Strawberry Shortcake Sheet Cake
A delightful Strawberry Shortcake Sheet Cake that combines fluffy cake, whipped cream, and fresh strawberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups sliced fresh strawberries
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 13×9 inch baking pan.
- Combine flour, sugar, baking powder, and salt in a large mixing bowl. Stir until well mixed.
- Mix the softened butter, milk, eggs, and vanilla extract into the dry ingredients. Mix until smooth.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cake completely on a wire rack.
- Whip the heavy cream and powdered sugar in a separate bowl until soft peaks form.
- Layer whipped cream over the cooled cake and top with fresh strawberries.
- Slice into pieces and serve.
Notes
Serve with a sprinkle of powdered sugar or a scoop of vanilla ice cream for extra indulgence. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 19g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg