Description
Experience the perfect summer dessert! Our Strawberry Shortcake Sheet Cake features a tender, buttery base topped with vibrant, sweet, macerated strawberries.
Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 ½ cups
- Baking powder: 2 teaspoons
- Unsalted butter: ½ cup, melted and cooled
- Large eggs: 2 large
- Whole milk: 1 cup
- Fresh strawberries: 2 pounds, hulled and sliced
- Heavy whipping cream: 2 cups
Instructions
- Step 1: Prepare the Cake Base. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch sheet pan. In a large bowl, whisk together the all-purpose flour, 1 cup of the granulated sugar, and baking powder. In a separate medium bowl, whisk together the melted and cooled unsalted butter, large eggs, and whole milk until combined. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix. Pour the batter evenly into the prepared sheet pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely on a wire rack.
- Step 2: Macerate the Strawberries. While the cake cools, gently toss the hulled and sliced fresh strawberries with the remaining ½ cup of granulated sugar in a medium bowl. Let the strawberries sit at room temperature for at least 30 minutes (or up to 2 hours) to allow the sugar to draw out their juices, creating a delicious syrup. Stir occasionally.
- Step 3: Prepare the Whipped Cream Topping. In a large, chilled bowl, using an electric mixer with a whisk attachment, beat the heavy whipping cream on medium-high speed until soft peaks begin to form. Gradually add 2-4 tablespoons of powdered sugar (if desired, not listed in ingredients but commonly used) and ½ teaspoon of vanilla powder (if desired) and continue to beat until firm peaks form. Be careful not to overbeat, as it can turn into butter.
- Step 4: Assemble the Sheet Cake. Once the cake is completely cool, spread the freshly whipped cream evenly over the top of the cake. Gently spoon the macerated strawberries and their delicious syrup over the layer of whipped cream. Slice and serve immediately for an easy, crowd-pleasing dessert.
Notes
- Keep any remaining slices of this delightful sheet cake covered in the refrigerator for up to 2-3 days; the strawberries will continue to soften slightly, but the flavors will meld beautifully.
- This dessert is best enjoyed chilled and does not benefit from reheating; serve any leftovers straight from the fridge.
- While fantastic on its own, a sprinkle of fresh mint or a few extra whole strawberries on top of each slice can elevate the presentation for a special occasion.
- For the fluffiest whipped cream that holds its shape, always chill your mixing bowl and whisk attachment thoroughly before starting; this helps prevent overbeating and ensures a stable topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/24 of cake)
- Calories: 350
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Trans Fat: 0.5g
- Protein: 38g