Easy Strawberry Shortcake Sheet Cake for a Crowd
A delightful strawberry shortcake baked in a sheet pan, perfect for serving a crowd at summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 15-20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups sliced fresh strawberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C) and grease a large sheet pan.
- Whisk together the flour, sugar, baking powder, and salt in a mixing bowl.
- Mix the melted butter, milk, eggs, and vanilla extract in another bowl.
- Combine the wet mixture into the dry ingredients until just mixed.
- Spread the batter into the prepared sheet pan evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Prepare the strawberries with a bit of sugar and let them sit.
- Whip the heavy cream with the powdered sugar and vanilla until soft peaks form.
- Assemble the cake with macerated strawberries and whipped cream.
- Serve cut into squares and enjoy!
Notes
Let the strawberries macerate for at least 30 minutes before using for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg