This Strawberry Shortcake Sheet Cake combines a soft vanilla cake, fluffy whipped cream frosting, and fresh strawberries into an easy dessert that’s perfect for feeding a crowd. It has all the flavors of classic strawberry shortcake but in a simple 9×13 cake that’s easier to make, transport, and serve.
Whether you’re making dessert for a summer cookout, baby shower, birthday party, or potluck meal, this cake delivers that nostalgic strawberries-and-cream flavor everyone loves.
An Easy Strawberry Dessert That Feels Like a Classic
If you’ve ever loved traditional strawberry shortcake but wished it were easier to serve for a crowd, this cake is the answer.
Instead of layering biscuits, whipped cream, and strawberries individually, everything comes together in one easy sheet cake. The vanilla cake stays soft and moist thanks to Greek yogurt and buttermilk, while the whipped cream frosting gets extra stability from cream cheese so it slices beautifully.
The fresh strawberries on top give it that classic strawberry shortcake flavor, and if you want even more strawberry goodness, you can toss the berries with a little sugar before adding them to the cake.
It’s the kind of dessert that looks impressive but is surprisingly simple to make.
FAQs
Fresh strawberries are recommended for the best texture. Frozen strawberries release quite a bit of liquid as they thaw, which can make the topping watery.
The cream cheese helps stabilize the whipped cream so it holds its shape longer and makes the cake easier to slice and serve.
When you lift the beaters from the bowl, the whipped cream should stand up firmly without collapsing.
Yes. The cake can be baked a day in advance. For the freshest results, add the frosting and strawberries the day you plan to serve it.
Yes. Because of the whipped cream frosting, the cake should be stored in the refrigerator.
Yes. However, the homemade whipped frosting gives the cake a fresher flavor and lighter texture that’s much closer to traditional strawberry shortcake.
Yes. Full-fat sour cream can be substituted in equal amounts.
Ingredients
See the recipe card below for the printable full recipe, including ingredient amounts and detailed instructions.
For the Cake
- 2¼ cups all-purpose flour - Gives the cake structure while keeping it soft and tender.
- 1½ teaspoons baking powder - Helps the cake rise.
- ½ teaspoon baking soda - Works with the buttermilk and Greek yogurt to create a fluffy texture.
- ½ teaspoon salt - Balances the sweetness and enhances flavor.
- ½ cup unsalted butter, softened - Adds richness and buttery flavor.
- 1½ cups granulated sugar - Sweetens the cake and helps keep it moist.
- 3 eggs, room temperature - Provide structure and stability.
- 1 tablespoon vanilla extract - Adds warm vanilla flavor throughout the cake.
- ¾ cup Greek yogurt - Helps create an extra moist crumb.
- ¾ cup buttermilk - Adds tenderness and a subtle tang.
For the Frosting
- 2 cups heavy whipping cream - Creates a light, fluffy frosting.
- ½ cup powdered sugar - Sweetens and helps stabilize the whipped cream.
- 2 teaspoons vanilla extract - Adds flavor to the frosting.
- ½ cup cream cheese, softened - Helps stabilize the frosting while adding a slight tang.
For the Topping
2 cups fresh strawberries, chopped - Add fresh strawberry flavor and the classic shortcake experience.
Instructions
Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish and set aside.
In a large mixing bowl, whisk together the 2¼ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
In a separate mixing bowl, beat together the ½ cup softened unsalted butter and 1½ cups granulated sugar until light and fluffy.
Add the 3 eggs one at a time, mixing well between each addition.
Mix in the 1 tablespoon vanilla extract and ¾ cup Greek yogurt until fully combined.
Alternately add the flour mixture and the ¾ cup buttermilk, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Spread the batter evenly into the prepared pan.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely, about 1 hour.
While the cake cools, prepare the frosting.
How to Make Frosting for Strawberry Shortcake Cake
In a large mixing bowl, beat the 2 cups heavy whipping cream until it begins to thicken.
Add the ½ cup powdered sugar and 2 teaspoons vanilla extract. Continue beating until stiff peaks form.
In a separate bowl, beat the ½ cup softened cream cheese until smooth.
Add a large spoonful of whipped cream to the cream cheese and beat until fully incorporated. This helps thin the cream cheese and prevents lumps.
Gently fold the cream cheese mixture into the remaining whipped cream until fully combined.
Spread the frosting over the cooled cake.
Top with the 2 cups chopped strawberries.
Refrigerate for at least 1 hour before serving to help the frosting set.
Tips
- Allow the cake to cool completely before adding the frosting.
- Use room-temperature eggs for a smoother batter.
- Do not overmix once the flour is added or the cake may become dense.
- Chill your mixing bowl and beaters before whipping the cream for the best texture.
- Pat strawberries dry if they’re especially juicy.
- For even more strawberry flavor, toss the strawberries with ¼ to ⅓ cup granulated sugar and let them sit for 15 minutes before topping the cake.
- The method of thinning the cream cheese with a spoonful of whipped cream helps create a smooth frosting without lumps.
Storage
Store the cake covered in the refrigerator for up to 3 days.
The unfrosted cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and thaw overnight before frosting and serving.
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Recipe
Strawberry Shortcake Sheet Cake
Ingredients
Cake
- 2 ¼ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 ½ cup granulated sugar
- 3 eggs room temperature
- 1 tablespoon vanilla extract
- ¾ cup greek yogurt
- ¾ cup buttermilk
Frosting
- 2 cups heavy cream
- ½ cup powdered sugar
- 2 teaspoon vanilla extract
- ½ cup cream cheese softened
- 2 cups strawberries chopped
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13 pan and set aside.
- In a large mixing bowl combine the all purpose flour, baking powder, baking soda and salt. Set aside.
- Add the granulated sugar and softened unsalted butter, mix them thoroughly in a mixing bowl.
- Add the eggs one at a time, fully incorporating the eggs between each addition.
- Mix in the vanilla extract and the Greek yogurt until well combined.
- Using a spatula, slowly add the dry ingredients to the wet ingredients by adding about 1 cup at a time followed by a small amount of buttermilk. Repeat this process (finishing with buttermilk) until the flour mixture and the buttermilk is fully combined, avoiding to over mix the batter.
- Transfer the batter to the prepared 9×13 pan.
- A toothpick should come out clean in the center of the cake after 25 to 30 minutes of baking at 350 degrees F.
- Allow to cool for at least 1 hour before topping.
- To a mixing bowl add the heavy cream, beat until the cream just starts to thicken.
- Add the powdered sugar and beat until well combined. Add the vanilla extract and beat until stiff peaks form. Set aside.
- In a mixing bowl add the softened cream cheese beat until fully softened and beaten.
- Add a heaping spoonful of the whipped cream to the cream cheese. Beat until fully combined.
- Transfer the cream cheese mixture to the whipped cream and stir to fully combine.
- Top the fully cooled cake with the whipped topping.
- Finish off the cake by topping with the chopped strawberries. Transfer the cake to the refrigerator and allow to cool for 1 hour before serving to help firm up the frosting.
Notes
- Allow the cake to cool completely before frosting. Even slight warmth can cause the whipped cream frosting to melt and slide.
- To prevent lumps, beat a spoonful of whipped cream into the cream cheese before combining it with the remaining whipped cream. This helps create a smooth, stable frosting.
- Do not overmix the batter once the flour is added. Overmixing can result in a denser cake.
- Fresh strawberries are recommended. Frozen strawberries release excess liquid that can make the topping watery.
- For extra strawberry flavor, toss the chopped strawberries with ¼ to ⅓ cup sugar and let them sit for 15 minutes before topping the cake.
- Refrigerate the finished cake for at least 1 hour before serving to help the frosting firm up for cleaner slices.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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