Strawberry Shortcake Cake

Easy Strawberry Shortcake Sheet Cake for a Crowd

This delightful Easy Strawberry Shortcake Sheet Cake combines the light and fluffy texture of a soft cake with the luscious sweetness of fresh strawberries and whipped cream. It’s a party favorite, perfect for summer gatherings, potlucks, or family picnics. The cake is straightforward to make, ensuring that you spend less time in the kitchen and more time enjoying the company of your friends and loved ones.

What makes this dessert truly special is its ability to serve a crowd. The generous sheet cake format allows you to cut it into squares, making it easy to serve guests. Whether you’re celebrating a birthday or enjoying a sunny afternoon with friends, this cake is sure to impress anyone who takes a bite. The combination of sweet, juicy strawberries and airy whipped cream is simply irresistible, providing a refreshing finish to any meal.

Nutrition & Recipe Details:

Item Value Prep time30 minutes Cook time25 minutes Store time3 days in the fridge Calories350 per serving Protein4 g Carbohydrates50 g Fat17 g How to make Easy Strawberry Shortcake Sheet Cake

Ingredients:

Ingredient Quantity All-purpose flour, sifted2 1/2 cups Granulated sugar1 1/2 cups Baking powder1 tablespoon Salt1/2 teaspoon Unsalted butter, softened3/4 cup Whole milk1 cup Large eggs2 Pure vanilla extract1 tablespoon Fresh strawberries, stemmed and sliced2 lbs Granulated sugar (for strawberries)1/4 cup Lemon zest1 teaspoon Heavy whipping cream, cold2 cups Powdered sugar1/2 cup Vanilla bean paste or vanilla extract1 teaspoon Step-by-Step Instructions:

1. In a medium bowl, toss the sliced strawberries with the granulated sugar and lemon zest. Let them sit at room temperature for at least 30 minutes so they release their juices.
2. Preheat the oven to 350°F. Grease a 9×13-inch sheet pan or baking pan.
3. In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients and milk to the butter mixture, alternating between the two and mixing until just combined.
6. Spread the batter evenly into the prepared pan. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before adding the topping.
8. To make the whipped cream, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
9. Spread the whipped cream evenly over the cooled cake.
10. Spoon the macerated strawberries and their juices over the whipped cream just before serving. Slice and serve.

Pro Tips:

Tip Description Room Temperature Ingredients Using eggs and butter at room temperature helps them blend better, leading to a fluffier cake. Sift Flour Sifting the flour helps to aerate it and remove any lumps, resulting in a lighter cake texture. Extra Juicy Strawberries For more flavor, let the strawberries soak longer in sugar, increasing their sweetness and juiciness. Why You’ll Love This Recipe:

This Easy Strawberry Shortcake Sheet Cake hits the sweet spot for many people. The flavors are bright, and it’s simply delicious without being overly complicated. It’s versatile enough to fit various dietary needs and occasions, making it a winning dessert choice for everything from casual dinners to festive celebrations.

It caters to everyone—whether you’re a strawberry lover or someone who enjoys a classic dessert. The combination of fluffy cake, sweet strawberries, and luscious whipped cream creates a heavenly bite. Plus, it’s perfect for those warm days when you want something light and refreshing.

How to serve Easy Strawberry Shortcake Sheet Cake

When it comes to serving this cake, presentation is key. Cut the cake into squares and place them on a beautiful platter. You can sprinkle extra lemon zest on top for a pop of color or even some mint leaves for added freshness. It’s fun to serve it with a dollop of extra whipped cream on the side for those who want more.

Pair this cake with a light beverage like iced tea or a fruity punch. For a little something extra, consider serving it with a scoop of vanilla or lemon sorbet. These pairings not only complement the cake but also create a lovely balance of flavors and textures.

How to store Easy Strawberry Shortcake Sheet Cake

For storage, the cake should be kept in the fridge due to the whipped cream topping. It can last up to three days when tightly covered. If you need to store it longer, consider separating the components. Store the cake layers in an airtight container at room temperature and the strawberries and whipped cream separately in the fridge.

If you’d like to keep the cake for a longer duration, you can freeze the un-topped cake. Wrap it carefully in plastic wrap and foil, and it can last in the freezer for about two months. Just be cautious when thawing; let it come to room temperature before assembling it with whipped cream and strawberries.

Tips to make Easy Strawberry Shortcake Sheet Cake

To ensure your cake comes out perfectly every time, measure your ingredients accurately. Overmixing the batter can lead to a dense cake, so mix until just combined. Also, keep an eye on the baking time—every oven varies, so check for doneness a minute or two before the time is up.

Using fresh, in-season strawberries will significantly enhance the flavor of your cake. Local berries are often sweeter and more succulent. If you want to distribute the sweetness evenly, you can even try mixing in some blueberries or raspberries along with the strawberries!

Variation

If you want to try something different, consider plant-based milk and butter for a vegan version. You can also swap out the strawberries for other fruits, like peaches or blueberries, depending on what’s in season. Another fun twist is to add a layer of lemon curd beneath the whipped cream for an extra zing that complements the sweetness beautifully.

Storage and Reheating

To reheat leftover cake, the best method is to use the oven. Preheat it to 350°F, cover the cake with foil to prevent drying out, and warm it for about 10-15 minutes. If you’re in a hurry, you can also use the microwave, but the oven will maintain the cake’s texture better. Just ensure you heat in short intervals, checking often to avoid overheating.

If you have leftover strawberries or whipped cream, they can be stored in the refrigerator for up to three days. However, it’s best to serve them fresh with the cake for optimal flavor.

Customization Ideas

Feel free to adjust the sweetness level by adding more or less sugar to the cake or the strawberries. If you’re looking for texture, consider adding chopped nuts like almonds or pecans on top after the whipped cream for crunch. For a twist of flavor, experiment with adding a splash of almond extract to the batter or infusing the whipped cream with a hint of mint.

Common Mistakes to Avoid

1. Overmixing the Batter: This can result in a tough cake. Blend your ingredients gently until just combined.
2. Using Cold Ingredients: Make sure your butter and eggs are at room temperature for a fluffier cake.
3. Not Preheating the Oven: Skipping this step can lead to uneven baking. Always preheat to the designated temperature.
4. Underestimating Cooling Time: Allow the cake to cool completely before adding toppings to prevent the whipped cream from sliding off.
5. Not Adjusting for Size: When using different pan sizes, be mindful of baking times as they can vary.

Serving Occasions

This Easy Strawberry Shortcake Sheet Cake is perfect for various occasions: picnics, potluck parties, summer barbecues, or even as a light dessert after a weekday dinner. It resonates with charm and simplicity, making it an all-time crowd-pleaser.

Why make this recipe

This recipe shines when compared to traditional round cakes. Its sheet cake format is inherently easier to handle and serves a larger group without fuss. Plus, it’s straightforward and quick to make without compromising on flavor or presentation. The combination of textures—from the fluffy cake to the creamy topping and juicy strawberries—creates an unforgettable dessert that’s both classic and refreshing.

FAQs

1. Can I make this cake ahead of time? Yes! You can bake the cake a day ahead. Just keep it covered at room temperature and add the whipped cream and strawberries on the day you want to serve it.
2. What can I use instead of strawberries? You can use any berries like blueberries, raspberries, or even chopped peaches. Adjust the sugar based on the sweetness of the fruit you choose.
3. How should I store leftovers? Store any leftovers in the fridge for up to three days, making sure it’s well covered. The cake should not be left out at room temperature due to the whipped cream.
4. Can I freeze the cake? Yes, you can freeze the plain cake for up to two months. Just make sure to wrap it well in plastic and foil to prevent freezer burn.
5. What if I don’t have heavy cream for whipped cream? You can substitute it with a non-dairy whipped topping or even whipped evaporated milk for a lighter option.

Disclaimer

Please note that nutrition values are approximate and may vary based on specific brands and ingredients used in the recipe. Adjust according to your dietary needs and preferences.

Easy Strawberry Shortcake Sheet Cake for a Crowd

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• Author: warmierecipes
• Total Time: 55 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

A delightful sheet cake combining fluffy cake, fresh strawberries, and whipped cream, perfect for summer gatherings and serving a crowd.

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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

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Instructions

1. Toss the sliced strawberries with the granulated sugar and lemon zest. Let them sit at room temperature for at least 30 minutes.
2. Preheat the oven to 350°F. Grease a 9×13-inch sheet pan.
3. Cream the softened butter and sugar until light and fluffy, then add the eggs one at a time and mix in the vanilla extract.
4. Whisk together the flour, baking powder, and salt in a separate bowl.
5. Add the dry ingredients and milk to the butter mixture, alternating between the two, and mix until just combined.
6. Spread the batter evenly into the prepared pan. Bake for 22 to 25 minutes, or until a toothpick comes out clean.
7. Let the cake cool completely before adding the topping.
8. Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
9. Spread the whipped cream over the cooled cake.
10. Spoon the macerated strawberries and their juices over the whipped cream just before serving.

Notes

Keep leftovers in the fridge for up to 3 days. For longer storage, freeze the un-topped cake for up to 2 months.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American