There’s something enchanting about the first bite of a Strawberry Shortcake Sheet Cake—the soft vanilla base gives way to a luxurious cream cheese frosting, while fresh, juicy strawberries burst with flavor. I remember the excitement at my last gathering when I unveiled this one-pan wonder, and the reactions were priceless! Not only did it disappear faster than I could serve it, but it also spared me the hassle of layering cakes—perfect for those busy potlucks or casual get-togethers.
Imagine the joyous moments as you slice into this delightful treat, celebrating the sweetness not just of the cake, but of the memories created around the table. Whether you’re hosting brunch, dessert night, or simply looking to impress the family, this recipe is a crowd-pleaser that’s as easy to make as it is to love. Let’s dive into the simple steps that will transform your kitchen into a haven of deliciousness!
Why is this Sweet Strawberry Shortcake Sheet Cake a must-try?
Simplicity at its finest: With just a few basic ingredients and one pan, this recipe makes baking enjoyable and stress-free.
Flavor explosion: Each bite delivers the perfect balance of soft vanilla cake, rich cream cheese frosting, and juicy strawberries that will tantalize your taste buds.
Time-saving convenience: Ditch the hassle of layers; this one-pan dessert is ideal for gatherings, providing an impressive yet easy solution.
Versatile delight: Enjoy it at brunch, dessert parties, or family dinners—it’s sure to become a favorite!
Crowd-pleasing appeal: Friends and family alike will rave about this delicious treat, making it a consistent hit at every occasion. Don’t miss out on our helpful tips for making this cake perfectly fluffy!
Sweet Strawberry Shortcake Sheet Cake Ingredients
• Delight in the simplicity of this one-pan wonder!
For the Cake Base
- All-Purpose Flour – Provides structure for a tender cake; stick to this for best results.
- Baking Powder – Acts as the leavening agent, ensuring your cake rises light and fluffy.
- Salt – A pinch enhances sweetness and balances the flavors beautifully.
- Granulated Sugar – Sweetens the cake, resulting in a tender crumb; consider using brown sugar for a deeper flavor.
- Vegetable Oil – Keeps the cake moist; melted butter is a tasty substitute if you prefer.
- Eggs – Adds richness and structure; make sure they’re at room temperature for better incorporation.
- Egg Whites – Lightens the texture for that desirable fluffy quality.
- Vanilla Extract – Infuses warmth and sweetness; opt for pure vanilla for the best flavor.
- Almond Extract – Optional, but it can add a unique flavor twist; feel free to substitute with more vanilla if preferred.
- Sour Cream – Contributes moisture and a tender crumb; go for full-fat for the best texture.
- Milk – Hydrates everything; almond or oat milk are great alternatives.
For the Frosting
- Cream Cheese – The star of the frosting; for a silky texture, use Philadelphia brand.
- Powdered Sugar – Sweetens and stabilizes your frosting; sift it for a lump-free consistency.
- Lemon Zest – Brightens flavors; can be omitted if you prefer a more subtle taste.
- Heavy Cream – Must be cold to achieve that perfect whipped texture.
For the Topping
- Fresh Strawberries – Choose firm, bright red strawberries for the best flavor; frozen berries should be fully thawed before use.
- Strawberry Jam – Coats strawberries for added flavor and keeps the cake looking pristine.
- Mint (optional) – Fresh mint leaves add a lovely contrasting note as a garnish.
Enjoy creating your Sweet Strawberry Shortcake Sheet Cake with these delightful ingredients!
How to Make Sweet Strawberry Shortcake Sheet Cake
-
Prep Oven & Ingredients: Preheat your oven to 350°F (175°C) and gather all your ingredients. Make sure everything is at room temperature for the best results!
-
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This combo will ensure your cake is light and fluffy!
-
Combine Wet Ingredients: In a stand mixer, mix the sugar, vegetable oil, eggs, vanilla extract, almond extract, and sour cream. Beat until the mixture is pale and well-combined, about 2-3 minutes.
-
Incorporate Dry with Milk: Alternately add the dry mixture and milk to the wet ingredients. Mix just until combined—overmixing can make the cake tough!
-
Bake Cake: Grease a 9×13-inch pan and pour in the batter. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
-
Cool Completely: Remove the cake from the oven and let it cool on a wire rack for 30-45 minutes. This will prevent your frosting from melting!
-
Prepare Frosting: In a mixing bowl, beat together the cream cheese and powdered sugar until smooth. Add the vanilla and lemon zest, then gradually mix in the cold heavy cream until stiff peaks form.
-
Frost Cake: Once the cake is completely cooled, spread the creamy frosting evenly over the top. You want a generous layer to ensure every bite is delicious!
-
Add Topping: Toss the sliced fresh strawberries with strawberry jam to coat them. Arrange the glazed strawberries beautifully on top of the frosting. Garnish with chopped mint for a refreshing touch if desired.
Optional: For added crunch, sprinkle crushed graham crackers on top before serving.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Sweet Strawberry Shortcake Sheet Cake
- Fridge: Store the assembled cake in an airtight container for up to 3 days. This will keep it fresh and the frosting intact.
- Freezer: To freeze, slice the unfrosted cake into portions and wrap each piece tightly in plastic wrap. It can be frozen for up to 2 months.
- Thawing: When ready to enjoy, thaw the frozen cake layers at room temperature before frosting and serving. Keep the topping separate until just before serving to maintain freshness.
- Reheating: If you prefer your cake warm, gently microwave individual slices for 10-15 seconds, being careful not to overheat, especially with the frosting.
Expert Tips for Sweet Strawberry Shortcake Sheet Cake
- Room Temperature Ingredients: Make sure your eggs and dairy are at room temperature; this helps create a smoother batter and a fluffier cake.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake that’s less enjoyable.
- Cooling is Key: Ensure your cake is completely cool before adding frosting. Frosting a warm cake can cause it to melt and lose its lovely texture.
- Fresh Strawberries Only: Use fresh, firm strawberries for topping. If you’re using frozen, let them thaw completely to prevent a soggy finish.
- Timing for Serving: To avoid sogginess, add the strawberries just before serving. This keeps the cake beautifully intact and ready for presentation.
- Your Sweet Touch: Consider experimenting with different toppings or frosting flavors to make your Sweet Strawberry Shortcake Sheet Cake uniquely yours!
Sweet Strawberry Shortcake Sheet Cake Variations
Feel free to explore delicious twists and swaps to make this cake uniquely yours—let your creativity shine!
-
Berry Medley: Use a mix of fresh berries like blueberries and raspberries for a colorful fruit topping that pops with flavor.
-
Spice It Up: Add a teaspoon of cinnamon or nutmeg to the batter for warm, comforting notes that complement the strawberries beautifully.
-
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour to cater to gluten-sensitive friends without losing the cake’s soft texture.
-
Dairy-Free: Use coconut cream and almond milk in the frosting for a dairy-free version that remains creamy and luscious.
-
Chocolate Lovers: Incorporate cocoa powder into the cake batter, and drizzle with chocolate ganache instead of frosting for a chocolate-strawberry delight!
-
Zesty Twist: Add orange zest to the batter and frosting for an uplifting citrusy note that enhances the overall flavor profile.
-
Nuts About It: Fold in chopped walnuts or pecans into the batter for a delightful crunch and nutty flavor in every bite.
-
Heat It Up: Sprinkle in a pinch of cayenne pepper or crushed red pepper flakes into the frosting for a surprising kick that contrasts the sweetness.
Make Ahead Options
These Sweet Strawberry Shortcake Sheet Cakes are perfect for busy home cooks looking to save time! You can prepare the un-frosted cake up to 3 days in advance; simply bake it, allow it to cool completely, and then wrap it tightly in plastic wrap before refrigerating. The cream cheese frosting can also be made ahead and stored in the fridge for up to 2 days. Just remember to give it a quick whisk before spreading it on the cake to restore its fluffy texture. When you’re ready to serve, frost the cake, top it with fresh strawberries tossed in strawberry jam, and enjoy a delightful dessert that tastes just as delicious as when freshly baked!
What to Serve with Sweet Strawberry Shortcake Sheet Cake?
As you prepare to indulge in this delightful dessert, consider pairing it with these complementary flavors and textures for a well-rounded experience.
- Fresh Whipped Cream: Light and airy, whipped cream enhances the cake’s sweetness while adding a luxurious touch.
- Mint Iced Tea: The refreshing, herbaceous notes of mint iced tea cleanse the palate, making it a perfect companion for this fruity cake.
- Coffee or Espresso: The rich, bold flavors of coffee contrast beautifully with the sweet notes of the cake, creating a cozy dessert experience.
- Chocolate Sauce: Drizzling chocolate sauce over the cake brings a delightful richness that takes the sweetness to a new level.
- Fruit Salad: A medley of seasonal fruits adds freshness and brightness, balancing out the cake’s richness with their natural zing.
- Almond Biscotti: Crunchy and nutty biscotti offer a satisfying texture that contrasts with the soft cake, perfect for dipping in coffee or tea.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts into the warm cake, providing a dreamy, indulgent bite.
- Sparkling Water with Berries: Effervescent sparkling water infused with fresh berries refreshes your taste buds, making it a light and festive drink option.
- Lemonade: Bright and zesty, lemonade’s acidity matches well with the sweetness of the cake, resulting in a refreshing pairing.
- Dark Chocolate Mousse: Rich and velvety dark chocolate mousse creates an elegant duo with the fruity flavor of the shortcake, delightful for chocolate lovers.
Sweet Strawberry Shortcake Sheet Cake Recipe FAQs
How do I choose ripe strawberries for this cake?
Absolutely! Look for strawberries that are bright red, firm to the touch, and free from dark spots or bruises. These visual cues indicate peak freshness and sweetness, which will enhance the overall flavor of your Sweet Strawberry Shortcake Sheet Cake. If you can’t find fresh strawberries, you can use frozen ones, but be sure to thaw them completely and pat them dry.
How should I store the leftover cake?
To keep your cake fresh, simply store the assembled Sweet Strawberry Shortcake Sheet Cake in an airtight container in the refrigerator for up to 3 days. It’s best to keep it well-covered to prevent it from drying out. If you notice any frosted areas losing their firmness, consider placing a layer of wax paper on top before sealing to maintain that creamy texture!
Can I freeze the cake for later enjoyment?
Yes, you can! To freeze, I recommend slicing the unfrosted cake into individual portions. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe container. It will remain fresh for up to 2 months. When you’re ready to indulge, simply thaw the slices at room temperature before adding your frosting—this helps retain that wonderful fluffiness!
What should I do if my cake doesn’t rise properly?
Very commonly, a cake can fail to rise for a few reasons! First, ensure your baking powder is fresh and not expired, as this is the key leavening agent. Second, remember not to overmix your batter; this can deflate air bubbles necessary for rising. Lastly, be cautious with the oven temperature; an oven thermometer can help ensure it’s accurate because too low a temperature can affect the cake’s rise as well.
Is this cake safe for people with allergies?
It’s important to consider dietary restrictions! This Sweet Strawberry Shortcake Sheet Cake contains common allergens such as eggs, dairy (cream cheese, sour cream, and heavy cream), and gluten (from flour). For a gluten-free version, you can substitute the all-purpose flour with a gluten-free baking blend. For those who need dairy-free alternatives, using plant-based cream cheese and non-dairy milk can be a delightful option. Always check the specifics based on your guests’ needs!
Sweet Strawberry Shortcake Sheet Cake for Easy Gatherings
Equipment
- - 9x13-inch baking pan
- Mixing bowls
- - Stand mixer
- Whisk
- Wire rack
Ingredients
For the Cake Base
- 2 cups All-Purpose Flour Provides structure for a tender cake.
- 2 teaspoons Baking Powder Acts as the leavening agent.
- 1/2 teaspoon Salt Enhances sweetness and balances flavors.
- 1 cup Granulated Sugar Sweetens the cake for a tender crumb.
- 1/2 cup Vegetable Oil Keeps the cake moist.
- 2 large Eggs Adds richness and structure.
- 2 large Egg Whites Lightens the texture.
- 2 teaspoons Vanilla Extract Infuses warmth and sweetness.
- 1 teaspoon Almond Extract Optional for a unique flavor twist.
- 1 cup Sour Cream Contributes moisture and tenderness.
- 1 cup Milk Hydrates the batter.
For the Frosting
- 8 ounces Cream Cheese For a silky-smooth frosting.
- 4 cups Powdered Sugar Sweetens and stabilizes the frosting.
- 1 tablespoon Lemon Zest Brightens flavors.
- 1 cup Heavy Cream Must be cold for best texture.
For the Topping
- 2 cups Fresh Strawberries Choose firm, bright red strawberries.
- 1/4 cup Strawberry Jam Coats strawberries and adds flavor.
- Mint Optional garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and gather all your ingredients.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer, mix the sugar, vegetable oil, eggs, vanilla extract, almond extract, and sour cream. Beat until pale and well-combined.
- Alternately add the dry mixture and milk to the wet ingredients, mixing just until combined.
- Grease a 9x13-inch pan and pour in the batter. Bake for 25-30 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and let it cool on a wire rack for 30-45 minutes.
- In a mixing bowl, beat together the cream cheese and powdered sugar until smooth. Add vanilla and lemon zest, then mix in the cold heavy cream until stiff peaks form.
- Once the cake is completely cooled, spread the frosting evenly on top.
- Toss fresh strawberries with strawberry jam to coat and arrange on top of the frosting.