Strawberry Shortcake Sheet Cake (Printable)

Tender vanilla sponge layered with sweet whipped cream and fresh strawberries in an easy sheet cake format.

# 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

# Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly grease the surface.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until evenly distributed.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3 minutes. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
04 - Alternate adding dry ingredients and milk to the creamed mixture, beginning and ending with flour mixture. Mix until just incorporated, being careful not to overmix.
05 - Spread batter evenly in prepared pan. Bake for 22 to 25 minutes until a toothpick inserted in the center emerges clean. Cool completely in the pan on a wire rack.
06 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Let stand for at least 20 minutes to allow fruit to macerate and release juices.
07 - Whip cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until medium-stiff peaks form.
08 - Spread whipped cream evenly over completely cooled cake. Distribute macerated strawberries and their juices over the cream layer.
09 - Slice into portions and serve immediately, or refrigerate until ready to serve.

# Expert Advice:

01 -
  • The tender vanilla sponge stays moist even after a day in the fridge
  • Macera ted strawberries create their own glossy syrup that soaks into the cream
  • One pan feeds a crowd without the tedious work of individual shortcakes
02 -
  • The cake must be completely cool before you add whipped cream or it will turn into a sad melty mess
  • Cold whipping cream and a cold bowl make all the difference between fluffy cream and a runny disaster
  • Macerating the strawberries for at least 20 minutes is what creates those beautiful juicy swirls everyone fights over
03 -
  • Room temperature ingredients are not optional here they are the difference between a dense cake and one that practically floats
  • When in doubt about the cream being whipped enough keep going another 30 seconds because soft cream will weep into the cake

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