Introduction
Indulging in a slice of Strawberry Shortcake Sheet Cake is like enjoying a sunny day in each bite. This delightful dessert combines fluffy cake, sweet strawberries, and creamy whipped topping, making it perfect for any season, but especially for spring gatherings or summer picnics.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 pound fresh strawberries, hulled and sliced
- 1 cup heavy cream
- ¼ cup powdered sugar
- Additional strawberries for topping
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12-16 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time and then stir in the vanilla extract.
- Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
- While the cake cools, whip the heavy cream with the powdered sugar until stiff peaks form.
- Once cooled, spread a layer of whipped cream over the top of the cake.
- Evenly distribute the sliced strawberries on top of the whipped cream.
- Serve immediately, or refrigerate until ready to serve. Top with additional strawberries if desired.
Notes or Tips
- Ensure your butter is softened to room temperature for easy creaming with the sugar.
- Use fresh, ripe strawberries for the best flavor.
- This cake can be made a day in advance for easy serving.
Cooking Techniques
Creating this Strawberry Shortcake Sheet Cake involves basic baking techniques such as creaming, folding, and whipping. Mastering these will elevate your baking skills and ensure a light, fluffy cake every time.
FAQ
- Can I use frozen strawberries? Yes, but make sure to thaw and drain them before use.
- Is there a dairy-free option? You can substitute the butter with dairy-free margarine and the buttermilk with almond milk mixed with lemon juice.
- How should I store leftovers? Keep them covered in the refrigerator for up to 3 days.
Conclusion
This Strawberry Shortcake Sheet Cake is an absolute showstopper that brings joy to any gathering. With its light texture, creamy topping, and fresh strawberries, it’s sure to be a cherished recipe for years to come. Enjoy every slice!