Strawberry Shortcake Sheet Cake (Printable Version)
A crowd-pleasing twist on classic strawberry shortcake with vanilla sponge, whipped cream, and fresh berries
# What You 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:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly grease.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, then mix in vanilla.
04 - Alternately add the dry ingredients and milk to the creamed mixture, starting and ending with flour. Mix until just combined.
05 - Spread batter evenly in the prepared pan. Bake for 22–25 minutes, or until a toothpick comes out clean. Allow to cool completely in the pan on a wire rack.
06 - While the cake cools, toss strawberries with sugar and lemon juice in a bowl. Set aside for at least 20 minutes to macerate.
07 - In another bowl, whip heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.
08 - Once the cake is completely cool, spread the whipped cream evenly over the cake. Spoon the macerated strawberries and their juices over the top.
09 - Slice and serve immediately, or refrigerate until ready to serve.
# Expert Hints:
01 -
- feeds a crowd without the fuss of individual shortcakes
- that moment when strawberry juices soak into the whipped cream is pure magic
02 -
- the cake must be completely cool before adding whipped cream or it will melt into a sad puddle
- let those strawberries macerate while the cake bakes, the juices are the best part
03 -
- spread a thin layer of strawberry jam on the cooled cake before the whipped cream for extra strawberry intensity
- slice berries uniformly so every bite has the same balance of fruit and cream