Vanilla Cake with Fresh Strawberries

This strawberry shortcake sheet cake transforms the classic strawberry shortcake into a crowd-pleasing dessert perfect for summer gatherings. The soft vanilla cake base provides the ideal foundation for layers of fresh whipped cream and juicy strawberries, creating a dessert that balances sweetness with the bright flavor of seasonal berries.

I first made this cake for my daughter's birthday when our backyard was overflowing with fresh strawberries. The look on everyone's faces when I brought it to the table convinced me this would become our summer tradition. Now we make it for every family gathering between May and September.

Ingredients

For the Vanilla Sheet Cake

• All purpose flour: provides structure while keeping the crumb tender
• Baking powder and baking soda: work together to create the perfect rise
• Salt: enhances all the flavors and balances sweetness
• Unsalted butter: use room temperature for proper creaming with sugar
• Granulated sugar: sweetens and helps create a tender texture
• Large eggs: bind ingredients and add richness
• Vanilla extract: use pure extract for the best flavor
• Buttermilk: creates tenderness and moisture in the cake

For the Strawberry Filling

• Fresh strawberries: choose bright red berries with no white shoulders for sweetest flavor
• Granulated sugar: draws out juices and creates a light syrup
• Lemon juice: enhances the natural flavor of strawberries

For the Whipped Cream

• Heavy whipping cream: must be very cold for best volume
• Powdered sugar: dissolves easily and helps stabilize the cream
• Vanilla extract: adds warmth to complement the berries

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to 175°C and properly prepare your sheet pan with both grease and parchment paper. The parchment ensures easy removal and prevents any sticking along the bottom.

Mix Dry Ingredients:

Whisk together flour, baking powder, baking soda, and salt until well combined. This even distribution prevents pockets of leavening agents that could create uneven rising.

Cream Butter and Sugar:

Beat butter and sugar for a full 3 to 4 minutes until noticeably lighter in color and fluffy in texture. This incorporates air into the mixture which is crucial for a light cake crumb.

Add Eggs and Vanilla:

Incorporate eggs one at a time, beating for about 30 seconds after each addition. This slow addition prevents the mixture from curdling. Mix in vanilla until fully distributed.

Combine Wet and Dry Ingredients:

Alternate adding flour mixture and buttermilk beginning and ending with flour. Use gentle folding motions to prevent overmixing which can develop gluten and toughen the cake.

Bake the Cake:

Pour batter into prepared pan, smooth the top with a spatula, and bake for 28 to 32 minutes. The cake is done when it springs back lightly when touched and a toothpick comes out clean.

Macerate Strawberries:

Slice strawberries evenly and toss with sugar and optional lemon juice. Let them sit for at least 30 minutes to develop a light syrup that will add moisture to the finished cake.

Whip the Cream:

In a chilled bowl with cold beaters, whip cream until it begins to thicken, then add powdered sugar and vanilla. Continue beating until medium stiff peaks form that hold their shape.

Assemble Your Masterpiece:

Spread whipped cream in an even layer over completely cooled cake. Use an offset spatula for smooth, even coverage. Top with macerated strawberries just before serving.

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The first time I served this cake, my grandmother who rarely shows excitement about desserts took a second slice without hesitation. She said it reminded her of the strawberry socials from her childhood in rural Wisconsin. Now whenever strawberry season arrives, I make this cake and think of her smile.

Storing Your Cake

The fully assembled cake is best enjoyed within 4 hours of assembly. The whipped cream will gradually soften and the berries will continue releasing juices. If you need to prepare in advance, bake the cake and prepare the strawberries up to 24 hours ahead, then whip the cream and assemble shortly before serving. Leftover cake should be stored in the refrigerator and enjoyed within 2 days.

Easy Variations

Transform this classic by swapping strawberries for other seasonal fruits. Peaches and blueberries work beautifully in summer, while roasted apples with cinnamon make a cozy fall version. For chocolate lovers, add 2 tablespoons of cocoa powder to the cake batter. A citrus version shines with lemon or orange zest added to both the cake and the whipped cream.

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Serving Suggestions

Serve slices of this cake slightly chilled for the best texture contrast between cake, cream and berries. For an elevated presentation, dust the top with additional powdered sugar just before bringing to the table. Accompany with glasses of prosecco for adults or homemade lemonade for a refreshing summer pairing. For extra indulgence, offer a pitcher of warm vanilla custard sauce on the side.

Common Questions

→ Can I make this cake ahead of time?

Yes! The cake base can be baked a day in advance and stored tightly wrapped at room temperature. For best results, add the whipped cream and strawberries shortly before serving. If you need to assemble further in advance, consider using stabilized whipped cream (add 1 teaspoon of unflavored gelatin dissolved in 1 tablespoon hot water to your cream before whipping).

→ How should I store leftovers?

Store any leftover assembled cake in the refrigerator, covered loosely with plastic wrap. The cake is best consumed within 1-2 days, as the whipped cream will gradually soften and the strawberries may release more juice over time.

→ Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best texture and appearance, frozen strawberries can work in a pinch. Thaw them completely, drain excess liquid, and pat dry before macerating with sugar. Note that frozen berries tend to be softer and release more juice, which might make the topping slightly runnier.

→ What's the purpose of macerating the strawberries?

Macerating strawberries with sugar draws out their natural juices, creating a light syrup and intensifying their flavor. This process also softens the berries slightly. The optional lemon juice adds brightness and helps maintain the berries' vibrant color.

→ Can I make this cake dairy-free?

Yes, you can adapt this for dietary needs. Replace butter with a plant-based stick butter alternative, use a non-dairy milk mixed with 1 tablespoon vinegar instead of buttermilk, and substitute the heavy cream with a chilled full-fat coconut cream (just the solid portion from the can) whipped with sugar and vanilla.

→ Why did my cake sink in the middle?

Cakes typically sink when underbaked, when the oven door is opened too early during baking, or when there's too much leavening agent. Make sure your baking powder and soda are fresh, avoid opening the oven during the first 20 minutes of baking, and check for doneness with a toothpick before removing from the oven.