Why Make This Recipe
Strawberry Shortcake Sheet Cake is a delightful and easy dessert that captures the essence of summer. It combines fluffy cake, fresh strawberries, and whipped cream into a simple yet stunning treat. This cake is perfect for gatherings, picnics, or any occasion where you want to impress your friends and family with minimal effort. It’s a crowd-pleaser and can be made ahead of time, which makes it even more convenient.
How to Make Strawberry Shortcake Sheet Cake
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 2 cups fresh strawberries, sliced
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Directions:
- Preheat oven to 350°F (175°C). Grease and flour a sheet cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Gradually blend in the dry ingredients, alternating with milk.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool completely.
- While the cake cools, whip the cream until soft peaks form, then add powdered sugar and vanilla.
- Once the cake is cooled, top with whipped cream and arrange sliced strawberries on top.
- Serve and enjoy your Strawberry Shortcake Sheet Cake!
How to Serve Strawberry Shortcake Sheet Cake
Slice the cake into squares and serve on individual plates. You can add extra whipped cream and a few strawberry slices on top for a beautiful presentation. This cake is delightful on its own, but it also pairs well with a scoop of vanilla ice cream if you want a little extra indulgence.
How to Store Strawberry Shortcake Sheet Cake
To store, cover the cake with plastic wrap or foil and keep it in the refrigerator. It is best to enjoy it within 2-3 days for the freshest taste. If you have leftover strawberries or whipped cream, store them separately to maintain their quality.
Tips to Make Strawberry Shortcake Sheet Cake
- Make sure your butter is at room temperature for easier creaming with sugar.
- Use fresh strawberries for the best flavor and texture. Frozen strawberries can be used, but they may contain more moisture.
- To prevent the whipped cream from deflating, you can add a bit of cornstarch to stabilize it.
Variation
Feel free to try different fruits! Peaches or blueberries work well in this recipe if you want to mix it up. You can also add a layer of lemon zest to the cake batter for a refreshing citrus flavor.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can make the cake a day in advance and add the strawberries and whipped cream on the day you plan to serve it.
Q: How can I make this gluten-free?
A: You can substitute regular flour with a gluten-free all-purpose flour blend. Ensure that all other ingredients are gluten-free.
Q: Can I freeze the cake?
A: Yes, you can freeze the cake itself. Just make sure to wrap it well. However, it’s best to add the whipped cream and strawberries after thawing for the best texture.
Strawberry Shortcake Sheet Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened Must be at room temperature.
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
Topping Ingredients
- 2 cups fresh strawberries, sliced Use fresh for best results.
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease and flour a sheet cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Gradually blend in the dry ingredients, alternating with milk.
Baking
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool completely.
Topping
- While the cake cools, whip the cream until soft peaks form, then add powdered sugar and vanilla.
- Once the cake is cooled, top with whipped cream and arrange sliced strawberries on top.