Strawberry Shortcake Sheet Cake

Strawberry Shortcake Sheet Cake is the kind of recipe that stops conversations mid-bite. Hey there, I’m Claire Whitmore — a pastry whisperer in Asheville, NC, where butter totally counts as self-care.

This recipe packs real strawberry flavor using freeze-dried strawberries, rich coconut oil, tangy Greek yogurt, and a swirl of strawberry jam — all baked into a tender, crowd-pleasing sheet cake that feeds 18.

I made this for the first time on a rainy April afternoon when I desperately needed something that felt like sunshine. One bite of that jammy, pink frosting and I was completely hooked. It’s been on repeat ever since.

Little Snapshot: What This Recipe Delivers

This Strawberry Shortcake Sheet Cake is an easy spring dessert made with freeze-dried strawberries, coconut oil, and strawberry jam — ready in about 50 minutes and serving 18.

It delivers big strawberry flavor with a pillowy crumb, a cream cheese frosting swirled with jam, and a crunchy brown rice crispy topping that tastes just like the classic strawberry shortcake ice cream bars.

Nutritional Peek

Here’s a rough per-serving breakdown for this sheet cake. Keep in mind that actual values may vary slightly based on your exact brands and portion sizes.

Nutrient	Amount Per Serving
Calories	~390 kcal
Protein	~4 g
Carbohydrates	~52 g
Fat	~19 g
Fiber	~1 g
Sugar	~34 g

Ingredients

Let’s talk about what makes this strawberry shortcake cake so special before we dive into the list.

For the wet ingredients — melted coconut oil, Greek yogurt, eggs, and vanilla — you’ll want everything at room temperature so it all blends seamlessly. For the star players — the freeze-dried strawberry powder and strawberry jam — these two work together to give the cake its punchy, concentrated berry flavor.

For the frosting, the cream cheese and butter both need to be properly softened so you get that silky, whipped texture we’re after. And yes, the brown rice crispies are non-negotiable — they’re the magic crunch that makes this whole thing feel like a nostalgic spring dessert dream.

Cake

Amount	Ingredient
3 cups	Freeze-dried strawberries (you’ll blend these into powder — the secret weapon here)
1 cup	Melted coconut oil
1/2 cup	Plain Greek yogurt or sour cream (either works beautifully)
2 large	Eggs
3/4 cup	Granulated sugar
1 cup	High-quality strawberry jam (this is not the time for the bargain stuff)
2 tsp	Vanilla extract
2 1/2 cups	All-purpose flour
1 1/2 tsp	Baking powder
1/4 tsp	Baking soda
1 tsp	Salt
1/4 cup	Milk

Frosting

Amount	Ingredient
6 oz	Cream cheese, at room temperature
2 sticks	Salted butter, at room temperature
2 1/2–3 cups	Powdered sugar
1 tsp	Vanilla extract
1/4 cup	Warm milk
1/3 cup	Strawberry jam (for that gorgeous swirl)
1 cup	Brown rice crispies (for the crunch topping)

Tools You’ll Actually Use

• Blender or food processor (for turning freeze-dried strawberries into powder)
• 9×13 inch baking dish
• Parchment paper
• Large mixing bowl
• Stand mixer or electric hand mixer
• Rubber spatula
• Offset spatula or butter knife (for frosting)
• Ziplock bag (optional — for crushing rice crispies)

Step-by-Step Instructions for Strawberry Shortcake Sheet Cake

Ready to get into it? Here’s exactly how to pull this spring dessert together, step by simple step.

Step 1: Make your strawberry powder. Add 3 cups of freeze-dried strawberries to a blender or food processor and blitz into a fine, vibrant pink powder. Set aside about 3 tablespoons for the crunch topping — you’ll use the rest in the batter.

Step 2: Prep your pan and oven. Preheat the oven to 350°F. Line a 9×13 inch baking dish with parchment paper, leaving a little overhang on the sides for easy lifting later.

Step 3: Mix your batter. In a large bowl, beat together 1 cup melted coconut oil, 1/2 cup Greek yogurt, 2 large eggs, 3/4 cup granulated sugar, 1 cup strawberry jam, and 2 teaspoons vanilla until well combined. Add 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1 teaspoon salt, and about 2/3 of the strawberry powder. Mix until just combined, then slowly beat in 1/4 cup milk until the batter is smooth and pourable.

Step 4: Bake. Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes, until the center is just set and no longer jiggly — your kitchen should smell absolutely heavenly at this point. Remove from the oven and let the cake cool completely before frosting.

Step 5: Whip the frosting. In the bowl of a stand mixer, beat 6 ounces of room-temperature cream cheese until light and whipped. Add 2 sticks of softened salted butter and beat on medium-high until pale and fluffy, about 2 minutes. Add 2 1/2–3 cups powdered sugar and 1 teaspoon vanilla. With the mixer running, slowly stream in up to 1/4 cup of warm milk until you reach your desired spreading consistency — you may not need it all.

Step 6: Frost, swirl, crunch, and serve. Spread the frosting all over the cooled cake. Dollop 1/3 cup strawberry jam over the frosting and use a knife or skewer to swirl it in gently — don’t fully mix it in, you want those gorgeous streaks.

In a blender or ziplock bag, crush 1 cup brown rice crispies into fine crumbs, then mix in the reserved 3 tablespoons of strawberry powder. Sprinkle the crumble over the frosted cake. Slice, serve, and try not to eat the whole pan.

Claire’s Pro Tips for the Best Strawberry Shortcake Cake

A few things I’ve learned from making this sheet cake more times than I’ll admit — these little details make a big difference.

Don’t skip the strawberry powder in the frosting topping. That reserved 3 tablespoons mixed into the rice crispy crumble is what gives it that unmistakable strawberry shortcake ice cream bar flavor. It sounds fussy but takes 30 seconds.

Use high-quality jam in both the batter and the frosting swirl. The jam is doing serious flavor-lifting in this recipe, so go for one with a short ingredient list and real fruit. Cheap jam equals a flat-tasting cake.

Don’t overmix the batter once you add the flour. Stir until just combined and then stop — overmixing develops gluten and gives you a tough, dense cake instead of a tender one.

Let the cake cool completely before frosting. I know, I know — it’s hard to wait. But frosting a warm cake turns into a melty pink disaster, and nobody wants that.

Make sure your cream cheese and butter are truly at room temperature for the frosting. Cold cream cheese leaves lumps no matter how long you beat it. If you forget to pull them out in advance, cut them into small cubes and let them sit for 20–30 minutes.

Quick Fixes for Strawberry Shortcake Sheet Cake

Problem: My cake came out dense and heavy. This usually means the batter was overmixed after adding the flour, or the leavening agents are old. Always check that your baking powder and baking soda are fresh — they lose their punch after about six months.

Problem: The center is still jiggly after 35 minutes. Every oven runs a little differently. Cover the pan loosely with foil and bake in 5-minute increments until the center is just set. A toothpick should come out with a few moist crumbs, not wet batter.

Problem: My frosting is too runny. Add more powdered sugar, a few tablespoons at a time, until it firms up. Skip adding any more milk and make sure your butter wasn’t too warm when you started.

Problem: The jam swirl disappeared into the frosting. The trick is to not stir it in too much — a light hand with just a few passes of the knife is all you need. You want visible streaks of jam, not a fully incorporated pink frosting.

Problem: The crunch topping got soggy. This happens when the crumble is added too far in advance. Add the brown rice crispy topping right before serving, or within a couple of hours of frosting, to keep that satisfying crunch intact.

Variations and Fun Twists

One of the best things about this strawberry shortcake cake is how easy it is to riff on. Here are a few ways to make it your own.

Make it gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. The texture stays beautifully tender and nobody will know the difference.

Try a different berry: Freeze-dried raspberries or freeze-dried blueberries work the exact same way as the strawberries here. Swap in raspberry jam for the full berry swap experience.

Go extra fancy for a spring party: Top the finished cake with fresh sliced strawberries right before serving. The mix of the crunch topping and fresh fruit is absolutely stunning on a dessert table.

Make it richer: Swap the Greek yogurt for full-fat sour cream. It adds a subtle tang and gives the crumb an extra velvety texture.

Seasonal twist: In summer, add a tablespoon of fresh lemon zest to the batter for a bright citrus note that makes the strawberry flavor pop even more.

Serving, Storage, and Reheating

This sheet cake is a total crowd-pleaser straight from the pan. Serve it at room temperature for the best texture — cold cake can feel dense, and the frosting is much more luscious when it’s not fridge-cold.

If you actually have leftovers (which I sincerely doubt), store the cake covered in the refrigerator for up to 4 days. Press a piece of plastic wrap directly onto any cut edges to keep the crumb from drying out. For a fun easy brunch idea, check out this avocado egg toast to serve alongside a slice of cake — sweet and savory brunch goals, honestly.

This cake is best enjoyed at room temperature, so pull individual slices from the fridge about 20–30 minutes before serving. No reheating needed — it’s perfect as-is.

No-Waste Kitchen Magic

Got leftover freeze-dried strawberry powder? Mix it into oatmeal, yogurt, or smoothies for a natural strawberry boost — it keeps for months in an airtight container.

Extra frosting can be saved in the fridge for up to a week and used on cookies, muffins, or toast. No judgment here on the toast situation.

Leftover cake crumbles beautifully over vanilla ice cream for a next-day dessert that feels totally intentional.

Got extra strawberry jam from the jar? Try swirling it into frozen peanut butter dates for an easy, no-bake sweet treat that takes about five minutes to pull together.

FAQs

Cozy Closing

I’d genuinely love to see your take on this Strawberry Shortcake Sheet Cake! Drop a comment below with your photos — I can’t wait to see how you made it your own.

Whether you went classic, added a citrus twist, or swapped in a different berry — this Strawberry Shortcake Sheet Cake is the kind of recipe that welcomes all your creative ideas.

This Strawberry Shortcake Sheet Cake is already on my list for every spring gathering this season, and I have a feeling it’s about to be on yours too. Happy baking, friend.

I’m Claire Whitmore — a dessert daydreamer from Asheville, NC. For me, baking isn’t about perfect pastries — it’s about the joy of sharing something sweet (and maybe sneaking an extra scoop of icing).