Sheet pan strawberry shortcake is the easiest way to enjoy this classic dessert without the fuss. The buttery, golden shortcake base creates the perfect foundation for juicy berries and billowy whipped cream, making it ideal for your next cookout or family gathering.
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Trust me, if you're looking for an easier way to serve this classic dessert, this sheet pan version is a game-changer. Instead of fussing with individual biscuits, I just bake one large, tender sheet pan strawberry shortcake and slice it into squares. Plus, using a sheet pan means less mess and more time to sit back and enjoy dessert!
What I really love about this strawberry shortcake sheet cake recipe is how flexible it is. I often bake the shortcake a day ahead and macerate the strawberries a few hours before serving, letting those sweet juices develop. Then when it's dessert time, I just whip up some fresh cream and let everyone dig in. Whether you’re serving it at a summer gathering or just craving something sweet, this recipe is a winner.
Why You’ll Love Making This Sheet Pan Strawberry Shortcake Recipe
- Easy prep: No layering or assembly—just bake, add toppings, and serve. This sheet pan method simplifies the traditional shortcake, so there’s no need for rolling dough or cutting biscuits. It’s as simple as mixing the batter, pouring it into a pan, and letting the oven do the work.
- Feeds a crowd: Perfect for parties, potlucks, or family gatherings. Since it’s baked in a sheet pan, you can easily cut as many servings as you need.
- Make Ahead: The sheet pan strawberry shortcake can be baked the day before, and strawberries prepped hours ahead. When guests arrive, just whip the cream and assemble. This makes it a great option for busy schedules or entertaining.
- Perfect Results: The sheet pan method delivers consistently perfect results every time - buttery cake, sweet strawberries, and whipped cream in every bite. This strawberry shortcake for a crowd has all the delicious flavors of the original but with a soft, tender cake base instead of biscuits. It’s the perfect balance of rich, creamy, and fruity goodness.
🍓 If you haven’t made a strawberry shortcake yet, you’re seriously missing out—it’s an instant crowd-pleaser every single time!
Recipe Ingredients
- Cake mix — white or yellow
- Whole milk
- Butter
- Eggs
- Strawberries
- Sugar — granulated and powdered
- Heavy whipping cream
- Vanilla extract
For the exact amounts needed, please see the recipe card below.
Popular Substitutions
Fruit Swaps: Replace strawberries with peaches, mixed berries, or cherries when in season. For a tropical twist, try mango and passion fruit with a splash of lime juice.
Dairy-Free Options: Substitute the heavy cream with coconut whipped cream and use plant-based milk in the shortcake. The end result is just as delicious.
Flavor Boosters: Add lemon or orange zest to the shortcake batter, or split a vanilla bean into the whipped cream. For an adult version, macerate the fruit in Grand Marnier or prosecco.
How to Make Easy Strawberry Shortcake
Step 1: Preheat your oven to 350°F and grease a jelly roll pan well (a rimmed baking sheet or cookie sheet that is 12×17 inches).
Step 2: In a medium mixing bowl, add the cake mix. Do not add the ingredients called for on the back of the box. Instead, you are going to add the milk, melted butter, and eggs to the cake mix. Stir very well to combine.
Step 3: Pour into the prepared baking pan and bake until the cake springs back when lightly touched, about 15 minutes (an underbaked cake will leave an indent when touched).
Step 4: While the cake is baking, wash and remove the stems from your strawberries, and then chop them into smaller pieces. Place in a medium bowl and add the sugar. Stir to combine well. Let the strawberries rest in the sugar for at least 10 to 15 minutes.
Step 5: While the strawberries sit, whip your cream: In a large bowl or the bowl of a stand mixer, add the cream, powdered sugar, and vanilla extract. Mix on low until combined, and then increase the speed to high. Beat on high until the cream is well whipped and it forms peaks when the beaters are removed, about 3 minutes.
Step 6: When you are ready to assemble the cake, spoon the cut strawberries over the baked cake (it can be warm or cooled), and then drizzle the juice that accumulated in the bowl evenly over the cake, too. Dollop the fresh whipped cream over the strawberries and then use a spatula to spread it evenly over the berries and cake.
Recipe FAQs
The shortcake can be baked 1 day ahead and stored in an airtight container. Prepare the strawberries up to 2 hours before serving. Whip the cream just before assembling for best results.
If strawberries are too juicy, they were likely over-macerated. Toss them with sugar just 1-2 hours before serving, not overnight. Also, make sure to hull and slice the berries when they're cold, not room temperature.
This usually happens if the batter is overmixed. Mix just until the ingredients are combined to keep the cake light and airy.
Expert Tips
- Berry Prep: Hull strawberries while cold and cut them uniformly - about ¼ inch thick. This helps them macerate evenly and creates a more attractive presentation.
- Whipping Technique: For the most stable whipped cream, start with a chilled bowl and beaters, and whip on medium speed until soft peaks form. Don't overwhip, or you'll end up with butter!
- Strategic Assembly: To prevent soggy shortcake, wait to assemble until just before serving. If preparing a display platter ahead, leave a few portions unassembled to show guests how to build their own.
Storing Leftover Strawberry Shortcake Sheet Cake
To store leftovers, keep the cake, whipped cream, and strawberries separate if possible. Place the cake in an airtight container at room temperature for up to 1 day or in the fridge for up to 2 days. Store the whipped cream and strawberries in separate airtight containers in the fridge.
If the cake is already assembled, cover it loosely with plastic wrap or store it in an airtight container in the fridge for up to 1 day, though it’s best enjoyed fresh to avoid sogginess.
For longer storage, you can freeze the plain baked cake (without toppings) for up to 1 month—just wrap it tightly in plastic wrap and foil, then thaw at room temperature before adding toppings.
More Strawberry Cake Recipes To Try
If you love comforting and flavorful treats, these recipes will be perfect for your next baking adventure. Whether you're craving something fruity, fluffy, or rich, there's something here for everyone!
- Soft and bursting with fresh strawberry flavor, Strawberry Shortcake Muffins make a perfect breakfast or snack that feels like a treat.
- For a classic and easy dessert, Easy Strawberry Shortcake Recipe brings together sweet biscuits, juicy strawberries, and whipped cream for a simple yet irresistible treat.
- If you’re looking for a show-stopping dessert, Homemade Strawberry Cake is a moist and flavorful cake made with real strawberries, perfect for birthdays or special occasions.
More Delicious Desserts From Longbourn Farm
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Easy Sheet Pan Strawberry Shortcake
Ingredients
For the Cake:
- 1 white or yellow cake mix
- 1 cup milk (whole preferred)
- ½ cup butter (melted and cooled)
- 4 eggs
For the Topping:
- 2 pounds strawberries
- ½ cup granulated sugar
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease a jelly roll pan well (a rimmed baking sheet or cookie sheet that is 12×17 inches).
- In a medium mixing bowl, add the cake mix. Do not add the ingredients called for on the back of the box. Instead, you are going to add the milk, melted butter, and eggs to the cake mix.
- Stir very well to combine.
- Pour into the prepared baking pan and bake until the cake springs back when lightly touched, about 15 minutes (an underbaked cake will leave an indent when touched).
- While the cake is baking, wash and remove the stems from your strawberries, and then chop them into smaller pieces. I like to cut the berries in half from bottom to stem and then lay the cut side down on the cutting board, cutting each half into 3 to 4 pieces about ½-inch wide. The goal is pretty small pieces that will fit on a fork nicely, but also not tiny.
- Put the cut strawberries in a medium bowl and add the sugar. Stir to combine well. I like to let the strawberries rest in the sugar for at least 10 to 15 minutes so that the sugar can draw out some of the natural juices in the strawberries.
- While the strawberries sit, whip your cream.
- In a large bowl or the bowl of a stand mixer, add the cream, powdered sugar, and vanilla extract. Mix on low until combined, and then increase the speed to high. Beat on high until the cream is well whipped and it forms peaks when the beaters are removed, about 3 minutes.
- When you are ready to assemble the cake, spoon the cut strawberries over the baked cake (it can be warm or cooled), and then drizzle the juice that accumulated in the bowl evenly over the cake, too.
- Dollop the fresh whipped cream over the strawberries and then use a spatula to spread it evenly over the berries and cake.
- Slice with a sharp knife and serve right away, or store in the fridge for up to 12 hours before serving.
Notes
- Other recipes call for putting the berries on top of the whipped cream, and while it looks pretty, I find that they slip off when you are trying to serve it. I also like when the berry moisture can soak into the cake a bit.
- This recipe was tested with a 15.25-ounce box of Betty Crocker cake mix (both white and yellow cake mix of this kind were tested).
- If you are making this ahead of time, I’d recommend finding heavy whipping cream (opposed to just whipping cream). The whipped heavy whipping cream is more stable and stays whipped longer without losing its fluffiness or weeping.
- You can make any of these parts ahead of time and assemble before serving, or you can assemble and keep it in the fridge for up to 12 hours before serving. I like to store my sugared berries no more than a few hours, though. They get soft after 4 to 6 hours.
Janet Reem
Five stars for sure! Easy to make and it turns out beautiful. Family loved it and husband took the rest to his office to share. Can’t wait to make it with Michigan berries as soon as they are ready!