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Strawberry Shortcake Sheet Cake Recipe

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4.3 from 4 reviews

This Strawberry Shortcake Sheet Cake is a delightful twist on the classic dessert, featuring a moist vanilla-flavored sheet cake baked in a 9×13 pan, topped with a creamy whipped cream cheese frosting and fresh, juicy strawberries. Perfect for large gatherings and easy to assemble, it combines tender cake, luscious frosting, and sweet strawberry topping for a crowd-pleasing treat.

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 temp)
  • 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 to ensure it’s fully heated by the time the batter is ready for baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt until thoroughly combined. Set this mixture aside for later use.
  3. Prepare Cake Batter: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat together granulated sugar, vegetable oil, eggs, egg whites, vanilla extract, and almond extract until the mixture is well blended. Add the sour cream and continue beating until combined. Incorporate half of the flour mixture next, beating just until combined. While the mixer is running, slowly add the milk, then the remaining flour mixture, taking care not to overmix. Scrape the bowl sides and bottom as needed.
  4. Prepare Baking Pan: Grease a 9×13-inch metal baking pan. Pour the batter evenly into the pan and spread it out smoothly. Tap the pan gently on the countertop a couple of times to release any trapped air bubbles.
  5. Bake 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 for even browning. Once baked, transfer the pan to a wire rack and allow the cake to cool completely.
  6. Make Frosting: In a large mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat with a stand or hand mixer fitted with the whisk attachment on medium speed until smooth. While the mixer is running, slowly pour in the chilled heavy whipping cream down the side of the bowl. Stop occasionally to scrape the bowl’s bottom and sides. Increase the speed to high and continue whipping until the mixture forms stiff peaks.
  7. Assemble the Cake: Spread the cream cheese whipped frosting evenly over the cooled cake. If serving immediately, mix the sliced strawberries with strawberry jam and spoon the mixture over the frosted cake. If not serving right away, refrigerate the frosted cake and add the strawberries just before serving to keep them fresh.

Notes

  • Make sure eggs and milk are at room temperature for better batter consistency.
  • Sifting the dry ingredients can help avoid lumps and ensure a tender cake.
  • Use fresh, ripe strawberries for the best flavor and juiciness.
  • To maintain freshness, add the strawberries topping right before serving if storing the cake in the fridge.
  • If you don’t have sour cream, plain Greek yogurt can be used as a substitute.

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