Strawberry Shortcake Cake

Easy Strawberry Shortcake Sheet Cake for a Crowd

This Easy Strawberry Shortcake Sheet Cake is perfect for those warm days when you crave something sweet, light, and fruity. Imagine a fluffy vanilla cake layered with sweetened strawberries and topped with luscious whipped cream. Each bite offers a delightful mix of flavors and textures – the cake is soft and moist, the strawberries are juicy, and the whipped cream adds a light, airy finish.

This dessert is fantastic for gatherings, picnics, or simply as a sweet treat for family and friends. Whether you’re celebrating a birthday, hosting a summer BBQ, or just enjoying a weekend treat, this sheet cake is sure to please a crowd!

ItemValuePrep time30 minutesCook time25 minutesStore time3 daysCalories400 per sliceProtein4gCarbohydrates57gFat20g How to make Easy Strawberry Shortcake Sheet Cake for a Crowd

Ingredients:

IngredientQuantityAll-purpose flour, sifted2 1/2 cupsGranulated sugar1 1/2 cupsBaking powder1 tablespoonSalt1/2 teaspoonUnsalted butter, softened3/4 cupWhole milk1 cupLarge eggs2Pure vanilla extract1 tablespoonFresh strawberries, stemmed and sliced2 lbsGranulated sugar (for strawberries)1/4 cupLemon zest1 teaspoonHeavy whipping cream, cold2 cupsPowdered sugar1/2 cupVanilla 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 (175°C). 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, mixing well after each addition, then add 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. Mix until just combined; don’t overmix!
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:

TipDescriptionChill Your Mixing BowlFor the whipped cream, chilling your mixing bowl helps the cream whip faster and holds its shape better.Select Ripe StrawberriesChoosing ripe strawberries will enhance the flavor of your topping, making it sweeter and juicier.Don’t Skimp on the SugarA little extra sugar for the strawberries can make a world of difference in flavor, especially if they’re not super sweet. Why You’ll Love This Recipe

This strawberry shortcake sheet cake is a cinch to make and is always a hit. Its simple combination of vanilla cake, fresh strawberries, and whipped cream makes it a crowd-pleaser. There’s something about the nostalgia of strawberry shortcake that brings back fond memories of summers spent with friends and family.

Not only is it delicious, but it’s also incredibly versatile. Whether you’re looking for a special dessert for a festive celebration or a weekday treat to brighten the day, this cake fits perfectly. Plus, it’s easy to slice and serve, making it a practical option for gatherings!

How to serve Easy Strawberry Shortcake Sheet Cake for a Crowd

Presentation is key with this cake! You can serve it straight from the pan for a more casual approach, or slice individual portions onto dessert plates. Garnishing with a few whole strawberries or a sprig of mint on top can elevate the look.

Pair it with a scoop of vanilla or dairy-free ice cream for an extra indulgent treat. For drinks, iced tea or lemonade complements the fruity flavors beautifully. This dessert is best served immediately after adding the strawberries to keep the whipped cream fluffy and fresh.

How to store Easy Strawberry Shortcake Sheet Cake for a Crowd

You can store any leftovers in the refrigerator. Just be sure to cover the cake with plastic wrap or place it in an airtight container to prevent it from drying out. It will last for about three days.

If you have extra strawberries, it’s best to store them separately in the fridge to maintain their texture. Refrain from freezing the whole assembled cake, as this could affect the whipped cream and the strawberries’ texture.

Tips to make Easy Strawberry Shortcake Sheet Cake for a Crowd

Timing is everything for this recipe. Make sure to let the strawberries macerate long enough for the flavors to develop but not too long or they will become mushy.

Also, avoid overmixing the batter to keep the cake light and airy. Mixing just until combined ensures a fluffy texture. Finally, carefully spread the whipped cream to maintain its fluffiness – no one wants a deflated topping!

Variation

If you want to mix things up, consider these variations:

• Gluten-Free Option: Substitute a gluten-free flour blend for regular flour.
• Vegan Version: Use almond milk, coconut cream, and flaxseed eggs instead of eggs and dairy.
• Different Fruits: Try using peaches, raspberries, or mixed berries instead of strawberries to provide a different flavor profile.

Storage and Reheating

To reheat, it’s best not to microwave the entire cake as it could make the whipped cream melt. Instead, cut a slice and warm it slightly in the microwave for about 15-20 seconds.

For storage, keep any leftover cake in the fridge in an airtight container. The cake can be frozen without toppings for up to two months, but remember to wrap it well to avoid freezer burn.

Customization Ideas

Feel free to adjust flavors by adding zests like orange or lime to enhance the cake’s taste. You can also drizzle a chocolate or caramel sauce over the whipped cream for a decadent twist. If you enjoy nuts, consider folding in chopped nuts into the batter for added texture and flavor.

Common Mistakes to Avoid

1. Overmixing the Batter: This leads to a dense cake. Mix until just combined.
2. Not Letting the Cake Cool: Adding whipped cream too early will cause it to melt. Always wait until it’s completely cool.
3. Ignoring Fresh Ingredients: Using stale or overripe strawberries can spoil the flavor. Always go for the freshest ingredients.
4. Skipping Sugar for Strawberries: Not sweetening the strawberries can lead to bland toppings. Always macerate them with sugar!

Serving Occasions

This Easy Strawberry Shortcake Sheet Cake is ideal for a variety of occasions. It’s perfect for holidays like Fourth of July or Memorial Day, family gatherings, potlucks, or even a simple Sunday brunch. With its bright colors and delicious flavors, it always brings a festive touch to any table!

Why make this recipe

This recipe stands out because of its simplicity and the joy it brings. Unlike traditional layered cakes which can be time-consuming, this sheet cake allows you to create a stunning dessert without the fuss. Its lightness and freshness make it a satisfying choice for any sweet craving.

The versatility of this cake also means it can be adapted for any season by swapping out fruits. Why not make it your go-to recipe for any occasion?

FAQs

Q: Can I make this cake a day ahead?

A: Yes! You can bake the cake a day ahead. Just store it wrapped in the fridge and assemble with whipped cream and strawberries right before serving.

Q: How can I make this cake less sweet?

A: You can reduce the granulated sugar in the cake batter or use less sugar when macerating the strawberries for a fresher taste.

Q: Can I use frozen strawberries?

A: Fresh strawberries are best for the topping, but if you use frozen, make sure to thaw and drain them to get rid of excess liquid.

Q: Is there a dairy-free option for this recipe?

A: Absolutely! Substitute butter with a dairy-free butter alternative, and use almond milk or another non-dairy milk in place of whole milk.

Q: How do I know when the cake is done?

A: Perform a toothpick test! Insert a toothpick in the center of the cake; it should come out clean or with a few crumbs for perfect doneness.

Disclaimer: All nutritional information is approximate and can vary depending on ingredient brands and specific measurements used. Always check product labels when available.

Easy Strawberry Shortcake Sheet Cake for a Crowd

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• Author: olivia
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A fluffy vanilla cake layered with sweetened strawberries and topped with whipped cream, perfect for warm days and gatherings.

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Ingredients

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• 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 so they release their juices.
2. Preheat the oven to 350°F (175°C). Grease a 9×13-inch sheet pan or baking pan.
3. Cream the softened butter and sugar in a large bowl until light and fluffy. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
4. Whisk together the flour, baking powder, and salt in a separate bowl.
5. Gradually add the dry ingredients and milk to the butter mixture, alternating between the two. Mix until just combined; don’t overmix!
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. Beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form to make the whipped cream.
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.

Notes

Chill your mixing bowl before making whipped cream for better results. Use ripe strawberries for the best flavor.

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

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 25g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 57g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 100mg