There’s something about strawberry shortcake that just hits the spot—especially when it’s baked as a fluffy sheet cake that you can slice, stack, and share. I’ve made this for everything from picnics to ‘just because’ nights on the couch, and let me tell you, it never sticks around long. This version skips the fuss of individual shortcakes and delivers all that soft, golden-baked goodness with one quick batter. It’s light, a little buttery, and acts like a sponge for all those juicy berries and cream. Let the strawberries sit for a bit with sugar and they’ll make their own sweet syrup. I sometimes catch myself eating them straight from the bowl with a spoon. If you’re after something that tastes like summer without needing pastry skills or fancy equipment, this recipe’s your ticket. Whether you’re baking for friends or just for fun, you’ll end up with a dessert that’s familiar, comforting, and easier than it looks.
Table of Contents
- 1) Key Takeaways
- 2) Easy Strawberry Sheet Shortcake Recipe
- 3) Ingredients for Strawberry Sheet Shortcake
- 4) How to Make Strawberry Sheet Shortcake
- 5) Tips for Making Strawberry Sheet Shortcake
- 6) Making Strawberry Sheet Shortcake Ahead of Time
- 7) Storing Leftover Strawberry Sheet Shortcake
- 8) Try these Desserts next!
- 9) Strawberry Sheet Shortcake
- 10) Nutrition
1) Key Takeaways
- Use fresh or frozen strawberries for flexibility
- Sheet pan format makes this shortcake ideal for gatherings
- Homemade whipped cream takes the flavor to another level
- This is one of those sweet easy recipes you’ll turn to often
2) Easy Strawberry Sheet Shortcake Recipe
Some recipes just know how to show up and steal the spotlight. This strawberry sheet shortcake does it without trying too hard. No stacking. No pastry cutters. Just one pan and a handful of kitchen basics. That’s the kind of easy dessert recipe I’m always here for.
The cake bakes soft and golden. It smells like summer at your grandma’s house. You slice it into squares and layer on the sweet strawberries and a big spoonful of whipped cream. Honestly, it’s the kind of dessert that disappears the second you serve it.
From birthday parties to Tuesday nights, this one works. It’s beginner friendly, forgiving if you’re rushing, and always brings that wow. Trust me, it’s earned its spot on the sweet easy recipes list for a reason.
3) Ingredients for Strawberry Sheet Shortcake
All-purpose flour: This is your foundation. It gives the cake structure and helps it rise evenly.
Baking powder: Just enough to make the cake puff up soft and fluffy without being too crumbly.
Salt: A little goes a long way here. It balances the sugar and brings out all the other flavors.
Unsalted butter: Softened butter blends easily and adds a rich, creamy base to the batter.
Granulated sugar: For sweetness and just a touch of golden crust on the top after baking.
Eggs: These help bind everything and give the cake its soft crumb texture.
Vanilla extract: Adds that deep, warm background flavor that makes the cake feel homemade.
Whole milk: Keeps the cake moist and smooth while it bakes up tall.
Strawberries: Fresh and sliced thin, these sit in sugar for a bit to make their own syrupy topping.
Granulated sugar (for strawberries): Helps pull out the juices and sweetens the berries just right.
Heavy whipping cream: Whip it up cold and quick for a fresh topping that’s light but rich.
Powdered sugar: Just enough to sweeten the whipped cream without making it dense.
4) How to Make Strawberry Sheet Shortcake
Step 1: Preheat your oven to 350°F. Lightly grease a 9×13 pan with butter or nonstick spray.
Step 2: Whisk flour, baking powder, and salt in a medium bowl. No fancy equipment needed here.
Step 3: In a large bowl, cream together the softened butter and sugar until fluffy. Add eggs one at a time, then stir in the vanilla.
Step 4: Alternate adding the dry ingredients and milk to the butter mix. Start and end with flour. Don’t overmix—just smooth and fold.
Step 5: Pour the batter into the pan. Spread evenly. Bake for 28 to 32 minutes. A toothpick should come out clean.
Step 6: While it bakes, mix the sliced strawberries and sugar in a bowl. Let them sit and get juicy.
Step 7: Whip the cream and powdered sugar in a cold bowl until soft peaks form. You’ll know it’s ready when it holds a shape on the spoon.
Step 8: Let the cake cool. Slice into squares. Top each one with berries and cream. That’s it!
5) Tips for Making Strawberry Sheet Shortcake
Use room temperature butter and eggs. They blend better and make the batter smoother. No lumps means a lighter cake.
Don’t skip the cooling time. Warm cake plus whipped cream is a quick route to a melty mess. Let it chill before topping.
If you want to stretch this into multiple servings, slice smaller and add more strawberries. It’s one of those baked goods recipes that adapts fast without losing flavor.
6) Making Strawberry Sheet Shortcake Ahead of Time
You can bake the cake a day early and store it tightly covered at room temp. The strawberries can be sliced and sugared, then chilled until you’re ready to serve.
Don’t whip the cream until the last moment. Fresh whipped cream has the best texture when served the same day.
This is one of those quick and easy recipes that actually tastes better when the components have had a bit of time to sit and settle.
7) Storing Leftover Strawberry Sheet Shortcake
Keep any leftover cake in an airtight container at room temperature for up to two days. Store the strawberries and cream in the fridge.
If you know you’ll have extras, don’t assemble all the pieces. Instead, store them separately so the cake stays soft, not soggy.
This is a beginner dessert recipe that actually gets better with a little planning ahead.
8) Try these Desserts next!
9) Strawberry Sheet Shortcake
Easy Strawberry Sheet Shortcake – sweet easy recipes everyone loves
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 pound strawberries, hulled and sliced
- 2 tablespoons sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
Instructions
- Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each, then stir in the vanilla.
- Alternately add the dry ingredients and the milk to the wet mixture, starting and ending with the flour. Stir until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 28–32 minutes or until a toothpick comes out clean. Let it cool completely.
- While the cake bakes, toss sliced strawberries with 2 tablespoons sugar in a bowl. Let them sit to release juices.
- In a cold bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Cut cooled cake into squares, top with strawberries and a dollop of whipped cream. Enjoy!
10) Nutrition
Serving Size: 1 square, Calories: 315, Sugar: 24g, Sodium: 160mg, Fat: 15g, Saturated Fat: 9g, Carbohydrates: 42g, Fiber: 1g, Protein: 4g, Cholesterol: 85mg
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