Strawberry Shortcake Sheet Cake

Strawberry shortcake - a square of vanilla cake is topped with strawberry sauce, whipped cream, and fresh strawberries and sits on a clear glass plate with a fork on a marble countertop.

Moist and buttery vanilla cake is topped with homemade strawberry sauce, whipped cream, and fresh berries for the ultimate gluten free strawberry shortcake!



For the Cake:

For the Strawberry Jam:

  • 1 pint strawberries, tops removed and sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons honey

For the Whipped Cream:

  • 1 pint whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 cup honey
  • 1 pint strawberries, quartered, for topping the cake


  1. Preheat the oven to 350 F and line a 12″x9″x1″ sheet pan with parchment paper, or grease well with butter or oil.
  2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
  3. In a large bowl, add the butter and sugar. Beat with an electric mixture until fluffy, then mix in the eggs and vanilla extract until fully combined.
  4. Add half the flour mixture to the butter mixture, then beat until the flour is fully incorporated, and add in the rest of the flour. Pour the milk into the batter and mix until it is smooth.
  5. Pour into the sheet pan and bake for 15 minutes, until the top is browned and a toothpick inserted into the cake comes out clean, then let cool.
  6. While the cake cooks, add the strawberries, honey, and lemon juice to a pot over medium heat. Stir berries until the mixture begins to boil and berries start to burst, then reduce heat to low and cover. Cook for 8-12 minutes, stirring occasionally, until mixture has thickened to a jam-like consistency. Blend the mixture until smooth, then set aside to cool.
  7. For the honey-sweetened whipped cream, add all the ingredients into a large mixing bowl. Using either a stand mixer or hand mixer, whip the ingredients together until stiff peaks form. This may take about 5 minutes. Set aside in the refrigerator to chill.
  8. To assemble the cake: spread the cooled strawberry jam over top, then spread the whipped cream on, and top with additional strawberries. Store in the refrigerator until ready to eat!


  • This recipe makes a quarter sheet cake in a 12″x10″x1″ sheet pan and serves 12. For a larger cake, double the recipe and use an 18″x13″x1″ sheet pan!
  • We’ve tested this cake with both Bob’s Red Mill 1 to 1 and King Arthur Measure for Measure flours with good results – but other gluten free flour blends may result in a different texture.
  • For refined sugar-free – you can substitute the cane sugar for either maple sugar or coconut sugar, but note that using coconut sugar has a slightly stronger flavor and will result in a darker cake.
  • For dairy-free – follow this recipe for whipped coconut cream. We recommend using the cream from the top of 3 cans of coconut milk, or 2 cans of coconut cream for this recipe.