Description
A light and fluffy strawberry shortcake transformed into an effortless sheet cake, perfect for gatherings and summer parties.
Ingredients
- 2 1/2 cups all-purpose flour, sifted
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 lbs fresh strawberries, stemmed and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 teaspoon lemon zest
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Toss sliced strawberries with granulated sugar and lemon zest in a medium bowl. Let them sit for 30 minutes to allow the flavors to meld.
- Preheat your oven to 350°F and grease a 9×13-inch sheet pan.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Mix in the eggs one at a time, then add the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Mix until just combined.
- Spread the batter evenly into the prepared pan and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- In a separate bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread the whipped cream over the cooled cake and top with the macerated strawberries just before serving.
Notes
Store the cake in an airtight container in the refrigerator for up to 3 days. Add whipped cream just before serving to maintain its texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American