why make this recipe

If you’re looking for a delightful dessert that’s perfect for gatherings, this Easy Strawberry Shortcake Sheet Cake is a fantastic choice. It combines the classic flavors of strawberry shortcake in a simple sheet cake format, making it easy to serve a crowd. The combination of fluffy cake, fresh strawberries, and whipped cream is sure to impress your guests and satisfy their sweet cravings.

how to make Easy Strawberry Shortcake Sheet Cake

Ingredients:

2 1/2 cups all-purpose flour, sifted
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup whole milk
2 large eggs
1 tablespoon pure vanilla extract
2 lbs fresh strawberries, stemmed and sliced
1/4 cup granulated sugar
1 teaspoon lemon zest
2 cups heavy whipping cream, cold
1/2 cup powdered sugar
1 teaspoon vanilla bean paste or vanilla extract

Directions:

In a medium bowl, toss the sliced strawberries with the granulated sugar and lemon zest. Let them sit at room temperature for at least 30 minutes so they release their juices.
Preheat the oven to 350°F. Grease a 9×13-inch sheet pan or baking pan.
In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients and milk to the butter mixture, alternating between the two and mixing until just combined.
Spread the batter evenly into the prepared pan. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before adding the topping.
To make the whipped cream, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread the whipped cream evenly over the cooled cake.
Spoon the macerated strawberries and their juices over the whipped cream just before serving. Slice and serve.

how to serve Easy Strawberry Shortcake Sheet Cake

To serve, cut the cake into squares and use a spatula to lift each piece onto a plate. It’s best to add the strawberries just before serving to keep the whipped cream from getting soggy. For an extra touch, you can garnish each piece with a fresh strawberry on top.

how to store Easy Strawberry Shortcake Sheet Cake

Store any leftovers in an airtight container in the refrigerator for up to 2 days. It’s best to keep the strawberries and whipped cream separate from the cake if you plan to store it, to maintain the freshness and texture.

tips to make Easy Strawberry Shortcake Sheet Cake

Make sure to sift the flour before measuring, as it helps create a lighter cake.
For a richer flavor, use high-quality vanilla extract or vanilla bean paste.
If you prefer a sweeter cake, you can increase the amount of sugar slightly.
For an added twist, consider mixing in some lemon or lime zest into the cake batter for a citrusy flavor.

variation

You can switch up the fruits! This recipe works great with peaches, blueberries, or other berries in place of strawberries. You can also use a gluten-free flour blend if you need a gluten-free option.

FAQs

1. Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before using them to avoid excess liquid.

2. How do I make the cake ahead of time?
You can bake the cake a day in advance and store it covered at room temperature. Add the whipped cream and strawberries just before serving.

3. Can I use dairy-free alternatives?
Absolutely! Substitute the butter with a dairy-free butter spread, use almond or coconut milk instead of whole milk, and use a dairy-free whipped cream.

This Easy Strawberry Shortcake Sheet Cake is perfect for any occasion, making it an effortless standout dessert that everyone will love!