Introduction
There’s something truly magical about strawberry shortcake, especially when it’s transformed into a delightful sheet cake. This Strawberry Shortcake Sheet Cake combines tender cake with fresh strawberries and luscious whipped cream for a dessert that’s both satisfying and reminiscent of warm summer days. Perfect for gatherings, celebrations, or a treat to enjoy at home, this recipe will surely become a favorite for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups fresh strawberries, hulled and sliced
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for the whipped cream)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12-16 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Mix well.
- Add softened butter, milk, eggs, vanilla extract, and almond extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- Once cooled, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread a layer of whipped cream over the cooled cake.
- Top with sliced strawberries, arranging them evenly over the whipped cream.
- Optionally, add more whipped cream on top of the strawberries for decoration.
- Serve immediately or refrigerate until ready to serve.
Notes or Tips
- For added flavor, macerate the strawberries with a tablespoon of sugar for 30 minutes before using.
- You can substitute half of the heavy cream with Greek yogurt for a lighter version.
- This cake can be made a day in advance; however, add whipped cream just before serving to keep it fresh.
Cooking Techniques
Creating this delightful sheet cake involves basic baking techniques like mixing, baking, and whipping. Start by ensuring your ingredients are at room temperature to achieve a smooth batter. Whipping the cream until soft peaks form will give it that light and airy texture perfect for topping your cake.
FAQ
- Can I use frozen strawberries instead of fresh? Yes, but make sure to thaw and drain them well before using.
- How should I store leftover cake? Keep it in the refrigerator, covered, for up to 2-3 days.
- Can I add other fruits? Yes, blueberries or raspberries make great additions for a mixed berry shortcake.
Conclusion
This Strawberry Shortcake Sheet Cake is more than just a dessert; it’s a celebration of flavor and freshness. Whether you’re sharing it with family, friends, or simply enjoying a slice by yourself, this cake embodies the joy of seasonal strawberries and the art of home baking. So gather your ingredients and indulge in a slice of summer today!