Strawberry Jam Shortcake Sheet Cake.

Strawberry Jam Shortcake Sheet Cake. An almost effortless strawberry shortcake that’s become a summer favorite. Swirled with strawberry jam and baked until golden, it has all the buttery flavor of a classic strawberry shortcake with the soft, fluffy texture of a moist vanilla cake. Finished with whipped sweet cream, fresh strawberries, and extra strawberry jam, it’s the best of both worlds.

I’ve been so excited to share this cake because it’s unlike any strawberry cake I’ve made before. At first glance, it might seem like a classic strawberry sheet cake, but it’s the texture that makes this one so special.

What I really wanted was a cake that captured everything I love about a buttery, flaky shortcake while keeping the soft, moist crumb of my favorite vanilla cake. I wanted the best parts of both desserts in one simple cake.

Somehow, after a little experimenting (and maybe a little summer magic), that’s exactly what happened.

As much as I love strawberries and cream, I’ve always had mixed feelings about traditional shortcake. I love the flavor, but if someone puts a slice of vanilla cake and a classic shortcake in front of me, I’m reaching for the vanilla cake every single time.

My mom is just the opposite. She loves a true, flaky shortcake, and somewhere along the way, I became determined to create a dessert we’d both be excited to eat. This cake is the perfect middle ground, and honestly, I think we both like it even more than the originals.

With strawberries in season right now, this is the cake to bake. Add a handful of blueberries for a festive red, white, and blue dessert. As we celebrate America’s 250th anniversary this Fourth of July, I can’t think of a sweeter cake to share with family and friends.

It’s easy, nostalgic, and one of those recipes that feels like summer from the very first bite.

These are the details

Ingredients

• all-purpose flour
• granulated sugar
• baking powder
• cold salted butter
• melted coconut oil
• eggs
• heavy cream
• vanilla extract
• strawberry jam
• fresh strawberries
• lemon juice

Whipped Cream

• mascarpone or cream cheese
• cold heavy cream
• vanilla extract

From the Kitchen 

You’ll need a large mixing bowl and a rubber spatula for the batter. I love using a box grater to grate the cold butter because it mixes into the flour so easily, but you can also cut it into small cubes or use a pastry cutter. The most important thing is that the butter is cold. And yes…I always use salted butter.

Bake the cake in a buttered 9×13-inch baking pan. A stand mixer or hand mixer makes quick work of the whipped cream, and I usually use the back of a spoon to spread it over the cooled cake. If you’re feeling fancy, grab an offset spatula for perfectly swoopy swirls.

You’ll also need a sharp knife for slicing the strawberries. I like to leave the stems on a few of them for decorating because I think it makes the finished cake feel a little prettier and more summery.

Imperfectly perfect!

The Steps

Step 1: Make the Batter

Preheat the oven and butter a 9×13-inch baking pan.

In a large bowl, whisk together the dry ingredients. Add the cold butter and work it into the flour with your fingertips until small buttery pieces remain throughout. Stir in the oil, eggs, heavy cream, and vanilla until just combined. Gently swirl in the strawberry jam, being careful not to overmix.

Tieghan’s Tip: Those little ribbons of strawberry jam are what make this cake so special. Resist the urge to fully mix them in.

Step 2: Bake the Cake

Spread the batter evenly into the prepared pan and bake until the top is lightly golden and the center is just set.

Let the cake cool completely before adding the whipped cream.

Step 3: Whip the Cream

Beat together the mascarpone and vanilla until completely smooth. Slowly stream in the cold heavy cream while mixing on low, then increase the speed and whip until soft, fluffy peaks form.

I love mascarpone here because it gives the whipped cream a richer flavor and helps it hold its shape beautifully. Cream cheese works just as well if that’s what you have.

Tieghan’s Tip: If you’re using mascarpone, I highly recommend Vermont Creamery or BelGioioso. Every other brand I’ve tried has turned grainy when whipped. These two always stay smooth, creamy, and perfectly fluffy.

More of Tieghan’s Tips for Success:

• Let the mascarpone sit at room temperature for about an hour before mixing. If it’s too cold, it can stay lumpy.
• Beat the mascarpone and vanilla until completely smooth before adding the cream.
• Slowly stream in the cold heavy cream while mixing on low, then increase to medium-high until soft peaks form.
• Stop mixing as soon as soft peaks form. Overwhipping can cause mascarpone to become grainy.

Step 4: Toss the Strawberries

Toss the sliced strawberries with the remaining strawberry jam and a squeeze of fresh lemon juice.

If your berries are especially sweet, they’re perfect as is. If they’re a little tart, let them sit for 10 to 15 minutes so they become extra juicy.

Step 5: Assemble

Spread the whipped cream over the cooled cake, then spoon the strawberries and all of their jammy juices over the top.

This cake was inspired by the fact that my mom and I never quite agreed on strawberry shortcake. She has always loved the buttery, flaky biscuits, while I’d choose soft vanilla cake every time. I wanted a dessert that felt like the best of both worlds, and somehow that’s exactly what happened. It’s buttery like a shortcake, soft like vanilla cake, and tastes like summer in every bite.

Step 6: Serve

Slice into squares and serve.

If you’re making this for the Fourth of July, scatter a handful of fresh blueberries over the top for an easy red, white, and blue dessert.

It’s simple, beautiful, and always disappears fast. Even better, you can make the cake ahead of time and assemble it just before serving.

Happy Fourth of July!