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Strawberry Sheet Shortcake

Strawberry sheet shortcake with fluffy vanilla cake baked in a 9x13 pan, then layered with glossy, macerated strawberries and thick whipped cream. This make-ahead dessert turns out sliceable like sheet cake while serving with juicy fruit and creamy swirls.
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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
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 lb 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 stand mixer

Method
 

Bake the vanilla sheet cake
  1. Preheat the oven to 350°F and grease a 9x13 baking dish. Set the dish aside so the batter is ready to go.
  2. Whisk together all-purpose flour, baking powder, and salt in a mixing bowl. Whisk until the dry ingredients look evenly combined.
  3. Cream together softened butter and sugar until light and fluffy. Stop and scrape the bowl if needed for a smooth batter.
  4. Beat in the eggs and vanilla extract. Mix just until the mixture looks uniform and glossy.
  5. Alternately add the flour mixture and sour cream, beginning and ending with flour. Mix only until no dry streaks remain, for a tender crumb.
  6. Pour the batter into the greased 9x13 baking dish. Spread into an even layer so it bakes consistently.
  7. Bake for 18-22 minutes at 350°F until a toothpick comes out clean. Cool completely, about 1 hour, until no warmth remains.
Macerate the strawberries
  1. Toss the sliced fresh strawberries with sugar. Let sit for at least 30 minutes to release juices and get glossy.
Whip the topping and assemble
  1. Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Stop when the peaks hold their shape when you lift the beaters.
  2. Top the cooled cake with whipped cream in an even layer. Spread to the edges for a full sheet-cake look.
  3. Arrange the macerated strawberries and their juices over the whipped cream. Add extra drips for a glossy, syrupy top.
  4. Garnish with fresh whole strawberries. Place them on top so they show through the cream and syrup.
  5. Chill until ready to serve. Refrigerate until set, at least 1 hour, for clean slices.

Notes

Pro tip: for the cleanest slicing, chill the assembled shortcake until the whipped cream firms up before cutting. Store covered in the refrigerator for up to 3 days; the cake is best within 2 days for peak texture. Freezing is not recommended because the strawberries and whipped cream can weep when thawed. Dietary swap: use a 1:1 gluten-free all-purpose flour blend to make it gluten-free (texture may be slightly less tender).