Description
A delightful sheet cake version of the classic strawberry shortcake, featuring fluffy cake topped with whipped cream and fresh strawberries.
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
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a sheet cake pan.
- In a large bowl, mix together the flour, sugar, baking powder, and salt until well combined.
- Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once the cake is cooled, spread whipped cream over the top and arrange the sliced strawberries.
- Slice and serve.
Notes
Ensure fresh strawberries are used for the best flavor. Let the cake cool completely to prevent the whipped cream from melting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg