Description
A delightful Strawberry Shortcake Sheet Cake that captures the essence of summer with sweet strawberries, fluffy whipped cream, and a soft, buttery cake.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh strawberries, sliced
- 1 cup whipped cream
Instructions
- Preheat your oven: Set it to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream butter and sugar: In a large bowl, using an electric mixer, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- Mix dry ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the milk. Mix gently until just combined; be careful not to overmix.
- Pour into prepared pan: Smooth the batter evenly with a spatula, ensuring the top is flat.
- Bake until golden: Place in the oven and bake for 25-30 minutes. It’s ready when a toothpick inserted into the center emerges clean.
- Cool completely: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Top it off: Once cool, layer on your sliced strawberries and finish with a generous dollop of whipped cream before serving.
Notes
This cake can be made a day in advance; assemble right before serving for the best flavor. For a twist, consider adding lemon zest or using other berries.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg