why make this recipe
This Easy Strawberry Shortcake Sheet Cake is a perfect dessert for gathering with family or friends. It combines a light, fluffy cake with fresh strawberries and sweet whipped cream. It’s simple to make and serves a crowd, making it an ideal choice for picnics, BBQs, or birthday parties. Plus, who doesn’t love the taste of strawberries and cream on a warm day?
how to make Easy Strawberry Shortcake Sheet Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C) and grease a sheet cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, eggs, and vanilla extract; mix until smooth.
- Pour the batter into the prepared sheet pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool completely.
- In a medium bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Once the cake has cooled, frost it with the whipped cream, top with sliced strawberries, and serve.
how to serve Easy Strawberry Shortcake Sheet Cake
Serve the cake on a large platter, cut into squares. You can add extra whipped cream on the side for those who want more. This cake is great for any gathering and is sure to please everyone!
how to store Easy Strawberry Shortcake Sheet Cake
If you have any leftovers, store the cake in an airtight container in the fridge. It is best enjoyed within 2-3 days. Cover any uneaten portions to keep the cake fresh and the whipped cream from getting soggy.
tips to make Easy Strawberry Shortcake Sheet Cake
- Make sure your butter is softened before mixing. This helps to create a smooth batter.
- Use fresh strawberries for the best flavor, but you can also use frozen strawberries if needed. Just make sure to thaw and drain them before using.
- Feel free to adjust the sweetness of the whipped cream by adding more or less powdered sugar based on your taste.
variation
You can switch up the fruit if strawberries are out of season. Peaches, blueberries, or raspberries can be delicious substitutes. You can also try adding a layer of lemon curd between the cake and the whipped cream for a zesty twist!
FAQs
-
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead. Keep it covered at room temperature until you are ready to frost it. -
Can I freeze this cake?
Yes, you can freeze the cake before frosting it. Wrap it tightly in plastic wrap and then in foil. When you’re ready to serve, let it thaw in the fridge overnight. -
What can I use instead of heavy whipping cream?
If you want a lighter option, you can use whipped topping. Alternatively, you can make a lighter whipped cream using half-and-half instead of heavy cream, though the texture may be different.
Easy Strawberry Shortcake Sheet Cake
A perfect dessert with fluffy cake, fresh strawberries, and sweet whipped cream, ideal for gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a sheet cake pan.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Add the softened butter, milk, eggs, and vanilla extract; mix until smooth.
- Pour the batter into the prepared sheet pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool completely.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Once the cake has cooled, frost it with the whipped cream, top with sliced strawberries, and serve.
Notes
Use fresh strawberries for the best flavor. Adjust sweetness of whipped cream as desired. Store in the fridge for 2-3 days.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
