The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.
Today I want to share my Strawberry Shortcake Sheet Cake, and oh, this cake makes my heart smile. When strawberries start to smell sweet and juicy at the market, I always think about making Strawberry Shortcake Sheet Cake. I love how this Strawberry Shortcake Sheet Cake brings everyone to the table without me spending hours decorating or layering. It feels easy, generous, and perfect for sharing.
When I first made Strawberry Shortcake Sheet Cake for my nieces on a warm Sunday afternoon, I watched their fingers sneak through the whipped cream before I even sliced it. That moment told me everything. This cake does not need perfection. It needs laughter, fresh strawberries, and people you love sitting close together.
Why I Love Making This Recipe
I love this Strawberry Shortcake Sheet Cake because it feels effortless but tastes special. I don’t fuss with stacking layers or worrying about perfect frosting. I bake one soft vanilla cake in a simple sheet pan, top it with sweet strawberries, and spread clouds of whipped cream over everything.
I also love how flexible it feels. Sometimes I make it for birthdays. Sometimes I bring it to a neighbor who just had a baby. Sometimes I bake it on an ordinary Tuesday just because strawberries looked beautiful at the market.
This cake reminds me that baking does not need to feel complicated. I focus on fresh ingredients and simple steps. I let the strawberries shine. I let the cream stay soft and natural. I let the cake stay tender and buttery.
Most of all, I love how women gather around this cake in my kitchen. We talk, we sip coffee, we share stories. Someone always asks for the recipe. Someone always asks for a second slice.
Ingredients & Little Kitchen Secrets
For my Strawberry Shortcake Sheet Cake, I choose simple, good-quality ingredients. Every ingredient plays an important role.
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup whole milk
For the Strawberry Layer:
- 4 cups fresh strawberries, hulled and sliced
- ⅓ cup granulated sugar
- 1 tablespoon fresh lemon juice
For the Whipped Cream Topping:
- 2 cups cold heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
My Little Kitchen Secrets
First, I always taste a strawberry before I bake. If the strawberry tastes sweet and fragrant, I know my cake will taste beautiful. If the strawberries feel a little tart, I add one more spoon of sugar and let them sit longer.
Second, I bring my butter, eggs, and milk to room temperature before mixing. When I rush this step, the batter looks uneven. When I stay patient, the cake turns soft and fluffy.
Third, I never overmix the batter. I mix just until I see no dry flour. I stop immediately. This small habit keeps my Strawberry Shortcake Sheet Cake tender.
Finally, I whip the cream until soft peaks form. I do not overwhip. I want the cream to feel like a soft pillow, not stiff like frosting.
How I Make It, Step by Step
I start by preheating my oven to 180°C (350°F). I grease a 9×13-inch sheet pan and line it lightly with parchment paper.
- I whisk the flour, baking powder, and salt together in a bowl. I set it aside.
- In a large bowl, I beat the softened butter and sugar until the mixture looks pale and fluffy. I use a hand mixer and beat for about 3–4 minutes.
- I add the eggs one at a time, mixing well after each addition. I stir in the vanilla extract.
- I add the dry ingredients in three parts, alternating with the milk. I begin and end with the flour mixture. I mix gently and stop as soon as everything combines.
- I pour the batter into the prepared pan and smooth the top with a spatula.
- I bake the cake for 30–35 minutes until a toothpick inserted in the center comes out clean.
- I let the cake cool completely in the pan.
While the cake cools, I prepare the strawberries.
- I toss the sliced strawberries with sugar and lemon juice in a bowl.
- I let them sit for at least 30 minutes. The sugar draws out their juices and creates a beautiful syrup.
Then I prepare the whipped cream.
- I pour the cold heavy cream into a chilled bowl.
- I add powdered sugar and vanilla.
- I whip until soft peaks form. I watch carefully and stop immediately when the cream holds its shape gently.
When the cake cools completely, I assemble everything.
- I spoon the strawberries and their juices evenly over the cake.
- I spread the whipped cream over the top in soft swirls.
- I refrigerate the cake for at least 1 hour before serving so the flavors settle together.
When I slice into it, I see soft cake, juicy strawberries, and fluffy cream layered together in one beautiful bite.
How I Serve It at Home
I serve Strawberry Shortcake Sheet Cake straight from the pan. I place the pan in the center of the table with a simple cake server. I let everyone help themselves.
Sometimes I sprinkle a few extra fresh strawberry slices on top. Sometimes I add a little grated lemon zest over the cream. When I want something extra special, I drizzle a spoon of strawberry syrup over each slice.
In summer, I serve it slightly chilled. In spring, I let it sit at room temperature for 15 minutes before slicing so the cake feels extra soft.
I always serve it with coffee for the adults and cold milk for the children. The combination feels comforting and nostalgic.
Storage, Reheating & Make-Ahead Tips
I store leftover Strawberry Shortcake Sheet Cake in the refrigerator, covered tightly with plastic wrap. It stays fresh for up to 3 days.
I do not recommend freezing the fully assembled cake because the whipped cream changes texture. However, I freeze the plain baked cake without toppings. I wrap it tightly in plastic wrap and freeze it for up to 2 months. When I need it, I thaw it overnight in the refrigerator and add fresh strawberries and cream.
If I want to prepare ahead, I bake the cake one day in advance and keep it covered at room temperature. I prepare the strawberries and whipped cream the day I plan to serve it. This method keeps everything fresh and vibrant.
I never reheat this cake. I serve it cool or at room temperature.
100-Word Short Version
I make this Strawberry Shortcake Sheet Cake with a soft vanilla sheet cake, sweet macerated strawberries, and fluffy homemade whipped cream. I bake the cake in a 9×13-inch pan, let it cool, then top it with juicy strawberries mixed with sugar and lemon juice. I finish it with lightly sweetened whipped cream and chill before serving. This cake feels easy, fresh, and perfect for sharing. I serve it straight from the pan for birthdays, gatherings, or simple family dinners. It tastes like summer and always brings everyone back for seconds.
Recipe Card Section
⏱️ Time
Prep Time: 25 minutes
Cook Time: 35 minutes
Chill Time: 1 hour
Total Time: 2 hours
Yield: 12 servings
🛒 Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
For the Strawberry Layer:
4 cups fresh strawberries, sliced
⅓ cup granulated sugar
1 tablespoon lemon juice
For the Whipped Cream:
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
👩🍳 Instructions
- Preheat oven to 180°C (350°F). Grease a 9×13-inch pan.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar until fluffy.
- Add eggs one at a time. Mix in vanilla.
- Alternate adding dry ingredients and milk. Mix gently.
- Pour batter into pan and bake 30–35 minutes. Cool completely.
- Mix strawberries with sugar and lemon juice. Rest 30 minutes.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Spoon strawberries over cooled cake.
- Spread whipped cream on top. Chill 1 hour before serving.
📝 Notes
Use ripe, sweet strawberries for best flavor.
Do not overmix the batter.
Chill the bowl before whipping cream for better texture.
Store covered in refrigerator up to 3 days.
🍽️ Nutrition
Approx. 420 calories per serving
Carbohydrates: 48g
Protein: 5g
Fat: 24g
Sugar: 30g
Cholesterol: 110mg
Strawberry Shortcake Sheet Cake
- Total Time: 2 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Shortcake Sheet Cake is my easiest way to bring classic shortcake flavors to a crowd—one soft vanilla sheet cake topped with juicy macerated strawberries and a fluffy layer of homemade whipped cream. It tastes fresh, light, and summery, and it slices beautifully for parties, picnics, birthdays, and family gatherings.
Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
- 4 cups (about 600g) fresh strawberries, hulled and sliced
- 1/3 cup (65g) granulated sugar (for strawberries)
- 1 tbsp fresh lemon juice
- 2 cups (480ml) cold heavy whipping cream
- 1/4 cup (30g) powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- Optional: extra strawberries for topping
Instructions
- Heat oven to 350°F (180°C). Grease a 9×13-inch pan and line with parchment if you want easy lifting.
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Beat softened butter and 1 3/4 cups sugar until pale and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition. Mix in 1 tbsp vanilla extract.
- Add the dry ingredients in 3 additions, alternating with the milk (start and end with dry). Mix just until combined—do not overmix.
- Spread batter evenly into the prepared pan. Bake 30–35 minutes, until a toothpick comes out clean and the top springs back lightly.
- Cool the cake completely in the pan (warm cake will melt the whipped cream).
- While the cake cools, toss sliced strawberries with 1/3 cup sugar and lemon juice. Let sit 30 minutes to get juicy and syrupy.
- Whip cold heavy cream with powdered sugar and 1 tsp vanilla until soft peaks form (pillowy, not stiff).
- Spoon strawberries and their syrup evenly over the cooled cake.
- Spread whipped cream gently on top in soft swirls. Add extra strawberries if you like.
- Chill at least 1 hour before slicing so the topping sets slightly and the flavors mingle. Slice and serve cold or slightly cool.
Notes
Use the sweetest, ripest strawberries you can find—taste one first and adjust the strawberry sugar if needed. Keep the whipped cream soft (stop at soft peaks) for the most tender topping. Make-ahead tip: bake the cake up to 1 day ahead, cover at room temperature, then top with strawberries and whipped cream the day you serve. Storage: cover and refrigerate up to 3 days. Freezing: freeze the plain baked cake (no toppings) tightly wrapped up to 2 months; thaw overnight in the fridge and top fresh.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 420
- Sugar: 30g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
Conclusion
Every time I make this Strawberry Shortcake Sheet Cake, I feel like I invite sunshine into my kitchen. I slice generous squares, I watch cream smudge on little noses, and I hear the soft hum of happy conversation around the table.
I do not chase perfection with this cake. I chase joy. I chase connection. I chase those small moments when someone closes their eyes after the first bite and smiles.
If you make this Strawberry Shortcake Sheet Cake in your home, I hope you feel that same warmth. I hope you gather people you love. I hope you create sweet memories that stay with you long after the last crumb disappears.
Because in the end, we do not just bake cakes. We bake love into every slice.
