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Strawberry Shortcake Sheet Cake

A fluffy and creamy dessert combining strawberries and tender cake, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup milk
  • 4 large eggs
  • 2.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
For the Topping
  • 2 cups sliced strawberries
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a sheet cake pan.
  2. In a large bowl, beat the butter and sugar together until creamy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, combine flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk until just combined.
  6. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool completely.
Topping
  1. Whip the heavy cream with powdered sugar until soft peaks form.
  2. Once the cake is cooled, spread whipped cream over the top and layer with sliced strawberries. Serve and enjoy!

Notes

Use room temperature ingredients for smoother mixing. Fresh strawberries are preferred for flavor. Make the cake a day ahead for better taste.