Description
This Strawberry Shortcake Sheet Cake with Cream Cheese is a tender, moist cake layered with fresh strawberries and a luscious cream cheese frosting. Perfect for family gatherings, birthdays, or cozy afternoons, this recipe is simple, comforting, and full of love.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh strawberries, diced
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Alternate adding dry ingredients and buttermilk, mixing gently.
- Fold in diced strawberries carefully.
- Pour batter into pan and smooth the top.
- Bake 35–40 minutes until a toothpick comes out clean. Cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar.
- Add vanilla and salt, beat until creamy.
- Spread frosting over cooled cake and serve with fresh strawberries.
Notes
Use room-temperature butter and eggs for a tender cake. Macerate strawberries with sugar for extra flavor. Frosting can be made a day ahead and refrigerated. Store cake in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg