Description
A delightful sheet cake that captures the essence of summer with light, fluffy cake, whipped cream, and fresh strawberries, perfect for gatherings.
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 sit at room temperature for 30 minutes to release juices.
- Preheat the oven to 350°F. Grease a 9×13-inch sheet pan.
- Cream the softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Add dry ingredients and milk to the butter mixture, mixing until just combined.
- Spread batter evenly in the prepared pan. Bake for 22-25 minutes or until a toothpick comes out clean.
- Let the cake cool completely before adding toppings.
- Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread whipped cream evenly over cooled cake.
- Spoon macerated strawberries and their juices over whipped cream before serving. Slice and serve.
Notes
Use fresh strawberries for the best flavor and texture. Ensure the cake is completely cool before adding whipped cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American