Easy Strawberry Shortcake Sheet Cake
A light vanilla cake topped with fresh strawberries and whipped cream, perfect for gatherings and celebrations.
Ingredients
Cake Ingredients
- 1 cup whole milk adds moisture
- 1 cup sugar provides sweetness
- 1 cup all-purpose flour gives structure
- 1/2 cup butter softened, adds richness
- 2 large eggs binds ingredients
- 1 tablespoon vanilla extract enhances flavor
Topping Ingredients
- 1 cup fresh strawberries sliced, adds freshness
- 1 cup heavy cream for whipped topping
- 1/4 cup powdered sugar sweetens whipped cream
- 1 tablespoon lemon zest adds brightness
Instructions
Preparation
- Preheat your oven as per the instructions.
- In a large mixing bowl, combine softened butter and sugar, then cream together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the whole milk and vanilla extract, then mix until just combined.
- Gradually add the all-purpose flour, mixing gently to avoid lumps.
- Prepare your baking sheet by greasing it lightly.
- Pour the batter into the baking sheet and smooth the top with a spatula.
Baking
- Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack.
Whipped Cream Topping
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Gradually add the powdered sugar, then continue whipping until stiff peaks form.
Assembly
- Once the cake is completely cool, spread the whipped cream generously over the top.
- Arrange the sliced strawberries on top of the whipped cream.
- Chill the cake in the fridge for a bit to meld the flavors.
Notes
For best results, ensure butter is softened, use fresh strawberries, and cool the cake completely before frosting.