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Strawberry Sheet Shortcake

Strawberry sheet shortcake with fluffy vanilla cake layers baked in a 9x13 pan, then topped with glossy macerated strawberries and stiff-peak whipped cream. A make-ahead dessert with a sheet-cake bake time and a 1-hour chill so the layers set up neatly for serving.
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Prep Time 20 minutes
Cook Time 20 minutes
rest 1 hour
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.75 cup sour cream
Strawberry filling
  • 2 lb fresh strawberries, sliced
  • 0.25 cup sugar
Topping
  • 2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 Fresh strawberries for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the vanilla sheet cake
  1. Preheat the oven to 350°F. Grease a 9x13 baking dish and set it aside.
  2. Whisk together all-purpose flour, baking powder, and salt until evenly combined. Use a light, even mixing motion so the baking powder distributes.
  3. Cream together butter, softened and sugar until light and fluffy. You should see the mixture turn paler and look airy.
  4. Beat in eggs and vanilla extract until the batter looks smooth and uniform. Mix just until no streaks remain.
  5. Alternately add the flour mixture and sour cream to the batter, beginning and ending with flour. Stop mixing as soon as the batter is combined to keep the crumb tender.
  6. Pour the batter into the greased 9x13 baking dish and spread into an even layer. Tap the pan lightly to settle the batter.
  7. Bake for 18-22 minutes at 350°F until a toothpick comes out clean. Look for lightly golden edges and a center that springs back.
  8. Cool completely before topping. Set the pan on a rack until it reaches room temperature.
Macerate strawberries
  1. Toss fresh strawberries, sliced with sugar to coat evenly. The berries should look glossy and evenly sugar-dusted.
  2. Let the strawberries sit for at least 30 minutes at room temperature to release juices. Afterward, you should see a syrupy liquid pooling at the bottom.
Whip cream and assemble
  1. Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Stop when peaks stand straight and the cream holds its shape.
  2. Top the cooled cake with the whipped cream, spreading it to the edges. Use a smooth layer so the strawberry juices don’t soak unevenly.
  3. Arrange the macerated strawberries and their juices over top. Let the juices drizzle for a glossy finish.
  4. Garnish with Fresh strawberries for garnish. Place whole berries on top for visible pops of red.
  5. Chill until ready to serve. The topping should look set, with strawberries slightly thickened over the cream.

Notes

Pro tip: cool the cake fully before adding whipped cream so it doesn’t melt or slide. Refrigerate covered for up to 3 days; assemble no more than a day ahead for best texture. Freezing is not recommended because strawberries and whipped cream break down in texture. For a lighter option, replace half the heavy whipping cream with lactose-free heavy cream if needed.