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–+ servings

Easy Strawberry Shortcake Sheet Cake

A delightful dessert combining the classic flavors of strawberry shortcake in a simple sheet cake format, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 300 kcal

Ingredients
  

For the Cake

  • 2 1/2 cups all-purpose flour, sifted Sift before measuring for a lighter cake.
  • 1 1/2 cups granulated sugar Increase slightly for a sweeter cake.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup whole milk Can substitute with dairy-free milk.
  • 2 large eggs
  • 1 tablespoon pure vanilla extract Use high-quality for richer flavor.

For the Strawberries

  • 2 lbs fresh strawberries, stemmed and sliced Can use frozen, thawed and drained.
  • 1/4 cup granulated sugar For macerating strawberries.
  • 1 teaspoon lemon zest

For the Whipped Cream

  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla bean paste or vanilla extract For flavoring.

Instructions
 

Preparation

  • 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 to release their juices.
  • Preheat the oven to 350°F. Grease a 9x13-inch sheet 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.

Topping

  • 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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the strawberries and whipped cream separate from the cake to maintain freshness.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 180mgFiber: 1gSugar: 20g
Keyword Berry Desserts, easy dessert, Sheet Cake, Strawberry Shortcake, Summer Desserts
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