Description
My strawberry layered sheet cake dessert is soft, fruity, and full of love. Layers of light vanilla sponge meet whipped cream and fresh strawberries for a comforting, family-friendly treat perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups fresh strawberries, chopped
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Whole strawberries for topping
- Optional: strawberry glaze
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Add eggs and vanilla, beating well.
- Alternate folding in dry ingredients and buttermilk.
- Bake 25–30 min; cool completely.
- Whip cream with powdered sugar and vanilla; fold in chopped strawberries.
- Spread strawberry cream over cooled cake; chill 30 min.
- Top with whole strawberries and optional glaze.
Notes
Use room-temp eggs and butter for a light sponge. Pat strawberries dry before folding into cream. Chill cake layers before spreading cream for neat layers. Store in fridge up to 3 days; assemble cream right before serving for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg