Strawberry Shortcake Sheet Cake

Strawberry Shortcake Sheet Cake is the kind of easy spring dessert that looks like you spent hours on it — but secretly came together in under an hour. We’re talking a fluffy, strawberry-packed cake topped with tangy cream cheese frosting, jammy swirls, and a crispy strawberry crunch topping.

Hey there, I’m Claire Whitmore — a pastry whisperer in Asheville, NC, where butter totally counts as self-care. This strawberry sheet cake recipe is everything I want in a summer dessert recipe: big flavor, minimal fuss, and enough servings for the whole crew.

I first made this for a neighborhood cookout when I needed something that could feed 18 people without breaking a sweat. One bite in and my neighbor literally grabbed the pan before I could cut the last slice. Consider yourself warned.

Little Snapshot: What This Strawberry Shortcake Sheet Cake Delivers

This strawberry shortcake sheet cake is a 9×13 baked dessert made with freeze-dried strawberry powder, coconut oil, Greek yogurt, and strawberry jam — delivering layers of real berry flavor without fresh fruit drama. It comes together in about 50 minutes total, feeds 18, and lands at an easy difficulty level.

The cream cheese frosting is rich, tangy, and swirled with jam, then finished with a brown rice crispie-strawberry crunch topping that makes every bite feel like a party.

Nutritional Peek

Here’s a quick look at what one serving of this strawberry shortcake sheet cake brings to the table — because balance, right?

Nutrient	Amount Per Serving
Calories	~390 kcal
Carbohydrates	~52 g
Protein	~4 g
Total Fat	~19 g
Saturated Fat	~13 g
Fiber	~1 g
Sugar	~34 g

Nutritional values are estimates based on standard ingredients and may vary depending on specific brands used.

Ingredients for This Easy Spring Dessert

One of the things that makes this easy spring dessert so special is how the ingredients work together in two distinct layers. For the cake, you’ve got your wet team — coconut oil, Greek yogurt, eggs, strawberry jam, and vanilla — plus your dry mix of flour, leaveners, and that gorgeous freeze-dried strawberry powder.

For the frosting, it’s a dream combo of cream cheese, butter, powdered sugar, jam, and brown rice crispies for that iconic crunch.

Cake

Amount	Ingredient
3 cups	Freeze-dried strawberries (processed into powder — yes, all of it, it’s worth it)
1 cup	Melted coconut oil
1/2 cup	Plain Greek yogurt or sour cream (either works great)
2 large	Eggs
3/4 cup	Granulated sugar
1 cup	High-quality strawberry jam (don’t skimp here — it matters)
2 teaspoons	Vanilla extract
2 1/2 cups	All-purpose flour
1 1/2 teaspoons	Baking powder
1/4 teaspoon	Baking soda
1 teaspoon	Salt
1/4 cup	Milk

Frosting

Amount	Ingredient
6 ounces	Cream cheese, at room temperature (cold cream cheese = lumpy frosting, no thanks)
2 sticks	Salted butter, at room temperature
2 1/2–3 cups	Powdered sugar
1 teaspoon	Vanilla extract
1/4 cup	Warm milk
1/3 cup	Strawberry jam (for swirling into frosting)
1 cup	Brown rice crispies (for that dreamy crunch topping)

Tools You’ll Actually Use

• Blender or food processor (for powdering the freeze-dried strawberries)
• 9×13 inch baking dish
• Parchment paper
• Large mixing bowl
• Hand mixer or stand mixer
• Rubber spatula
• Offset spatula (makes frosting so much easier)
• Ziplock bag or second blender (for crushing rice crispies)
• Measuring cups and spoons

How to Make This Strawberry Shortcake Sheet Cake Step by Step

Let’s get into it — this strawberry shortcake sheet cake comes together in just a few simple steps, and the results are absolutely worth every minute.

Step 1: Make the Strawberry Powder

Add all 3 cups of freeze-dried strawberries to a blender or food processor. Pulse until they become a fine, vibrant pink powder. Set aside — you’ll use about 2/3 in the batter and save the rest for the crunch topping.

Step 2: Prep Your Pan and Preheat

Preheat your oven to 350°F. Line a 9×13 inch baking dish with parchment paper, letting the edges overhang slightly so the cake lifts out easily later. No sticking, no stress.

Step 3: Mix the 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 extract until smooth and combined.

Add 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1 teaspoon salt, and approximately 2/3 of the strawberry powder (about 3/4 cup). Mix until just combined — don’t overdo it.

Slowly pour in 1/4 cup milk and beat until fully incorporated. The batter will be thick and beautifully pink.

Step 4: Bake

Pour the batter into your prepared pan and smooth it into an even layer. Bake at 350°F for 30 to 35 minutes, until the top is just set and no longer jiggly in the center. A toothpick should come out with just a few moist crumbs.

Remove from the oven and let the cake cool completely in the pan before frosting. Your kitchen will smell incredible — think strawberry jam meets cozy bakery.

Step 5: Make the Cream Cheese Frosting

In a stand mixer, beat 6 ounces of room-temperature cream cheese until smooth and fluffy. Add 2 sticks of room-temperature salted butter and beat on medium-high for about 2 minutes until the mixture is light and airy.

Add 2 1/2 cups powdered sugar and 1 teaspoon vanilla extract. Beat until combined, then slowly stream in up to 1/4 cup warm milk until you reach your desired spreadable consistency. You may not need all the milk.

Step 6: Frost, Swirl, and Crunch

Spread the frosting generously over the cooled cake using an offset spatula. Drop spoonfuls of 1/3 cup strawberry jam over the frosting, then use a knife to gently swirl it in — don’t fully mix it, you want those gorgeous jam ribbons.

Add 1 cup of brown rice crispies to a blender or ziplock bag and crush into fine crumbs. Mix in the remaining strawberry powder (about 3 tablespoons) to create the crunch topping. Sprinkle it generously all over the cake.

Slice, serve, and brace yourself for compliments.

Claire’s Pro Tips for the Best Strawberry Sheet Cake

As someone who has made this strawberry sheet cake more times than I can count, I’ve picked up a few tricks that make the whole process smoother — and the results even better.

Take note of these little game-changers before you start.

Use a high-quality strawberry jam. The jam does a lot of heavy lifting in this recipe — it’s in both the batter and the frosting. A good jam with real strawberry flavor makes a noticeable difference. I’ve tried the budget versions; they just don’t hit the same.

Don’t skip the room-temperature dairy. Both your cream cheese and butter need to be at room temperature for the frosting to whip up properly. Cold cream cheese will leave lumps, and cold butter won’t incorporate. Pull them out 30–60 minutes before you start.

Save your strawberry powder carefully. You’ll use about 2/3 of your powder in the batter and the remaining 3 tablespoons for the crunch topping. Keep them separate from the start so you don’t accidentally use it all.

Let the cake cool completely before frosting. I know it’s tempting to slather that frosting on a warm cake. Don’t do it. Warm cake = melted frosting = a delicious but sad-looking mess. Patience pays off here.

Quick Fixes for Strawberry Shortcake Sheet Cake

Even the best bakers run into little hiccups. Here’s how to handle the most common ones.

My cake came out dense. This usually means the batter was overmixed after the flour went in. Next time, mix until just combined — a few streaks of flour are totally fine. Also double-check that your baking powder is fresh (older than a year? toss it).

My frosting is too runny. Add more powdered sugar, a few tablespoons at a time, until it firms up. Or pop it in the fridge for 10–15 minutes before spreading. Warm kitchens can make cream cheese frosting go soft quickly.

My frosting is too stiff. You probably need a splash more warm milk. Add it in slowly — like a tablespoon at a time — and beat until you hit the right spreadable consistency.

The cake is sticking to the pan. Always use parchment paper! Line the pan and let the edges hang over — that’s your built-in handle for lifting the cake out cleanly. Greasing alone isn’t reliable for sheet cakes this size.

The crunch topping isn’t staying on. Press it very gently into the frosting right after sprinkling. If the frosting has already set, a light mist of water on the surface before adding the crumbs helps them stick.

Variations and Fun Twists on This Strawberry Sheet Cake

Once you’ve nailed the base recipe, there are so many fun directions you can take this easy spring dessert.

Make it gluten-free. Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. The texture stays wonderfully tender. Just make sure your baking powder is gluten-free certified too.

Try a lemon twist. Add 1 tablespoon of fresh lemon zest to the batter and a teaspoon to the frosting. The brightness plays beautifully against the sweet strawberry jam — it’s like a sunny afternoon in cake form.

Go full summer. Before serving, scatter fresh sliced strawberries on top of the frosting alongside the crunch topping. The combo of fresh and freeze-dried is next-level. Pair it alongside these easy homemade ice cream sandwiches for the ultimate summer dessert spread.

Make it extra festive. Arrange fresh blueberries in the corner and strawberry slices across the top for a patriotic flag design — perfect paired with this American flag charcuterie board for a party setup that’ll stop the scroll.

Serving, Storage, and Reheating

This summer dessert recipe is best served at room temperature, straight from the pan. Slice it into squares and serve as-is — it doesn’t need anything extra, though a scoop of vanilla ice cream alongside never hurt anyone.

If you actually have leftovers (which, honestly, I doubt), cover the pan tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 4 days. The crunch topping will soften slightly over time, but the flavor stays delicious.

To bring refrigerated slices back to their best, let them sit at room temperature for about 20 minutes before eating. You can also pop a slice in the microwave for 10–15 seconds to take the chill off — just don’t overdo it or the frosting will melt.

No-Waste Kitchen Magic

Got extra strawberry powder after making the crunch topping? Stir it into your morning oatmeal, mix it into a smoothie, or blend it into whipped cream for an instant strawberry topping.

Leftover frosting (if there is any) keeps beautifully in the fridge for up to a week. Use it on graham crackers, toast, or as a dip for fresh fruit. No frosting should ever go to waste — that’s basically a kitchen law.

Day-old cake that’s gotten a little soft? Cube it and layer it into a trifle dish with whipped cream and fresh berries. Honestly, it might be even better the second day.

FAQs About Strawberry Shortcake Sheet Cake

Let’s Wrap This Up With a Strawberry Shortcake Sheet Cake Moment

I’d love to see your spin on this strawberry shortcake sheet cake! Drop a comment below with your photos — I’d genuinely love to see how you made it your own.

Maybe you added fresh berries on top, went all-in on a lemon twist, or made it the star of a summer party spread. This strawberry shortcake sheet cake is so versatile — I bet you’ve already got a delicious variation brewing in your head.

Whatever you do, just make it. Then eat it. Then make it again.

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 spoonful of frosting before the cake is even finished).