There’s something about these Strawberry Shortcake Sheet Cake that feels like summer in every bite! With a tender cake-like base, a light, creamy topping, and sweet, juicy strawberries, these bars take everything you love about classic Strawberry Shortcake and turn it into an easy, sliceable dessert!

classic Strawberry Shortcake

The Ultimate Strawberry Shortcake Bars You’ll Want All Summer!

When I was a little girl, Strawberry Shortcake was my favorite. I’m not talking about the dessert, I’m talking about THE actual Strawberry Shortcake. To this day I get excited when I see her in the form of a puzzle, coloring book, or a toy! Sadly she is a thing of the past, so I usually only see her in Goodwill.

Coincidentally, Strawberry Shortcake is one of my favorite summer-time desserts, too! When I am short on time, it’s faster to make this Strawberry Shortcake Sheet Cake , instead!

Not only are these super easy to make, but they are light and taste just like the real thing. And I love that they aren’t too sweet!

Strawberry Shortcake

Why this Recipe Works

Fresh Strawberries Bring Bright, Natural Flavor – Using fresh strawberries makes a huge difference. They add juicy sweetness, a slight tartness that balances the sugar, and a fresh, summery flavor!

Creamy Layer Balances Sweetness – The cream cheese and whipped topping mixture works perfectly because it adds a smooth, creamy texture.

Combines Balanced Flavors, Strong Structure & Layered Texture – Giving you Strawberry Shortcake in an easy, sliceable bar form that is both delicious and reliable.

Strawberry shortcake bars sliced and served on a plate with fresh berries

Ingredients You’ll Need

1/2 cup Butter (Softened) – Adds richness and creates a tender, moist base for the bars.

1 cup Sugar – Sweetens the batter and helps create a soft, lightly golden texture.

2 Eggs – Binds the ingredients together while adding structure and moisture.

1 tsp Baking Powder – Helps the bars rise slightly and keeps them light and fluffy.

1 1/2 cups Flour – Forms the base structure, giving the bars stability and a soft crumb.

3/4 cup Milk – Adds moisture and ensures a smooth, tender batter.

1 tsp Vanilla – Enhances flavor with a warm, sweet aroma.

8 oz Cream Cheese (Softened) – Creates a rich, slightly tangy layer that balances the sweetness.

1/2 cup Powdered Sugar – Sweetens the cream cheese mixture while keeping it smooth and creamy.

8 oz Cool Whip (Thawed) – Lightens the filling, making it fluffy and airy.

1 pint Strawberries (Sliced) – The star ingredient, adding fresh, juicy flavor and that classic Strawberry Shortcake taste!

Easy strawberry shortcake bars with fresh strawberries and creamy layer

How to Make Strawberry Shortcake Sheet Cake

Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick spray and set aside.

In a large bowl, beat together 1/2 cup softened butter with 1 cup sugar until creamy. Mix in 2 eggs and 1 tsp baking powder. Alternate between adding in the flour and milk, beating after each addition. Continue beating until well combined. Mix in vanilla.

Pour batter into prepared pan.

Bake for 18-20 minutes. Make sure not to over bake. The cake should be flat and light colored.

Remove from oven and let cool.

Slice strawberries and set aside.

In a medium size bowl, cream together 8 oz softened cream cheese, 1/2 cup powdered sugar, and 8 oz thawed Cool Whip.

Once the cake has cooled, spread frosting over the cake evenly and top with a layer of sliced strawberries.

Measure Strawberries With Your Heart – I just eyeball the amount of strawberries I use. I don’t use an exact amount. I just stop adding them when the frosting is covered!

Fresh Picked is Best – Fresh picked strawberries give the best flavor and texture! They are sweeter, more vibrant, and juicer!

Let Strawberries Dry After Washing – Make sure the strawberries have air dried (or pat dry) before topping on the frosting. If they are wet, they will drip through the frosting. It will still taste great, it just won’t look as pretty!