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This sweet and simple strawberry shortcake sheet cake is my go-to dessert for summer potlucks or family birthdays when I want something easy and crowd-pleasing without the fuss of layered cakes. The base is a soft vanilla cake that soaks up the juicy strawberries and gets even better with clouds of homemade whipped cream.
I made this cake for my niece’s birthday, and everyone—kids and adults—asked for a second slice. The one-pan style means less mess, but you still get that classic shortcake experience.
Ingredients
- All-purpose flour: This gives structure to the cake and a light crumb. Use fresh flour for the best rise
- Baking powder and baking soda: These leavening agents make sure the cake is fluffy and rises evenly. Check both are still active by dropping a pinch in water
- Salt: Just a pinch balances the sweetness and sharpens the vanilla flavor
- Unsalted butter: Make sure it is softened to room temperature so the cake mixes evenly and stays tender
- Granulated sugar: Sweetens both the cake and strawberries. Pure cane sugar has the cleanest flavor
- Large eggs: Let them warm to room temperature for better mixing and a soft cake crumb
- Pure vanilla extract: This infuses the base with a fragrant aroma. Choose real vanilla for the richest taste
- Buttermilk: Adds tang and tenderness to the crumb. If you are out just mix milk with a splash of lemon juice
- Fresh strawberries: Pick ripe berries that are fragrant and deep red for the best taste and color
- Lemon juice: Helps macerate the strawberries and brings out their natural brightness
- Powdered sugar: Blends easily into the whipped cream for a super smooth finish. Sift it to avoid lumps
- Heavy whipping cream: Very cold cream makes the fluffiest whipped topping. Use a clean and cold bowl
Step-by-Step Instructions
- Prepare the Pan
- Coat a 9 by 13 inch baking pan evenly with butter or nonstick spray and line with parchment paper. This guarantees easy removal with neat edges
- Combine Dry Ingredients
- Whisk together the flour baking powder baking soda and salt in a medium bowl. This mixes everything evenly before adding to wet ingredients
- Cream Butter and Sugar
- In a large bowl beat the softened butter and granulated sugar on medium speed for about two to three minutes until very light and fluffy. This traps air for a soft cake
- Add Eggs and Vanilla
- Beat in eggs one at a time letting each fully blend. Stir in the vanilla extract. Mixing well helps the cake stay tender
- Alternate Dry and Wet Ingredients
- Add the flour mixture in three parts alternating with the buttermilk. Always begin and finish with the dry mixture. Stir just until no streaks remain to keep the cake light
- Bake the Cake
- Spread batter into your prepared pan and smooth the top. Bake at 350 F for about twenty two to twenty five minutes until a toothpick comes out clean from the center. Let it cool fully in the pan on a wire rack so it stays moist
- Macerate the Strawberries
- While the cake cools toss sliced strawberries with granulated sugar and lemon juice in a bowl. Set aside for at least twenty minutes until syrupy. This draws out their juiciness
- Make the Whipped Cream
- Beat cold heavy cream powdered sugar and vanilla together on medium high until soft peaks form. Watch carefully and stop before it turns grainy for the creamiest result
- Assemble the Cake
- Once the cake is completely cool spread whipped cream all over the top. Spoon the macerated strawberries with their juices evenly over the whipped cream just before you serve so everything stays fresh
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One of my favorite parts is the fresh whipped cream that forms soft peaks with just a little sugar and vanilla. My family always sneaks a spoonful before I spread it on the cake since it tastes just like sweet clouds
Storage Tips
Cover leftovers tightly and refrigerate. The cake keeps well for two days but will be best day one after assembly because the berries and whipped cream may soften the cake over time. For longer storage keep cake whipped cream and strawberries separate and assemble just before serving
Ingredient Substitutions
If you cannot find buttermilk mix one cup milk with a tablespoon of lemon juice and let it sit for five minutes. You can swap some of the strawberries for other ripe berries or thin slices of peaches when in season. If you do not have powdered sugar blend granulated sugar in a food processor until fine
Serving Suggestions
Spoon extra macerated fruit and juices over each serving for extra freshness. Try this cake with a scoop of vanilla ice cream for an indulgent twist. For a fancier look decorate with a few whole strawberries and fresh mint leaves on top
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Cultural or Historical Context
Strawberry shortcake has roots in American summer traditions dating back to the nineteenth century as a celebration of the strawberry harvest. Sheet cake versions like this one make it easier to serve at modern gatherings since you can cut tidy squares and easily feed a crowd
Recipe FAQs
- → How do I keep the cake moist?
Use room temperature ingredients and avoid overbaking. Let the cake cool completely in the pan to retain moisture.
- → Can I make this dessert ahead of time?
Prepare the cake in advance, but assemble with whipped cream and strawberries just before serving for best freshness.
- → Are there alternative fruits I can use?
Yes, try mixed berries or sliced peaches when in season for a delicious variation.
- → Can I use store-bought whipped topping?
Freshly whipped cream gives the best flavor, but store-bought can save time if needed.
- → What should I serve alongside this dessert?
This sweet treat pairs well with a glass of sparkling rosé or a light herbal tea.
- → How do I store leftovers?
Keep leftovers covered in the refrigerator. The cake is best eaten within a day as whipped cream softens.