If you’re looking for a dessert that feeds a crowd without stress, this Easy Strawberry Shortcake Sheet Cake for Crowds is exactly what you need. Light, fluffy cake, juicy strawberries, and a creamy whipped topping come together in one simple pan—perfect for summer parties, potlucks, BBQs, and family celebrations.
This recipe delivers all the classic strawberry shortcake flavor you love, but in an easy-to-serve sheet cake format that slices beautifully and travels well.
Why You’ll Love This Strawberry Shortcake Sheet Cake
- Perfect for large gatherings – One sheet cake serves a crowd with ease
- Light and refreshing – Ideal for warm-weather events
- Simple ingredients – No fancy tools or complicated steps
- Make-ahead friendly – Prep components in advance
- Family-safe and crowd-approved – No alcohol, no fuss
This cake is designed to be dependable, delicious, and easy—even if you’re baking for a big group.
Ingredients You’ll Need
For the Cake
- 2 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the Strawberry Topping
- 4 cups fresh strawberries, sliced
- ½ cup powdered sugar
- 1 tablespoon lemon juice
For the Whipped Cream Topping
- 2 cups heavy cream
- 1 teaspoon unflavored gelatin
- ⅜ cup water
How to Make Strawberry Shortcake Sheet Cake (Step-by-Step)
Step 1: Bake the Cake
Preheat your oven to 350°F (175°C). Grease and line a large sheet pan.
In a bowl, whisk together flour, baking powder, cornstarch, and salt. In a separate bowl, mix sugar, eggs, oil, buttermilk, and vanilla until smooth. Gradually combine wet and dry ingredients until just blended.
Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Step 2: Prepare the Strawberries
In a bowl, toss sliced strawberries with powdered sugar and lemon juice. Let them rest for at least 20 minutes so they release their juices and become soft and glossy.
Step 3: Make Stabilized Whipped Cream
Sprinkle gelatin over water and let it bloom for 5 minutes. Microwave gently until dissolved (do not boil). Let cool slightly.
Whip heavy cream until soft peaks form, then slowly drizzle in the gelatin while continuing to whip until fluffy and stable.
Step 4: Assemble the Cake
Spread whipped cream evenly over the cooled cake. Spoon strawberries over the top just before serving for the freshest look and flavor.
Tips & Variations
- For extra flavor: Add a little lemon zest to the cake batter
- Short on time? Skip gelatin and serve the cake the same day
- Lighter sweetness: Reduce powdered sugar slightly in the strawberries
- Make it festive: Add fresh mint or extra sliced berries on top
- Transporting tip: Add strawberries on-site to keep the topping fresh
Serving Ideas & Storage
Serve chilled or at cool room temperature. This cake pairs wonderfully with iced tea, lemonade, or fresh fruit drinks.
Storage:
- Refrigerate leftovers for up to 2 days
- Store covered to keep whipped cream fresh
- Best enjoyed within 24 hours for optimal texture
Easy Strawberry Shortcake Sheet Cake for Crowds
- Total Time: 55 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Feeding a crowd? This Strawberry Shortcake Sheet Cake is a light, fluffy vanilla sheet cake topped with juicy macerated strawberries and stabilized whipped cream. It’s easy to bake, easy to frost, and the ultimate summer party cake for potlucks, BBQs, and celebrations.
Ingredients
CAKE
• 2 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 2 tbsp cornstarch
• 1 tsp salt
• 2 cups granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 2 tsp vanilla extract
STRAWBERRY TOPPING
• 4 cups fresh strawberries, hulled and sliced
• 1/2 cup powdered sugar
• 1 tbsp lemon juice
STABILIZED WHIPPED CREAM
• 2 cups heavy cream (cold)
• 1 tsp unflavored gelatin
• 3/8 cup water
Instructions
1. Prep the pan and oven: Heat oven to 350°F (175°C). Grease and line a sheet pan (about 13×18) with parchment.
2. Mix dry ingredients: In a large bowl, whisk flour, baking powder, cornstarch, and salt.
3. Mix wet ingredients: In another bowl, whisk sugar, eggs, oil, buttermilk, and vanilla until smooth.
4. Combine: Add dry ingredients to wet and stir just until no dry streaks remain (do not overmix).
5. Bake: Spread batter evenly in the pan. Bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
6. Macerate strawberries: Toss strawberries with powdered sugar and lemon juice. Rest 20–30 minutes until juicy.
7. Bloom gelatin: Sprinkle gelatin over water in a small bowl. Let stand 5 minutes to bloom.
8. Dissolve gelatin: Microwave 10–15 seconds (or warm gently) until fully melted and clear. Cool 2–3 minutes (warm, not hot).
9. Whip cream: Whip cold heavy cream to soft peaks. With mixer running, slowly drizzle in gelatin. Continue whipping to medium-stiff peaks.
10. Frost: Spread whipped cream evenly over the cooled cake.
11. Top and serve: Spoon strawberries (and a little juice) over the whipped cream right before serving. Slice and enjoy.
Notes
Make-ahead: Bake the cake up to 1 day ahead and keep covered at room temperature. Macerate strawberries up to a few hours ahead and refrigerate.
Best timing: Add the whipped cream and strawberries closer to serving for the prettiest slices.
No gelatin option: You can skip gelatin if serving the same day, but the whipped topping will be softer.
Buttermilk substitute: Mix 1 cup milk with 1 tbsp lemon juice; rest 5 minutes.
Storage: Refrigerate leftovers covered up to 2 days. Best within 24 hours for the fluffiest whipped topping.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 340
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Nutrition Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 340 |
| Protein | 4g |
| Carbs | 45g |
| Fat | 16g |
| Fiber | 1g |
| Sodium | 220mg |
Final Thoughts
This Strawberry Shortcake Sheet Cake for Crowds is proof that feeding a group doesn’t have to be complicated. It’s soft, creamy, fresh, and beautifully simple—everything a summer dessert should be. Whether you’re baking for a potluck or hosting a backyard BBQ, this cake is guaranteed to disappear fast.