Strawberry Shortcake Sheet Cake (Printable)
Tender vanilla sponge topped with whipped cream and macerated fresh strawberries in an easy sheet cake format perfect for feeding a crowd.
# What You’ll Need:
→ Cake
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
→ Strawberries
10 - 1 1/2 pounds fresh strawberries, hulled and sliced
11 - 1/3 cup granulated sugar
12 - 1 teaspoon lemon juice
→ Whipped Cream
13 - 2 cups heavy whipping cream, cold
14 - 1/3 cup powdered sugar
15 - 1 teaspoon pure vanilla extract
# How-to Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly grease with cooking spray or butter.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
05 - Alternately add the dry ingredient mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix on low speed until just combined, being careful not to overmix.
06 - Spread batter evenly into the prepared pan. Bake for 22-25 minutes or until a wooden toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack.
07 - While cake cools, combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let stand for at least 20 minutes, stirring occasionally, until strawberries release their juices.
08 - In a chilled bowl, beat cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until medium-stiff peaks form.
09 - Once cake has cooled completely, spread whipped cream evenly over the surface. Spoon macerated strawberries and their juices over the whipped cream layer.
10 - Slice into squares and serve immediately. For best results, refrigerate until ready to serve and consume within a few hours of assembly.
# Expert Advice:
01 -
- You get all the classic flavors without the fuss of portioning individual shortcakes
- The sheet cake feeds a crowd beautifully and travels better than layered versions
02 -
- The cake must be completely cool before adding whipped cream, or it will melt into a sad, soupy mess
- Room temperature butter and eggs prevent the batter from curdling and ensure even baking
03 -
- A thin layer of strawberry jam spread on the cooled cake before the whipped cream adds an extra punch of strawberry flavor
- Pat your strawberries dry after slicing if they're especially wet, so the cream doesn't become too loose