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Strawberry Shortcake Sheet Cake Recipe

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A delightful and easy-to-make Strawberry Shortcake Sheet Cake featuring a moist vanilla cake base topped with a rich cream cheese whipped cream frosting and fresh, juicy strawberries. Perfect for serving a crowd with its 16 generous servings, this dessert combines classic shortcake flavors in a convenient sheet cake format, ideal for gatherings and celebrations.

Ingredients

Cake

  • 2½ cups all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1¾ cups granulated sugar
  • ½ cup vegetable or canola oil
  • 2 large eggs (room temperature)
  • 2 large egg whites (room temperature)
  • 2½ teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • ⅔ cup sour cream
  • ¾ cup milk (preferably whole or 2%, room temperature)

Frosting

  • 6 ounces cream cheese (softened to cool room temperature)
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1½ cups chilled heavy whipping cream

Topping

  • 5 cups sliced fresh strawberries (just under 2 pounds)
  • 2 tablespoons strawberry jam

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the cake.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
  3. Prepare Cake Batter: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat together the granulated sugar, vegetable oil, eggs, egg whites, vanilla extract, and almond extract until combined. Add the sour cream and continue to beat until incorporated. Gradually add half of the dry flour mixture while mixing on low speed, then slowly pour in the milk. Finally, add the remaining flour mixture. Be careful not to overmix; scrape down the sides and bottom of the bowl as needed.
  4. Prepare Baking Pan: Grease a 9×13-inch metal baking pan to prevent sticking. Pour the cake batter evenly into the pan, spreading it out smoothly. Tap the pan gently on the countertop a couple of times to release any air bubbles.
  5. Bake the Cake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Rotate the pan halfway through baking if needed to ensure even browning. Once baked, transfer the pan to a rack and allow the cake to cool completely.
  6. Make the Frosting: In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using a stand mixer or hand mixer with a whisk attachment, beat on medium speed until smooth. While mixing, slowly pour in the chilled heavy cream down the side of the bowl. Stop to scrape the sides and bottom periodically. Increase the mixer speed to high and whip until the mixture forms stiff peaks and is light and fluffy.
  7. Assemble the Cake: Spread the cream cheese whipped cream frosting evenly over the completely cooled cake. If serving immediately, mix the sliced strawberries with the strawberry jam and spoon the mixture over the frosted cake. For later serving, cover and refrigerate the frosted cake and add the strawberry topping just before serving to keep it fresh.

Notes

  • Use room temperature eggs and milk to ensure the batter mixes evenly.
  • Be careful not to overmix the batter to avoid a dense cake texture.
  • If preferred, substitute almond extract with more vanilla extract for a simpler flavor.
  • Fresh chilled heavy whipping cream whips better than cream at room temperature.
  • Strawberries can be macerated with the jam to enhance sweetness and flavor.
  • Store leftover cake covered in the refrigerator, and consume within 3 days for best freshness.

Find it online: https://lauracooks.com/strawberry-shortcake-sheet-cake-recipe/