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Strawberry Shortcake Sheet Cake

A close-up shot of a moist slice of Strawberry Shortcake Sheet Cake being lifted with a server, topped with whipped cream and fresh strawberries.
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A recipe for a large format strawberry shortcake baked as a sheet cake, featuring a moist cake base topped with fresh strawberries and whipped topping.

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

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. 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, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Gradually add the milk to the batter, mixing on low speed until smooth. Do not overmix.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
  7. While the cake cools, prepare the strawberries: In a medium bowl, gently toss the sliced strawberries with 1/4 cup granulated sugar. Let them sit for at least 20 minutes to release juices.
  8. Prepare the topping: In a separate bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  9. Once the cake is cool, spread the whipped topping evenly over the top of the cake.
  10. Spoon the sugared strawberries and their juices over the whipped topping.
  11. Slice and serve immediately or chill until ready to serve.

Notes

  • You can prepare the sugared strawberries up to 4 hours ahead of time.
  • For a firmer topping, use a stabilized whipped cream recipe or substitute with store-bought whipped topping.
  • This cake is best assembled the day you plan to serve it for the freshest fruit flavor.

Nutrition

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