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 something that makes my heart feel light and happy my Strawberry Shortcake Sheet Cake. Every time I bake this Strawberry Shortcake Sheet Cake, I feel like I bring sunshine into my kitchen. The smell of vanilla cake baking, the sweetness of fresh strawberries, and the soft clouds of whipped cream on top make everything feel soft and joyful.

When strawberries arrive at the market, bright red and fragrant, I cannot resist them. I always buy too many. I tell myself I will make jam, but instead I bake this Strawberry Shortcake Sheet Cake. It is easier than traditional shortcake, but it keeps all the magic. It is soft, buttery, juicy, creamy everything I want in a dessert.

This Strawberry Shortcake Sheet Cake reminds me of summer afternoons, women sitting together, coffee cups in hand, children running around, and laughter floating through open windows. It is simple. It is generous. It is made for sharing.

Why I Love Making This Recipe

I love this recipe because it feels effortless but looks beautiful. I do not need to shape biscuits or assemble individual servings. I bake everything in one pan. I spread whipped cream on top. I spoon juicy strawberries over it. I slice and serve.

I love how this cake stays soft and tender. I love how the strawberries release their sweet juices. I love how the whipped cream melts slightly into the cake. Every bite tastes fresh and light.

This cake also saves me when I need something reliable. When friends visit unexpectedly, I bake Strawberry Shortcake Sheet Cake. When my family asks for something sweet after Sunday lunch, I bake Strawberry Shortcake Sheet Cake. When I want to bring dessert to a gathering, I bake Strawberry Shortcake Sheet Cake.

It always makes people smile.

Ingredients & Little Kitchen Secrets

Here is everything I use to make my Strawberry Shortcake Sheet Cake:

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, room temperature
• 1 tablespoon pure vanilla extract
• 1 cup whole milk

For the Strawberry Topping:

• 2 cups fresh strawberries, diced
• 2 tablespoons granulated sugar

For the Whipped Cream:

• 2 cups heavy whipping cream, cold
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

My Little Secrets

I always use room temperature eggs and butter. They blend better and create a softer cake.

I never overmix the batter. I mix until just combined. Overmixing makes the cake dense.

I let the strawberries sit with sugar for at least 20 minutes. This step draws out their juices and creates that beautiful syrup.

I chill my bowl before whipping cream. Cold bowls help the cream whip faster and fluffier.

How I Make It, Step by Step

1. I preheat my oven to 350°F (175°C). I grease a 9×13-inch baking pan and lightly dust it with flour.
2. I whisk together the flour, baking powder, and salt in a bowl. I set it aside.
3. In a large bowl, I beat the softened butter and sugar until light and fluffy. I mix for about 3–4 minutes. I do not rush this step.
4. I add the eggs one at a time. I mix well after each egg. I stir in the vanilla extract.
5. I add the dry ingredients in three parts, alternating with the milk. I begin and end with flour. I mix gently and stop as soon as everything combines.
6. I pour the batter into my prepared pan. I smooth the top with a spatula.
7. I bake for 30–35 minutes. I check with a toothpick. If it comes out clean, the cake is ready.
8. I let the cake cool completely. I never rush this part because whipped cream melts on a warm cake.
9. While the cake cools, I toss the diced strawberries with 2 tablespoons sugar. I let them rest for 20 minutes.
10. In a chilled bowl, I whip the heavy cream with powdered sugar and vanilla until soft peaks form. I watch carefully. I stop when the cream looks fluffy and smooth.
11. I spread the whipped cream evenly over the cooled cake.
12. I spoon the strawberries and their sweet juices over the whipped cream.
13. I slice generously and serve.

How I Serve It at Home

I serve Strawberry Shortcake Sheet Cake cold. I keep it in the refrigerator until guests arrive. I cut large squares. I make coffee. Sometimes I add a few extra fresh strawberries on each plate.

When I serve this cake in summer, I open the windows and let the breeze come in. I let everyone take their time. I watch their faces after the first bite. That moment makes everything worth it.

For birthdays, I sometimes add a few mint leaves on top. For special dinners, I drizzle a little extra strawberry syrup over each slice.

Storage, Reheating & Make-Ahead Tips

I store leftovers in the refrigerator, covered, for up to 3 days.

If I want to prepare ahead, I bake the cake one day earlier. I wrap it tightly once it cools. The next day, I add whipped cream and strawberries before serving.

I do not recommend freezing the fully assembled cake because whipped cream changes texture. But I can freeze the plain cake for up to 2 months.

I never reheat this cake. I serve it chilled or slightly cool.

100-Word Short Version

This Strawberry Shortcake Sheet Cake combines a soft vanilla butter cake with sweet macerated strawberries and fluffy homemade whipped cream. I bake the cake in a simple 9×13 pan, let it cool completely, then top it with lightly sweetened whipped cream and juicy strawberries. The result tastes fresh, light, and perfect for spring and summer gatherings. It feels easier than traditional shortcake but keeps all the classic flavor. I serve it chilled and slice it generously. It stays fresh in the refrigerator for up to three days, making it perfect for entertaining or family desserts.

Recipe Card

⏱️ Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

🛒 Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk

For the Topping:

• 2 cups fresh strawberries
• 2 tablespoons sugar

For the Whipped Cream:

• 2 cups heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla

👩‍🍳 Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch pan.
2. Mix flour, baking powder, and salt.
3. Beat butter and sugar until fluffy.
4. Add eggs one at a time. Add vanilla.
5. Alternate dry ingredients with milk.
6. Bake 30–35 minutes. Cool completely.
7. Mix strawberries with sugar. Rest 20 minutes.
8. Whip cream with powdered sugar and vanilla.
9. Spread cream over cake.
10. Top with strawberries. Slice and serve.

📝 Notes

Use ripe strawberries for best flavor. Chill bowl before whipping cream. Add topping just before serving for freshest texture.

🍽️ Nutrition (Per Slice Approximate)
Calories: 420
Carbohydrates: 45g
Protein: 5g
Fat: 24g
Sugar: 28g
Sodium: 180mg

Strawberry Shortcake Sheet Cake

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• Author: INAYA
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Strawberry Shortcake Sheet Cake is a soft, buttery vanilla cake topped with juicy macerated strawberries and fluffy homemade whipped cream. It brings you all the classic strawberry shortcake flavor in an easy 9×13 sheet cake that slices beautifully for parties, potlucks, and family desserts. Light, fresh, and irresistibly creamy—this is the summer cake I make again and again.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup whole milk
• 2 cups fresh strawberries, hulled and diced
• 2 tablespoons granulated sugar (for strawberries)
• 2 cups heavy whipping cream, cold
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan (and line with parchment if you like easier lifting).
2. Whisk flour, baking powder, and salt in a medium bowl. Set aside.
3. Beat softened butter and sugar in a large bowl until pale and fluffy, about 3–4 minutes.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Add the dry ingredients in 3 additions, alternating with the milk (start and end with dry). Mix just until combined—do not overmix.
6. Spread batter evenly in the prepared pan and smooth the top.
7. Bake 30–35 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan.
8. Meanwhile, toss diced strawberries with 2 tablespoons sugar. Let sit 20 minutes to release juices.
9. In a chilled bowl, whip cold heavy cream with powdered sugar and vanilla until soft peaks form.
10. Spread whipped cream evenly over the cooled cake.
11. Spoon the strawberries and their juices over the whipped cream layer.
12. Slice and serve immediately, or refrigerate until ready to serve.

Notes

Use ripe, fragrant strawberries for the best flavor. Chill your bowl and whisk before whipping cream for extra volume. You can bake the cake 1 day ahead; keep it covered at room temperature, then add whipped cream and strawberries shortly before serving. Store leftovers covered in the refrigerator up to 3 days. For a fun twist, add lemon zest to the batter or a thin layer of strawberry jam under the whipped cream.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: B
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 28g
• Sodium: 180mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 110mg

Conclusion

When I bake Strawberry Shortcake Sheet Cake, I do not just bake dessert. I create a moment. I create something that invites people to sit down, slow down, and share.

This cake feels like summer. It feels like laughter. It feels like love.

I hope you bake it. I hope you share it. And I hope it fills your home with sweetness and beautiful memories.