Description
This Strawberry Shortcake Sheet Cake is an airy dessert filled with fresh strawberries and whipped cream.
Ingredients
Scale
- 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