Description
A delightful twist on the classic strawberry shortcake, this sheet cake version features fluffy vanilla cake topped with sweet strawberries and whipped cream — perfect for sharing at gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 4 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for strawberries)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch sheet cake pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- Meanwhile, mix sliced strawberries with 2 tablespoons sugar and set aside to macerate.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread whipped cream over the cooled cake and top with sugared strawberries before serving.
Notes
- Chill the bowl and beaters before whipping the cream for best results.
- Make ahead by baking the cake a day in advance and storing it tightly covered.
- Use other berries or a mix for a variation in flavor.