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