Description
Light, fluffy, and filled with fresh strawberries, this Strawberry Shortcake Sheet Cake is a delicious twist on the classic dessert. With layers of buttery cake, whipped cream, and juicy strawberries, it’s the perfect treat for any occasion. Simple to make and packed with flavor, this cake will quickly become a favorite!
Ingredients
Scale
2 cups all-purpose flour
1 ½ cups granulated sugar
2 tsp baking powder
½ tsp salt
4 large eggs
1 cup unsalted butter, melted
1 cup milk
2 tsp vanilla extract
3 cups fresh strawberries, hulled and sliced
2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract (for whipped cream)
Instructions
- Preheat your oven to 350°F. Grease and line a 9×13-inch sheet pan with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs, melted butter, milk, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just mixed.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cake has cooled, spread a thick layer of whipped cream evenly over the top.
- Layer the sliced strawberries across the whipped cream, covering the surface of the cake.
- For extra decoration, add dollops of whipped cream and garnish with whole strawberries on top.
- Refrigerate for 1 hour before serving to let the flavors come together.
Notes
- For an extra twist, you can drizzle the cake with a little strawberry syrup before serving.
- The cake can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap to keep it fresh.
- Prep Time: 20 minutes
- Cook Time: 25 minutes