Strawberry Shortcake Sheet Cake
A delightful dessert that combines classic strawberry shortcake flavors in a simple sheet cake format, perfect for sharing at gatherings.
Ingredients
Cake Base
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 4 large eggs Let sit at room temperature for about 30 minutes.
- 1 teaspoon vanilla extract
- 1 cup milk Let sit at room temperature for about 30 minutes.
- 2 cups fresh strawberries, sliced Fold in gently to avoid breaking.
Topping
- 2 cups whipped cream Add just before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a sheet cake pan.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Add softened butter, eggs, vanilla extract, and milk to the dry ingredients. Mix until smooth.
- Fold in the sliced strawberries gently.
Baking
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Serving
- Allow the cake to cool completely.
- Top with whipped cream and additional strawberry slices before serving.
Notes
Store in an airtight container in the refrigerator for 3-5 days. Keep the whipped cream separate until ready to serve.