Strawberry Shortcake Sheet Cake (Print Version)
Tender vanilla cake layered with fresh strawberries and whipped cream, perfect for gatherings
# What You Need:
→ Cake Components
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
09 - 1 cup whole milk
→ Strawberry Topping
10 - 1.5 pounds fresh strawberries, hulled and sliced
11 - 1/3 cup granulated sugar
12 - 1 teaspoon lemon juice
→ Whipped Cream Frosting
13 - 2 cups heavy whipping cream, cold
14 - 1/3 cup powdered sugar
15 - 1 teaspoon pure vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly grease the surface.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until thoroughly combined.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
04 - Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix until just incorporated, taking care not to overmix.
05 - Spread batter evenly in prepared pan. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean. Cool completely in pan on wire rack.
06 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Let stand for at least 20 minutes to release juices.
07 - Whip cold heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
08 - Spread whipped cream evenly over cooled cake. Top with macerated strawberries and their juices. Slice and serve immediately, or refrigerate until serving time.
# Expert Tips:
01 -
- Feed a crowd without flipping individual shortcakes or dealing with fussy assembly
- The whipped cream melts into the warm strawberries creating this incredible custard like layer that forms right on the cake
02 -
- The cake must be completely cool before adding the whipped cream or it will melt into a sad puddle
- Letting the strawberries macerate for at least 20 minutes creates that gorgeous pink syrup that soaks into the cake
03 -
- Spring for good vanilla extract it makes a huge difference in the final flavor
- Use a scale if you have one because flour measurements can be inconsistent