Description
My Strawberry Shortcake Sheet Cake is a soft, tender cake bursting with fresh strawberries and topped with fluffy whipped cream. Perfect for birthdays, gatherings, or cozy desserts, it’s simple to make yet impressively delicious. This cake brings family and friends together and makes memories in every bite.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup mashed fresh strawberries
- 1 tsp lemon zest (optional)
- 2 cups heavy cream, chilled
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp strawberry extract (optional)
- 1 cup fresh strawberries, sliced
- 1 tbsp sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan.
- Whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry.
- Fold in mashed strawberries and lemon zest gently.
- Pour batter into pan; bake 35–40 mins until a toothpick comes out clean. Cool completely.
- Whip cream, sugar, and vanilla until soft peaks form; add strawberry extract if desired.
- Macerate sliced strawberries with sugar for 15 mins.
- Frost cooled cake with whipped cream and top with macerated strawberries.
Notes
Use room-temperature ingredients for best results. Don’t overmix strawberry batter to keep the cake light. Store in refrigerator up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg