Strawberry Shortcake Sheet Cake
A delightful and easy-to-serve sheet cake version of classic strawberry shortcake, topped with whipped cream and fresh strawberries.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk For a dairy-free alternative, swap with coconut milk.
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Topping Ingredients
- 2 cups fresh strawberries, hulled and sliced Use fresh strawberries whenever possible.
- 1 cup heavy cream Can be substituted with coconut cream.
- 2 tbsp powdered sugar For sweetening the whipped cream.
Instructions
Preparation and Baking
- Preheat your oven to 350°F (175°C). Grease and flour a sheet cake pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt, then gradually fold into the wet mixture until just combined.
- Pour the batter into the prepared pan and smooth the surface with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
Assembly
- While the cake cools, mix the strawberries with a little sugar if desired.
- Beat the heavy cream with powdered sugar until soft peaks form.
- Once the cake has cooled, spread the whipped cream evenly on top, and layer on the sliced strawberries.
- Serve and enjoy!
Notes
For added flavor, consider incorporating a dash of almond extract or a squeeze of lemon juice in the whipped cream. Store leftovers tightly covered in the fridge for up to three days or freeze slices for longer storage.