Strawberry Shortcake Sheet Cake
This is the sheet cake version of the classic strawberry shortcake — tender buttermilk crumb, juicy macerated strawberries, and fluffy whipped cream, all in one pan. The buttermilk keeps the cake soft and the acidity balances the sweetness so every bite is just right. Perfect for summer potlucks, family dinners, or the kind of Tuesday that needs a little something special.
Equipment
- 18x13 inch half-sheet pan (jelly roll pan)
- Stand mixer or hand mixer
- Offset Spatula
- Fine-mesh strainer
- Parchment Paper
Ingredients
Macerated Strawberries
- 1 1/2 lbs fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp fresh lemon juice
Cake Base
- 2 cups cake flour (240g)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened (2 sticks, 226g)
- 1 1/2 cups granulated sugar (300g)
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature (240ml)
- 2 tsp vanilla extract
Whipped Cream
- 2 cups heavy cream (480ml)
- 3 tbsp powdered sugar
Instructions
- Macerate the strawberries: In a medium bowl, toss the sliced strawberries with 1/4 cup sugar and 1 tbsp lemon juice. Stir gently to coat. Let sit at room temperature for at least 30 minutes, stirring once or twice, until the berries are soft and syrupy.
- Preheat and prepare pan: Preheat oven to 350°F (175°C). Grease your half-sheet pan and line it with parchment paper, leaving a bit of overhang on the long sides for easy lifting.
- Whisk dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and 1 1/2 cups granulated sugar on medium-high until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract. The mixture may look slightly curdled — that is okay.
- Alternate dry and buttermilk: With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Mix until just combined. A few small lumps are fine — do not overmix.
- Spread and bake: Pour the batter into the prepared pan and spread it evenly to the edges using an offset spatula. Bake for 20 to 22 minutes, until the edges are golden and the center springs back when gently pressed. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
- Cool completely: Let the cake cool in the pan on a wire rack for about 15 minutes, then use the parchment overhang to lift it out onto the rack to cool completely. Do not skip this step — a warm cake will melt the whipped cream.
- Whip the cream: In a cold bowl, beat the heavy cream and powdered sugar on medium-high until soft peaks form. Be careful not to over-whip.
- Assemble and serve: Spread the whipped cream evenly over the cooled cake. Using a slotted spoon, scatter the macerated strawberries over the top, then drizzle a few spoonfuls of the strawberry syrup over the berries. Cut into squares and serve within 2 hours of assembling.
Notes
Make ahead: Bake the cake and macerate the strawberries separately the day before. Store the cake tightly wrapped at room temperature for up to 2 days, and keep the strawberries in the fridge. Whip the cream and assemble within 2 hours of serving. The cake base also freezes well for up to 2 months — wrap tightly in plastic wrap and foil, then thaw at room temperature.
Don't skip the slotted spoon: Too much strawberry syrup will make the cake soggy. Spoon the berries on first, then drizzle just a little syrup for color and flavor.
Gluten-free option: Substitute a high-quality 1:1 gluten-free flour blend (like King Arthur Measure for Measure). Works beautifully.
Dairy-free option: Use a dairy-free buttermilk (e.g., Forager Project) and a dairy-free yogurt for the cream. The texture will be slightly different but still delicious.
Fancy twist: Top with a second layer of strawberries and a drizzle of balsamic reduction for an extra layer of flavor.
Storage of leftovers: If you must refrigerate assembled cake (it will keep for about a day), let it sit out for 20 minutes before serving so the berries and cream are at their best.