Strawberry Shortcake Sheet Cake with Fresh Strawberries – A Sweet Slice of Summer Love
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 feels like sunshine on a plate: my Strawberry Shortcake Sheet Cake with Fresh Strawberries. Every time I make this Strawberry Shortcake Sheet Cake with Fresh Strawberries, I think about late spring afternoons in Crete. We didn’t grow strawberries in big fields near my village, but when the first sweet strawberries arrived at the market, my grandmother would buy a whole basket. She would let me wash them in a big bowl of cool water while she prepared something simple and soft to hold them.
This Strawberry Shortcake Sheet Cake with Fresh Strawberries reminds me of those days, but I turned it into an easy sheet cake so I can serve many people at once. I love how the soft vanilla cake soaks up the strawberry juices. I love how the whipped cream sits like a cloud on top. Most of all, I love how everyone gathers around when I bring this Strawberry Shortcake Sheet Cake with Fresh Strawberries to the table.
It feels festive but not complicated. It feels beautiful but still humble. And that is exactly how I like my desserts.
Why I Love Making This Recipe
I love this cake because it feels generous. A sheet cake means I don’t have to worry about stacking layers perfectly. I don’t stress about decorations. I bake it, cool it, top it, and slice it right in the pan. That makes it perfect for family gatherings, birthdays, or even a simple Sunday lunch.
I also love how fresh strawberries transform everything. When I slice them and mix them with a little sugar, they release their sweet juices. That juice sinks slightly into the cake and makes every bite tender and fragrant.
This Strawberry Shortcake Sheet Cake with Fresh Strawberries brings women together in my kitchen. My friends often come over, and we slice strawberries side by side, talking about our children, our dreams, and our daily worries. Baking becomes therapy. Sharing becomes healing.
And when I serve it, nobody refuses a slice. Nobody.
Ingredients & Little Kitchen Secrets
Here is everything I use for my Strawberry Shortcake Sheet Cake with Fresh Strawberries.
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 Layer:
- 4 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
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 smoothly and create a softer cake.
- I never skip the lemon juice in the strawberries. It brightens the flavor and balances the sweetness.
- I chill my mixing bowl before whipping the cream. Cold tools make fluffier cream.
- I do not overmix the batter. I mix just until combined to keep the cake light.
How I Make It, Step by Step
Step 1: Prepare the Strawberries
I slice the strawberries and place them in a large bowl. I sprinkle them with sugar and add the lemon juice. I gently stir them and let them sit for at least 30 minutes. The strawberries release their juices and become glossy and sweet.
Step 2: Preheat and Prepare the Pan
I preheat my oven to 180°C (350°F). I grease a 9×13-inch sheet pan and line it with parchment paper for easy removal.
Step 3: Mix the Dry Ingredients
I whisk the flour, baking powder, and salt in a bowl. I set it aside.
Step 4: Cream Butter and Sugar
In a large bowl, I beat the softened butter and sugar until light and fluffy. I do this for about 3–4 minutes. The mixture turns pale and airy.
Step 5: Add Eggs and Vanilla
I add the eggs one at a time, mixing well after each addition. Then I add the vanilla extract and mix again.
Step 6: Combine Wet and Dry
I add the flour mixture in three parts, alternating with the milk. I begin and end with flour. I mix gently and stop as soon as everything combines.
Step 7: Bake
I pour the batter into the prepared pan and smooth the top. I bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Step 8: Cool
I let the cake cool completely in the pan. I never rush this step.
Step 9: Whip the Cream
I beat the cold heavy cream with powdered sugar and vanilla until soft peaks form. I do not overbeat.
Step 10: Assemble
I spoon some of the strawberry juices over the cooled cake. Then I spread the whipped cream evenly over the top. Finally, I arrange the strawberries beautifully across the cream.
How I Serve It at Home
I slice this Strawberry Shortcake Sheet Cake with Fresh Strawberries into generous squares. I sometimes add a few whole strawberries on the side of each plate.
If I host a summer lunch, I serve it slightly chilled. If I bake it in spring, I let it sit at room temperature for about 20 minutes before serving so the cake feels soft and tender.
Sometimes I sprinkle a little extra powdered sugar on top. Sometimes I add a few mint leaves. But honestly, it shines on its own.
Storage, Reheating & Make-Ahead Tips
I store leftovers covered in the refrigerator for up to 3 days. The strawberries keep the cake moist.
If I want to prepare ahead, I bake the cake one day in advance. I store it covered at room temperature. I prepare the strawberries and whipped cream on the day I serve it.
I do not recommend freezing the fully assembled cake, but I can freeze the plain cake layer tightly wrapped for up to 2 months.
100-Word Short Version
I bake a soft vanilla sheet cake and top it with sweetened fresh strawberries and fluffy homemade whipped cream. I let the strawberries sit with sugar and lemon juice so they release their juices. I spread whipped cream over the cooled cake and finish with juicy berries on top. This Strawberry Shortcake Sheet Cake with Fresh Strawberries feels light, fresh, and perfect for gatherings. I serve it chilled or slightly cool. It stores well in the refrigerator for up to three days. This simple dessert brings sunshine, sweetness, and togetherness to my table every time I make it.
Recipe Card Section
⏱️ Time
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour (plus cooling)
🛒 Ingredients
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
4 cups fresh strawberries
¼ cup granulated sugar
1 teaspoon lemon juice
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
👩🍳 Instructions
- Preheat oven to 180°C (350°F).
- Grease and line a 9×13-inch pan.
- Mix flour, baking powder, and salt.
- Beat butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding flour mixture and milk.
- Bake 30–35 minutes. Cool completely.
- Mix strawberries with sugar and lemon juice.
- Whip cream with powdered sugar and vanilla.
- Spread strawberry juice over cake, top with whipped cream and strawberries.
📝 Notes
Use ripe strawberries for best flavor. Chill bowl before whipping cream. Do not overmix batter. Assemble close to serving time for freshest texture.
🍽️ Nutrition
Approx. 420 calories per slice
Carbohydrates: 48g
Fat: 22g
Protein: 5g
Sugar: 30g
Strawberry Shortcake Sheet Cake with Fresh Strawberries
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Shortcake Sheet Cake with Fresh Strawberries features a soft vanilla cake topped with juicy macerated strawberries and fluffy homemade whipped cream. It’s the perfect easy summer dessert for parties, birthdays, and family gatherings. Fresh, light, and beautifully simple, this sheet cake delivers classic strawberry shortcake flavor in every bite.
Ingredients
- 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
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 4 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×13-inch baking pan.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Alternate adding dry ingredients and milk, mixing just until combined.
- Spread batter evenly in prepared pan and bake for 30–35 minutes. Cool completely.
- Combine sliced strawberries with sugar and lemon juice. Let sit 30 minutes.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Spoon some strawberry juices over cooled cake.
- Spread whipped cream over cake and top with strawberries. Slice and serve.
Notes
Use ripe, sweet strawberries for best flavor. Chill the mixing bowl before whipping cream for better volume. Assemble shortly before serving for the freshest texture. Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
Conclusion
When I make this Strawberry Shortcake Sheet Cake with Fresh Strawberries, I feel like I bring a little bit of sunshine into my kitchen. I watch the strawberries shine. I spread the cream gently. I slice the cake and see those beautiful layers.
This dessert reminds me that simple things often create the strongest memories. A soft cake. Fresh fruit. Sweet cream. Laughter around the table.
I hope you make this for someone you love. I hope you share it with your family, your friends, or your neighbors. And I hope your kitchen fills with warmth, sweetness, and stories just like mine does here in Crete.
