Strawberry Shortcake Sheet Cake
A portable, shareable version of the classic strawberry shortcake, featuring fluffy cake layers, sweet strawberries, and whipped cream.
- 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
Scale
- 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
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Mix the flour, sugar, baking powder, and salt in a large bowl.
- Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Mix until smooth.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cake completely in the pan.
- Whip the heavy cream and powdered sugar until stiff peaks form.
- Top the cooled cake with whipped cream and arrange sliced strawberries on top.
- Slice and serve!
Notes
For best results, keep whipped cream and strawberries separate until serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg