Strawberry Shortcake Sheet Cake
Highlighted under: Baking & Desserts
This Strawberry Shortcake Sheet Cake is a delightful twist on the classic dessert, featuring layers of fluffy cake, fresh strawberries, and whipped cream.
Indulge in the delicious layers of this Strawberry Shortcake Sheet Cake, perfect for any occasion. The combination of fluffy vanilla cake and juicy strawberries creates a refreshing dessert that will impress your family and friends.
Why You'll Love This Recipe
- Light and fluffy cake that perfectly complements fresh strawberries
- Easy to make and serve, perfect for gatherings
- A delightful balance of sweetness and creaminess
Perfect for Any Occasion
This Strawberry Shortcake Sheet Cake is not just a dessert; it's an experience that brings joy to any gathering. Whether it's a birthday party, a summer picnic, or a casual get-together with friends, this cake is sure to impress. The sheer size of a sheet cake makes it an ideal choice for serving a crowd, allowing everyone to enjoy a generous slice of deliciousness.
Additionally, the vibrant colors of fresh strawberries paired with the creamy whipped topping create an eye-catching presentation. Your guests will be drawn to the dessert table, eager to indulge in this delightful treat. The combination of flavors and textures will have everyone raving about this cake long after the last slice has been devoured.
A Simple Yet Elegant Dessert
One of the standout features of this Strawberry Shortcake Sheet Cake is its simplicity. While it looks and tastes impressive, the recipe is straightforward enough for bakers of all skill levels to tackle. With just a few basic ingredients and minimal prep time, you can create a stunning dessert that looks like it came from a bakery.
The fluffy cake base serves as a perfect canvas for the fresh strawberries and whipped cream. This allows the natural flavors to shine through without overwhelming sweetness. The result is a cake that’s not only beautiful but also refreshingly light, making it a great option for warmer months when you want something sweet but not heavy.
Make It Your Own
One of the best aspects of this recipe is its versatility. While strawberries are the star of this cake, you can easily swap them out for other seasonal fruits like blueberries, peaches, or raspberries. This adaptability allows you to customize the cake based on what fruits are available or your personal preferences.
You can also experiment with different flavorings in the whipped cream, such as adding a splash of almond extract or a hint of citrus zest. For a more decadent touch, consider folding in some chocolate shavings or a layer of lemon curd between the cake and the whipped cream. The possibilities are endless, and each variation can create a unique twist on this classic dessert.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 large eggs
For the Topping
- 2 cups fresh strawberries, sliced
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Gather your ingredients and get ready to create a delicious dessert!
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 12x17 inch sheet pan.
Make the Cake Batter
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
In another bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk, and mix until smooth.
Bake the Cake
Pour the batter into the prepared sheet pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Prepare the Topping
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Assemble the Cake
Once the cake has cooled, spread the whipped cream over the top. Top with sliced strawberries, arranging them as desired. Cut into squares and serve.
Enjoy your delicious Strawberry Shortcake Sheet Cake!
Tips for Success
To ensure your Strawberry Shortcake Sheet Cake turns out perfectly, make sure all your ingredients are at room temperature before you begin. This allows for better incorporation and results in a lighter, fluffier cake. Additionally, be cautious not to overmix the batter; mix just until the ingredients are combined to avoid a dense cake.
When measuring flour, use the spoon and level method to avoid packing too much into your measuring cup. Too much flour can lead to a dry cake. For the freshest taste, select ripe strawberries that are bright in color and firm to the touch. This will enhance the flavor profile of your cake and make each bite more enjoyable.
Storing Your Cake
If you have leftovers (though it’s hard to imagine!), store the assembled cake in the refrigerator. Cover it loosely with plastic wrap to prevent the whipped cream from getting soggy. It’s best enjoyed within a couple of days, as the strawberries may start to wilt over time.
For longer storage, consider freezing the unassembled cake. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. When you’re ready to enjoy, thaw it in the refrigerator and top it with freshly whipped cream and strawberries. This way, you can savor the delightful taste of fresh strawberry shortcake anytime you wish!
Questions About Recipes
→ Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before topping the cake.
→ How should I store the leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
→ Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and assemble it right before serving.
→ What can I substitute for heavy cream?
You can use a whipped topping or a dairy-free alternative if you prefer.
Strawberry Shortcake Sheet Cake
This Strawberry Shortcake Sheet Cake is a delightful twist on the classic dessert, featuring layers of fluffy cake, fresh strawberries, and whipped cream.
Created by: Emily
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
For the Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 large eggs
For the Topping
- 2 cups fresh strawberries, sliced
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
How-To Steps
Preheat your oven to 350°F (175°C) and grease a 12x17 inch sheet pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
In another bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk, and mix until smooth.
Pour the batter into the prepared sheet pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Once the cake has cooled, spread the whipped cream over the top. Top with sliced strawberries, arranging them as desired. Cut into squares and serve.
Nutritional Breakdown (Per Serving)
- Calories: 280 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 150mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 3g