Description
A soft and tender vanilla sheet cake topped with macerated strawberries and fluffy stabilized whipped cream—an easy, crowd-pleasing twist on classic strawberry shortcake perfect for parties and summer gatherings.
Ingredients
For the Sheet Cake:
- 2½ cups all-purpose flour (sifted)
- 1½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1 cup whole milk
- 2 large eggs
- 1 tablespoon pure vanilla extract
For the Strawberry Topping:
- 2 pounds fresh strawberries (stemmed and sliced)
- ¼ cup granulated sugar
- 1 teaspoon lemon zest
For the Stabilized Whipped Cream:
- 2 cups cold heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Optional Substitutions (If Needed):
- Gluten-free 1:1 flour instead of all-purpose flour
- Thawed frozen strawberries instead of fresh
- Coconut cream instead of heavy whipping cream
Instructions
1. In a medium bowl, toss sliced strawberries with 1/4 cup sugar and lemon zest. Let sit at room temperature for 30–60 minutes to macerate and release juices.
2. Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan.
3. In a large bowl, cream softened butter and 1 1/2 cups sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together sifted flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined—do not overmix.
6. Spread batter evenly into prepared pan and smooth the top. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely in the pan.
8. In a chilled bowl, beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
9. Once cake is fully cooled, spread whipped cream evenly over the top.
10. Spoon macerated strawberries and their juices over the whipped cream just before serving. Slice and serve.
Notes
Do not assemble the cake while it is warm or the whipped cream will melt.
For stabilized whipped cream, add 1 tablespoon instant vanilla pudding mix while whipping.
The cake base can be baked one day in advance and tightly wrapped.
The unfrosted cake base freezes well for up to 3 months.
For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg