Strawberry Shortcake Sheet Cake
A fluffy and delightful sheet cake topped with fresh strawberries and whipped cream, perfect for any gathering.
Ingredients
For the cake
- 2 1/2 cups all-purpose flour, sifted Sift before measuring.
- 1 1/2 cups granulated sugar Divided into 1 cup for cake and 1/4 cup for strawberries.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened Make sure it is at room temperature.
- 1 cup whole milk You can substitute with different types of milk.
- 2 large eggs
- 1 tablespoon pure vanilla extract
For the toppings
- 2 lbs fresh strawberries, stemmed and sliced Fresh is best for flavor.
- 1/4 cup granulated sugar (for strawberries) To macerate strawberries.
- 1 teaspoon lemon zest Enhances the flavor of strawberries.
- 2 cups heavy whipping cream, cold Ensure it's very cold for better whipping.
- 1/2 cup powdered sugar For sweetening the whipped cream.
- 1 teaspoon vanilla bean paste or vanilla extract Adds flavor to whipped cream.
Instructions
Preparation
- Toss sliced strawberries with 1/4 cup granulated sugar and lemon zest in a medium bowl. Let this mixture sit for about 30 minutes at room temperature.
- Preheat your oven to 350°F and grease a 9×13-inch sheet pan.
Baking
- In a large bowl, cream the softened butter and 1 1/2 cups sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in 1 tablespoon of vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter, alternating with the milk. Mix until just combined to create a smooth batter.
- Spread the batter evenly into the prepared pan and bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
Whipped Cream and Assembly
- Beat the cold heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form.
- Once the cake is cool, spread the whipped cream over it and spoon the macerated strawberries (along with their juices) on top just before serving.
Notes
For a lighter whipped cream, ensure your heavy cream is very cold before whipping. Keep leftovers in an airtight container in the refrigerator for up to 3 days. Store strawberries separately until serving. For longer storage, freeze the cake without toppings for up to a month.