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