also, grate or cube really cold butter for those little pea sized bits, it gives a lighter, tender crumb.

– Stabilize the whipped cream if you need it to hold longer. Chill bowl and beaters, yes, but for extra insurance fold in 2 tablespoons mascarpone or dissolve 1 teaspoon powdered gelatin in 1 tablespoon cold water, warm to melt and add at soft peaks. Dont overbeat, stop at soft to medium peaks.

– Keep the cake from getting soggy: drain the macerated strawberries a bit before piling them on, and only brush the cake with syrup sparingly. If you’re serving later, assemble right before serving rather than hours ahead.

– Brighten the whole thing with acid and aromatics. A little lemon zest in the batter or tossed with the berries (or a splash of balsamic or a dessert liqueur) makes the strawberries sing, and a tiny pinch of salt in the batter brings out the sweetness.