Description
This Strawberry Shortcake Sheet Cake is a soft, buttery vanilla cake topped with juicy macerated strawberries and fluffy homemade whipped cream. It brings you all the classic strawberry shortcake flavor in an easy 9×13 sheet cake that slices beautifully for parties, potlucks, and family desserts. Light, fresh, and irresistibly creamy—this is the summer cake I make again and again.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 2 cups fresh strawberries, hulled and diced
- 2 tablespoons granulated sugar (for strawberries)
- 2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan (and line with parchment if you like easier lifting).
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Beat softened butter and sugar in a large bowl until pale and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Add the dry ingredients in 3 additions, alternating with the milk (start and end with dry). Mix just until combined—do not overmix.
- Spread batter evenly in the prepared pan and smooth the top.
- Bake 30–35 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan.
- Meanwhile, toss diced strawberries with 2 tablespoons sugar. Let sit 20 minutes to release juices.
- In a chilled bowl, whip cold heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread whipped cream evenly over the cooled cake.
- Spoon the strawberries and their juices over the whipped cream layer.
- Slice and serve immediately, or refrigerate until ready to serve.
Notes
Use ripe, fragrant strawberries for the best flavor. Chill your bowl and whisk before whipping cream for extra volume. You can bake the cake 1 day ahead; keep it covered at room temperature, then add whipped cream and strawberries shortly before serving. Store leftovers covered in the refrigerator up to 3 days. For a fun twist, add lemon zest to the batter or a thin layer of strawberry jam under the whipped cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg