Strawberry Shortcake Sheet Cake (Printable)

Tender vanilla sponge layered with sweet whipped cream and fresh macerated strawberries in an easy sheet cake format.

# What You Need:

→ Cake Base

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
09 - 1 cup whole milk

→ Strawberry Topping

10 - 1 1/2 pounds fresh strawberries, hulled and sliced
11 - 1/3 cup granulated sugar
12 - 1 teaspoon lemon juice

→ Whipped Cream Frosting

13 - 2 cups heavy whipping cream, cold
14 - 1/3 cup powdered sugar
15 - 1 teaspoon pure vanilla extract

# How To Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly grease with cooking spray or butter.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well blended.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3-4 minutes.
04 - Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract.
05 - Alternately add dry ingredients and milk to butter mixture, beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Spread batter evenly in prepared pan. Bake 22-25 minutes until golden and a wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
07 - Toss sliced strawberries with granulated sugar and lemon juice. Let stand at room temperature for at least 20 minutes, stirring occasionally, until berries release their juices.
08 - Whip cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until medium-stiff peaks form, approximately 3-4 minutes.
09 - Spread whipped cream evenly over completely cooled cake. Arrange macerated strawberries over cream, drizzling with accumulated juices. Slice and serve immediately or refrigerate until serving.

# Expert Advice:

01 -
  • The tender vanilla sponge absorbs those glorious strawberry juices while still holding its shape
  • You can feed a crowd without spending hours assembling individual desserts
  • That ratio of cake to cream to berries is actually perfect, not just adequate
02 -
  • The cake must be completely cool before adding whipped cream or it will melt into a puddle
  • Fresh strawberries are nonnegotiable here, frozen ones will release too much water and make everything soggy
  • This cake is best served within a few hours of assembly, though it will hold up overnight in the refrigerator
03 -
  • Bring all cold ingredients to room temperature before starting for the most even cake texture
  • Use an ice cream scoop to drop dollops of whipped cream over the cake, then spread them together
  • The strawberries should sit at least 20 minutes but no longer than 2 hours before assembling

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