Strawberry Shortcake Sheet Cake: Easy, Indulgent Delight for Everyone
This delightful Strawberry Shortcake Sheet Cake combines the classic flavors of strawberries and cream in an easy-to-make sheet cake format. Perfect for gatherings or a sweet treat!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups strawberries, sliced
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a sheet cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, mix together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- Once cooled, whip the heavy cream until stiff peaks form.
- Spread the whipped cream on top of the cake and top with sliced strawberries.
Notes
- For a richer flavor, add a touch of almond extract to the batter.
- Make sure to use fresh strawberries for the best taste.