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Strawberry Shortcake Sheet Cake

A delightful twist on the classic strawberry shortcake, this one-pan dessert is easy to make and perfect for summer celebrations, featuring layers of whipped cream and fresh strawberries.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup milk
  • 3.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
For the Topping
  • 2 cups fresh strawberries, sliced
  • 1 cup heavy cream Use cold for best results.
  • 2 tablespoons powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, cream together the sugar and butter until smooth.
  3. Beat in the eggs and vanilla extract.
  4. Combine flour, baking powder, and salt; add to the creamed mixture alternately with the milk.
  5. Pour batter into the prepared pan and smooth the top.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool completely.
Topping
  1. Whip the cream with powdered sugar until soft peaks form.
  2. Once the cake is cooled, top with whipped cream and arrange sliced strawberries on top.
  3. Drizzle with extra strawberry syrup if desired.

Notes

Allow the cake to cool completely before layering. For added juiciness, let the strawberries chill in sugar before using.