Sheet Pan Strawberry Shortcake Recipe

Enjoy all the flavors of the classic strawberry shortcake in a simple, shareable format with this Sheet Pan Strawberry Shortcake. It’s a light and fluffy white cake topped with juicy macerated strawberries and a creamy whipped topping—perfect for feeding a crowd at summer parties, potlucks, or casual get-togethers.

Why You’ll Love This Recipe

• Great for serving large groups
• Easier and quicker than traditional layered shortcake
• Make-ahead friendly for stress-free entertaining
• Bursting with fresh strawberry flavor
• Light, creamy, and perfect for warm weather

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

• 2¾ cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1¾ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk

For the Strawberries

• 2 pounds fresh strawberries, hulled and sliced
• ¼ cup granulated sugar

For the Whipped Topping

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 cups heavy whipping cream

Directions

1. Preheat oven to 350°F (175°C). Grease and line a 13×18-inch sheet pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
4. Alternate adding flour mixture and buttermilk to the wet ingredients, mixing until just combined.
5. Spread batter evenly in prepared sheet pan and bake for 20–25 minutes, or until a toothpick comes out clean. Let cool completely.
6. While the cake bakes, toss sliced strawberries with sugar and set aside to macerate.
7. In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Add heavy cream and beat until stiff peaks form.
8. Spread whipped topping over cooled cake. Spoon macerated strawberries evenly over the top.
9. Chill in the refrigerator for at least 30 minutes before serving.

Servings and timing

• Servings: 18–24
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour (plus chilling time)

Variations

• Berry Mix: Add blueberries, raspberries, or blackberries along with the strawberries.
• Lemon Zest: Add lemon zest to the cake or whipped topping for a citrus twist.
• Gluten-Free: Use a gluten-free cake flour blend.
• Chocolate Drizzle: Drizzle with melted white or dark chocolate before serving.
• Cupcake Style: Bake the cake batter in muffin tins for individual servings.

Storage/Reheating

Store the assembled cake covered in the refrigerator for up to 3 days. Do not freeze once the whipped topping and strawberries are added, as the texture may change. You can freeze the baked, unfrosted cake layer for up to 2 months—wrap tightly in plastic and foil.

FAQs

Can I make this recipe ahead of time?

Yes, you can bake the cake and prepare the toppings a day ahead. Assemble just before serving or earlier the same day.

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Can I use store-bought whipped topping?

Yes, a tub of frozen whipped topping can be used in place of homemade if you’re short on time.

Can I use a boxed cake mix?

Absolutely—white or vanilla cake mix works great if you want to save time.

How do I keep the cake from getting soggy?

Add the strawberries right before serving to keep the whipped topping and cake layers from becoming too wet.

Can I use frozen strawberries?

Fresh is best for texture and appearance, but thawed and drained frozen strawberries can work in a pinch.

What’s the best way to cut and serve it?

Use a sharp knife wiped clean between slices and serve with a spatula for easy lifting.

Can I make it in a 9×13 pan?

Yes, you can halve the recipe for a smaller version baked in a 9×13-inch pan.

Can I add layers?

You can slice the cake in half horizontally and layer with whipped cream and strawberries for a thicker version.

Is this recipe suitable for kids to help with?

Yes, kids can help spread the topping and decorate with strawberries for a fun kitchen activity.

Conclusion

Sheet Pan Strawberry Shortcake is a fantastic, low-effort dessert that delivers big flavor. Whether you’re hosting a summer barbecue, celebrating a birthday, or just craving something sweet and fruity, this recipe is a reliable crowd-pleaser. Make it once, and it’s sure to become a go-to favorite.

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