Strawberry Shortcake Sheet Cake
This strawberry shortcake sheet cake is soft, buttery, and filled with fresh strawberries for a burst of fruity flavor in every bite. Topped with a smooth cream cheese frosting, this easy-to-make cake is perfect for gatherings, parties, or whenever you want a simple yet delicious dessert.
Ingredients
Cake Batter
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter room temperature
- 1.75 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk room temperature
- 2 cups fresh strawberries hulled and sliced
Cream Cheese Frosting
- 8 oz cream cheese softened
- 0.5 cup unsalted butter room temperature
- 4 cups powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk or heavy cream add more if needed
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper with overhanging edges for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy, about 3–4 minutes. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix on low speed until just combined. Gently fold in the sliced strawberries.
- Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- To make the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and mix until fully incorporated. Stir in the vanilla extract. Add milk or cream a little at a time if needed until the frosting reaches a spreadable consistency.
- Once the cake has cooled completely, spread the frosting evenly over the top. Garnish with additional fresh strawberries if desired. Slice and serve directly from the pan.
Notes
Using room-temperature butter, eggs, and buttermilk helps create a smooth batter and a lighter cake texture. Avoid overmixing the batter once the flour is added, as this can make the cake tough. Always allow the cake to cool completely before frosting to prevent the frosting from melting.
