This Strawberry Shortcake Sheet Cake combines the classic flavors of sweet strawberries, tender cake, and creamy frosting into an easy-to-make sheet cake format. Perfect for celebrations, potlucks, or any occasion, this refreshing dessert is sure to impress!
Why You’ll Love This Recipe
- All the deliciousness of traditional strawberry shortcake in a convenient sheet cake.
- Perfect for serving a crowd—no individual assembly required.
- Topped with a creamy cream cheese frosting and fresh strawberries.
- Easy to prepare and customizable with your favorite variations.
- A delightful balance of sweet, tangy, and fruity flavors.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 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 (whole or 2%), room temperature
For the Frosting:
- 6 ounces cream cheese, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1½ cups chilled heavy whipping cream
For the Strawberry Topping:
- 5 cups sliced fresh strawberries (just under 2 pounds)
- 2 tablespoons strawberry jam
Directions
1. Make the Cake
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a mixing bowl, use a stand or hand mixer to beat sugar, oil, eggs, egg whites, vanilla extract, and almond extract until smooth.
- Add the sour cream and mix until combined.
- Gradually add half of the flour mixture and mix until just combined. Slowly pour in the milk, followed by the remaining flour mixture. Mix until smooth, scraping down the bowl as needed.
- Grease a 9×13-inch baking pan and pour in the batter.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
2. Make the Frosting
- In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Gradually pour in the heavy whipping cream while beating, and continue to whip until stiff peaks form.
3. Assemble the Cake
- Spread the cream cheese frosting evenly over the cooled cake.
- If serving immediately, mix the sliced strawberries with strawberry jam and spoon over the frosted cake.
- If serving later, refrigerate the frosted cake and add the strawberry topping just before serving for optimal freshness.
Servings and Timing
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 18 slices
- Calories: ~585 kcal per slice
Variations
- Berry Mix: Add blueberries, raspberries, or blackberries to the strawberry topping for a mixed berry shortcake.
- Mascarpone Frosting: Replace cream cheese with mascarpone for a lighter frosting.
- Gluten-Free Option: Use a gluten-free flour blend to make the cake gluten-free.
- Lemon Flavor: Add lemon zest to the cake batter for a citrusy twist.
- Extra Strawberry: Layer sliced strawberries between the cake and frosting for more fruit flavor.
Storage/Reheating
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the unfrosted cake for up to 2 months. Thaw overnight in the refrigerator, then frost and add the topping before serving.
FAQs
1. Can I make this cake ahead of time?
Yes! Bake the cake and frost it a day in advance. Add the strawberries and jam topping just before serving.
2. Can I use frozen strawberries?
Fresh strawberries are best for this recipe, but frozen strawberries can be used in a pinch. Thaw and drain them well before mixing with jam.
3. How do I prevent the cake from becoming soggy?
Add the strawberry topping right before serving to maintain the cake’s texture.
4. What can I use instead of sour cream?
Greek yogurt or buttermilk can be used as a substitute for sour cream.
5. Can I double this recipe?
Yes, use a larger baking pan and adjust the baking time accordingly.
6. How do I get the frosting smooth?
Ensure the cream cheese is softened before mixing, and whip the heavy cream thoroughly to achieve stiff peaks.
7. What’s the best way to slice the cake?
Use a sharp knife and wipe it clean between cuts for neat slices.
8. Can I skip the almond extract?
Yes, the almond extract adds depth but can be omitted if you prefer a pure vanilla flavor.
9. Can I make this as cupcakes?
Absolutely! Adjust the baking time to about 18–22 minutes for cupcakes.
10. What can I serve with this cake?
Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Conclusion
This Strawberry Shortcake Sheet Cake is a simple yet elegant dessert that brings all the flavors of a classic shortcake into an easy-to-share format. Topped with fresh strawberries and creamy frosting, it’s a crowd-pleaser that’s perfect for any occasion. Bake it today and enjoy the sweet taste of summer in every bite!
Print
Strawberry Shortcake Sheet Cake
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 18 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
Delight in the refreshing flavors of this Strawberry Shortcake Sheet Cake! Featuring a moist vanilla-almond cake topped with a creamy frosting and fresh strawberries, this dessert is perfect for gatherings or any special occasion.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 1/2 cup vegetable or canola oil
- 2 large eggs (room temperature)
- 2 large egg whites (room temperature)
- 2 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract
- 2/3 cup sour cream
- 3/4 cup milk (whole or 2%, room temperature)
For the Frosting:
- 6 oz cream cheese (softened)
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 1/2 cups chilled heavy whipping cream
For the Strawberry Topping:
- 5 cups sliced fresh strawberries (just under 2 pounds)
- 2 tbsp strawberry jam
Instructions
Cake:
- Preheat Oven: Preheat to 350°F.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Combine Wet Ingredients: Beat sugar, oil, eggs, egg whites, vanilla extract, and almond extract until well blended.
- Incorporate Sour Cream: Add sour cream and beat until combined.
- Alternate Flour and Milk: Gradually add half of the flour mixture, then milk, and finally the remaining flour, mixing until just combined. Scrape down the bowl as needed.
- Bake: Pour batter into a greased 9×13 baking pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a rack.
Frosting:
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Slowly add heavy cream while mixing. Beat until stiff peaks form.
Assembly:
- Spread frosting evenly over the cooled cake.
- Mix strawberries with strawberry jam and spoon over the cake if serving immediately. For later serving, refrigerate the frosted cake and add the strawberry topping just before serving.
Notes
- Properly measure flour for best results.
- Mix strawberries with jam at the last minute to preserve their texture.
- Bring eggs and milk to room temperature for a fluffier cake.
- Substitute frosting with mascarpone or buttercream for variation.
Nutrition
- Serving Size: 1
- Calories: 585 kcal
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