Sheet Pan Strawberry Shortcake Cake
A delightful and simple dessert that combines fresh strawberries, fluffy cake, and luscious whipped cream, perfectly presented on a sheet pan for sharing.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1.5 cups granulated sugar Adjust based on sweetness preference.
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup butter, softened Can substitute with coconut oil for dairy-free.
- 4 large eggs For a vegan option, substitute with flax eggs.
- 1 teaspoon vanilla extract
- 1 cup milk Substitute with plant-based milk for dairy-free.
Topping Ingredients
- 2 cups fresh strawberries, sliced Use fresh for best flavor.
- 1 cup heavy whipping cream Dairy-free whipped cream can be used as a substitute.
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for topping)
Instructions
Preparation
- Gather all the ingredients and preheat your oven to 350°F (175°C). Grease your sheet pan.
Mixing the Batter
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Add the softened butter, eggs, milk, and vanilla extract. Beat until smooth.
Baking
- Pour the batter into the prepared sheet pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
Cooling and Whipping
- Cool the cake on a wire rack completely.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Assembling the Cake
- Spread the whipped cream over the cooled cake and top with the sliced strawberries.
Serving
- Slice into squares and serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 2-3 days. Can be frozen, just remember to thaw it before serving.