A fluffy vanilla cake baked in one easy pan, layered with sweet strawberries and clouds of whipped cream—this is strawberry shortcake made simple for a crowd!
The Easiest Way to Serve Everyone’s Favorite Summer Dessert
Strawberry shortcake is one of those desserts that instantly brings smiles—tender cake, fresh berries, and whipped cream in perfect harmony. But making individual shortcakes for a group?
That can be fussy. That’s why I love this Strawberry Shortcake in a Sheet Pan—it delivers all the beloved flavors and textures of the classic dessert, but in a streamlined, family- and party-friendly format.
Instead of portioning out biscuits or assembling shortcakes one by one, you bake a single fluffy vanilla cake in a sheet pan.
Once it’s cooled, you slather it with whipped cream and juicy macerated strawberries, then slice and serve right from the pan. It’s casual enough for a backyard cookout, but beautiful enough for a baby shower or brunch.
This recipe is easy enough for beginner bakers, fun to decorate with kids, and perfect for feeding a crowd. Plus, it’s easy to prep in advance and can be made with fresh or frozen berries.
What You’ll Need
For the vanilla sheet cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup buttermilk (or milk + 1 tablespoon lemon juice)
- 2 teaspoons vanilla extract
For the strawberries:
- 1½ pounds fresh strawberries, hulled and sliced
- 2–3 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the whipped cream topping:
- 1½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Garnishes:
- Extra strawberries for decoration
- Mint leaves
- Crushed shortbread or ladyfinger cookies for texture
Pro Tips
- Macerate the berries – Let them sit with sugar and lemon juice for at least 30 minutes. They’ll get soft, juicy, and perfect for spooning over the cake.
- Don’t overmix the batter – Mix until just combined to keep your cake light and fluffy.
- Chill the bowl before whipping cream – It helps the cream whip up faster and hold its shape longer.
- Use parchment for easy removal – Line your sheet pan if you want to lift the cake out before slicing.
- Add texture – Sprinkle crushed cookies on top just before serving for a fun crunch.
Tools You’ll Need
- 9×13-inch sheet pan or rimmed baking dish
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk and rubber spatula
- Measuring cups and spoons
- Parchment paper (optional)
- Knife and cutting board for strawberries
Substitutions and Variations
- Gluten-free? Use a 1:1 gluten-free flour blend.
- Dairy-free? Use plant-based butter and coconut whipped cream. Swap buttermilk for almond milk + lemon juice.
- Low sugar? Reduce the sugar in the cake and use fresh whipped cream without sweetener.
- Different fruit? Use a mix of strawberries and blueberries or sliced peaches for a twist.
- Make it a trifle! Cube the sheet cake, layer it with cream and berries in a glass dish.
Make-Ahead Tips
You can bake the cake a day ahead and store it tightly wrapped at room temperature. Macerate the strawberries a few hours in advance and refrigerate them. Whip the cream the day of serving for the best texture.
If needed, you can even fully assemble the dessert up to 2–3 hours before serving. Just keep it chilled and garnish right before bringing it to the table.
How to Make Strawberry Shortcake in a Sheet Pan
1. Macerate the Strawberries
In a bowl, mix sliced strawberries with sugar and lemon juice. Stir and let sit for at least 30 minutes at room temperature, or refrigerate for a juicier topping.
2. Mix the Cake Batter
Preheat oven to 350°F (175°C). In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until fluffy. Add eggs, vanilla, and buttermilk, then gradually mix in dry ingredients until just combined.
3. Bake the Cake
Pour batter into a greased or parchment-lined 9×13 sheet pan. Bake for 22–28 minutes, or until golden and a toothpick comes out clean. Cool completely.
4. Whip the Cream
In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
5. Assemble the Cake
Spread whipped cream over cooled cake. Spoon macerated strawberries and juice evenly on top. Garnish as desired and serve!
Leftovers and Storage
Cover the cake and store in the refrigerator for up to 3 days. The cake may soften slightly from the berries, but it will still taste delicious. For best results, store components separately and assemble fresh if making in advance.
Slices also freeze surprisingly well—wrap tightly and freeze up to 1 month. Thaw in the fridge and add fresh whipped cream before serving.
A Crowd-Pleasing Twist on a Beloved Dessert
This Strawberry Shortcake in a Sheet Pan is your new favorite way to share a classic. It’s simple enough for a weeknight treat but pretty enough for a celebration. And because everything is baked and assembled in one pan, there’s no stress—just layers of fresh, fluffy, sweet goodness.
I hope you give this one a try! When you do, let me know in the comments: Did you go traditional, or put your own twist on it? Add blueberries? Use store-bought whipped cream? I’d love to hear how you made this sheet pan shortcake your own.
