Topped with homemade whipped cream and fresh strawberries, this Strawberry Shortcake Einkorn Texas Sheetcake brings a lighter and brighter twist to my original recipe for Vanilla Einkorn Texas Sheetcake. It comes together in minutes and stores beautifully in the fridge or freezer, making it the ideal make‑ahead dessert for church potlucks, summer barbecues, or any gathering where you want a guaranteed hit.

I have written the recipe to scale for a standard half sheet pan (13″ x 18″), three quarters sheet pan (15″ x 20″), and full size sheet pan (21″ x 15″). See the notes section for tips on preventing air bubbles and uneven rising, how the hot‑liquid method works, and a simple buttermilk substitution.

See the original Vanilla Einkorn Texas Sheetcake recipe here. 

What is Einkorn?

Einkorn is an ancient grain – the oldest form of wheat known to man – and one that has remained unchanged for thousands of years. Unlike modern durum wheat varieties, Einkorn has not been hybridized. It contains a much simpler gluten structure, making it much easier to digest overall.

All‑purpose einkorn flour is sifted to remove the bran and germ, leaving the soft, starchy center. While it isn’t as nutrient‑dense as fresh‑milled flour, it still offers einkorn’s signature easy digestibility and rich flavor. Because it’s lighter and finer, all‑purpose einkorn gives baked goods a beautifully lifted, tender texture.

I buy my all-purpose einkorn flour here.

Standard Half Sheet Pan (13” x 18”)

Ingredients

3 cups all‑purpose einkorn flour (375 g)

1¾ cups cane sugar (375 g)

1 tsp baking soda (5 g)

½ tsp salt (2 g)

1 cup + 2 tbsp butter (255 g)

1⅛ cups water (270 g)

½ cup buttermilk (120 g)

2 large eggs (100 g)

1½ tsp vanilla extract (6 g)

Directions 

1. Preheat the oven to 375°F and line a 13” x 18” pan with parchment paper. 

2. Whisk together flour, sugar, baking soda, and salt.

3. In a saucepan, melt the butter, then add the water and heat until just simmering.

4. Pour the hot mixture into the dry ingredients and whisk until smooth. 

*This is the hot liquid method, and it’s what makes a Texas Sheetcake a Texas Sheetcake.

I like to use an electric hand mixer to speed up the process and make the batter smooth. 

5. Add buttermilk, eggs, and vanilla extract. With an electric mixer or by hand with a whisk, mix until smooth. 

6. Pour the batter into the pan; batter should be ½–¾ inch deep.

7. Bake for 15 – 20 minutes, until the top springs back and edges are lightly golden.

8. Once the cake has finished baking, transfer to the refrigerator for 20 – 35 minutes, or the freezer for 10 – 15 minutes to chill.

Preparing the Strawberries

Ingredients

2 lbs. fresh strawberries 

Directions

1. First, wash the strawberries by placing them in a large bowl and fill with cool, filtered water. 

2. Add 1 tbsp of either baking soda OR vinegar. Do not mix the two as they neutralize each other. 

3. Gently stir the strawberries around a little, then allow them to soak for 3-5 minutes. This will help remove pesticide residues from both organic and conventional strawberries. 

4. Remove the strawberries from the water and place them on a tea towel to dry. 

5. Once the strawberries are sufficiently dry, pull off the leafy tops to expose the stem area.

This makes room for the small cut you’ll use to create the heart shape.

6. Take a small paring knife and insert the tip just outside the stem. Keep the point centered and rotate the berry (or the knife) to carve a neat V‑shaped cone.

This technique creates the heart shape once sliced. the point of the knife in the center, turn the knife all the way around. This will allow you to remove the stem cleanly, and create the heart shape we want. 

7. Remove the stem. The top of the berry should now have a clean, shallow V. 

8. Slice the strawberries vertically and thinly. As you separate the slices, most will naturally form heart shapes.

Whipped Cream

This classic whipped cream uses simple, traditional ingredients. Rather than powdered sugar which contains corn starch, I use granulated cane sugar. Alternatively, you can sweeten the whipped cream with honey or maple syrup. No powdered sugar or corn starch required!

Ingredients 

2¼ cups heavy cream (510 g)

⅛ cup granulated cane sugar (25 g)

½ tsp vanilla extract (2 g)

Directions

1. In a large mixing bowl, add heavy cream, granulated cane sugar, and vanilla extract.

2. Beat with an electric mixer until it thickens and forms stiff peaks. 

*Check the cake. If the cake is fully chilled, then you can begin spreading the whipped cream on top. If not, chill the whipped cream until the cake is ready. 

3. Spread the whipped cream from corner to corner and edge to edge until the entire cake is evenly covered. 

*if you notice your whipped cream beginning to melt and collapse at any point, refrigerate immediately before continuing the process. 

4. Top with sliced strawberries, then chill in the fridge or begin slicing. 

7. Slice any way you want, wiping the blade in between each cut to prevent tearing the cake from the buildup on the knife. 

Use a long, sharp chef’s knife or bench scraper and cut straight down in confident, single strokes – not sawing –  and you’ll avoid tearing, crumbling, or dragging the whipped cream.

For clean, even slices, chill your knife or bench scraper in the refrigerator before slicing. 

8. Slice and serve or refrigerate.

Three Quarters Sheet Pan (15” x 20”)

Ingredients

3¾ cups all‑purpose einkorn flour (475 g)

2⅓ cups cane sugar (475 g)

1 tsp baking soda (5 g)

¾ tsp salt (3 g)

1 cup + 6 tbsp butter (325 g)

1⅓ cups water (340 g)

½ cup + 2 tbsp buttermilk (150 g)

3 large eggs (150 g)

2 tsp vanilla extract (8 g)

Directions 

1. Preheat the oven to 375°F and line a 15” x 20” pan with parchment paper. 

2. Whisk together flour, sugar, baking soda, and salt.

3. In a saucepan, melt the butter, then add the water and heat until just simmering.

4. Pour the hot mixture into the dry ingredients and whisk until smooth. 

*This is the hot liquid method, and it’s what makes a Texas Sheetcake a Texas Sheetcake.

I like to use an electric hand mixer to speed up the process and make the batter smooth. 

5. Add buttermilk, eggs, and vanilla extract. With an electric mixer or by hand with a whisk, mix until smooth. 

6. Pour the batter into the pan; batter should be ½–¾ inch deep.

7. Bake for 18–22 minutes, until the top springs back and edges are lightly golden.

8. Once the cake has finished baking, transfer to the refrigerator for 25 – 45 minutes, or the freezer for 12 – 18 minutes to chill.

Preparing the Strawberries

Ingredients

2.5 lbs. fresh strawberries 

Directions

1. First, wash the strawberries by placing them in a large bowl and fill with cool, filtered water. 

2. Add 1-2 tbsp of either baking soda OR vinegar. Do not mix the two as they neutralize each other. 

3. Gently stir the strawberries around a little, then allow them to soak for 3-5 minutes. This will help remove pesticide residues from both organic and conventional strawberries. 

4. Remove the strawberries from the water and place them on a tea towel to dry. 

5. Once the strawberries are sufficiently dry, pull off the leafy tops to expose the stem area.

This makes room for the small cut you’ll use to create the heart shape.

6. Take a small paring knife and insert the tip just outside the stem. Keep the point centered and rotate the berry (or the knife) to carve a neat V‑shaped cone.

This technique creates the heart shape once sliced. the point of the knife in the center, turn the knife all the way around. This will allow you to remove the stem cleanly, and create the heart shape we want. 

7. Remove the stem. The top of the berry should now have a clean, shallow V. 

8. Slice the strawberries vertically and thinly. As you separate the slices, most will naturally form heart shapes.

Whipped Cream

This classic whipped cream uses simple, traditional ingredients. Rather than powdered sugar which contains corn starch, I use granulated cane sugar. Alternatively, you can sweeten the whipped cream with honey or maple syrup. No powdered sugar or corn starch required!

Ingredients 

2¾ cups heavy cream (660 g)

3 tbsp granulated cane sugar (38 g)

¾ tsp vanilla extract (1 scant tsp, 3 g)

Directions

1. In a large mixing bowl, add heavy cream, granulated cane sugar, and vanilla extract.

2. Beat with an electric mixer until it thickens and forms stiff peaks. 

*Check the cake. If the cake is fully chilled, then you can begin spreading the whipped cream on top. If not, chill the whipped cream until the cake is ready. 

3. Spread the whipped cream from corner to corner and edge to edge until the entire cake is evenly covered. 

*if you notice your whipped cream beginning to melt and collapse at any point, refrigerate immediately before continuing the process. 

4. Top with sliced strawberries, then chill in the fridge or begin slicing. 

7. Slice any way you want, wiping the blade in between each cut to prevent tearing the cake from the buildup on the knife. 

Use a long, sharp chef’s knife or bench scraper and cut straight down in confident, single strokes – not sawing –  and you’ll avoid tearing, crumbling, or dragging the whipped cream.

For clean, even slices, chill your knife or bench scraper in the refrigerator before slicing. 

8. Slice and serve or refrigerate. 

Full Size Sheet Pan (21” x 15”)

Ingredients 

4 cups all purpose einkorn flour (500 g) 

3 cups cane sugar (500 g)

1 tsp baking soda (5 g)

1 tsp salt (4 g)

1½ cups butter (340 g)

1½ cups water (360 g)

⅔ cup buttermilk (160 g)

3 large eggs (150 g)

2 tsp vanilla extract (8 g)

Directions 

1. Preheat the oven to 375°F and line a 21” x 15” pan with parchment paper. 

2. Whisk together flour, sugar, baking soda, and salt.

3. In a saucepan, melt the butter, then add the water and heat until just simmering.

4. Pour the hot mixture into the dry ingredients and whisk until smooth. 

*This is the hot liquid method, and it’s what makes a Texas Sheetcake a Texas Sheetcake.

I like to use an electric hand mixer to speed up the process and make the batter smooth. 

5. Add buttermilk, eggs, and vanilla extract. With an electric mixer or by hand with a whisk, mix until smooth. 

6. Pour the batter into the pan; batter should be ½–¾ inch deep.

7. Bake for 18–24 minutes, until the top springs back and edges are lightly golden.

8. Once the cake has finished baking, transfer to the refrigerator for 30 minutes – 1 hour, or the freezer for 15 – 20 minutes to chill.

Preparing the Strawberries

Ingredients

3 lbs. fresh strawberries 

Directions

1. First, wash the strawberries by placing them in a large bowl and fill with cool, filtered water. 

2. Add 1-2 tbsp of either baking soda OR vinegar. Do not mix the two as they neutralize each other. 

3. Gently stir the strawberries around a little, then allow them to soak for 3-5 minutes. This will help remove pesticide residues from both organic and conventional strawberries. 

4. Remove the strawberries from the water and place them on a tea towel to dry. 

5. Once the strawberries are sufficiently dry, pull off the leafy tops to expose the stem area.

This makes room for the small cut you’ll use to create the heart shape.

6. Take a small paring knife and insert the tip just outside the stem. Keep the point centered and rotate the berry (or the knife) to carve a neat V‑shaped cone.

This technique creates the heart shape once sliced. the point of the knife in the center, turn the knife all the way around. This will allow you to remove the stem cleanly, and create the heart shape we want. 

7. Remove the stem. The top of the berry should now have a clean, shallow V. 

8. Slice the strawberries vertically and thinly. As you separate the slices, most will naturally form heart shapes.

Whipped Cream

This classic whipped cream uses simple, traditional ingredients. Rather than powdered sugar which contains corn starch, I use granulated cane sugar. Alternatively, you can sweeten the whipped cream with honey or maple syrup. No powdered sugar or corn starch required!

Ingredients 

3 cups heavy cream (24 oz, or 720 g)

¼ cup granulated cane sugar (50 g)

1 tsp vanilla extract (4 g)

Directions

1. In a large mixing bowl, add heavy cream, granulated cane sugar, and vanilla extract.

2. Beat with an electric mixer until it thickens and forms stiff peaks. 

*Check the cake. If the cake is fully chilled, then you can begin spreading the whipped cream on top. If not, chill the whipped cream until the cake is ready. 

3. Spread the whipped cream from corner to corner and edge to edge until the entire cake is evenly covered. 

*if you notice your whipped cream beginning to melt and collapse at any point, refrigerate immediately before continuing the process. 

4. Top with sliced strawberries, then chill in the fridge or begin slicing. 

7. Slice any way you want, wiping the blade in between each cut to prevent tearing the cake from the buildup on the knife. 

Use a long, sharp chef’s knife or bench scraper and cut straight down in confident, single strokes – not sawing –  and you’ll avoid tearing, crumbling, or dragging the whipped cream.

For clean, even slices, chill your knife or bench scraper in the refrigerator before slicing. 

8. Slice and serve or refrigerate. 

Notes

Buttermilk

You may use whole milk + 1 tsp vinegar in place of buttermilk, but the flavor and rise will be slightly different. Cultured buttermilk is preferred.

Hot Liquid Method

The hot liquid method is what makes a Texas Sheetcake a Texas Sheetcake. This is the secret to that perfectly moist crumb.

Instead of creaming butter and sugar, you melt the butter and then add water and allow them to simmer together before pouring the hot mixture over the dry ingredients. 

This allows three wonderful things to take place at once:

• The hot liquid instantly hydrates the flour, creating a smooth batter without over‑mixing — which is ideal for einkorn’s delicate gluten structure. Because einkorn can become gummy when stirred too much, this method lets the batter come together quickly and evenly with minimal mixing.
• The sugar dissolves into the hot liquid, giving the cake its glossy, tight crumb.
• The baking soda reacts right away, creating tiny bubbles that help the cake rise evenly.

Preventing Air Bubbles and Uneven Rise

To prevent air bubbles and uneven rising, tap the pan on the counter firmly 3-4 times. The impact will move bubbles to the surface and allow them to pop and release.

No need to worry if some remain, the glaze will cover the surface and make things more level and uniform.

If this Strawberry Shortcake Einkorn Texas Sheetcake made its way to your table, please let me know how you enjoyed it in the comment section below!

With love from my kitchen to yours,

Katherine