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Strawberry Shortcake Sheet Cake

A delicious slice of Strawberry Shortcake Sheet Cake topped with fresh strawberries and whipped cream on a white plate.
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A simple recipe for a large format strawberry shortcake using a sheet cake base, topped with fresh macerated strawberries and whipped cream frosting.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, 1 cup sugar, baking powder, and salt.
  3. Add the softened butter, eggs, milk, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined and smooth, about 2 minutes. Do not overmix.
  4. Pour the batter into the prepared pan and spread evenly.
  5. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
  6. While the cake cools, prepare the strawberries: In a medium bowl, gently toss the sliced strawberries with 1/2 cup sugar. Let them sit at room temperature for at least 30 minutes to macerate and release juices.
  7. Prepare the frosting: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  8. Once the cake is cool, spread the whipped cream frosting evenly over the top.
  9. Spoon the macerated strawberries and their juices over the frosting just before serving.

Notes

  • You can make the cake layer one day ahead and store it covered at room temperature. Keep the strawberries and whipped cream separate until ready to assemble.
  • For easier serving, cut the cake into squares while it is still in the pan.
  • If you prefer a slightly firmer topping, you can cook the strawberries down slightly to make a quick compote instead of macerating them raw.

Nutrition

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