Strawberry Shortcake Sheet Cake (Printable)
Tender vanilla cake topped with whipped cream and macerated fresh strawberries in an easy sheet pan format.
# What You'll Need:
→ Cake Components
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
→ Strawberry Topping
10 - 1.5 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 Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly grease the interior.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until thoroughly blended.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract.
04 - Alternate adding the dry flour mixture and milk to the creamed butter mixture, beginning and ending with the flour. Mix only until just incorporated to avoid developing gluten.
05 - Spread batter evenly into the prepared pan. Bake for 22-25 minutes until a toothpick inserted into the center emerges clean. Cool completely in the pan on a wire rack.
06 - Combine sliced strawberries with granulated sugar and lemon juice. Let stand for at least 20 minutes, stirring occasionally, to release natural juices.
07 - Whip cold heavy cream with powdered sugar and vanilla extract in a chilled bowl until medium-stiff peaks form.
08 - Once the cake has cooled completely, spread whipped cream evenly over the surface. Distribute macerated strawberries and their accumulated juices over the cream layer.
09 - Cut into squares and serve immediately, or refrigerate until ready to serve.
# Expert Advice:
01 -
- The combination of tender vanilla cake and juicy macerated strawberries creates that perfect balance of sweetness and slight tang that makes strawberry shortcake so addictive
- Everything bakes in one pan and comes together in under an hour, making it ideal for last minute gatherings or weeknight treats
02 -
- The cake must be completely cool before adding the whipped cream, otherwise the cream will melt into a sad puddle and you'll lose that gorgeous layered effect
- Let the strawberries macerate for the full 20 minutes minimum, since this draws out their natural juices and creates that incredible syrup that soaks into the cake
03 -
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream, and it will whip up faster and hold its shape longer
- Spread a very thin layer of whipped cream over the cake first to seal the surface, then add the rest of the cream to prevent the strawberry juices from making the cake soggy