Homemade Strawberry Shortcake Sheet Cake

My kids love strawberries.

The second they show up at the market, I know we’re bringing home more than we planned. Fresh, sweet, and juicy, they never last long in our kitchen. That’s exactly why this Strawberry Shortcake Sheet Cake is on repeat all summer.

It has everything you want in a classic strawberry shortcake, just made easier for a crowd. A soft vanilla sheet cake gets topped with macerated strawberries and fluffy whipped cream, then sliced into 12 to 15 generous pieces.

It’s simple to assemble, perfect for birthdays or backyard gatherings, and tastes like peak strawberry season in every bite.

Why You’ll Love This Sheet Pan Strawberry Shortcake

It makes 12 to 15 servings, which makes it perfect for parties, birthdays, and family gatherings without needing multiple batches.

The prep is simple and straightforward, and you can prepare the components ahead of time to make assembly easy.

It uses oil instead of butter, so the cake stays soft and moist even after being refrigerated.

The strawberries, cake, and whipped cream come together in one 9×13 pan, making it easy to slice and serve.

It’s nut free and soy free, which makes it easy to share with a crowd.

Ingredients You’ll Need

This cake comes together in three simple parts: the vanilla sheet cake, the strawberries, and the whipped cream topping.

For the cake:
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
4 large eggs
1 ¾ cups granulated sugar
1 cup neutral oil (canola, vegetable, or sunflower)
2 teaspoons vanilla extract
1 cup whole milk

For the strawberries:
1 pound fresh strawberries, washed and sliced
¼ cup granulated sugar

For the whipped cream:
2 cups whipping cream, very cold
3 tablespoons powdered sugar
1 tablespoon cornstarch (optional, for stabilization)

For decorating:
Extra sliced or halved strawberries

How to Make Strawberry Shortcake Sheet Cake

1. Preheat and prepare the pan.
   Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease and flour it well.
2. Mix the dry ingredients.
   In a bowl, combine the flour, baking powder, and salt. Stir to evenly distribute the baking powder.
3. Whip the eggs and sugar.
   In a large bowl, beat the eggs and sugar with a mixer for about 5 minutes until pale, thick, and fluffy. The mixture should form ribbons when the beaters are lifted.
4. Add oil and vanilla.
   Mix in the oil and vanilla extract until combined.
5. Alternate dry ingredients and milk.
   Add one-third of the flour mixture and mix gently. Add half of the milk and mix again. Repeat, ending with the final portion of flour. Mix just until smooth. Do not overmix.
6. Bake the cake.
   Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a rack and let cool completely.
7. Prepare the strawberries.
   While the cake bakes, toss the sliced strawberries with sugar in a bowl. Stir occasionally and let them sit to release their juices.
8. Whip the cream.
   In a chilled bowl, combine the cold cream, powdered sugar, and cornstarch if using. Beat until stiff peaks form. Refrigerate until ready to use.
9. Assemble the cake.
   Once the cake is completely cool, use a chopstick or skewer to poke holes across the top. Spoon the strawberries and their juices evenly over the cake, letting the juices soak in. Spread the whipped cream over the top in an even layer.
10. Serve.
    Slice into 12–15 pieces and decorate with extra strawberries. Keep refrigerated until ready to serve. Best enjoyed the same day.

Recipe Notes

Stabilized Whipped Cream: Adding cornstarch to the whipped cream helps it hold its shape longer and prevents it from becoming watery as it sits. If you’re not serving the cake right away or expect leftovers, this step makes a difference.

Oil-Based Cake: This recipe uses neutral oil instead of butter so the cake stays soft and moist even when refrigerated. Butter-based cakes tend to firm up when cold, but oil keeps the texture tender.

Make Ahead Tips: You can prepare the components in advance. The baked cake can be wrapped tightly and frozen for up to 1 month. Macerated strawberries will keep in the fridge for up to 2 days. Stabilized whipped cream can be made a day ahead and stored in the refrigerator.

Strawberry Juices: Let the strawberries sit with sugar long enough to release their juices. Those juices soak into the cake and add extra flavor and moisture.

Best the Same Day: For the best texture and appearance, assemble and serve the cake the same day. Store leftovers covered in the refrigerator for up to 2 days.