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Sheet Pan Strawberry Shortcake

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If you want an easy and impressive dessert for a summer barbecue or celebration – look no further. A super simple vanilla cake that takes no time to bake gets layered with luscious whipped cream and macerated strawberries. We’ll walk you through how to bake this beauty but also how to pack it up to bring along with you.

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Sheet Pan Strawberry Shortcake recipe | Didn't I Just Feed You podcast

Sheet Pan Strawberry Shortcake

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  • Author: Stacie and Meghan


This shortcake starts with a simple vanilla cake you bake directly in a the sheet pan. While the cake bakes, slice strawberries and toss with a mixture of sugar, lemon juice, and vanilla extract After baking and cooling the cake, you’ll whip up a marshmallow stabilized whipped cream that keeps for hours. All the components cane be carried to your party destination and then assembled for dessert



For the cake:
1 cup oil
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cup whole milk

For the strawberries:
2 quarts fresh strawberries
1/2 cup sugar
1 lemon zested and juiced
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt

For the whipped cream:
3 cups heavy whipping cream
1/2 cup powdered sugar
1/2 cup marshmallow cream
1 teaspoon vanilla extract


For the cake:
Heat the oven to 350 degrees F. Coat a rimmed sheet pan with non-stick spray. Combine the oil, sugar, eggs, and vanilla extract in a large bowl. Beat with a hand mixer on low speed until smooth, about 1 minute. Add the flour, baking powder and salt and mix on low speed until almost completely combined. Add the milk to the batter and very slowly incorporate on low speed. Pour the cake batter into the prepared sheet pan. Bake for 20 to 22 minutes or until the cake is golden and the center springs back when pressed. Cool completely.

For the strawberries:
Wash and dry the strawberries. Slice into bite sized pieces. Move the strawberries to a large storage container and add the sugar, lemon juice and zest, vanilla and salt. Toss to combine, you want to beat the berries up a little bit so they give up their juice. Cover and refrigerate until ready to serve or at least 1 hour.

For the whipped cream:
In a large bowl, whip the cream with a hand mixer until frothy. Gradually add the powdered sugar and whip on medium high heat until soft peaks form. Add the marshmallow cream and vanilla and beat again on medium high until the mixture reaches thick peaks – don’t stress if small lumps of marshmallow remain. The marshmallow mixture will remain thickened for about 24 hours in the fridge.

For transporting: Wrap the cake in plastic or aluminum foil. Bring the strawberries and whipped cream along in airtight containers in a cooler. Assemble the cake by layering the whipped cream onto the cake followed by the strawberries and their juices!


  • Serving Size: 16

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