The Story & Intro
Strawberry Shortcake Vanilla Sheet Cake always takes me straight back to warm afternoons in Crete, when the sun kissed the stone walls of our home and the smell of vanilla floated through my grandmother’s kitchen.
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.
When I first made this Strawberry Shortcake Vanilla Sheet Cake, I wanted something easy, soft, and generous enough to serve a whole table of family without stress. In Greece, we love cakes that feel homemade and comforting, not too fancy, not too complicated. This Strawberry Shortcake Vanilla Sheet Cake gives me exactly that feeling.
I bake it in a simple sheet pan, top it with fluffy cream and sweet strawberries, and suddenly my kitchen feels like a celebration. I make this Strawberry Shortcake Vanilla Sheet Cake for birthdays, for Sunday lunches, for neighbors who stop by unexpectedly. It never disappoints.
The soft vanilla cake absorbs the strawberry juices just a little, and every bite tastes like summer.
Why I Love Making This Recipe
I love this Strawberry Shortcake Vanilla Sheet Cake because it feels generous. I don’t need to stack layers or worry about perfect edges. I spread the batter, bake it, and let it cool while I sip coffee and clean flour off my apron.
This cake feels relaxed. It feels like laughter in the kitchen. It feels like women standing around the counter, slicing strawberries and talking about life.
I also love how the flavors stay simple and pure. Vanilla. Fresh strawberries. Light whipped cream. No heavy frostings, no complicated syrups. Just ingredients that shine on their own.
And I adore how practical it is. A sheet cake feeds many people. I cut big squares for hungry children and smaller slices for those who say, “Just a little piece,” and then come back for more.
Ingredients & Little Kitchen Secrets
Here is everything I use to make my Strawberry Shortcake Vanilla Sheet Cake:
For the Vanilla Sheet Cake:
- 3 cups (360 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) sour cream
For the Strawberry Topping:
- 4 cups (600 g) fresh strawberries, sliced
- ¼ cup (50 g) granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 2 cups (480 ml) cold heavy cream
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
My Little Secrets
I always bring my eggs, butter, and milk to room temperature. Cold ingredients don’t mix well, and I want a soft, even crumb.
I never skip the sour cream. It keeps the cake moist and tender.
I slice my strawberries and toss them with sugar at least 30 minutes before serving. They release their juices and become glossy and sweet.
And I whip my cream just until soft peaks form. I don’t overwhip it. I want it fluffy and smooth, not stiff and heavy.
How I Make It, Step by Step
- I preheat my oven to 180°C (350°F). I grease and line a 9×13-inch sheet pan 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 together until light and fluffy. I mix for about 3–4 minutes. I want it pale and airy.
- I add the eggs one at a time, beating well after each one. Then I stir in the vanilla extract.
- In another bowl, I combine the milk and sour cream. I mix gently.
- I add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture. I begin and end with the flour. I mix just until combined. I don’t overmix.
- I spread the batter evenly into the prepared pan. I 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. I never rush this step. Warm cake melts whipped cream.
- While the cake cools, I toss the sliced strawberries with sugar and lemon juice. I let them rest.
- I whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.
- Once the cake cools, I spread the whipped cream evenly over the top.
- I spoon the strawberries and their juices gently over the cream.
- I chill the cake for at least 30 minutes before slicing.
How I Serve It at Home
I cut this Strawberry Shortcake Vanilla Sheet Cake into large squares and place them on simple white plates. I sometimes add a few extra fresh strawberry slices on top for beauty.
When I serve it for family gatherings, I keep the pan on the table. Everyone helps themselves. I love that casual feeling.
If I want to make it extra special, I grate a little lemon zest over the top or drizzle a spoonful of strawberry juice on each plate.
Sometimes we eat it in the garden under the olive trees. Sometimes we eat it inside while the children run around. It always disappears quickly.
Storage, Reheating & Make-Ahead Tips
I store leftovers in the refrigerator, covered tightly, for up to 3 days. The cake stays moist, and the flavors blend beautifully.
I don’t reheat this cake. I serve it cold or slightly cool. That makes it refreshing.
If I want to prepare ahead, I bake the vanilla sheet cake one day before. I wrap it tightly once it cools. The next day, I add the whipped cream and strawberries just before serving.
If I need extra stability for warm weather, I add 1 tablespoon of instant vanilla pudding powder to the whipped cream while whipping. It helps it hold its shape longer.
100-Word Short Version
I bake a soft vanilla sheet cake using butter, sugar, eggs, flour, milk, and sour cream. I let it cool completely. I toss fresh strawberries with sugar and lemon juice and let them release their juices. I whip cold heavy cream with powdered sugar and vanilla until fluffy. I spread the whipped cream over the cooled cake and top it generously with strawberries. I chill the cake before slicing into squares. This Strawberry Shortcake Vanilla Sheet Cake tastes fresh, light, and perfect for gatherings, birthdays, or simple family desserts.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 30 minutes
Total Time: 1 hour 25 minutes
🛒 Ingredients
For the Cake:
3 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
½ cup sour cream
For the Topping:
4 cups fresh strawberries
¼ cup sugar
1 teaspoon lemon juice
For the Whipped Cream:
2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla
👩🍳 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, then vanilla.
- Alternate dry ingredients with milk and sour cream.
- Spread batter in pan and bake 30–35 minutes.
- Cool completely.
- Toss strawberries with sugar and lemon juice.
- Whip cream with powdered sugar and vanilla.
- Spread whipped cream over cake.
- Top with strawberries. Chill before serving.
📝 Notes
Use room temperature ingredients for best texture. Add pudding powder to stabilize whipped cream in warm weather. Assemble just before serving for freshest results.
🍽️ Nutrition (per serving, approx.)
Calories: 420
Carbohydrates: 52g
Protein: 5g
Fat: 22g
Sugar: 35g
Sodium: 160mg
Strawberry Shortcake Vanilla Sheet Cake
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Shortcake Vanilla Sheet Cake is a soft, buttery vanilla cake baked in a simple sheet pan and topped with fluffy whipped cream and juicy fresh strawberries. It’s the perfect easy summer dessert for gatherings, birthdays, and family celebrations. Light, fresh, and full of homemade flavor, this cake brings classic strawberry shortcake taste in an easy-to-serve sheet cake form.
Ingredients
- 3 cups (360 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) sour cream
- 4 cups (600 g) fresh strawberries, sliced
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon lemon juice
- 2 cups (480 ml) cold heavy cream
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×13-inch sheet pan. Line with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine milk and sour cream in a separate bowl.
- Add dry ingredients to the batter in three additions, alternating with the milk mixture. Mix just until combined.
- Spread batter evenly into the prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- Toss sliced strawberries with granulated sugar and lemon juice. Let sit 30 minutes.
- Whip cold heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread whipped cream over cooled cake and spoon strawberries evenly on top.
- Chill for at least 30 minutes before slicing and serving.
Notes
Use room temperature ingredients for a tender crumb. Do not overmix the batter. For extra stability in warm weather, add 1 tablespoon instant vanilla pudding powder to the whipped cream while mixing. Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Conclusion
This Strawberry Shortcake Vanilla Sheet Cake reminds me why I love baking. I don’t need complicated layers or fancy decorations to create something beautiful. I need fresh strawberries, good vanilla, and a little patience.
When I serve this cake, I see smiles. I hear stories. I watch women lean closer to each other and talk while children lick cream from their fingers.
That is why I bake. That is why I share.
If you make this Strawberry Shortcake Vanilla Sheet Cake, make it with joy. Let your kitchen get a little messy. Taste the strawberries. Breathe in the vanilla.
And remember, every slice carries a little love.
