Description
This Strawberry Shortcake Vanilla Sheet Cake is a soft, buttery vanilla cake baked in a simple sheet pan and topped with fluffy whipped cream and juicy fresh strawberries. It’s the perfect easy summer dessert for gatherings, birthdays, and family celebrations. Light, fresh, and full of homemade flavor, this cake brings classic strawberry shortcake taste in an easy-to-serve sheet cake form.
Ingredients
Scale
- 3 cups (360 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) sour cream
- 4 cups (600 g) fresh strawberries, sliced
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon lemon juice
- 2 cups (480 ml) cold heavy cream
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×13-inch sheet pan. Line with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine milk and sour cream in a separate bowl.
- Add dry ingredients to the batter in three additions, alternating with the milk mixture. Mix just until combined.
- Spread batter evenly into the prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- Toss sliced strawberries with granulated sugar and lemon juice. Let sit 30 minutes.
- Whip cold heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread whipped cream over cooled cake and spoon strawberries evenly on top.
- Chill for at least 30 minutes before slicing and serving.
Notes
Use room temperature ingredients for a tender crumb. Do not overmix the batter. For extra stability in warm weather, add 1 tablespoon instant vanilla pudding powder to the whipped cream while mixing. Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg