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Strawberry Shortcake Sheet Cake

A fluffy sheet cake topped with fresh strawberries and whipped cream, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 0.5 cup unsalted butter, softened
  • 1 cup milk
  • 3.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
For the toppings
  • 3 cups strawberries, hulled and sliced
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a sheet cake pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk and vanilla.
  5. In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture.
  6. Pour the batter into the prepared pan and spread evenly.
Baking
  1. Bake for 30-35 minutes, or until a toothpick comes out clean. Allow to cool.
Topping
  1. While the cake is cooling, prepare the strawberries by mixing them with sugar to make a syrup.
  2. In a bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  3. Once the cake is cool, spread the whipped cream on top, add the syrupy strawberries, and serve.

Notes

Let the strawberries sit for a bit to soak up the sugar and enhance the flavor. Store leftovers in the fridge for 3-4 days or freeze wrapped tightly for up to a month.