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Strawberry Shortcake Sheet Cake

A quick and easy strawberry shortcake in a single pan, perfect for summer gatherings with delightful flavors that everyone loves.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Sifted for a lighter texture.
  • 1.5 cups sugar
  • 0.5 cup unsalted butter Softened
  • 1 cup milk Can substitute with non-dairy milk.
  • 3.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
Topping Ingredients
  • 3 cups fresh strawberries Hulled and sliced
  • 2 cups heavy whipping cream
  • 0.25 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Baking
  1. In another bowl, combine the flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with the milk, mixing until just combined.
  2. Pour the batter into your prepared pan and spread it evenly.
  3. Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely.
Topping and Serving
  1. In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
  2. Once the cake has cooled, spread the whipped cream over the top and layer with the sliced strawberries.
  3. Slice and serve with an extra dollop of whipped cream if desired.

Notes

This cake keeps well in the fridge for about 3-4 days. For a vegan version, use non-dairy milk and whipped cream. You can also add a splash of lemon juice to the whipped cream for extra flavor.