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Close up of Strawberry Shortcake Sheet Cake showing the golden sponge and billowy white whipped cream frosting.

Strawberry Shortcake Sheet Cake with Billowy Whipped Cream

An easy, crowd-pleasing Strawberry Shortcake Sheet Cake featuring a moist vanilla sponge, thick whipped cream frosting, and fresh vertically sliced strawberries in a classic white ceramic baking dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups (375g) All-Purpose Flour
  • 1.5 cups (300g) Granulated Sugar
  • 1 cup (225g) Unsalted Butter Softened
  • 1 cup (240ml) Whole Milk
  • 1 tbsp (12g) Baking Powder
  • 2 tsp (10ml) Vanilla Extract
  • 2 cups (480ml) Heavy Whipping Cream Cold
  • 1/4 cup (30g) Powdered Sugar
  • 1 lb (450g) Fresh Strawberries Sliced vertically into halves and quarters

Equipment

  • 1 9x13 White Ceramic Baking Dish Essential for even baking and presentation.
  • 1 Stand Mixer Used for creaming butter and whipping cream.

Method
 

Bake the Sponge
  1. Cream softened butter and sugar in a mixer for 3-5 minutes until pale and fluffy.
  2. Add eggs and vanilla. Alternate adding dry ingredients and milk until smooth.
  3. Pour into the ceramic dish and bake at 350°F (175°C) for 30-35 minutes until golden brown.
Assemble the Cake
  1. Whip heavy cream and powdered sugar until thick, smooth, billowy peaks form.
  2. Spread cream over cooled cake and top with sliced strawberries, allowing juices to swirl.

Notes

Ensure the cake is completely cool before adding whipped cream.
Use cold heavy cream for the best volume.