You need dessert. It’s a Tuesday. Or maybe you have people coming over in an hour. The kitchen is a mess from dinner.
You want something amazing. Something that tastes like you spent all day. But you have zero time and even less energy for a sink full of dishes.
I hear you. That’s why we’re making Sheet Pan Strawberry Shortcake Cake. It’s your weeknight superhero. All the flavor of the classic, with a fraction of the fuss.
One pan. One epic dessert. Let’s get your evening back.
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12
Ultimate Guide to Sheet Pan Strawberry Shortcake Cake
This is the only guide you need. I’ve tested every shortcut so you don’t have to.
We’re talking about a fluffy, golden yellow cake baked right on a sheet pan. It’s a giant, beautiful slab of cake.
We top it with a cloud of sweet vanilla cream. Then, a mountain of juicy strawberries. The whole thing comes together in under 40 minutes.
The best part? You only dirty one pan, a bowl, and a mixer. Easy cleanup is not just a dream. It’s your new reality.
Sheet Pan Strawberry Shortcake Cake Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Sheet Pan Strawberry Shortcake Cake Recipe!
Nutrition Information
This is a total crowd pleaser. Serve it straight from the pan at a party. Or cut squares for a quick family treat.
The Simple Ingredients
I bet you have most of this already. No fancy trips to the store needed. That’s the beauty of this recipe.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 2 pounds fresh strawberries, hulled and sliced
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Let’s Get Cooking! (The Step-by-Step)
Follow these steps. They are simple and fast. You’ll be amazed at how quickly it all comes together.
- Preheat your oven to 350°F (175°C). Grab a standard 13×18 inch rimmed sheet pan. Line it with parchment paper. This is your easy cleanup secret weapon.
- Make the cake batter. In a large bowl, beat the sugar and softened butter until it’s light and fluffy. This takes about 2 minutes.
- Add the eggs and 1 teaspoon of the vanilla. Beat again until everything is smooth.
- In another bowl, whisk the flour, baking powder, and salt. Add this dry mix to the butter mix in two parts. Pour in the milk between additions. Mix just until combined. Don’t overmix!
- Spread the batter evenly onto your prepared sheet pan. It will be a thin layer. That’s perfect!
- Bake for 18-22 minutes. The cake is done when the top is golden and springs back when you touch it. Let it cool completely in the pan.
- Prep the strawberries. While the cake cools, slice your strawberries. Toss them with a tablespoon of sugar if you like them extra juicy.
- Make the vanilla cream. In a chilled bowl, beat the heavy cream, powdered sugar, and remaining 1 teaspoon vanilla. Beat until you get stiff peaks. This takes just 3-4 minutes.
- Assemble! Spread the whipped cream over the completely cooled cake. Pile the sliced strawberries on top. Slice into big squares and serve immediately.
What to Serve With This Dish
This cake is a star on its own. But if you’re turning it into a full dessert spread, keep it simple.
A scoop of vanilla ice cream on the side is never wrong. It melts into the cake and cream beautifully.
For a brunch twist, serve it with crispy bacon on the side. The salty-sweet combo is incredible.
Keep drinks easy. Iced coffee, cold milk, or a sparkling rosé are all perfect partners.
Make This Recipe Your Own (Quick Swaps)
Don’t stress if you’re missing something. This recipe is super flexible. Here are my favorite easy swaps.
Use a different fruit. Blueberries, raspberries, or a mix of berries work great. In winter, use thawed frozen berries (just drain them well).
Short on time? Use a store-bought angel food cake. Tear it into pieces and layer it on the sheet pan. Top with cream and berries.
Swap the vanilla cream. Use a tub of whipped topping for ultimate speed. Or mix softened cream cheese with cool whip for a tangy twist.
How to Store Leftovers (If You Have Any!)
This dessert is best eaten the day it’s made. The cake can get soft under the cream.
If you do have leftovers, cover the pan tightly with plastic wrap. Store it in the fridge for up to 1 day.
For longer storage, keep the components separate. Store the cake at room temperature. Keep the whipped cream and berries in the fridge. Assemble just before serving.
NUTRITION INFORMATION
- Calories: ~320 kcal
- Carbohydrates: 35g
- Protein: 4g
- Fat: 19g
- Saturated Fat: 12g
- Fiber: 2g
- Sugar: 22g
FREQUENTLY ASKED QUESTIONS
Can I make this cake ahead of time?
Yes, but in parts. Bake the cake up to a day ahead. Wrap it tightly in the pan. Make the cream and slice berries a few hours before. Assemble right before you serve.
My cake is thin. Is that right?
Yes! This is a sheet pan cake. It’s meant to be a single, thin layer. It bakes fast and soaks up all the berry juices perfectly.
Can I use frozen strawberries?
You can, but thaw and drain them very well first. Pat them dry with paper towels. Frozen berries release a lot of liquid that can make the cake soggy.
See? I told you it was simple. You just made a stunning dessert with almost no cleanup.
You won back your weeknight. You impressed your friends. You fed your family something wonderful.
That’s a major win in my book. Now, go enjoy that cake. You’ve earned it.
Did you try this recipe? Let me know how it turned out for you! Leave a comment and a rating below—I read every single one!
