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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!
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!
This strawberry cake was a delightful finish to a Spring patio dinner with neighbors. The dried strawberries and brown rice cereal was a unique and delish idea to top off the cake. Everyone was happy to take a piece home too. I loved this recipe!
Love to hear this, Lisa!! Thanks so much for trying this cake and sharing your feedback! Have a great Sunday! xT
This is delicious! I didn’t have Rice Krispies so I added the strawberry powder to the cream cheese and it was perfect! Love this recipe!
Hey Michelle,
Happy Sunday! I’m so glad to hear that this recipe was a winner, thanks for trying it out! xT
How do you store the cake?
Hi Jax,
You can store this cake in an airtight container at room temp or in the fridge. Please let me know if you have any other questions! xT
Weird blog. They delete positive comments, and only allow tr0ll ones. No need to waste time trying to support this venture.
It’s a bizarre way of driving engagement. When a negative comment appears, people show up to counter punch, then she deletes the positive comments, leaving only the negative ones, to start the drama all over again. It’s calculated. Nobody in their right mind would refuse to filter their comments, and then leave the nasty attacks up, while removing any positive feedback. It’s a way to keep garnering sympathy and attention via controversy.
how many $7.29 packages of freeze dried strawberries will equal 3 cups? 5 or 6? That’s an expensive cake…
Hi Denise,
You should only need one package:) Please let me know if you have any other questions! Have a great weekend! xx
Agreed. It would take at least 6 packages. Trader Joe’s has them for $4-something, but that would still be at least $25 just for the dried berries.
Too much to spend on a sheet cake, unless it was a special occasion.
Get a job, then.
Decided to stress bake after quite the work week. Measured the honey with my heart. Turned out great and will make again! Also helped me relax!
Hey Bethany,
Awesome!! Thanks so much for making this cake and sharing your feedback! So glad it was enjoyed! I hope you have a relaxing weekend:) xT
To the negative Nellies (Kate, Corey & lisa),
Why are you so mean? That is definitely not appropriate on this site or anywhere! I’ll bet you are all perfect and have never made a mistake in your lives. Or are you just jealous of Tieghan’s success? Stop being so critical here (and in your day-to-day interactions) as I’m certain this is a character flaw that pops up in all other aspects of your existence. Just STOP IT and look in the mirror.
Thank you for the recipe! Unbelievable how people are so mean with their comments! Keep your negativity to yourself!
Thanks Belinda! Let me know if you give the cake a try, I hope you love it! xT
Hey there- anything you’d suggest to replace coconut oil in the cake?
Also thank you for your recipes! Many have become a household routine go to!
Appreciate your time and energy you give.
Also as a busy working mama, I know I do typos all the time so the fact you got this up and already thinking ahead for Mother’s Day is awesome!
Thanks so much for your kind message, Nicole:) You can use another neutral oil that you enjoy in place of the coconut oil. I hope you love this recipe and Happy early Mother’s Day! xT
How are the freeze dried strawberries measured? 3 cups strawberries that have been freeze dried, or enough, actually, 3 cups of freeze dried product?
Hi Violet,
It’s 3 cups of freeze dried strawberries, you should be able to find them at your local grocery store. I hope you love this recipe! xx
There are typos because she directly copied and pasted paragraphs from her strawberry cupcake recipe. Verbatim. I assume that’s where the fresh berries come into play. At this point stop posting everyday because we are on to you. The end.
We’re “onto you”? Dude, you are stalking this woman and obsessing over her every move, and now you think that a cake recipe is some sort of conspiracy. Please step away from the internet.
Enough with the flowers already! It’s not creative or pretty at this point, it’s predictable and distracts from the food.
I like the flowers. Who the hell hets upset about something like that?
You are that triggered by flowers? Wow.
Intro: “Layered with fresh berries…” [No fresh berries anywhere in recipe]
Step 1: “the perfect cupcake…!” [Not a cupcake]
Ingredients: 3/4 cup granulated sugar [Nowhere in recipe]
Step 3: “beat in honey” [Nowhere in recipe]
Are these errors intentional? Maybe to get more comments? Can’t think of another reason why they’re in nearly each and every recipe posted.
Hi Lisa,
Thanks for your comment! The berries are coming from the jam. You are right, this is a cake not a cupcake. The sugar is added in step 3 and there is no honey:) Everything has been fixed. Happy Friday! xx
Tieghan, you have the patience of a saint to be able to be polite to these rancid minges. 😂 Don’t bother, just filter their comments. They are utterly useless and not at all worth your time.
The cake was perfect, thank you!
You really feel superior being such an obnoxious know-it-all, huh? Congrats Lisa. I see you’ve found your calling in life. To be an rude nag. Admirable. 🙄
Beautiful cake but where are the fresh berries you mention layering in the article?
Hey Chris,
Thanks so much! Those are just coming into play from the jam:) I hope this helps, let me know if you give this cake a try! xT
How are you getting fresh berries from your jam?
That’s what jam is made of, Nora.
That’s not what fresh means.
Yes it is,”Kim”. You made the same dumbass remark under the name Lescha or some stupidity earlier. Blatantly making a fool of yourself now.
It was Sascha, then “Lesha”. 🤣 (This is her third attempt to repeat the same obnoxious BS.)
Thank you for the recipe, it looks delicious, but I don’t see the sugar incorporated into the recipe. I assume just add it with the dry ingredients?
Thanks so much, Max! Yes, you will add the sugar in step 3. Please let me know if you have any other questions! xT