Go Back
Overhead view of a golden-yellow Strawberry Shortcake Sheet Cake with bright white frosting and glossy red berries.

Strawberry Shortcake Sheet Cake with Whipped Cream and Fresh Berries

A moist, golden-yellow vanilla sponge baked in a silver sheet pan, topped with a thick layer of bright white whipped cream and decorated with stunning, overlapping fresh strawberry slices. The ultimate easy summer dessert.
Print Recipe Pin for Later
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 15 slices
Course: Desserts
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Sponge
  • 3 cups (375g) cake flour Sifted
  • 2 cups (400g) granulated sugar
  • 1 cup (225g) unsalted butter room temperature
  • 1 cup (240ml) whole milk
  • 4 large eggs
  • 3 tsp (12g) baking powder
  • 1 tbsp (15ml) vanilla extract
Topping
  • 3 cups (720ml) heavy whipping cream very cold
  • 1 cup (120g) powdered sugar
  • 2 lbs (900g) fresh strawberries thinly sliced

Equipment

  • 1 9x13 Silver Metal Baking Pan Ensures even browning
  • 1 Stand mixer or hand mixer

Method
 

Baking the Cake
  1. Preheat oven to 350°F (175°C). Grease a 9x13 silver metal baking pan and line with parchment.
  2. Cream softened butter and sugar for 5 minutes until pale and fluffy. Add eggs one at a time.
  3. Alternate adding dry ingredients and milk. Do not overmix. Pour into pan.
  4. Bake for 25-30 minutes until golden-yellow. Cool completely.
Decorating
  1. Whip heavy cream and powdered sugar to stiff peaks. Spread thick layer over cooled cake.
  2. Arrange thin strawberry slices in an overlapping pattern across the entire top.

Notes

Use cold heavy cream for the best peaks.
Slice strawberries right before serving to maintain their glossy sheen.