Strawberry Shortcake Sheet Cake is the ultimate dessert for those who love a light, fluffy cake combined with the freshness of strawberries and a luxurious whipped cream frosting. This cake not only satisfies your sweet tooth but also brings a burst of summer flavors to your palate. Whether you’re celebrating a birthday, hosting a picnic, or simply craving something delicious on a sunny afternoon, this cake is bound to impress. With its gorgeous layers and delightful taste, it’s easy to see why it’s a favorite among cake lovers.
The beauty of this Strawberry Shortcake Sheet Cake lies in its simplicity. Made from everyday ingredients, this recipe allows you to whip up a delightful dessert that’s as easy as it is impressive. From the moment you combine the ingredients to the first bite of perfectly baked cake topped with fresh strawberries and cream, every step is straightforward and rewarding. Not to mention, it serves a larger crowd, making it perfect for gatherings!
Why You’ll Love This Strawberry Shortcake Sheet Cake
- Delicious Flavor: The combination of sweet strawberries and creamy frosting creates an irresistible flavor.
- Feed a Crowd: Serves 12 so it’s ideal for parties and family gatherings.
- Easy to Make: Simple steps and common ingredients make this a great recipe for bakers of all levels.
- Versatile: Customize with different fruits or toppings based on what you have on hand.
Preparation Phase & Tools to Use
Before diving into making your perfect Strawberry Shortcake Sheet Cake, it’s important to set up your workspace and gather necessary tools. Start by preheating your oven to 350°F (175°C), ensuring it’s properly heated for even baking. Next, gather your ingredients and tools: you will need a medium bowl, a stand mixer or hand mixer, a 9×13 metal baking pan, a whisk, and a spatula. Greasing your baking pan ahead of time with cooking spray or butter will help prevent sticking, making for an easy release once baked.
Additionally, consider laying out parchment paper in the bottom of your pan for an even easier cake release. Taking the time to prepare these elements will help streamline the baking process and ensure success. Having your eggs and sour cream at room temperature is also crucial, as this will create a smoother batter and a better cake texture.
Ingredients
- 2½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 2½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- ⅔ cup sour cream
- ¾ cup milk, preferably whole or 2%, room temperature
- 6 ounces cream cheese, softened to cool room temp
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1½ cups chilled heavy whipping cream
- 5 cups sliced fresh strawberries (just under 2 pounds)
- 2 tablespoons strawberry jam
Instructions
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While it warms up, use a medium bowl to whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside as you’ll be adding it to your main batter shortly.
Step 2: Mix the Batter
In a large mixing bowl (using a stand mixer with a paddle attachment or a hand mixer), combine the granulated sugar, vegetable oil, whole eggs, egg whites, vanilla extract, and almond extract. Beat these ingredients on medium speed until fully mixed and smooth. This creaming process introduces air into the batter, creating a lighter cake texture.
Step 3: Combine Wet and Dry Ingredients
Once your wet ingredients are well combined, it’s time to introduce the sour cream into the mixture. Beat it until everything is incorporated. Gradually add in half of your flour mixture, mixing just until combined. As you continue to mix, slowly pour in the milk, allowing it to blend into your batter. Follow with the rest of your flour mix and ensure that everything is combined well, scraping down the sides and bottom of the bowl as necessary. Be careful not to overmix; it’s okay if a few small lumps remain.
Step 4: Bake the Cake
Grease a 9×13 baking pan with butter or non-stick spray and pour your batter into the prepared pan. Use a spatula to gently spread the batter into an even layer, tapping the pan on your counter to remove any air bubbles. Then, place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove it from the oven and let the cake cool completely on a wire rack.
Step 5: Prepare the Frosting
While the cake cools, it’s time to make the frosting. Beat together the softened cream cheese, powdered sugar, and vanilla extract until it’s smooth and creamy. Gradually add the heavy whipping cream to the mix, initially at a low speed, then increase to high speed until stiff peaks form. This whipping creates a fluffy frosting that’s perfect for spreading over your cake.
Step 6: Assemble and Serve
Once your cake has completely cooled, spread the cream cheese frosting generously over the top. Combine the sliced strawberries with the strawberry jam, as this adds sweetness and a glossy finish. If you’re serving the cake immediately, spoon the strawberry mixture over the frosting, allowing the juices to soak into the cake a little. If not, refrigerate the frosted cake and add the strawberries just before serving to keep them fresh.
Variations
- Protein: Add dollops of mascarpone cheese for a richer frosting alternative.
- Vegetables: Try adding a layer of thinly sliced bananas for a fun twist on flavors.
- Spices: Incorporate cinnamon or nutmeg into the batter for a warm spice touch.
Cooking Notes
- For best results, use room temperature ingredients — this ensures better mixing.
- Adjust the quantity of strawberries based on your preference; feel free to double the amount for a berry-licious finish!
Serving Suggestions
- Serve with additional whipped cream on the side for guests to add as desired.
- Pair with a fresh mint leaf as a garnish for an elegant touch.
Tips
- Slicing your strawberries can be done ahead of time, but do so just before serving to keep them from getting mushy.
- If you want a different flavor, consider adding a layer of lemon zest to the frosting for a citrus twist.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutritional Information
- Calories: 350
- Protein: 4g
- Sodium: 200mg
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work in a pinch. Just ensure they are thawed and drained of excess water before using.
How do I store leftover cake?
Keep the cake in the refrigerator in an airtight container for up to 3 days. It’s best enjoyed within a day or two for optimal freshness.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and frost it just before serving, keeping strawberries fresh and vibrant.
What if I want to alter the frosting?
You can easily swap the cream cheese for whipped cream or yogurt for a lighter version. Just be mindful of achieving the right consistency!
Conclusion
This Strawberry Shortcake Sheet Cake is not just a dessert; it’s an experience filled with delightful flavors, airy textures, and fresh ingredients that many will appreciate. Its versatility makes it suitable for any occasion, whether a hot summer day or a celebratory event. By following the instructions and tips provided, you’re guaranteed to produce a show-stopping cake that will be a highlight of any gathering. Don’t hesitate to share your variations and thoughts in the comments below, and most importantly, enjoy every bite of your delicious creation!
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Strawberry Shortcake Sheet Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This Strawberry Shortcake Sheet Cake is an airy dessert filled with fresh strawberries and whipped cream.
Ingredients
- 2½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 2½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- ⅔ cup sour cream
- ¾ cup milk, preferably whole or 2%, room temperature
- 6 ounces cream cheese, softened to cool room temp
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1½ cups chilled heavy whipping cream
- 5 cups sliced fresh strawberries (just under 2 pounds)
- 2 tablespoons strawberry jam
Instructions
- Begin by preheating your oven to 350°F (175°C). While it warms up, use a medium bowl to whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside as you’ll be adding it to your main batter shortly.
- In a large mixing bowl (using a stand mixer with a paddle attachment or a hand mixer), combine the granulated sugar, vegetable oil, whole eggs, egg whites, vanilla extract, and almond extract. Beat these ingredients on medium speed until fully mixed and smooth. This creaming process introduces air into the batter, creating a lighter cake texture.
- Once your wet ingredients are well combined, it’s time to introduce the sour cream into the mixture. Beat it until everything is incorporated. Gradually add in half of your flour mixture, mixing just until combined. As you continue to mix, slowly pour in the milk, allowing it to blend into your batter. Follow with the rest of your flour mix and ensure that everything is combined well, scraping down the sides and bottom of the bowl as necessary. Be careful not to overmix; it’s okay if a few small lumps remain.
- Grease a 9×13 baking pan with butter or non-stick spray and pour your batter into the prepared pan. Use a spatula to gently spread the batter into an even layer, tapping the pan on your counter to remove any air bubbles. Then, place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove it from the oven and let the cake cool completely on a wire rack.
- While the cake cools, it’s time to make the frosting. Beat together the softened cream cheese, powdered sugar, and vanilla extract until it’s smooth and creamy. Gradually add the heavy whipping cream to the mix, initially at a low speed, then increase to high speed until stiff peaks form. This whipping creates a fluffy frosting that’s perfect for spreading over your cake.
- Once your cake has completely cooled, spread the cream cheese frosting generously over the top. Combine the sliced strawberries with the strawberry jam, as this adds sweetness and a glossy finish. If you’re serving the cake immediately, spoon the strawberry mixture over the frosting, allowing the juices to soak into the cake a little. If not, refrigerate the frosted cake and add the strawberries just before serving to keep them fresh.
Notes
For best results, use room temperature ingredients — this ensures better mixing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 200 mg
- Protein: 4 g