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Strawberry Shortcake Sheet Cake. Sweet, simple, and delicious, this strawberry cake will quickly become a favorite. Light and fluffy strawberry cake with both strawberry jam and dried strawberries for double the strawberry flavor. The light pink berry-filled cake is generously frosted with a sweet cream cheese strawberry frosting. Then dusted with strawberry “crunch” crumbs, made with brown rice crisp cereal. This cake is nothing short of delicious. Layered with fresh berries, sweet vanilla cake, and the yummiest crunch topping, this is the perfect berry-filled cake for any and all occasions.
Cake for the weekend! Isn’t this a delicious and fun cake? Now that we’re well into the month of April, I’ve already started thinking about Mother’s Day recipes and even a few early summer recipes too. I think everyone is certainly excited for warmer days. You can never plan too early for Mother’s Day!
The funny thing is that my mom would not choose this cake. If she eats dessert, it’s certainly going to be chocolate. However, she can appreciate the beauty of a well-made strawberry cake. When I showed her this recipe, she said right away, “Oh, that will be a great Mother’s Day cake!”
This cake was inspired by one of my favorite childhood snack bar sweets: strawberry shortcake ice cream bars.
A few summers ago, I recreated that strawberry shortcake ice cream bar. Now, we have the strawberry shortcake sheet cake with the same delicious crunchy strawberry topping.
Here are the details
Step 1: crush the dried strawberries
I ended up using a combination of strawberry jam and freeze-dried strawberries to create the perfect cake. The first step is to blend the dried strawberries into a fine powder. You can do this in a food processor or a blender. You’ll use the strawberry powder for both the cake and the frosting.
Step 2: make the cake batter
To make the batter, mix the wet with the dry. I love using coconut, yogurt, eggs, and sugar to sweeten.
Now, mix in high-quality strawberry jam. The jam has real chunks of strawberries and adds most of the sweet berry flavor. Using jam gives the most concentrated delicious strawberry flavor. Plus, store-bought jam is easy – almost no prep work is involved.
Next, add in all the dry ingredients…the flour, strawberry powder, baking powder, baking soda, and salt. Then bake!
Step 3: the frosting
You’ll need cream cheese, butter, sugar, and a splash of both vanilla and milk. Beat everything together, and you’ll have one of my favorite cake frostings.
Of course, the splash of vanilla and use of cream cheese makes this frosting truly delicious.
Step 4: the strawberry “cookie” crumbs
Once you’ve frosted the cake, smash the brown rice crisp cereal into crumbs and mix it with the remaining crushed strawberries. Sprinkle the strawberry “cookie” crumbs all over the top of the cake!Â
It’s so fun and certainly turns out pretty too. You can decorate with fresh berries or edible flowers! I especially love using micro mums!
Looking for other spring strawberry recipes? Here are some favorites:
Homemade Strawberry Shortcake Ice Cream Bars
Strawberry Chamomile Naked Cake
Lemon Strawberry Dutch Baby with Ricotta Cream
Lastly, if you make this Strawberry Shortcake Sheet Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Strawberry Shortcake Sheet Cake
Servings: 18
Calories Per Serving: 373 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Cake
- 3 cups freeze dried strawberries
- 1 cup melted coconut oil
- 1/2 cup plain greek yogurt or sour cream
- 2 large eggs
- 3/4 cup granulated sugar
- 1 cup high-quality strawberry jam
- 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
- 6 ounces cream cheese at room temperature
- 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
- 1 cup brown rice crispies
Instructions
- 1. In a blender or food processor, process 3 cups freeze-dried strawberries into a fine powder.2. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.3. In a large bowl, beat together the coconut oil, yogurt, eggs, sugar, strawberry jam, and vanilla. Add the flour, baking powder, baking soda, and salt. Add about 2/3 of the strawberry powder (save the remainder for the frosting). Mix until just combined, then slowly beat in the milk until fully combined.4. Pour the batter into the prepared pan. Bake for 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool.5. To make the frosting: In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat until the frosting is light and fluffy, then slowly stream in the milk until your desired consistency is reached, you may not use it all.6. Frost the cake all over. Swirl the jam into the frosting, not fully mixing it in. Add the rice crispies to a blender or ziplock bag. Crush into fine crumbs, then mix in the remaining strawberry powder (about 3 tablespoons). Sprinkle the crumbs over the cake. Slice, eat and enjoy!
Tieghan — if I wanted to make this recipe but in individual little bites in a muffin tin, would you line them with cupcake liners? How would you adjust the temp and bake time?
Hey Halle,
I’ve never tried that, but I think as long as your spray the muffin pan it should be fine. I would start checking for doneness at 10-12 minutes. Let me know how they turn out! xx
Hi- link takes me to Target brand freeze-dried strawberries which work great for me: 2 oz bag. How many bags should I get to cover the 3 cups. Guessing 3? Thank you. Hoping to make for Mother’s Day.
Hi Liz,
You should only need 1-2 bags:) I hope you love this recipe, let me know how it turns out for you! xT
What is the strawberry powder equivalent to 3 cups of freeze dried?
Hi Jenn,
You will use about 1/4 cup of the powder in step 3 and about 3 tablespoons in the frosting:) Please let me know if you have any other questions! xT
For anyone that has made this cake, I’m making it for a large group – would it be worth it to double it? Is it pretty thin?
Hey Jenn,
How many are you feeding? I wouldn’t say this is super thin and it does feed 18:) If you are needing more than that, I would double the recipe for 2 sheet cakes. Please let me know if I can help in any other way! xT
Hello! So excited to try this recipe. Got all the ingredients and I am making it tomorrow. Do you need to store it in the refrigerator after its frosted? Or is this ok to leave on the counter top. Thanks so much!
Hey Sheryl,
You can store in an airtight container on the counter or in the fridge, either is great! I hope you love this recipe! xT
Thank you for getting back to me so quickly!! I’ll let you know how it turns out!
Is there a way to make this two tiers as opposed to a sheet cake? Two 8in round maybe?
Hey Madison,
Yes, that should work well for you! Let me know if you give this recipe a try, I hope you love it! xT
The intro to this recipe says “layered with fresh berries” but that doesn’t seem to be true, correct? You use freeze dried strawberries as well as strawberry jam. But no fresh strawberries? Just clarifying.
Hi Alice,
Yes, that is correct:) Please let me know if you give this cake a try, I hope you love it! xT
could you use frozen strawberries in place of freeze dried if so what would be the equivalent measurements
Hi Carole,
So sorry, frozen strawberries will not work for this recipe. Please let me know if I can help in any other way! xT
Can you please moderate the comments and approve them before posting? I came here to hopefully read tips from people who have tried this recipe and am super turned off by the negativity here. I’m not so sure I want to try any recipes from this blog anymore if you promote this kind of environment.
Goodbye Kevin!!
Hi! Is there an alternative for coconut oil in this recipe? Thanks!
Hi Ashley,
Sure, you can use another neutral oil in place of the coconut oil. I hope you love this recipe, please let me know if you give it a try! xT
Has anyone tried to make this gluten free? If so, how did it turn out? I have a dinner party coming up with a gluten intolerance guest.
Hi Jennifer,
I think this would work nicely if you use an equal amount of gluten free flour. Please let me know if you give this recipe a try, I hope you love it! xT