Description

A delightful twist on classic strawberry shortcake, this sheet cake version is perfect for serving a crowd. Light, fluffy cake topped with sweet strawberries and whipped cream makes for a refreshing and easy dessert.

Ingredients

Units Scale

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
1 1/2 pounds fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for strawberries)
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (for whipped cream)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch sheet cake pan.
In a bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
Pour batter into prepared pan and smooth the top.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
While the cake cools, combine sliced strawberries with 1/4 cup sugar and let macerate for at least 30 minutes.
In a chilled bowl, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
Spread whipped cream over cooled cake and top with macerated strawberries.
Slice and serve immediately, or refrigerate until ready to serve.

Notes

For extra flavor, add a splash of lemon juice to the strawberries while macerating.
Make sure the cake is completely cooled before adding whipped cream.
You can prepare the cake a day in advance and assemble just before serving.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 160mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg