Description
My Strawberry Vanilla Sheet Cake is a soft, fluffy vanilla cake loaded with fresh strawberries and topped with whipped cream. Perfect for birthdays, afternoon tea, or family gatherings, this cozy cake brings warmth, smiles, and sweet memories to every table.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup whole milk, warmed
- 1 ½ cups fresh strawberries, hulled and chopped
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line 9×13-inch pan with parchment.
- Whisk flour, baking powder, salt. Set aside.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Alternately fold in flour mixture and warm milk.
- Fold in chopped strawberries.
- Pour into pan, smooth, bake 35–40 min. Cool.
- Whip cream, sugar, vanilla. Spread on cake, decorate with strawberries.
Notes
- Use room temperature ingredients for fluffier cake.
- Fold flour gently to avoid dense cake.
- Store covered in fridge up to 3 days; add fresh strawberries daily for best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 70