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Strawberry Shortcake Sheet Cake

This delightful Strawberry Shortcake Sheet Cake combines a light and fluffy cake with sweet strawberries and whipped cream, making it perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, sliced Use fresh strawberries for best flavor.
Whipped Cream Topping
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a sheet cake pan.
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. Add butter, milk, and vanilla to the dry ingredients. Mix until well combined and smooth.
  4. Fold in the sliced strawberries gently.
  5. Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean. Let it cool completely.
Topping
  1. Whip the heavy cream with powdered sugar until soft peaks form.
  2. Once the cake is cool, spread the whipped cream over the top and garnish with additional strawberries.

Notes

Serve this cake in squares with extra whipped cream or strawberries on the side. Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep leftover whipped cream separate to avoid sogginess.