Description
This Strawberry Shortcake Vanilla Sheet Cake is a tender, moist vanilla sponge layered with whipped cream and fresh strawberries. Perfect for birthdays, tea time, or any cozy moment, this cake brings warmth and smiles to everyone who tries it.
Ingredients
Scale
- 2 ½ cups (320g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (230g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup (240ml) whole milk
- 2 cups (300g) fresh strawberries, sliced
- 1 ½ cups (360ml) heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C), grease and line a 9×13 pan.
- Sift together flour, baking powder, and salt.
- Beat butter and sugar until fluffy.
- Add eggs and vanilla, mix well.
- Alternately mix in dry ingredients and milk.
- Pour batter into pan, smooth top.
- Bake 35–40 min, cool completely.
- Whip cream with powdered sugar and vanilla.
- Spread whipped cream on cake, top with strawberries.
Notes
Use room-temperature eggs and milk for fluffier cake. Soft peaks for whipped cream give the best texture. Store in fridge up to 3 days; un-frosted cake can freeze for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg