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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!
I found my answer in the comments!!
I hope you love this recipe:)
Hi! I want to try this cake and was wondering how many oz is the 3 cups of freeze dried strawberries? I bought a 2 oz package but unsure if 3 cups is before or after they are ground up. Thanks!
Hi Carlene,
So sorry, I did not measure them in ounces, it is 3 cups before they are ground up. I hope this helps! xT
Very dense cake, almost like a pound cake. It had an overpowering coconut oil flavor that was seeping out of the cake when you cut into it. The freeze dried strawberry in the dough didn’t have sufficient flavor payoff, at least not to overpower the coconut oil flavor. I’d skip this recipe!
Hi Tina,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! Please let me know if there is anything that I can help with! xx
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?
Hey there,
Sure, you could just reduce the bake time for cupcakes or use this recipe:
https://www.halfbakedharvest.com/double-strawberry-cupcakes/
I hope this helps, please let me know if you have any other questions! xT
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.
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
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!
Hey Ashley,
Thanks so much!! Any chance the batter was over mixed? That could make a dense cake! Let me know:) xT
It’s because she bakes at 9000 feet so her recipes won’t work as well for lower elevations.
Natalie,
I just went though the older comments and found this information and thought I would share with you.
Tieghan
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
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
Thanks, Julie!
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.
Blessings
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
Hello! I currently am making the cake right now. What do you prefer as a method of storing?
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
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!
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