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Strawberry Shortcake Sheet Cake

A close-up of a square slice of Strawberry Shortcake Sheet Cake topped with whipped cream and fresh strawberries in glaze.
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A simple recipe for a large strawberry shortcake baked in a sheet pan, topped with fresh strawberries and whipped cream.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar (for cream)
  • 1 teaspoon vanilla extract (for cream)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, 1 1/2 cups granulated sugar, baking powder, and salt.
  3. Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until the batter is smooth, about 2 minutes. Do not overmix.
  4. Pour the batter evenly into the prepared 9×13 inch pan.
  5. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool completely in the pan on a wire rack.
  7. While the cake cools, prepare the strawberries: In a medium bowl, gently toss the sliced strawberries with the 1/4 cup granulated sugar. Let them sit at room temperature for at least 30 minutes to macerate and release juices.
  8. Prepare the whipped cream: In a clean, chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Once the cake is cool, spread the whipped cream evenly over the top of the cake.
  10. Spoon the macerated strawberries and their accumulated juices over the whipped cream layer.
  11. Slice and serve immediately, or chill until ready to serve.

Notes

  • For a richer flavor, you can use buttermilk instead of regular milk in the cake batter.
  • If you prefer a slightly firmer topping, you can use a stabilized whipped cream or a cream cheese frosting instead of plain whipped cream.
  • Macerating the strawberries is key; the sugar draws out the juices, creating a natural syrup for the cake.

Nutrition

Find it online: https://cookerykings.com/strawberry-shortcake-sheet-cake/