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Strawberry Shortcake Sheet Cake

A light, fluffy cake layered with fresh strawberries and whipped cream, perfect for any gathering and easy to make in one pan.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup milk
  • 3.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
Topping
  • 2 cups fresh strawberries, sliced
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, cream together the sugar and butter until smooth.
  3. Beat in the eggs and vanilla extract.
  4. Combine flour, baking powder, and salt; add to the creamed mixture alternately with the milk.
  5. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool completely.
Topping
  1. Whip the cream with powdered sugar until soft peaks form.
  2. Once the cake is cooled, top with whipped cream and arrange sliced strawberries on top.
  3. Drizzle with extra strawberry syrup if desired.
Serving
  1. Serve slices with additional whipped cream and strawberries.
  2. For extra flavor, layer with more strawberry slices and drizzle with syrup.

Notes

Store leftovers in the fridge for about 3-4 days. You can make the cake in advance and add toppings before serving. For a lighter version, use Greek yogurt instead of some milk.