Description
This Strawberry Shortcake Sheet Cake is my easiest way to bring classic shortcake flavors to a crowd—one soft vanilla sheet cake topped with juicy macerated strawberries and a fluffy layer of homemade whipped cream. It tastes fresh, light, and summery, and it slices beautifully for parties, picnics, birthdays, and family gatherings.
Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
- 4 cups (about 600g) fresh strawberries, hulled and sliced
- 1/3 cup (65g) granulated sugar (for strawberries)
- 1 tbsp fresh lemon juice
- 2 cups (480ml) cold heavy whipping cream
- 1/4 cup (30g) powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- Optional: extra strawberries for topping
Instructions
- Heat oven to 350°F (180°C). Grease a 9×13-inch pan and line with parchment if you want easy lifting.
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Beat softened butter and 1 3/4 cups sugar until pale and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition. Mix in 1 tbsp 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 into the prepared pan. Bake 30–35 minutes, until a toothpick comes out clean and the top springs back lightly.
- Cool the cake completely in the pan (warm cake will melt the whipped cream).
- While the cake cools, toss sliced strawberries with 1/3 cup sugar and lemon juice. Let sit 30 minutes to get juicy and syrupy.
- Whip cold heavy cream with powdered sugar and 1 tsp vanilla until soft peaks form (pillowy, not stiff).
- Spoon strawberries and their syrup evenly over the cooled cake.
- Spread whipped cream gently on top in soft swirls. Add extra strawberries if you like.
- Chill at least 1 hour before slicing so the topping sets slightly and the flavors mingle. Slice and serve cold or slightly cool.
Notes
Use the sweetest, ripest strawberries you can find—taste one first and adjust the strawberry sugar if needed. Keep the whipped cream soft (stop at soft peaks) for the most tender topping. Make-ahead tip: bake the cake up to 1 day ahead, cover at room temperature, then top with strawberries and whipped cream the day you serve. Storage: cover and refrigerate up to 3 days. Freezing: freeze the plain baked cake (no toppings) tightly wrapped up to 2 months; thaw overnight in the fridge and top fresh.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 420
- Sugar: 30g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg