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Handheld photo of a rectangular Strawberry Shortcake Sheet Cake showing the porous golden sponge and bright red berry slices.
FL Recipes

Strawberry Shortcake Sheet Cake: The Ultimate Summer Party Dessert

A stunning Strawberry Shortcake Sheet Cake featuring a light golden vanilla sponge, thick whipped cream peaks, and an abundance of fresh sliced and halved strawberries for the perfect summer potluck dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vanilla Sponge
  • 3 cups Cake Flour 360g
  • 1.5 cups Granulated Sugar 300g
  • 1 cup Unsalted Butter 225g, softened
  • 1 cup Whole Milk 240ml
  • 4 Large Eggs Room temperature
  • 1 tbsp Baking Powder 12g
  • 1 tbsp Vanilla Extract 15ml
Topping
  • 2 cups Heavy Whipping Cream 480ml, cold
  • 0.5 cup Powdered Sugar 60g
  • 2 lbs Fresh Strawberries 900g, sliced and halved

Equipment

  • 1 9x13 White Baking Dish Ceramic or glass
  • 1 Stand Mixer Or hand mixer
  • 1 Offset Spatula For even cream spreading

Method
 

Bake the Sponge
  1. Cream softened butter and sugar in a stand mixer until pale and fluffy (3-5 minutes).
  2. Add eggs one at a time, then alternate adding dry ingredients and milk until smooth.
  3. Pour into white baking dish and bake at 350°F (175°C) for 25-30 mins until light golden-brown.
Assemble
  1. Toss half the sliced strawberries with sugar to create natural juice.
  2. Whip cold heavy cream and powdered sugar until soft peaks form.
  3. Spread cream over cooled cake, top with macerated juice and abundance of fresh berries.

Nutrition

Calories: 385kcalProtein: 5gFat: 22gFiber: 2g

Notes

Ensure cake is completely cool before adding cream to prevent melting.
Macerating the berries for 20 minutes is key for the 'staining' effect.
Keyword Strawberry Shortcake Sheet Cake,summer dessert,Whipped Cream Cake

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