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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.

Strawberry Shortcake Sheet Cake |

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!

Strawberry Shortcake Sheet Cake |

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.

Strawberry Shortcake Sheet Cake |

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.

Strawberry Shortcake Sheet Cake |

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.

Strawberry Shortcake Sheet Cake |

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.

Strawberry Shortcake Sheet Cake |

Next, add in all the dry ingredients…the flour, strawberry powder, baking powder, baking soda, and salt. Then bake!

Strawberry Shortcake Sheet Cake |

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.

Strawberry Shortcake Sheet Cake |

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! 

Strawberry Shortcake Sheet Cake |

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!

Strawberry Shortcake Sheet Cake |

Looking for other spring strawberry recipes? Here are some favorites:

Homemade Strawberry Shortcake Ice Cream Bars

Strawberry Bourbon Cobbler

Strawberry Chamomile Naked Cake

Lemon Strawberry Dutch Baby with Ricotta Cream

Coconut Sheet Cake

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

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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.





  • 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!
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Strawberry Shortcake Sheet Cake |

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  1. My daughter is determined to have me make these as cupcakes for her birthday. Is it worth it to adapt or maybe just make the double strawberry cupcakes?

  2. When you blend the freeze dried strawberries, about how much powder does it yield? Mine came already in a powder form so trying to figure out the amounts. Thank you! So excited to make this.

    1. Hey Stephanie,
      You are going to use 1/4 cup in step 3 and 3 tablespoons in step 6. Please let me know if you have any other questions! xT

      1. 4 stars
        Loved the flavor of this recipe! My cake came out super dense and I followed everything to a T. Any idea why?? Love all your recipes!

        1. Hey Ashley,
          Thanks so much!! Any chance the batter was over mixed? That could make a dense cake! Let me know:) xT

  3. Natalie,

    I just went though the older comments and found this information and thought I would share with you.

    April 18, 2024 at 7:55 AM
    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

    1. Thank you so much for sharing! What did you decide to do? I am going to refrigerate it then let it sit out for 30 ish minutes before serving

  4. Hello,

    I just finished making this cake for tomorrow. Should I refrigerate it? I also wanted to know if I should wait until tomorrow to sprinkle the crumbs.


    1. Hi Julie,
      Yes, you can keep this in the fridge or on the counter in an airtight container:) The crumbs will be crunchier if you wait to add them. I hope you love this cake! xT

    1. Hey Natalie,
      Thanks so much for trying this cake!! You can store in an airtight container on the counter or in the fridge:) Have a great weekend! xT

  5. Hi! I’m making this today for mother’s day! Is it one cup of coconut oil once it’s already melted? Or one cup of the regular coconut oil pre-melted? Thanks so much!

    1. Hey Amanda,
      It’s 1 cup of oil once it has been melted:) I hope you love this recipe, let me know how it turns out for you! xT