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Strawberry Shortcake Sheet Cake

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A light and fluffy sheet cake adorned with fresh strawberries and luscious whipped cream, perfect for any gathering.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups fresh strawberries, sliced
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a sheet cake pan.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the milk and vanilla extract; mix well until fully combined.
  4. Combine the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
  7. Whip the heavy cream with powdered sugar until stiff peaks form.
  8. Spread the whipped cream over the top of the cooled cake and generously top with sliced strawberries.
  9. Slice into squares and serve. Enjoy your delicious Strawberry Shortcake Sheet Cake!

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days or freeze individual slices for up to 2 months.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/strawberry-shortcake-sheet-cake/

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