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Strawberry Shortcake Sheet Cake

Strawberry Shortcake Sheet Cake

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A delightful and easy-to-serve sheet cake version of the classic strawberry shortcake, featuring a tender buttery sponge, fresh whipped cream, and a mountain of sliced strawberries.

Ingredients

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  • 2.25 cups All-Purpose Flour
  • 1.5 cups Granulated Sugar
  • 1 tablespoon Baking Powder
  • 0.5 teaspoon Salt
  • 0.75 cup Unsalted Butter, softened
  • 3 large Eggs
  • 1 cup Whole Milk
  • 2 teaspoons Vanilla Extract
  • 2 cups Heavy Whipping Cream
  • 1 pound Fresh Strawberries, sliced

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and stir until just combined.
  6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Allow the cake to cool completely in the pan.
  8. Whip the heavy cream until stiff peaks form and spread it over the cooled cake.
  9. Arrange the sliced strawberries over the cream layer and serve.

Notes

  • Ensure the cake is completely cold before adding the whipped cream.
  • Use room temperature eggs and milk for the smoothest batter.
  • Brush the strawberries with a little honey for a professional, glossy finish.