Description
A delightful twist on classic strawberry shortcake, this easy sheet cake is filled with juicy strawberries and fluffy cream, perfect for gatherings.
Ingredients
Scale
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 1 cup Milk
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 3 cups Sliced strawberries
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 13×18 inch sheet cake pan.
- In a large bowl, mix the flour, sugar, baking powder, and salt. Add the softened butter, milk, eggs, and vanilla extract, then beat until smooth.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely in the pan.
- In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla until soft peaks form.
- Spread the whipped cream evenly over the cooled cake and layer with the sliced strawberries.
- Serve and enjoy fresh!
Notes
Best served shortly after making. For longer storage, refrigerate for 3-4 days or freeze individual slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg