Sheet Pan Strawberry Shortcake is an elegant (but easy!) dessert that starts with the perfect white sheet cake cut in half and layered with fresh strawberries and a whipped cream cheese topping. It is a delicious and refreshing variation of the classic dessert perfect for summertime or any occasion! I also have a Strawberry Shortcake Recipe made with buttermilk biscuits that is divine!
Ingredients & Substitutions
Flour: For the white cake, I used cake flour. Cake flour is very low in protein (about 6-8 percent) when compared to all-purpose flour (10-12 percent). Using it results in a delicate, fine-crumbed cake that is so delicious on its own! (Once you taste the cake, you will also want to make my white cupcakes.) If you don’t have any cake flour on hand, make your own! You could also use a boxed cake mix.
Butter: Use room-temperature salted butter in the cake recipe, which covers the amount of salt needed in the batter. However, if using unsalted butter, add 3/4 teaspoon of kosher salt to the recipe.
Eggs: You will need only egg whites in this recipe. This gives you a lighter and fluffier cake. Try to separate them from the yolks as best as you can. To separate the egg white from the yolk, simply crack the egg over a slotted spoon that is over a bowl. Let the egg whites fall through the slots in the spoon. Don’t throw away the yolks! Beat them and store them in an airtight container in the refrigerator for up to 2-3 days to use in other recipes like my Browned Butter Toffee Cookies.
Whipped Topping: The whipped cream cheese topping is a rich and creamy stabilized whipped cream. It holds its shape which is perfect for layered desserts like this one. If you are short on time, you could use Cool Whip.
Strawberries: I used fresh strawberries in this recipe, but you could get by with frozen strawberries that have been thawed. If using fresh strawberries, be sure to wash and hull them. Instead of simply cutting off the tops straight across, insert a sharp knife at an angle and rotate the strawberry in a circle until the stem pulls out.
Can I Make Sheet Pan Strawberry Shortcake Ahead of Time?
You can get a jump start on this sheet pan strawberry shortcake by preparing the parts of the recipe ahead of time. The stabilized whipped cream will last up to 2-3 days in the refrigerator or can be frozen for a couple of months. The sliced strawberries with sugar will last up to a day or two in the refrigerator.
Can I Use Different Fruit?
Definitely! If you don’t have strawberries or simply want to use different fruit, go for it! Some good alternatives are raspberries, blueberries, blackberries, or a combination of berries.
Do I Have To Cut The Cake In Half?
No, you do not have to cut the sheet cake in half. (However, the layering is pretty impressive when you do.) An option would be to top the entire sheet cake with whipped cream and strawberries. Then, simply cut it into your preferred-sized pieces to serve.
How To Store Sheet Pan Strawberry Shortcake
Once assembled, the strawberry shortcake can be stored in the refrigerator, covered. It will last up to 3 days but is best enjoyed within a day or two.
Sheet Pan Strawberry Shortcake
- 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
- 2 pounds fresh strawberries, washed, hulled, sliced
- 2 tablespoons granulated sugar
- 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
- Preheat the oven to 350°F. Line a 10×15-inch sheet pan (jelly roll pan) with parchment paper, including up the sides. Spray the parchment with nonstick cooking spray.
- In a large bowl, whisk together the cake flour and baking powder. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, and vanilla extract until light and fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.
- With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed.
- With the mixer still on low, add ⅓ of the flour mixture into the creamed mixture, then half the milk, another third of the flour mixture, the remaining milk, and then the remaining flour mixture. Mix just until combined. Stop to scrape down the sides of the bowl as needed.
- Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool to room temperature on a wire rack.
- After the cake has come to room temperature, transfer it to the freezer to chill for 10-15 minutes, or until firm. You can also place it in the refrigerator for 1-2 hours or overnight (covered). Chilling the cake makes it easier to move.
- While the cake is baking, prepare the strawberries and make the topping.
- In a medium bowl, mix the strawberries with the granulated sugar. Store in the refrigerator until ready to assemble the cake.
- Before starting, place the bowl and whisk attachment from your stand mixer into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream whip up faster and with more volume.
- Once chilled, add the cream cheese and sugar to the bowl. Mix on medium-high speed until fully combined and no lumps remain.
- With the mixer off, pour in the heavy cream. Resume mixing on medium speed until soft peaks have formed (peaks droop slightly). Stop the mixer.
- Using a rubber spatula, scrape the bottom and sides of the bowl to incorporate all of the cream cheese.
- With the mixer back on medium speed, mix until stiff peaks have formed. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.)
- Finally, add in the vanilla and a pinch of salt, being careful not to overmix.
- Chill until ready to assemble.
- Remove the chilled cake from the freezer or refrigerator. Pick up the edges of the parchment and remove the cake from the pan and slide it onto the counter. Slice the cake in half down the middle. You should have two rectangles. Gently place one of the cakes onto a serving plate.
- Spread half of the strawberries over one of the halves of the cake. Then, top with ⅓ of the whipped cream cheese topping.
- Place the other cake layer over the whipped topping. Top with the remaining whipped topping other half of the strawberries. Serve immediately.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Wow! What a fun twist on traditional strawberry shortcake! The white cake pairs perfectly with the whipped topping and the fresh strawberries. I absolutely love this cake. Delicious and impressive!
This dessert is so refreshing and delicious! The layers are piled high, so open wide to get all the flavors of the white cake (which I could eat on its own), whipped cream topping, and fresh strawberries!
So delicious and beautiful. The cake is fluffy and moist. The whipped topping is wonderfully light and creamy. It is even more amazing because of the fresh strawberries! Just a delight all around.
I ❤️this recipe! The white cake recipe is the bomb, and adding sweet whipped cream cheese filling and strawberries is absolute Heaven!!!!
A lovely, light vanilla cake with strawberry juice soaking into and the light beautiful whipped cream is just amazing. Looks beautiful for a special occasion too!
Looks so Delicious
Cannot make anything without total nutrition info – we have health problems.
Hi Patti – So sorry to hear there are health problems. If those health problems are a concern, there are some very good websites that will provide you with accurate nutritional information about recipes. Such as MyFitnessPal. Often times food websites don’t provide accurate numbers, which is why I haven’t installed that option on my site. And your health is very important.
Made this for Mothers Day and it was absolutely delicious!! Thank you for this wonderful recipe!