Introduction

Sheet Pan Strawberry Shortcake is a delightful twist on a classic dessert, perfect for serving a crowd with minimal fuss. This recipe features a moist cake, fresh macerated strawberries, and a luscious whipped cream cheese topping—all baked and assembled on a single sheet pan.

The image shows a square layered strawberry shortcake with two golden sponge cake layers. Between the layers and on top there is white whipped cream, looking fluffy and soft. Bright red sliced strawberries are spread on the whipped cream between the cake layers and generously piled on top, giving a fresh and juicy look. The dessert is placed on a white plate with a thin black rim, set on a white marbled surface, with a silver fork visible in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cake:

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

Strawberries:

2 pounds fresh strawberries, washed, hulled, sliced
2 tablespoons granulated sugar

Whipped Topping:

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, including 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: Using a stand mixer with the paddle attachment, cream the butter, sugar, and vanilla extract on medium speed until light and fluffy, about 5 minutes, scraping the bowl as needed.
Step 4: On the lowest speed, add egg whites one at a time, beating well after each addition and scraping the bowl as needed.
Step 5: Still on low speed, add one-third of the flour mixture, then half of the milk, another third of the flour, the remaining milk, and finally the remaining flour mixture. Mix just until combined, scraping the bowl as needed.
Step 6: Pour the batter into the prepared pan and bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack to room temperature.
Step 7: Chill the cooled cake in the freezer for 10–15 minutes or in the refrigerator for 1–2 hours or overnight (covered) to firm up for easier handling.
Step 8: While the cake bakes, combine sliced strawberries and 2 tablespoons sugar in a medium bowl. Refrigerate until ready to assemble.
Step 9: For the whipped topping, chill the mixer bowl and whisk attachment in the freezer for about 15 minutes.
Step 10: Beat cream cheese and sugar on medium-high speed until smooth and lump-free.
Step 11: With the mixer off, add heavy cream; then mix on medium speed until soft peaks form.
Step 12: Scrape the bowl and beat again on medium speed until stiff peaks form—peaks should stand up firmly.
Step 13: Add vanilla extract and a pinch of kosher salt. Mix briefly to combine without overmixing. Chill until assembly.
Step 14: Remove the cake from the pan by lifting the parchment edges and place on a counter. Slice the cake in half lengthwise to form two rectangles.
Step 15: Place one cake half on a serving plate. Spread half the strawberries over it, then add one-third of the whipped cream topping.
Step 16: Top with the second cake half. Spread the remaining whipped topping and strawberries on top. Serve immediately.

Tips & Variations

Using room temperature ingredients helps create a smooth, even batter for a tender cake.
Chilling the cake before slicing makes handling much easier and cleaner.
For a lighter topping, gently fold whipped cream into whipped cream cheese mixture instead of beating stiff peaks.
You can swap out strawberries for mixed berries or peaches for seasonal variation.

Storage

Store any leftover assembled shortcake covered in the refrigerator for up to 2 days. The topping and strawberries may release moisture over time, so it’s best enjoyed fresh. If stored, let the cake sit at room temperature for 10–15 minutes before serving to soften slightly.

How to Serve

A square dessert sits in a white plate with a thin black edge, placed on a white marbled surface. The dessert has three main layers: a bottom layer of dense light yellow cake, a thick middle layer of white cream spread evenly over the cake, and a top layer packed with bright red, fresh strawberry slices. The strawberries are arranged closely, covering the cream fully, with a small green mint leaf cluster in the center. One stray strawberry slice lies outside near the bottom edge of the plate. The whole scene is brightly lit, showing clear textures of the soft cream and juicy strawberries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, the cake can be baked and chilled up to a day in advance. Keep it covered tightly in the refrigerator until ready to assemble with strawberries and whipped topping.

How do I prevent the whipped topping from deflating?

Be sure to chill your bowl and whisk before whipping the cream. Whip until stiff peaks form and avoid overmixing after adding vanilla and salt to maintain volume and structure.