Strawberry Shortcake Sheet Cake (Printable Version)
# What You Need:
→ For the Vanilla Sheet Cake
01 -
250 g (2 cups) all-purpose flour
02 -
2 tsp baking powder
03 -
½ tsp baking soda
04 -
½ tsp salt
05 -
170 g (¾ cup) unsalted butter, softened
06 -
200 g (1 cup) granulated sugar
07 -
3 large eggs
08 -
2 tsp vanilla extract
09 -
240 ml (1 cup) buttermilk
→ For the Strawberry Filling
10 -
500 g (1 lb) fresh strawberries, hulled and sliced
11 -
2 tbsp granulated sugar
12 -
1 tsp lemon juice (optional)
→ For the Whipped Cream
13 -
480 ml (2 cups) heavy whipping cream, cold
14 -
2 tbsp powdered sugar
15 -
1 tsp vanilla extract
# Steps to Follow:
01 -
Preheat oven to 175°C (350°F). Grease and line a 23×33 cm (9×13 inch) sheet cake pan with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
03 -
In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes.
04 -
Add eggs one at a time, beating well after each. Stir in the vanilla.
05 -
Alternate adding dry ingredients and buttermilk, beginning and ending with flour. Mix until just combined.
06 -
Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
07 -
Toss sliced strawberries with sugar and lemon juice. Let sit for 30–60 minutes to release juices.
08 -
In a chilled bowl, beat heavy cream with powdered sugar and vanilla until medium-stiff peaks form.
09 -
Spread whipped cream evenly over the cooled cake. Spoon macerated strawberries on top just before serving.
# Additional Notes:
01 -
For a moister cake, poke holes in the cooled cake and spoon some strawberry juices over before adding whipped cream.
02 -
Make ahead: cake base can be baked a day in advance. Store tightly wrapped at room temperature.
03 -
Use stabilized whipped cream if storing more than 2 hours assembled.