Strawberry Shortcake Sheet Cake
A delightful and easy dessert combining fluffy cake, fresh strawberries, and whipped cream. Perfect for gatherings or as a refreshing summer treat.
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.
Notes
For serving, slice the cake into squares and optionally add extra whipped cream and strawberry slices on top. Store covered in the refrigerator and consume within 2-3 days for best taste. To prevent whipped cream from deflating, stabilize it with cornstarch. Variations like using peaches or blueberries and adding lemon zest to the batter are encouraged.