Introduction

This Sheet Pan Strawberry Shortcake is a delightful twist on a classic dessert, perfect for serving a crowd. A light, fluffy cake baked in a large sheet pan is layered with fresh strawberries and a creamy whipped topping, making it both easy and impressive.

A two-layer rectangular sponge cake is shown on a white plate with a thin black rim, sitting on a white marbled surface. The bottom layer is golden-brown sponge cake with sliced red strawberries and thick white whipped cream spread over it. The top layer repeats the golden sponge cake with more whipped cream on top, covered densely with fresh red strawberry slices. At the center on top there is a small green mint leaf for decoration. The textures show soft, fluffy cake and smooth, creamy whipped cream with juicy strawberry pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¾ cups (275 g) cake flour
2 teaspoons baking powder
1 cup (2 sticks / 227 g) salted butter, room temperature
2 ½ cups (500 g) granulated sugar
2 teaspoons vanilla extract
5 large egg whites, room temperature
1 cup (225 g) milk, room temperature
2 pounds fresh strawberries, washed, hulled, sliced
2 tablespoons granulated sugar
2 ounces cream cheese, room temperature
½ cup (100 g) granulated sugar
2 cups (476 g) heavy cream
½ teaspoon vanilla extract
1 pinch kosher salt

Instructions

Step 1: Preheat the oven to 350°F. Line a 10×15-inch sheet pan with parchment paper, extending it up the sides, and spray the parchment with nonstick cooking spray.
Step 2: In a large bowl, whisk together the cake flour and baking powder. Set aside.
Step 3: In a stand mixer fitted with the paddle attachment, cream the butter, 2 ½ cups sugar, and 2 teaspoons vanilla extract until light and fluffy, about 5 minutes, scraping the bowl as needed.
Step 4: With the mixer on low, add the egg whites one at a time, beating well after each addition and scraping the bowl as needed.
Step 5: Still on low speed, add the flour mixture and milk alternately: one-third flour, half the milk, one-third flour, remaining milk, then the last of the flour. Mix just until combined.
Step 6: Pour the batter into the prepared pan and bake for 28–30 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack to room temperature.
Step 7: After cooling, chill the cake in the freezer for 10–15 minutes or in the refrigerator for 1–2 hours to firm up for easier handling.
Step 8: Meanwhile, combine the sliced strawberries with 2 tablespoons of sugar in a bowl and refrigerate until ready to assemble.
Step 9: Chill the mixing bowl and whisk attachment in the freezer for 15 minutes before making the whipped topping.
Step 10: Beat the cream cheese and ½ cup sugar in the chilled bowl until smooth and combined, with no lumps remaining.
Step 11: Pour in the heavy cream and whip on medium speed until soft peaks form, then scrape the bowl, and continue whipping until stiff peaks form.
Step 12: Add vanilla extract and a pinch of kosher salt, mixing gently to combine without overwhipping. Chill the whipped topping until assembly.
Step 13: Remove the chilled cake from pan using the parchment edges. Slice the cake horizontally into two equal rectangles.
Step 14: Place one cake half on a serving plate. Spread half the strawberries over it, then top with one-third of the whipped topping.
Step 15: Layer the second cake half on top, then spread the remaining whipped topping and strawberries evenly. Serve immediately.

Tips & Variations

For extra flavor, macerate the strawberries with a splash of balsamic vinegar or a few fresh mint leaves.
You can substitute half-and-half for milk for a richer cake.
Chilling the cake before slicing prevents crumbling and makes layering easier.
Use superfine sugar for smoother blending in the cake and topping.

Storage

Store the assembled cake covered in the refrigerator for up to 2 days. To keep the whipped topping fresh, add strawberries just before serving if storing longer. Leftover cake layers can be wrapped tightly and frozen for up to 1 month. Reheat thawed cake at room temperature before assembling or serving.

How to Serve

A two-layer square cake sits on a white rectangular plate with a thin dark rim, placed on a white marbled surface. The bottom layer is a golden sponge cake with visible slices of fresh red strawberries and white whipped cream peeking out from the sides. The top layer is another golden sponge cake, slightly thicker, covered with a thick spread of white whipped cream, topped generously with halved and sliced fresh strawberries in bright red color. A small sprig of green mint decorates the center of the strawberry topping. In the foreground, the edge of a white plate and a fork can be seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake and chill the cake base a day or two in advance. Store it wrapped tightly in the refrigerator or freezer. Assemble with fresh strawberries and whipped topping just before serving for best results.

What can I use instead of cream cheese in the whipped topping?

You can omit the cream cheese and simply whip heavy cream with sugar and vanilla for a lighter, classic whipped cream topping. However, the cream cheese adds stability and a slight tang that complements the strawberries well.