This Strawberry Shortcake Sheet Cake combines the flavors of classic strawberry shortcake into an easy-to-make, fluffy sheet cake topped with fresh strawberries and whipped cream. It’s perfect for summer gatherings, birthdays, or any occasion that calls for a light and refreshing dessert!
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Topping:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
Instructions:
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet cake pan and line it with parchment paper.
Make the Cake Batter:
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large mixing bowl, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture and milk, alternating between the two, and mix until just combined.
Bake the Cake:
- Pour the batter into the prepared sheet cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
Prepare the Whipped Cream Topping:
- In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake:
- Spread the whipped cream evenly over the cooled cake.
- Arrange the sliced strawberries on top.
Serve:
- Slice and serve immediately, or refrigerate for up to 24 hours before serving.
Tips:
- For extra flavor, macerate the strawberries by tossing them in 1 tablespoon of sugar and letting them sit for 15 minutes before topping the cake.
- Store leftovers in the fridge for up to 3 days.
- Add a drizzle of strawberry syrup or balsamic glaze for extra depth of flavor.
