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Strawberry Sheet Shortcake

Strawberry sheet shortcake with fluffy vanilla cake layers topped with glossy macerated strawberries and whipped cream. Bake a tender 9x13 cake, then assemble and chill for make-ahead, sliceable crowd-pleaser dessert squares.
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Prep Time 20 minutes
Cook Time 20 minutes
rest + chill 1 hour
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
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
  • 1 9x13 baking dish

Method
 

Bake the vanilla cake
  1. Preheat oven to 350°F. Use a 9x13 baking dish that’s greased so the cake releases cleanly.
  2. Whisk together all-purpose flour, baking powder, and salt in a mixing bowl until evenly combined. This helps the cake bake with a uniform rise.
  3. Cream together butter and sugar until light and fluffy. Beat in the air to keep the sheet cake tender.
  4. Beat in eggs and vanilla extract until smooth. Stop when the mixture looks cohesive and glossy.
  5. Alternately add the flour mixture and sour cream, beginning and ending with flour, and mix just until the batter is combined. Avoid overmixing for a soft crumb.
  6. Pour batter into the greased 9x13 baking dish and spread evenly. Tap the pan lightly to release large air pockets.
  7. Bake for 18-22 minutes, until a toothpick comes out clean. Let the cake cool completely before topping so the whipped cream doesn’t melt.
Make the strawberry filling
  1. Toss sliced fresh strawberries with sugar and let sit for at least 30 minutes to release juices. Stir once halfway through so more berries get coated.
Assemble and chill
  1. Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. The mixture should hold ridges when the beaters are lifted.
  2. Top the cooled cake with whipped cream. Spread to the edges for the classic shortcake look.
  3. Arrange macerated strawberries and their juices over top. Spoon steadily so you get glossy coverage without soaking the cake too much.
  4. Garnish with fresh whole strawberries. Place them in an even pattern for a polished finish.
  5. Chill until ready to serve. This sets the whipped cream and lets the flavors meld for cleaner slices.

Notes

For the cleanest slices, chill covered and slice with a sharp knife straight down. Refrigerate in an airtight container for 3 days; the cake keeps best when assembled and chilled the same day or the next day. Freezing whipped-cream-topped shortcake isn’t recommended—texture can change—so freeze only the unbaked cake if you want to prep ahead. For a lighter option, swap half the heavy cream with cold mascarpone (still whip until stiff peaks) to reduce richness while keeping the clouds-of-cream effect.