My friend JJ shared this recipe for strawberry sheet shortcake about 10 years ago and well, I’ve been making it ever since.
I mean, the lady can’t make a bad recipe to save her life!! This sheet cake version of strawberry shortcake is perfect for any summertime gathering or BBQ {or breakfast. Just eat it for breakfast and thank me later!}.
It’s sweet but not overwhelmingly so. You can of course sweeten it up as much as you want with some whipped cream or ice cream! I don’t think you can go wrong {unless of course you eat the entire pan. That would be wrong. And I’m including that here more as a reminder to myself!}.
The HH wouldn’t stop talking about this strawberry shortcake recipe and I ended up freezing the remaining slices/chunks to enjoy later in the summer.
He even said this recipe ranked right up there with his favorite strawberry pudding cake that I usually make during strawberry season.
This strawberry sheet shortcake recipe is awesome! You seriously need to try it.
~Mavis
Note: I’ve made this recipe in a small sheet pan {12×7} and brought it to school potlucks, in an 9×9 square pan for small gatherings and now that the kids are off on their own and it’s just us, I’ve started making the strawberry sheet shortcake in my USAPAN mini round cake pan.
Strawberry Sheet Shortcake
Ingredients
- 5 tablespoons butter
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- Strawberries {sprinkled in sugar if you prefer}
Instructions
- Preheat oven to 350 F. Grease a 9×9 baking dish and set aside. {A 12″x17″ half sheet pan works good for thinner slices}.
- In a stand mixer, cream the butter and sugar together and then beat in the eggs and vanilla on medium. In a separate bowl, combine all dry ingredients. Slowly mix in the dry ingredients and then add the milk. Mix just until combined. Pour into greased pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Em says
Looks great! Will be trying this soon!
Ashley says
We made this last week. My husband raved about it too. This recipe is definitely a keeper!
Mavis Butterfield says
We think so too! I’m glad you liked it.
Kelly Utkin says
Hi Mavis!!! I made this recipe (Strawberry Sheet Shortcake) for our 4th of July BBQ and it was amazing! Everyone really liked it! My husband and I think that it is the best recipe for strawberry shortcake EVER!!!! Thank you for sharing! Kelly in Wasilla, AK.
Mavis Butterfield says
Hi Kelly, I’m glad you liked it. It freezes well too if you want to make a double batch next time.
Pam says
This is hands down the best shortcake i ever made. Love it plain too. Its just purrrfect.
Jackie says
Can you double this and do it in a 9×13?
Denise says
You would probably have to double the recipe and adjust the cooking time. Start at 30 minutes and keep checking every 5 minutes using a toothpick.
Donna says
This is the best shortcake recipe I have ever made. It’’s moist, flavorful, and so easy to make. Will be my go-to for all fruit shortcakes from now on.
Marsha says
The only recipe I use when making Strawberry Shortcake. It’s wonderful!
Jeff says
I didn’t make this but it is the exact recipe that I have been using for years, you truly can’t beat this. It is just the best. try it you wont be disappointed.
Rina says
This was fantastic! The only modification I made was adding a splash of almond extract. Thank you for this delightful recipe!
Crissy P says
This tasted amazing. I switched it up and put them in silicon cupcake liners and it made 15. Cooked at 350 for 15 minutes.
Emily says
Great idea!!
Holly says
Great idea! Did you double the recipe?
Marge Tincher says
can I use a hand mixer to bake this cake
Mavis Butterfield says
Absolutely!
Leslie says
I made 1 1/2 times this recipe for a 9×13 pan and it turned out fantastic. My new go to recipe for shortcake!!
Michelle says
My 17 year old son asked me to make strawberry shortcake. Never have. This looks delicious!
My Nana’s (my best friend) was named Mavis. She passed when I was 13 in 1984. Your the first person I’ve seen with “her” name❤️
Thanks for sharing your recipe. I am going to make it today!
Alycia says
I just made this and it tastes fantastic! Nice balance between biscuit and cake. Mine did not rise as much as yours. Did I over or under mix?
I’m going to cube the cake for this round…if I can stop myself from eating it all.
KaLynn says
This was a great recipe. It ends up being a yummy buttery cake that works well for strawberry shortcake.
I made the 9 x 9 first and then a 13 x 9 by using 1.5 times the recipe as someone else suggested.
Joyce says
Where did you get that baking dish ? I can’t find it & I don’t have that size baking pan. Thanks, Joyce
Mavis Butterfield says
Williams Sonoma a long time ago. It is the older version of this dish: https://www.williams-sonoma.com/products/emile-henry-ruffle-square-baker/?pkey=s%7Cemile%7C45
Joyce says
I wonder is the bake time the same as the 9 by 9 pan as the 9 by 13 ? thanks, Joyce
Susan says
Made this yesterday for my son and daughter in law. It was delicious, not really sweet which it doesn’t need to be because you can sweeten the strawberries and whipped cream. I loved the texture of the cake-a little dense but still light and airy! Thanks for this recipe I’ll use it again!!
Mkp says
I made this twice and it’s delicious and easy!!! The Second time I made , I used about a third Greek yogurt and 2/3 milk Just to try and make it a little bit more moist and it was perfect!! I also doubled the recipe and just made it in a 9×13 pan… it’s good even plain!! This will be a keeper in my recipe collection!!
MG says
Could you use buttermilk in place of the regular milk?
Molly says
I did! It turned out pretty well.
Kay says
This shortcake is the best! Your recipe is the perfect match for strawberries, just the right combination of cake/biscuit texture. This will be my go to recipe forward. Thank you
Ann H says
This recipe is so easy to make. It is my favorite for strawberry shortcake. Great to nibble on too. I used a 8”x11” dish and baked for 25-30 minutes.
Sandra Dee says
Very easy recipe! I had some beautiful strawberries on Easter and I didn’t feel like being in the kitchen a long time making a pie or complicated cake. I came across this recipe and it was a hit. I served it with the fresh strawberries and homemade whipped cream.
The next time I’m going to use it in a trifol with layers of cubed cake, vanilla pudding, strawberries and whipped cream.
Connie says
If there were 10 stars available you would get the for this amazing recipe. I’m 68 years old and have made many shortcakes in my life. I will always and forever use this recipe. I added 1/2 tsp almond extract, based on Rina’s post above. I had a bowl of berries – strawberry, blueberry, raspberry, and blackberry. It’s just my husband and I and sometimes I just don’t feel like cooking, even though I had it all planned. So we had berry shortcake. OH. MY. GOSH! Perfection in a bowl right into my tummy (including some whipped cream). Thank you!
Rebecca says
Do you not need to soften the butter? Thanks
Connie says
Hi Rebecca,
I’m not Mavis but I will tell you that you are correct about the butter being softened.
Cheryl Saville-Miller says
I made this recipe x6 for 2 full sheet pans for a big dinner at my hometown American Legion. Used freshly picked Oregon strawberries and it was the star of the meal. This will be my go to shortcake from here on out. Thank you!
Dorothy says
Great reviews on this. I made 3 double batches and I am sure I will be making more.
Marilyn Kenyon says
Just made this shortcake, as directed, no additions or take always. It is just what I have been searching for to please everyone . I am 90 years young so have been in the kitchen many years . Thank you so much for this recipe .
Shelly says
Excellent…thank you for the great recipe!
Pamela says
I made this last night and it was a big success! I made it in a half sheet cake pan. I cut into neat squares, added some whipped topping, fresh Florida strawberries and topped off with whipped cream. Awesome!
Kathy says
I was looking for a non-biscuit recipe, and this was PERFECT! I used the single recipe in 6 ramekins for a dinner party we were invited to, so everyone had their own cake. Sliced them like an open faced sandwich, and the consistency was perfect to absorb all the berry juice, with homemade whipped cream to top it off. Everyone cleaned their plate—nothing left!
Thanks for this recipe—it is my new go recipe now.
Mavis Butterfield says
Glad you and everyone else at the party liked it. 🙂
Heather F says
This recipe is excellent! I added 1/2 tsp of almond extract and baked them in a muffin tin. A single recipe made 10 large muffins. No more store-bought shortcakes!
Mavis Schalk says
I will be making this tonight! My name is Mavis also!!
Betty G says
Tried this, this afternoon—had plenty of strawberries & a quantity of apples-/baked in an 8×8 pan as that’s what fits in my air fryer—325’ for 25 min—cut in 9 pieces & used a 1/2 piece for each serving—would have been enough for 18 servings—made apple into a pie filling like sauce—maybe tomorrow night dessert??!
Ellen Bolin says
This is a lovely shortcake. Best one I’ve tasted in years. I used a large cupcake pan. One heaping large scoop in each well makes a perfect individual serving, baked for approximately 20 minutes.
Deb Abel says
How long do you bake in the 12 X 17” pan?
Cindy says
I have made many strawberry shortcake recipes but not for along time because they just weren’t that good. Then strawberry’s went on sale!!!!! I tried this recipe because it was a cake not biscuits. It was soooo good. The best I’ve ever had and I’m so glad I found it.
Peggy Sheehan says
I used a “muffin top” pan (actually 2 of them) and baked for 15 min. Came out perfect. Love the fact I can freeze them. Nice to have a small desert and not have too many leftovers!! Thanks for the recipe. it’s a keeper!
Jackie says
Made this last week and my hubby kept eating it without the strawberries! Got more strawberries so I have another cake in the oven now. Best shortcake I’ve made! Thanks for sharing.
Mavis Butterfield says
So glad you liked it Jackie. It’s a winner everytime I make it. 🙂
Mary Beth says
I have always made strawberry shortcake for my son’s birthday, but can never decide if I want to go with biscuit or cake. Saw this recipe and decided to véganize it. I replaced the eggs with 6 Tbsps of aqua faba (liquid from a can of chickpeas), vegan margarine and plant-based milk. It turned out really well and will now be my go-to for strawberry shortcake. Tonight we tested it with chocolate icing because that’s what I had on hand and it was delicious. Thanks for the solution to my annual dilemma.
Laurie says
Sorry no photo: we are it all up before I could take one!. A very easy to make and tasty recipe. Our guests raved about it!