Sheet Pan Strawberry Shortcake Cake Recipe

You need dessert. You need it fast. And you need it to feed a crowd without a mountain of dishes.

I hear you. That’s why we’re skipping the fussy layers and diving straight into the genius of this Sheet Pan Strawberry Shortcake Cake. It’s your classic summer favorite, reimagined for real life. If you love strawberry desserts, you must also try our decadent Strawberry Chocolate Cake.

One pan. One amazing cake. Zero stress. Let’s do this.

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Servings: 12-15 squares

Ultimate Guide to Sheet Pan Strawberry Shortcake Cake

This is your new secret weapon. Why? Because it hits every mark for a busy cook.

We get maximum flavor with minimum effort. The sheet pan gives us a golden, tender yellow cake base in half the time. No waiting for layers to cool.

We top it with a fluffy vanilla cream and juicy strawberries. It’s a total crowd pleaser that looks like you spent hours. Cleanup is a dream—just one pan!

This guide gives you the fastest, most delicious path from “I want cake” to “Pass me another piece.”

The Simple Ingredients

I bet you have most of this already. That’s the beauty of it. No special trips to the store.

• For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ⅔ cup milk
  • ⅓ cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
• For the Topping:
  • 1 ½ lbs fresh strawberries, hulled and sliced
  • 1 tbsp granulated sugar (for the berries)
  • 2 cups heavy whipping cream, very cold
  • ⅓ cup powdered sugar
  • 1 tsp vanilla extract

Let’s Get Cooking! (The Step-by-Step)

Follow these steps and you can’t go wrong. It’s incredibly simple.

Recipe

Sheet Pan Strawberry Shortcake Cake Recipe

Make Sheet Pan Strawberry Shortcake Cake Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 15 min | Cook: - | Total: 40 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• For the Cake: 1 ½ cups all-purpose flour 1 cup granulated sugar 1 ½ tsp baking powder ½ tsp salt ⅔ cup milk ⅓ cup vegetable oil 1 large egg 2 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ⅔ cup milk
• ⅓ cup vegetable oil
• 1 large egg
• 2 tsp vanilla extract
• For the Topping: 1 ½ lbs fresh strawberries, hulled and sliced 1 tbsp granulated sugar (for the berries) 2 cups heavy whipping cream, very cold ⅓ cup powdered sugar 1 tsp vanilla extract
• 1 ½ lbs fresh strawberries, hulled and sliced
• 1 tbsp granulated sugar (for the berries)
• 2 cups heavy whipping cream, very cold
• ⅓ cup powdered sugar
• 1 tsp vanilla extract

Let’s Get Cooking! (The Step-by-Step)

1

Preheat your oven to 350°F (175°C). Grease a standard 13×18 inch half-sheet pan. You can also line it with parchment for even easier cleanup.

2

Make the cake batter. In a large bowl, whisk the flour, sugar, baking powder, and salt.

3

In another bowl, whisk the milk, oil, egg, and vanilla until smooth.

4

Pour the wet ingredients into the dry. Gently whisk just until combined. A few small lumps are fine. Do not overmix.

5

Pour the batter onto your prepared sheet pan. Spread it into a thin, even layer with a spatula.

6

Bake for 20-25 minutes. It’s done when the top is golden and a toothpick comes out clean.

7

Let the cake cool completely in the pan on a wire rack. This is key!

8

While it cools, toss the sliced strawberries with 1 tbsp sugar. Let them sit to get juicy.

9

Make the vanilla cream. Using a hand mixer, beat the cold heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form. This takes just 2-3 minutes. For another fun, fluffy strawberry dessert, check out our Strawberry Shortcake Puppy Chow.

10

Assemble! Spread the whipped cream evenly over the completely cooled cake.

11

Scatter the juicy strawberries and their syrup all over the top.

12

Slice into squares and serve immediately. Enjoy the magic!

Notes

Enjoy your homemade Sheet Pan Strawberry Shortcake Cake Recipe!

Nutrition Information

Calories: ~280

Carbohydrates: 28g

Protein: 3g

Fat: 18g

Saturated Fat: 9g

Fiber: 1g

Sugar: 18g

Did You Make This?

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1. Preheat your oven to 350°F (175°C). Grease a standard 13×18 inch half-sheet pan. You can also line it with parchment for even easier cleanup.
2. Make the cake batter. In a large bowl, whisk the flour, sugar, baking powder, and salt.
3. In another bowl, whisk the milk, oil, egg, and vanilla until smooth.
4. Pour the wet ingredients into the dry. Gently whisk just until combined. A few small lumps are fine. Do not overmix.
5. Pour the batter onto your prepared sheet pan. Spread it into a thin, even layer with a spatula.
6. Bake for 20-25 minutes. It’s done when the top is golden and a toothpick comes out clean.
7. Let the cake cool completely in the pan on a wire rack. This is key!
8. While it cools, toss the sliced strawberries with 1 tbsp sugar. Let them sit to get juicy.
9. Make the vanilla cream. Using a hand mixer, beat the cold heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form. This takes just 2-3 minutes. For another fun, fluffy strawberry dessert, check out our Strawberry Shortcake Puppy Chow.
10. Assemble! Spread the whipped cream evenly over the completely cooled cake.
11. Scatter the juicy strawberries and their syrup all over the top.
12. Slice into squares and serve immediately. Enjoy the magic!

What to Serve With This Dish

This cake is a star on its own. But if you’re turning it into a full dessert spread, keep it easy.

A scoop of vanilla ice cream on the side is never wrong. For a fresh touch, add a bowl of extra berries or some mint leaves.

Want to make it a full meal? Serve it after a simple grilled chicken or a big, quick salad. It’s the perfect sweet finish. For a savory main course that’s just as easy, our Herb-Crusted Sheet-Pan Chicken is a fantastic choice.

Make This Recipe Your Own (Quick Swaps)

Got different fruit? Use it! This recipe is your playground.

Swap the strawberries for raspberries, blueberries, or a mix. In winter, use thawed frozen berries (just drain the extra liquid well).

Short on time? Use a store-bought angel food cake from the bakery. Tear it into pieces, scatter on the pan, top with cream and berries. Instant dessert.

For a citrus twist, add a little lemon zest to the cake batter or the whipped cream.

How to Store Leftovers (If You Have Any!)

This cake is best eaten the day it’s made. The cream is freshest.

If you must store it, cover the pan tightly with plastic wrap and keep it in the fridge. Eat within 24 hours. The cake will soften a bit, but it will still taste great.

I don’t recommend freezing it after adding the cream and berries.

NUTRITION INFORMATION

• Calories: ~280
• Carbohydrates: 28g
• Protein: 3g
• Fat: 18g
• Saturated Fat: 9g
• Fiber: 1g
• Sugar: 18g

*This is an estimate per serving. Values will vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I make this ahead of time?

You can bake the cake a few hours ahead. Let it cool, then cover. Add the cream and berries right before serving for the best texture.

My whipped cream is runny. What happened?

Your cream or bowl wasn’t cold enough. Chill your bowl and beaters for 10 minutes before starting. And make sure your cream is straight from the fridge.

Can I use a boxed cake mix?

Absolutely! Prepare a standard yellow cake mix as directed. Pour it onto the greased sheet pan and bake. Check for doneness a few minutes earlier than the box says.

See? Dessert for a crowd doesn’t have to be a project. This sheet pan method is a total game-changer. You get all the flavor of a classic shortcake with a fraction of the work.

It’s perfect for potlucks, weeknight treats, or when you just need a sweet win. Go try this and win back your evening!

Let me know how it goes by leaving a comment and rating below!