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Sweet Strawberry Shortcake Sheet Cake

Sweet Strawberry Shortcake Sheet Cake for Effortless Joy

A delightful Sweet Strawberry Shortcake Sheet Cake, perfect for summer gatherings with a fluffy vanilla cake, creamy frosting, and juicy strawberries.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 320 kcal

Equipment

  • - Oven
  • stand mixer
  • - 9×13-inch baking pan
  • Medium bowl
  • - Large bowl

Ingredients
  

For the Cake

  • 2 cups All-purpose flour King Arthur recommended
  • 2 tbsp Baking powder Avoid expired brands
  • 1 tsp Salt Essential for balancing sweetness
  • 1 cup Granulated sugar Preferred; brown sugar can be used for depth
  • 1/2 cup Vegetable oil Can substitute with melted butter
  • 3 large Eggs Use room temperature
  • 3 large Egg whites For a fluffier cake, at room temperature
  • 1 tbsp Vanilla extract Pure is recommended for best taste
  • 1 tsp Almond extract Optional; substitute with more vanilla if desired
  • 1 cup Sour cream Full-fat for best texture
  • 1 cup Milk Whole or buttermilk can be used

For the Frosting

  • 8 oz Cream cheese Philadelphia brand recommended
  • 2 cups Powdered sugar Sift before use
  • 1 cup Heavy cream Very cold to achieve stiff peaks

For the Topping

  • 2 cups Strawberries Ripe and bright red
  • 1/4 cup Strawberry jam Can be replaced with homemade berry puree
  • 1/4 cup Fresh mint Optional; for garnish

Instructions
 

How to Make

  • Preheat Oven: Set your oven to 350°F and position the rack in the center.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
  • Combine Wet Ingredients: Using a stand mixer, beat sugar, vegetable oil, eggs, egg whites, vanilla extract, almond extract, and sour cream until pale and well combined.
  • Alternate Additions: Gradually add the dry mixture and milk to the wet ingredients, mixing gently.
  • Prepare Baking Sheet: Grease a 9x13-inch baking pan, pour in the batter, and spread it evenly.
  • Bake: Place the pan in the preheated oven and bake for 25-30 minutes. Allow cooling.
  • Make Frosting: Beat cream cheese and powdered sugar until smooth, then add cold heavy cream until stiff peaks form.
  • Assemble Cake: Frost cooled cake with cream cheese frosting and top with strawberries tossed in jam.

Notes

This cake can be made ahead and stored; use room temperature ingredients for best results.
Keyword easy baking, Potluck Cake, Seasonal Flavors, Sheet Cake, Strawberry Shortcake, summer dessert