Description

This Strawberry Shortcake Sheet Cake with Fresh Strawberries features a soft vanilla cake topped with juicy macerated strawberries and fluffy homemade whipped cream. It’s the perfect easy summer dessert for parties, birthdays, and family gatherings. Fresh, light, and beautifully simple, this sheet cake delivers classic strawberry shortcake flavor in every bite.

Ingredients

Scale

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
1 tablespoon vanilla extract
1 cup whole milk
4 cups fresh strawberries, sliced
1/4 cup granulated sugar
1 teaspoon lemon juice
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (180°C) and grease a 9×13-inch baking pan.
Whisk together flour, baking powder, and salt in a bowl.
Beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla.
Alternate adding dry ingredients and milk, mixing just until combined.
Spread batter evenly in prepared pan and bake for 30–35 minutes. Cool completely.
Combine sliced strawberries with sugar and lemon juice. Let sit 30 minutes.
Whip heavy cream with powdered sugar and vanilla until soft peaks form.
Spoon some strawberry juices over cooled cake.
Spread whipped cream over cake and top with strawberries. Slice and serve.

Notes

Use ripe, sweet strawberries for best flavor. Chill the mixing bowl before whipping cream for better volume. Assemble shortly before serving for the freshest texture. Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 30g
Sodium: 180mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 5g
Cholesterol: 115mg