Strawberry Shortcake Sheet Cake
A delightful Strawberry Shortcake Sheet Cake that celebrates summer with luscious strawberries and fluffy cake under airy whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12-15 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 cups fresh strawberries, sliced
- 2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a baking sheet measuring 18×13 inches.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the milk and add the vanilla extract, mixing until combined.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients and mix until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 25-30 minutes.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Spread the whipped cream over the cooled cake and layer with fresh strawberries.
- Slice and serve immediately.
Notes
For a refreshing twist, swap strawberries with raspberries or blueberries. Store leftovers in an airtight container in the refrigerator for 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 16g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://pinrecipezbylinaa.com/strawberry-shortcake-sheet-cake/