Delicious Strawberry Shortcake Sheet Cake Recipe for Blissful Sweets

Ah, strawberry shortcake. Just the thought of it brings back such sweet memories of summer days spent in the sunshine, with my mom baking up a storm in the kitchen. The smell of freshly baked cake mingling with the sweet aroma of ripe strawberries always felt like pure magic. This Strawberry Shortcake Sheet Cake is perfect for those who don’t want to fuss with layers or layers of cake, yet still crave that classic flavor. And let me tell you, there’s nothing quite like a slice of this cake to bring a smile to your face! Whether it’s a picnic, a family gathering, or just a cozy night in, this cake brings everyone together in delicious harmony.

Why You’ll Love This Recipe

• Easy to whip up—perfect for beginners!
• Perfect for sharing—cut into squares, and everyone gets a piece!
• Deliciously moist and fruity, each bite is a burst of summer!
• The whipped cream topping makes it feel a little fancy without the fuss.
• It’s budget-friendly and uses seasonal ingredients!

Ingredients

Let’s gather our ingredients! You’ll find that most of these are kitchen staples or easy to find at your local store.

• For the cake:
• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• For the strawberry topping:
• 2 cups fresh strawberries, hulled and sliced
• ¼ cup granulated sugar (adjust based on sweetness of strawberries)
• For the whipped cream:
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Note: Fresh strawberries bring that summer sweetness. If you’re in a pinch, you can use frozen strawberries—just make sure to thaw and drain them first to avoid a soggy cake!

Step-by-Step Instructions

Alright, friends, let’s get baking! Follow these simple steps for a delightful Strawberry Shortcake Sheet Cake!

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Get your 9×13 inch baking pan greased and ready. You can use cooking spray or simply rub a bit of butter on the sides and bottom.
2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Give it a good mix, and you’re ready for the wet ingredients.
3. Cream the butter: In another bowl, beat the softened butter until it’s creamy and fluffy. This takes about 2 minutes. You want it to look lighter in color and texture.
4. Add wet ingredients: To the creamed butter, add the eggs, milk, and vanilla extract. Mix until well combined. Don’t worry if it looks a little lumpy; we’re about to fix that!
5. Combine ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Pro tip: Overmixing can lead to a dense cake, so mix just until everything is incorporated!
6. Pour into the pan: Pour the batter into your prepared baking pan, spreading it evenly. Tap the pan on the counter a couple of times to release any air bubbles.
7. Bake it: Pop it in the oven and let it bake for about 30-35 minutes or until a toothpick comes out clean. Your kitchen will smell divine—just wait!
8. Cool it down: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

While the cake is cooling, we can prepare the strawberries and whipped cream!

9. Prepare strawberries: In a medium bowl, toss the sliced strawberries with the ¼ cup of sugar. Let them sit for about 15-20 minutes. This will soften them and create a luscious syrup!
10. Make the whipped cream: In a mixing bowl, whip the heavy cream until it starts to thicken. Then add the powdered sugar and vanilla, and continue to whip until soft peaks form. You want it to be light and fluffy, perfect for dolloping on your cake!
11. Assemble the cake: Once the cake is completely cool, spread a generous layer of whipped cream on top. Then, spoon the juicy strawberries over the whipped cream, letting that sweet syrup drizzle down.
12. Slice, serve, and enjoy: Cut into squares, serve, and bask in the compliments! This cake is sure to be a hit with family and friends.

Pro Tips & Variations

This recipe is so versatile; you can easily switch things up to make it your own! Here are some fun twists to consider:

• Add a zing: A teaspoon of lemon zest in the cake batter will add a refreshing brightness.
• Berry medley: Swap some of the strawberries for blueberries or raspberries for a delightful mixed berry shortcake.
• Make it lighter: Substitute the heavy cream for coconut cream for a dairy-free version.
• Flavor twist: Add a teaspoon of almond extract to the whipped cream for a deliciously nutty flavor.

Feel free to get creative! Baking is all about experimenting, and I always love hearing how others make recipes their own.

Serving Suggestions

This Strawberry Shortcake Sheet Cake is delightful on its own, but if you’re looking to elevate the experience a bit, here are some fun serving ideas:

• Serve it warm with a scoop of vanilla ice cream for an indulgent treat.
• Pair it with a steaming cup of coffee or a refreshing iced tea for a lovely afternoon snack.
• Make it a festive dessert by adding fresh mint leaves as a garnish or a sprinkle of powdered sugar for a pretty finish.

However you choose to serve it, it’s sure to delight and bring smiles all around!

Storage Tips

Wondering how to keep your cake fresh? Here’s what to do:

• Refrigeration: Store any leftover cake in an airtight container in the fridge. It will stay fresh for about 3 days.
• Freezing: You can freeze the un-frosted cake for up to 3 months. Just wrap it tightly in plastic wrap, and then foil to prevent freezer burn. When ready to enjoy, allow it to thaw in the fridge overnight before frosting.
• Reheating: If you like it warm, pop a slice in the microwave for about 10-15 seconds, or until warmed through. Add a dollop of fresh whipped cream right before serving for that just-made feel!

FAQs

Can I use frozen strawberries for this recipe?

Absolutely! Just make sure to thaw and drain them first. Fresh strawberries are lovely, but frozen can work in a pinch!

How long does this cake last?

The cake can be stored in the fridge for up to 3 days. Just keep it in an airtight container to maintain its freshness. If you want to enjoy it longer, consider freezing it un-frosted for up to 3 months.

Can I make this cake gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free blend. Just make sure to check the blend’s instructions, as some might require additional binding agents.

What if I don’t have heavy cream for the whipped topping?

No problem! You can use whipped topping from the store, or make a whipped cream alternative with coconut cream. Just chill a can of coconut milk and whip the solid part! It’s delicious.

Can I make this cake in advance?

Definitely! You can bake the cake a day ahead, store it covered in the fridge, and frost it right before serving. Just be mindful of the strawberries; they’re best added fresh!

Conclusion

There you have it! This Strawberry Shortcake Sheet Cake is an absolute crowd-pleaser that’s so easy to whip up. It’s lovingly simple yet elegantly delicious—perfect for any occasion, or just a special treat for yourself. I’d love to hear how your cake turns out! Feel free to drop a comment below sharing your thoughts or any fun variations you tried. Happy baking, my friends!

Delicious Strawberry Shortcake Sheet Cake Recipe for Blissful Sweets

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• Author: antaki
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

Try this Strawberry Shortcake sheet cake for a blissful dessert experience! Perfect for parties, it’s a delicious twist on a classic favorite. 155 chars

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Ingredients

Scale 1x2x3x

2 cups of all-purpose flour

1 ½ cups of granulated sugar

½ cup of unsalted butter, softened

1 cup of whole milk

2 large eggs

2 teaspoons of baking powder

1 teaspoon of vanilla extract

½ teaspoon of salt

2 cups of fresh strawberries, hulled and sliced

¼ cup of granulated sugar (adjust based on sweetness of strawberries)

1 cup of heavy whipping cream

¼ cup of powdered sugar

1 teaspoon of vanilla extract

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Instructions

Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease your 9×13 inch baking pan.

Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Cream the butter: In another bowl, beat the softened butter until it's creamy and fluffy. This takes about 2 minutes.

Add wet ingredients: To the creamed butter, add the eggs, milk, and vanilla extract. Mix until well combined.

Combine ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined.

Pour into the pan: Pour the batter into your prepared baking pan and spread it evenly.

Bake it: Let it bake for about 30-35 minutes or until a toothpick comes out clean.

Cool it down: Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Prepare strawberries: Toss the sliced strawberries with the ¼ cup of sugar and let them sit for about 15-20 minutes.

Make the whipped cream: Whip the heavy cream until it starts to thicken, then add the powdered sugar and vanilla, and continue to whip until soft peaks form.

Assemble the cake: Once the cake is completely cool, spread a generous layer of whipped cream on top and spoon the strawberries over it.

Slice, serve, and enjoy: Cut into squares, serve, and enjoy the compliments!

Notes

This Strawberry Shortcake Sheet Cake is easy to make, perfect for sharing, and bursting with summer flavors. Deliciously moist, with a whipped cream topping and fresh strawberries, it’s a crowd-pleaser for any occasion.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 12 servings
• Calories: 250 kcal
• Sugar: 22 g
• Fat: 10 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 3 g

Keywords: Strawberry Shortcake Sheet Cake, dessert, easy recipe, summer cake, picnic dessert, baking