Strawberry Shortcake Sheet Cake (Print version)

Tender vanilla sponge layered with sweetened whipped cream and macerated fresh strawberries in an easy sheet cake format perfect for serving many guests.

# What you'll need:

→ Cake Components

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
09 - 1 cup whole milk

→ Strawberry Topping

10 - 1 1/2 pounds fresh strawberries, hulled and sliced
11 - 1/3 cup granulated sugar
12 - 1 teaspoon lemon juice

→ Whipped Cream Frosting

13 - 2 cups heavy whipping cream, cold
14 - 1/3 cup powdered sugar
15 - 1 teaspoon pure vanilla extract

# Method:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly grease with butter or cooking spray.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 3-4 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.
05 - Alternately add the dry flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix gently until just combined, being careful not to overmix.
06 - Spread batter evenly in the prepared pan. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan on a wire rack.
07 - While cake cools, combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently and let stand for at least 20 minutes to macerate, stirring occasionally.
08 - In a chilled bowl, whip heavy cream with an electric mixer until soft peaks form. Add powdered sugar and vanilla, then continue whipping until medium-stiff peaks form.
09 - Once the cake has cooled completely, spread whipped cream evenly over the surface. Arrange macerated strawberries over the cream, distributing them and their juices evenly.
10 - Cut into squares and serve immediately, or refrigerate until ready to serve. For best texture, serve within 2-3 hours of assembly.

# Expert advice:

01 -
  • The tender vanilla sponge melts in your mouth while still holding up beautifully under all those juicy strawberries
  • Feeds a crowd without the fuss of individual shortcakes or layers that might slide around
  • The macerated strawberries create their own sweet syrup that soaks into the cake just enough
02 -
  • The cake must be completely cool before adding the whipped cream, or it will melt into a sad puddle
  • Macerating the strawberries ahead of time is what creates that beautiful pink syrup that soaks into the cake
  • Whipped cream holds up best when assembled right before serving, though it will survive a couple hours in the refrigerator
03 -
  • Room temperature ingredients mix more evenly and create a finer crumb texture
  • For extra stability, you can fold 8 ounces of softened cream cheese into the whipped cream

Go back