Strawberry Shortcake Sheet Cake
A delicious spin on classic strawberry shortcake that guests will love, this Strawberry Shortcake Sheet Cake is made with white or yellow cake mix, fresh strawberries, and a sweetened whipped topping.
This is undoubtedly one of the easiest shortcake recipes you’ll ever make. Skip the time-consuming step of shaping individual shortcakes and just pour the batter into a 12×17-inch jelly-roll pan and bake. Such a simple summer dessert that everyone loves!
Top with fresh, sugar-coated strawberries and their natural juices, then add a sweetened whipped topping. Slice and serve this ultimate summer dessert for easy entertaining. We really love this for Father’s Day weekend! You can even add a sprinkle of fresh blueberries before serving as a lovely 4th of July dessert!
What is a strawberry shortcake sheet cake?
The simplest things in life are the best, just like a holiday spent indulging in the ultimate summer dessert. This recipe consists of a homemade shortcake base, fresh strawberries, and homemade whipped cream topping. It’s pure delight in every bite.
I love this recipe because it’s quick and easy. No need to fuss with individual shortcakes – just pop a pan in the oven. When ready to serve, top with strawberries and whipped topping, then slice and serve.
It’s light and airy, not overly sweet, and fun to make. A sprinkle of fresh blueberries make it a convenient treat for 4th of July celebrations.
Why you’ll love strawberry shortcake sheet cake
- Made with a box cake mix and basic pantry staples, this strawberry shortcake sheet cake is an easy and fun summer dessert.
- Make the vanilla shortcake sheet cake base ahead to save time and assemble with fresh strawberries and whipped topping just before serving.
- Instead of making individual shortcakes, which takes a bit more time, just add the batter to a 12×17-inch jelly roll pan and bake!
Ingredients needed to make strawberry shortcake sheet cake
- Cake mix: White or yellow cake mix will work. I used a 15.25-ounce box of Betty Crocker cake mix.
- Whole milk:
- Butter: Melted and cooled. I prefer to bake with unsalted butter.
- Vanilla extract: Vanilla extract provides depth of flavor. Feel free to use a combination of vanilla and almond extract. The extract is also added to the topping for this strawberry shortcake sheet cake recipe.
- Eggs: Allow your eggs to reach room temperature for easy mixing. For an egg-free cake, use 1/4 cup unsweetened applesauce per egg.
- Strawberries: Use fresh strawberries for a classic strawberry shortcake topping. They need to be washed, sliced, and drained to eliminate excess moisture from the topping.
- Granulated sugar: Granulated sugar is used to draw out some of the natural juices in the strawberries.
- Heavy whipping cream: The creamy base for the shortcake whipped topping.
- Powdered sugar: Sweetens and thickens the whipped topping.
- Mascarpone cheese: Bring to room temperature for easier mixing. I’ve used Trader Joe’s vanilla, but you can use plain mascarpone cheese instead, if you prefer.
- Lemon zest: Adds brightness to the shortcake topping and is the perfect pairing with the fresh strawberries.
How do you make this strawberry shortcake sheet cake?
Prep and preheat:
- Preheat your oven to 350°F.
- Grease a 12×17-inch jelly roll pan (rimmed baking sheet or cookie sheet).
Prepare the cake batter:
- In a medium mixing bowl, combine the contents of the 15.25-ounce box of cake mix with the milk, melted butter, eggs, and vanilla extract listed in this recipe (don’t follow the box instructions).
- Stir thoroughly by hand or use a stand mixer.
Bake:
- Pour the batter into the prepared pan.
- Bake for about 15 minutes, or until the cake springs back when lightly touched. (An under-baked cake will remain indented when touched.)
Make the topping:
- While the cake bakes, wash, stem, and chop the strawberries into roughly ½-inch pieces. Place the cut strawberries in a medium bowl, add granulated sugar, and stir well. Let the berries rest in the sugar for at least 10–15 minutes to release their juices.
- In a large bowl or stand mixer, combine heavy whipping cream, powdered sugar, and vanilla extract. Mix on low, then increase to high and beat until peaks form when the beaters are lifted, about 3 minutes. Add mascarpone cheese and lemon zest, then gently mix until fluffy.
Assemble the shortcake:
- Spoon the cut strawberries over the warm or cooled cake, then drizzle the accumulated berry juice evenly on top.
- Dollop the whipped cream mixture over the strawberries and spread it evenly with a spatula.
- Slice the cake with a sharp knife and serve immediately, or refrigerate for up to 12 hours before serving.
Serving
Enjoy a slice of this strawberry shortcake sheet cake alone or pair it with a scoop of Strawberry Shortcake Ice Cream!
This cake is fun, colorful, and perfectly festive for summer celebrations. I love serving it at holiday BBQs – think Fourth of July picnics or casual backyard parties.
It’s absolutely delicious on its own with a cold glass of summer sangria, or as the perfect sweet finish after a meal of smash burgers, kebabs, or a comforting classic like No Roux Mac and Cheese.
Sandy’s tips and substitutions:
- Storage: This strawberry shortcake sheet cake is best served immediately, otherwise it can be stored in the fridge for up to 12 hours before serving. Keep in mind that the strawberries will continue to release juice over time, which may make the cake slightly soggy if kept much longer than that. For best texture and freshness, aim to serve within that 12-hour window.
- Freezing: Wrap the cooled shortcake sheet cake base in plastic and foil for up to 3 months. Thaw the cake overnight in the fridge and allow it to sit at room temperature for about 15 minutes before adding the fresh strawberries and whipped topping.
- Don’t overmix: Be careful that you don’t overmix the cake batter or you will create an overly dense cake. I use a spatula to gently fold the batter once the ingredients have just been combined.
- Fresh strawberries: Always use in-season strawberries, bought from your local grocery store or farmer’s market for the best flavor. If the strawberries are out of season where you are, use frozen and thawed (patted dry) strawberries.
Variations:
- Other berries: Swap out the strawberries for your favorite berries, like raspberries, blackberries, blueberries, or a mix of berries.
- Gluten-free: Use a 1:1 gluten-free cake mix to make the cake batter.
- Strawberry shortcake parfaits: You can also cube the cake (into squares) and make a strawberry parfait, or individual parfaits.
- Add herbs: Mix in fresh rosemary or basil into the cake batter for a lovely herbaceous twist. Try fresh lavender (chopped) for a floral flavor.
- Sugar cracked cake crust: Sprinkle turbinado sugar on top of the batter, which will give the baked cake base a nice, crunchy texture.
- Cooked strawberries: Follow the directions in this Angel Cake Strawberry Shortcake recipe for a jam-like cooked strawberries topping.
Have excess fresh strawberries this summer? Put them to good use by making Strawberry Banana Pudding Cake, Strawberry Trifle, or Strawberry Blueberry Chocolate Pavlova.
More strawberry shortcake recipes you may want to try:
- Best Strawberry Shortcake Recipe
- Angel Cake Strawberry Shortcake
- Cake Pan Rosemary Strawberry Shortcake
- Strawberry Shortcake Ice Cream Recipe
Get the Recipe:
Strawberry Shortcake Sheet Cake
Ingredients
For the Cake:
- 1 15.25-ounce white or yellow cake mix
- 1 cup milk whole preferred
- ½ cup butter melted and cooled
- 1 Tbsp vanilla extract
- 4 eggs
For the Topping:
- 2 pounds strawberries, washed, sliced, drained
- ¼ cup granulated sugar
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 8 ounces mascarpone cheese, we used Trader Joe’s vanilla, but you can use plain
- 1 teaspoon vanilla extract
- 1-2 Tbsp lemon zest
Equipment
Instructions
- Preheat your oven to 350°F.
- Grease a 12×17-inch jelly roll pan (rimmed baking sheet or cookie sheet).
- In a medium mixing bowl, combine the contents of the 15.25-ounce box of cake mix with the milk, melted butter, eggs, and vanilla extract listed in this recipe (don’t follow the box instructions).
- Stir thoroughly by hand or use a stand mixer.
- Pour the batter into the prepared pan.
- Bake for about 15 minutes, or until the cake springs back when lightly touched. (An under-baked cake will remain indented when touched.)
- While the cake bakes, wash, stem, and chop the strawberries into roughly ½-inch pieces. Place the cut strawberries in a medium bowl, add granulated sugar, and stir well. Let the berries rest in the sugar for at least 10–15 minutes to release their juices.
- In a large bowl or stand mixer, combine heavy whipping cream, powdered sugar, and vanilla extract. Mix on low, then increase to high and beat until peaks form when the beaters are lifted, about 3 minutes. Add mascarpone cheese and lemon zest, then gently mix until fluffy.
- Spoon the cut strawberries over the warm or cooled cake, then drizzle the accumulated berry juice evenly on top.
- Dollop the whipped cream mixture over the strawberries and spread it evenly with a spatula.
- Slice the cake with a sharp knife and serve immediately, or refrigerate for up to 12 hours before serving.
Notes
Sandy’s tips:
- Storage: This strawberry shortcake sheet cake is best served immediately, otherwise it can be stored in the fridge for up to 12 hours before serving. Keep in mind that the strawberries will continue to release juice over time, which may make the cake slightly soggy if kept much longer than that. For best texture and freshness, aim to serve within that 12-hour window.
- Freezing: Wrap the cooled shortcake sheet cake base in plastic and foil for up to 3 months. Thaw the cake overnight in the fridge and allow it to sit at room temperature for about 15 minutes before adding the fresh strawberries and whipped topping.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
