I’ve been chasing this recipe for years. You know the one — that perfectly soft, grocery-store-style strawberry shortcake bar with layers of moist sponge, light whipped cream, and sweet strawberry filling. It’s the kind of nostalgic dessert that shows up at birthdays, showers, office parties — always a crowd favorite, always so moist, always perfectly sliceable, and somehow never dry even after sitting for hours.

This version recreates that store-bought texture — but fully homemade, fully controlled, and in my honest opinion: better. The key to this texture is a combination of a hot milk butter sponge for richness and flexibility, a stabilized whipped cream that stays firm, and a quick preserve-style strawberry filling that holds its shape without bleeding into the cake layers. The simple syrup is your quiet hero here, locking in the moisture just like commercial bakeries do.

Why This Strawberry Shortcake Bar Cake Works

✅ Ultra Moist Texture: The combination of sponge method and syrup ensures it stays soft for days — no dry cake edges.
✅ Stable Layers: The stabilized whipped cream holds its structure, making this cake ideal for slicing and serving.
✅ Nostalgic Strawberry Filling: Lightly cooked berries create that store-bought jammy texture without being too runny or firm.
✅ Flexible Yield: This recipe works perfectly for both small batches and full sheet pans with the alternative sponge method provided below.

The Store-Bought Inspiration

Most commercial strawberry shortcakes you see at grocery stores are built for maximum moisture retention and shelf life. They often use sponge cakes with oil or emulsifiers, stabilized whipped cream, and a thickened strawberry filling. My version stays true to that texture and presentation, but uses real ingredients you can feel good about — no boxed mixes, no artificial stabilizers.

Recipe Highlights

Moist Hot Milk Butter Sponge — soft but sturdy enough to slice cleanly
Simple Syrup — essential for long-lasting moisture
Preserve-Like Strawberry Filling — smooth, glossy, and perfectly balanced
Stabilized Whipped Cream — holds layers together without leaking or collapsing

Make-Ahead Friendly

One of my favorite things about this cake is how well it stores. After assembly, the bar cake actually improves with overnight chilling as the layers fully set and meld. This makes it perfect for parties, potlucks, birthdays, or any event where you need to prep ahead.

Doubling Notes

While the hot milk sponge is unbeatable for single batches, doubling it becomes tricky. For large sheet pans, I’ve included my more traditional sponge variation that’s easier to scale while still delivering that soft, bakery-style bite. Here’s a picture of the cake I made with a basic sponge that was easier to execute for a giant doubled batch!

Strawberry Shortcake Bar Cake (Ultimate Moist Grocery-Style Version)

Recipe by Ellen

Servingsservings

Prep timeminutes

Cooking timeminutes

Calorieskcal

Ingredients

Hot Milk Butter Sponge Sheet Cake (Rich, Flexible, Moist)
4 large eggs, room temperature
100g (½ cup) white sugar
1 tsp vanilla extract
100g (¾ cup + 1 tbsp) cake flour
½ tsp baking powder
¼ tsp salt
40g (3 tbsp) unsalted butter
30ml (2 tbsp) milk
Optional: 1 tsp corn syrup or 1 tsp glycerin (for added moisture retention)
Moisture Syrup (Simple Syrup)
1/4 cup white sugar
1/4 cup water
Optional: a drop of vanilla or strawberry extract
Strawberry Filling (Preserve-Like with Nostalgic Vibe)
250g (1¾ cups) frozen strawberries
2½ tbsp sugar
1 tsp lemon juice
2 tsp cornstarch + 1 tbsp cold water (slurry)
1/2 tsp strawberry extract, optional
1/2 tsp vanilla extract
Optional: 1 tbsp strawberry Jell-O liquid for added “store-bought” flavor
Stabilized Whipped Cream Filling
Ingredients:
480ml (2 cups) cold heavy cream
3 tbsp powdered sugar
1 tsp vanilla extract
2 tbsp skim milk powder (or 1 tsp gelatin bloomed in 1 tbsp water)

Directions

Hot Milk Butter Sponge Sheet Cake (Rich, Flexible, Moist)

Preheat oven to 340°F (170°C). Line your 13x18" sheet pan with parchment paper.
In a bowl, melt butter and milk together until steaming (not boiling). Keep warm.
In another large bowl, beat eggs + sugar + vanilla on high speed for 6–8 minutes, until pale, thick, and tripled in volume.
Sift in flour, baking powder, salt in 2 additions. Gently fold with a spatula just until incorporated.
Drizzle the warm butter-milk mix (and corn syrup/glycerin, if using) around the sides of the bowl. Fold gently but completely. Target: 120–130°F (hot to the touch, but not scalding)
Pour batter into sheet pan and spread evenly. Tap once to release air.
Bake 8-12 min, until top is pale golden and springs back to touch. Done When: Surface is set and dry to the touch. Cake springs back lightly when pressed in the center. Color is even and -very pale golden — not deeply browned
Cool in pan 5 min, then remove to rack to cool completely. Chill 30+ min for easier slicing.
Moisture Syrup (Simple Syrup)

Heat sugar + water in a small pan until dissolved.
Cool fully. Brush a thin layer over each sponge layer after slicing.
Strawberry Filling (Preserve-Like with Nostalgic Vibe)

Simmer berries, sugar, and lemon juice until soft (5–7 min). The critical step is:
Softened, not reduced! Cooking too much could result in berries being too firm.
Mash lightly or blend if you want a smoother texture.
Add slurry and simmer until glossy and thick (2–3 min).
Off heat, stir in Jell-O liquid (made by dissolving 1 tsp powder in 1 tbsp hot water).
Cool fully before using.
Stabilized Whipped Cream Filling

Whip cream, sugar, vanilla, and milk powder to firm peaks.
(If using gelatin, beat to soft peaks, drizzle in cooled gelatin, then whip to firm peaks.)
Chill until ready to use.
Assembly (Clean Layered Bar)
Slice chilled sponge cake into three rectangles. (Trim edges to clean up if needed.)
Place bottom sponge layer on plastic-wrap–lined tray.
Lightly brush with simple syrup.
Spread a thin layer of strawberry preserve, then about ¼" of whipped cream.
Repeat with second layer.
Add final sponge layer, syrup-brushed. Gently press down.
Wrap and chill 4+ hours or overnight to set layers.
To Serve:

Trim edges for clean finish
Slice with hot, dry knife
Decorate top with piped cream, strawberries, or white chocolate shavings (optional).

Notes

Doubling the recipe? I find that when I need to double the recipe and bake it in 2 13x18 pans or full sheet pan, I go for a more traditional sponge. It's just sturdier and easier to execute: Here’s a reliable doubled sponge recipe for full sheet pan:
Ingredients (full sheet 13x18")
8 large eggs (room temp)
200g (1 cup) sugar
2 tsp vanilla extract
200g (1½ cups + 2 tbsp) cake flour (sifted)
¼ tsp salt
Optional: 2 tbsp water (helps flexibility)
Optional: 1 tbsp neutral oil (gives a tiny bit more moisture)

Method:
1️⃣ Preheat 340°F (170°C). Line pan carefully.
2️⃣ In stand mixer, beat eggs, sugar, vanilla on high speed for 8–10 minutes — until very thick, pale, full ribbon stage (must at least triple in volume).
3️⃣ In 3 additions, sift flour + salt over batter. Fold gently after each, keeping volume.
4️⃣ If using, fold in the water + oil mixture very gently at the end.
5️⃣ Pour into pan, level carefully, bake 12–15 min.
6️⃣ Cool as before.