As summer’s warm embrace envelops us, there’s nothing quite like the sweet, intoxicating aroma of freshly baked strawberries wafting through the kitchen. Picture this: warm sunshine pouring in, a gentle breeze rustling through the window, and a simple yet irresistible Sweet Strawberry Shortcake Sheet Cake cooling on the counter. This delightful dessert embodies the essence of joyful gatherings, effortlessly serving friends and family at any occasion. With tender layers of fluffy vanilla cake, a creamy cream cheese frosting, and vibrant, juicy strawberries adorning the top, it’s the perfect treat to bring everyone together.
What I love most about this cake is not just its stunning presentation, but how easy it is to whip up even in a pinch, making it a true game-changer for potlucks or weekend get-togethers. Whether you’re a seasoned chef or someone who’s just beginning to explore the world of homemade desserts, this Sweet Strawberry Shortcake Sheet Cake caters to that desire for something comforting, delicious, and refreshingly light. Let’s dive into this wonderful recipe that celebrates seasonal flavors and the joy of home cooking!
Why is Sweet Strawberry Shortcake Sheet Cake a must-try?
Irresistible taste: The vibrant strawberries combined with creamy frosting create an unforgettable flavor profile.
Simple steps: Even beginner bakers will find it easy to master this crowd-pleaser with basic ingredients.
Perfect for gatherings: Effortlessly serves a crowd, making it ideal for summer barbecues or family reunions.
Versatile creations: Get creative by substituting with other berries or adding a layer of lemon curd for an extra zing!
Refreshing dessert: Serves up a light, airy slice that pairs beautifully with coffee or tea, perfect for warm summer days.
Make-ahead convenience: Store layers separately and frost just before serving to guarantee freshness and appeal.
Sweet Strawberry Shortcake Sheet Cake Ingredients
For the Cake
• Flour – Use all-purpose (King Arthur recommended) for optimal texture.
• Baking Powder – Avoid expired brands for best results.
• Salt – Essential for balancing sweetness.
• Sugar – Granulated sugar preferred; brown sugar can add depth.
• Vegetable Oil – Can substitute with melted butter for richer flavor.
• Eggs (large) – Use room temperature for better incorporation.
• Egg Whites – Ensures a fluffier cake; they should also be at room temperature.
• Vanilla Extract – Pure vanilla extract is recommended for best taste.
• Almond Extract – Optional; can be substituted with more vanilla if desired.
• Sour Cream – Full-fat version yields the best texture.
• Milk – Whole or buttermilk can be used for extra richness.
For the Frosting
• Cream Cheese – Philadelphia brand is recommended for smooth texture.
• Powdered Sugar – Sift before use for a smoother texture.
• Heavy Cream – Must be very cold to achieve stiff peaks.
For the Topping
• Strawberries – Use ripe, bright red strawberries for the best taste.
• Strawberry Jam – Can be replaced with homemade berry puree if available.
• Fresh Mint – Optional; adds color and fresh flavor.
This Sweet Strawberry Shortcake Sheet Cake is not only a treat for the taste buds but also a beautiful addition to any summer gathering!
How to Make Sweet Strawberry Shortcake Sheet Cake
Preheat Oven: Set your oven to 350°F and position the rack in the center. This ensures even baking for your cake.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This step promotes a fluffy texture by evenly distributing the leavening agent and salt.
Combine Wet Ingredients: Using a stand mixer, beat the sugar, vegetable oil, eggs, egg whites, vanilla extract, almond extract, and sour cream on medium-high speed until the mixture is pale and well combined—about 3-4 minutes.
Alternate Additions: Gradually add the dry mixture and milk to the wet ingredients, mixing gently until just combined. Be careful not to overmix! This will keep your cake light and airy.
Prepare Baking Sheet: Grease a 9×13-inch baking pan, pour in the batter, and spread it evenly. This will ensure that the cake bakes uniformly.
Bake: Place the pan in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Make Frosting: In a large bowl, beat the cream cheese and powdered sugar until smooth. Add vanilla and lemon zest, then gradually incorporate cold heavy cream until stiff peaks form. This will create a creamy, spreadable frosting.
Assemble Cake: Frost the cooled cake evenly with the cream cheese frosting. Prepare the strawberries by tossing them with jam, then spread them over the frosting. Garnish with fresh mint if desired.
Optional: For a fresh twist, add sliced almonds on top for an added crunch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sweet Strawberry Shortcake Sheet Cakes are a fantastic choice for meal prep, allowing you to enjoy homemade goodness with less stress! You can prepare the cake layers up to 24 hours in advance; simply allow them to cool completely, then wrap them in plastic wrap and store at room temperature. The frosting can be made and refrigerated for up to 3 days—just give it a quick re-whip before spreading. To keep the strawberries fresh, toss them with jam right before serving, ensuring that every slice remains as vibrant and delicious as the first. With these make-ahead tips, you’ll have time to relax and enjoy your gatherings!
How to Store and Freeze Sweet Strawberry Shortcake Sheet Cake
Fridge: Keep your frosted Sweet Strawberry Shortcake Sheet Cake covered in the fridge for up to 3 days to maintain its freshness and moisture.
Room Temperature: If storing the unfrosted cake layers, they can be kept at room temperature for up to 1 day. Make sure to wrap them tightly in plastic wrap to prevent dryness.
Freezer: For longer storage, freeze unfrosted cake layers in an airtight container for up to 3 months. To enjoy, thaw in the fridge overnight and frost just before serving.
Reheating: If desired, serve the cake chilled or at room temperature. If you want a little warmth, microwave a slice for about 10-15 seconds, but be careful not to overheat!
What to Serve with Sweet Strawberry Shortcake Sheet Cake?
Imagine a sunlit gathering filled with laughter, as this delightful dessert steals the show at any table. Accompany it with these perfect pairings to elevate your meal!
Fresh Fruit Salad: A medley of seasonal fruits brings a vibrant burst of color and natural sweetness, harmonizing perfectly with the cake’s creamy layers.
Classic Lemonade: The zesty tang of homemade lemonade cuts through the sweetness, making it a refreshing companion on warm days.
Whipped Cream: Light and airy, a dollop of whipped cream enhances the cake’s texture and adds a touch of indulgence.
Minted Iced Tea: The herbal notes of a minted iced tea provide a refreshing contrast while complementing the strawberries’ vibrant flavor.
Chocolate Drizzle: A rich chocolate drizzle over your slices adds a decadent touch, creating a delightful pairing of flavors for chocolate lovers.
Strawberry Sorbet: Serve a scoop of strawberry sorbet alongside the cake for an extra fruity experience that echoes the dessert’s main ingredient.
Lemon Bars: A slice of tart lemon bars provides a zesty contrast to the sweetness, invigorating your palate after each bite of cake.
Chilled White Wine: A glass of chilled Sauvignon Blanc adds a sophisticated touch, with its citrus notes marrying beautifully with the strawberries’ sweetness.
Almond Biscotti: For a crunchy texture, serve almond biscotti on the side, giving your guests a delightful nibble that balances the cake’s fluffiness.
Fresh Mint Leaves: Sprinkling fresh mint leaves on top not only adds a pop of color but also a refreshing element that enhances the overall flavor profile.
Expert Tips for Sweet Strawberry Shortcake Sheet Cake
Oven Timing: Wait at least 20 minutes before opening the oven to ensure your cake rises properly and doesn’t sink.
Chill Ingredients: Use room temperature eggs and sour cream for better incorporation, leading to a fluffier texture in your Sweet Strawberry Shortcake Sheet Cake.
Strawberry Handling: Prepare strawberries just before serving to maintain their freshness and the cake’s texture.
Frosting Technique: Allow the cake to cool completely before frosting to prevent the cream cheese frosting from melting or sliding off.
Prevent Graininess: When whipping the heavy cream for frosting, beat until just stiff to avoid an unpleasant gritty texture.
Versatile Layers: Feel free to get creative; substitute other berries or jazz things up with lemon curd for a delightful twist on this classic dessert!
Sweet Strawberry Shortcake Sheet Cake Variations
Get ready to add your personal touch to this delightful dessert! Here are some fun ways to customize your Sweet Strawberry Shortcake Sheet Cake.
Berry Swap: Substitute ripe strawberries with other delicious berries like blueberries or raspberries for a tasty twist.
Greek Yogurt: Use Greek yogurt instead of sour cream for a tangy kick and extra creaminess.
Almond Flavor: Swap almond extract for more vanilla for a classic cake flavor profile that’s sure to please.
Zesty Lemon Layer: Add a layer of tangy lemon curd between the cake and frosting for an invigorating zest that brightens each bite.
Nutty Delight: Sprinkle slivered almonds on top before serving for extra crunch and an added nutty flavor that complements the sweet strawberries.
Chocolate Lovers: Fold in mini chocolate chips to the batter for a rich, chocolaty surprise that pairs beautifully with strawberries.
Coconut Cream: Use coconut cream instead of heavy cream in the frosting for a tropical flair and delightful flavor contrast.
Spicy Kick: Add a pinch of cayenne or ground ginger to the frosting for a subtle heat that enhances the sweetness of the cake.
Sweet Strawberry Shortcake Sheet Cake Recipe FAQs
What should I look for when selecting strawberries?
Absolutely! When picking strawberries, look for ones that are bright red, firm, and have a sweet aroma. Avoid berries with dark spots or mold, as these can indicate overripeness. Ideally, choose strawberries that are in season for the best flavor!
How should I store the Sweet Strawberry Shortcake Sheet Cake?
To maintain freshness, keep your frosted Sweet Strawberry Shortcake Sheet Cake covered in the refrigerator for up to 3 days. If the cake layers are unfrosted, you can keep them tightly wrapped at room temperature for 1 day without losing moisture.
Can I freeze the Sweet Strawberry Shortcake Sheet Cake?
Yes, you can! For best results, freeze the unfrosted cake layers in an airtight container for up to 3 months. To thaw, simply place them in the fridge overnight and frost just before serving. Be sure to let the layers cool completely before freezing!
What should I do if my cake is too dense?
Very common! If you find your cake turns out a bit dense, it may be due to overmixing the batter. Ensure you mix until just combined after adding dry ingredients. Additionally, using room temperature eggs and accurately measuring your flour (spooned and leveled) can help achieve a lighter texture.
Is this cake suitable for people with nut allergies?
Yes, this Sweet Strawberry Shortcake Sheet Cake can be made nut-free! Simply omit the almond extract from the recipe, as the vanilla essence will still provide delicious flavor. Always double-check ingredient labels to ensure there are no hidden nut traces.
How can I make this recipe dairy-free?
Certainly! To make the Sweet Strawberry Shortcake Sheet Cake dairy-free, substitute the sour cream with a dairy-free yogurt or applesauce. Use almond or oat milk instead of regular milk, and choose a dairy-free cream cheese for the frosting. This will still create a delightful dessert without the dairy!
Sweet Strawberry Shortcake Sheet Cake for Effortless Joy
Equipment
- - Oven
- stand mixer
- - 9×13-inch baking pan
- Medium bowl
- - Large bowl
Ingredients
For the Cake
- 2 cups All-purpose flour King Arthur recommended
- 2 tbsp Baking powder Avoid expired brands
- 1 tsp Salt Essential for balancing sweetness
- 1 cup Granulated sugar Preferred; brown sugar can be used for depth
- 1/2 cup Vegetable oil Can substitute with melted butter
- 3 large Eggs Use room temperature
- 3 large Egg whites For a fluffier cake, at room temperature
- 1 tbsp Vanilla extract Pure is recommended for best taste
- 1 tsp Almond extract Optional; substitute with more vanilla if desired
- 1 cup Sour cream Full-fat for best texture
- 1 cup Milk Whole or buttermilk can be used
For the Frosting
- 8 oz Cream cheese Philadelphia brand recommended
- 2 cups Powdered sugar Sift before use
- 1 cup Heavy cream Very cold to achieve stiff peaks
For the Topping
- 2 cups Strawberries Ripe and bright red
- 1/4 cup Strawberry jam Can be replaced with homemade berry puree
- 1/4 cup Fresh mint Optional; for garnish
Instructions
How to Make
- Preheat Oven: Set your oven to 350°F and position the rack in the center.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Combine Wet Ingredients: Using a stand mixer, beat sugar, vegetable oil, eggs, egg whites, vanilla extract, almond extract, and sour cream until pale and well combined.
- Alternate Additions: Gradually add the dry mixture and milk to the wet ingredients, mixing gently.
- Prepare Baking Sheet: Grease a 9x13-inch baking pan, pour in the batter, and spread it evenly.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes. Allow cooling.
- Make Frosting: Beat cream cheese and powdered sugar until smooth, then add cold heavy cream until stiff peaks form.
- Assemble Cake: Frost cooled cake with cream cheese frosting and top with strawberries tossed in jam.