Strawberry Shortcake Sheet Cake
This Strawberry Shortcake Sheet Cake has all the classic flavors of strawberry shortcake in an easy-to-serve 9x13 dessert. A soft vanilla cake is topped with sweet macerated strawberries and fluffy whipped cream for the perfect summer treat.
Servings 12 people
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1-3/4 cups granulated sugar
- 1 cups oil (canola or vegetable)
- 2 tsp vanilla extract
- 1 cup whole milk
For the Strawberries
- 1 pound fresh strawberries, washed and sliced
- 1/4 cup granulated sugar
For the Whipped Cream
- 2 cups whipping cream
- 3 tbsp powdered sugar
- 1 tbsp corn starch, optional (for stabilization)
- strawberries, sliced or halved (for garnish)
Instructions
Make the Cake
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, or grease well and dust with flour.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- In a large bowl, beat the eggs and sugar with a hand mixer, or a stand mixer fitted with the whisk attachment, until pale, fluffy, and thick enough to form ribbons when the beaters are lifted. This will take about 5 minutes.
- Beat in the oil and vanilla extract.
- Add one-third of the flour mixture and mix gently until just combined.
- Add half of the milk and mix until incorporated.
- Repeat with another one-third of the flour mixture, the remaining milk, and then the last of the flour mixture, mixing gently after each addition.
- Mix just until the batter is smooth. Be careful not to overmix.
- Pour the batter into the prepared baking pan and gently shake the pan to level it.
- Bake for 30 to 35 minutes, or until the center is firm and a skewer inserted into the cake comes out clean.
- Cool in the pan for 10 minutes, then transfer to a cooling rack and let cool completely.
Prepare the Strawberries
- While the cake is baking, place the sliced strawberries in a bowl.
- Add the granulated sugar and toss to combine.
- Let the strawberries sit while the cake bakes and cools, stirring occasionally to redistribute the juices.
Make the Whipped Cream
- Let the strawberries sit while the cake bakes and cools, stirring occasionally to redistribute the juices.
- Add the whipping cream, powdered sugar, and cornstarch to the chilled bowl. Whisk gently to help dissolve the sugar and cornstarch.
- Using a hand mixer or stand mixer, begin mixing on low speed, then increase to high. Whip until stiff peaks form.
- Cover and refrigerate until ready to assemble.
Assemble the Cake
- Once the cake is completely cool, use a chopstick or skewer to poke holes across the top of the cake.
- Spoon the macerated strawberries and their juices evenly over the cake, allowing the juice to soak into the holes.
- Spread the whipped cream evenly over the strawberries.
- Slice into 12 to 15 pieces and decorate with sliced or halved strawberries before serving.
Notes
- This cake is best served the same day it is assembled.
- Store covered in the refrigerator for up to 2 days.
- The cornstarch helps stabilize the whipped cream, making it hold up better if the cake is not served right away.
- Use a neutral oil for the best texture. Coconut oil or melted butter are not recommended because they can firm up once the cake is refrigerated.
- The baked cake can be wrapped tightly and frozen for up to 1 month. Defrost overnight in the refrigerator before assembling.
- For a flavor twist, substitute almond extract for vanilla extract or add 1 tablespoon of orange zest.