Print

Strawberry Shortcake Sheet Cake

A moist slice of Strawberry Shortcake Sheet Cake topped with whipped cream and fresh, glossy strawberries.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a large sheet cake version of classic strawberry shortcake, featuring a light sponge base, fresh strawberries, and whipped cream topping, perfect for serving a crowd.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar (for strawberries)
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar (for cream)
  • 1 teaspoon vanilla extract (for cream)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
  2. In a large bowl, whisk together the flour, 1 1/2 cups granulated sugar, baking powder, and salt.
  3. Add the softened butter, eggs, milk, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes until the batter is smooth.
  4. Pour the batter evenly into the prepared pan.
  5. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
  6. While the cake cools, prepare the strawberries. In a medium bowl, gently toss the sliced strawberries with 1/2 cup granulated sugar. Let them sit for at least 20 minutes to allow juices to form.
  7. Prepare the whipped cream. In a clean, cold bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  8. Once the cake is cool, spread the sweetened strawberries and their juices evenly over the top of the cake.
  9. Spread the whipped cream over the strawberries just before serving. Slice and serve immediately.

Notes

  • For a make-ahead option, bake and cool the cake one day in advance. Store the cake covered at room temperature. Keep the strawberries and whipped cream separate until ready to assemble.
  • If you prefer a slightly firmer topping, you can use a stabilized whipped cream or a light cream cheese frosting instead of plain whipped cream.
  • Use fresh, ripe strawberries for the best flavor in this dessert.

Nutrition

Find it online: https://spoonfulsnap.com/strawberry-shortcake-sheet-cake/