Introduction to Strawberry Shortcake Sheet Cake
As a passionate home cook, I understand the need for recipes that not only taste fantastic but also fit seamlessly into our busy lives. The Strawberry Shortcake Sheet Cake is exactly that—a deliciously easy dessert that whisks you away to summer picnics and family gatherings with every bite. Whether you’re celebrating a birthday or simply want to treat your loved ones, this cake is sure to impress. With layers of fluffy cake, creamy frosting, and fresh strawberries, it’s like a cozy hug for your taste buds, uniting flavors that are just pure joy.
Why You’ll Love This Strawberry Shortcake Sheet Cake
This Strawberry Shortcake Sheet Cake is genuinely a lifesaver for busy days. It comes together in just an hour, making it perfect for last-minute gatherings or weekend barbecues. The taste? Absolutely divine! With its light and airy cake paired with delightful strawberries and fluffy frosting, each slice feels like a mini celebration. Plus, it’s a one-pan wonder—minimal cleanup, maximum joy. What’s not to love?
Ingredients for Strawberry Shortcake Sheet Cake
Gathering the right ingredients is key to baking a delightful Strawberry Shortcake Sheet Cake. Let’s dive into what you’ll need to create this scrumptious treat:
- All-purpose flour: This is the backbone of our cake, providing structure and fluffiness. You can use cake flour for a lighter texture if desired.
- Baking powder: This little powerhouse helps the cake rise, making it fluffy and tender. Make sure it’s fresh for the best results.
- Salt: Just a pinch enhances the sweetness and rounds out flavors beautifully.
- Granulated sugar: Sweetness is key! It also helps in achieving that perfect golden crust.
- Vegetable or canola oil: This adds moisture and keeps the cake soft. You can substitute with melted coconut oil for a tropical twist.
- Large eggs: Essential for binding and adding richness. Using room temperature eggs helps with better mixing.
- Pure vanilla extract: It infuses our cake with warm, sweet notes. Always opt for pure over imitation for superior flavor.
- Almond extract: Just a splash adds a lovely nutty aroma; you can skip this if you prefer a more straightforward vanilla flavor.
- Sour cream: This ingredient contributes to moisture and a slight tang that balances the sweetness.
- Milk: Whole or 2% works best here, adding creaminess to the batter. Dairy-free milk can be a substitute if lactose is a concern.
- Cream cheese: Perfect for our frosting, providing a creamy texture and delightful tang.
- Powdered sugar: This sweetens our frosting to perfection with a smooth finish. You can use less if you prefer, or try a sugar substitute.
- Heavy whipping cream: This is whipped to create a light, airy frosting. If you need a lighter option, consider coconut whipped cream.
- Fresh strawberries: The star of the show! Sweet, juicy strawberries bring vibrant color and flavor. Feel free to use other berries in season.
- Strawberry jam: Mixing this with the strawberries elevates their sweetness and glaze effect on top of the cake.
For exact measurements, don’t forget to check the bottom of the article where you can find everything available for printing!
How to Make Strawberry Shortcake Sheet Cake
Creating a scrumptious Strawberry Shortcake Sheet Cake is as easy as pie! Well, easier, actually! Follow these straightforward steps, and you’ll have a delightful dessert that will leave everyone wanting more.
Step 1: Preheat Your Oven
First things first, let’s preheat that oven to 350°F. Why is this so important? Well, a preheated oven helps ensure that your cake rises beautifully and bakes evenly. It sets the stage for that fluffy cake texture we all adore.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This step is crucial as it ensures that the leavening agents are evenly distributed, giving your cake that lovely lift. Set this mixture aside. You want your dry ingredients ready and waiting to mingle with the wet ones.
Step 3: Mix the Wet Ingredients
Now, let’s turn our attention to the wet ingredients. In a stand mixer fitted with the paddle attachment, combine the granulated sugar, vegetable oil, eggs, egg whites, pure vanilla extract, and almond extract. Beat these together until they’re blended smoothly. Then, add in the sour cream and give it another good mix. It should be creamy and inviting!
Step 4: Combine Wet and Dry Mixtures
It’s time to bring our mixtures together! Start by adding half of the flour mixture to the wet blend. Mixing gently, incorporate it just until you see the flour disappear. Next, carefully pour in the milk while you’re still mixing. Follow this with the remaining flour mixture. Remember, we don’t want to overmix; we’re aiming for a tender crumb!
Step 5: Bake the Cake
Now that the batter is ready, grease a 9×13 metal baking pan. Pour your batter into the pan and spread it out evenly. Don’t forget to tap the pan gently on the countertop to release any trapped air bubbles. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. If you’re feeling wild, a little rotation halfway through ensures even browning.
Step 6: Make the Frosting
While your cake is cooling, let’s whip up some dreamy frosting. In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat this until it’s smooth and fluffy. Once it’s looking splendid, slowly pour in the heavy whipping cream, keeping the mixer on low to avoid splatters. Gradually increase the speed to high until stiff peaks form. You want this frosting airy and light, just like a cloud!
Step 7: Assemble Your Cake
Now comes the fun part! Once your cake is completely cooled, spread that fluffy cream cheese frosting generously over the top. If you’re serving immediately, toss the sliced strawberries with strawberry jam and spoon them over the frosting. If you’re not serving right away, pop the frosted cake into the refrigerator. Wait until just before serving to add those juicy strawberries for a fresher taste. Dive in and enjoy your fabulous creation!
Tips for Success
- Make sure all your ingredients are at room temperature for better blending.
- Do not overmix the batter; mix just until combined for a tender cake.
- Check your oven’s accuracy with an oven thermometer; oven temperatures can vary.
- Let the cake cool completely before frosting to achieve that perfect look.
- For a touch of fun, experiment with different berries!
Equipment Needed
- Stand mixer: Perfect for mixing ingredients. A hand mixer works too!
- 9×13 metal baking pan: This is essential for our sheet cake. A glass pan will do, but may slightly alter baking time.
- Mixing bowls: Have a few of different sizes on hand for ease.
- Whisk: Ideal for combining dry ingredients before mixing.
- Spatula: A silicone spatula is great for folding ingredients and spreading frosting.
Variations of Strawberry Shortcake Sheet Cake
- Mixed Berry Shortcake: Swap some of the strawberries with blueberries or raspberries for a colorful twist!
- Chocolate Strawberry Cake: Add cocoa powder to the dry ingredients for a rich chocolate version. Pair it with strawberry frosting for a decadent treat.
- Lemon Zest: Add some lemon zest to the batter for a bright, citrusy flavor that pairs perfectly with strawberries!
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend to cater to gluten sensitivity.
- Vegan Variation: Use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and replace dairy with plant-based milk and vegan cream cheese for a dairy-free delight.
Serving Suggestions for Strawberry Shortcake Sheet Cake
- Pair with a scoop of vanilla ice cream for a delightful contrast in temperature.
- Serve alongside a refreshing mint lemonade to enhance the sweet flavors.
- Garnish with fresh mint leaves for a pop of color and extra flavor.
- Cut into fun shapes with cookie cutters for cheerful presentations at parties.
FAQs about Strawberry Shortcake Sheet Cake
Can I make this cake in advance?
Absolutely! This Strawberry Shortcake Sheet Cake can be baked a day ahead. Just make sure to store it in the refrigerator once frosted to keep it fresh. I recommend adding the strawberries right before serving for the best flavor and texture.
What can I substitute for sour cream?
If you don’t have sour cream on hand, you can swap it with Greek yogurt. It works similarly, adding moisture and a slight tang. But, if you prefer a milder flavor, regular plain yogurt can be used as well.
How should I store leftovers?
Leftover cake should be covered and stored in the refrigerator. Just remember that the strawberries are best when added fresh, so if you have leftovers, consider keeping them separate until you’re ready to enjoy more!
Can I freeze this cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then foil. It’s best to freeze it unfrosted. When you’re ready to eat, let it thaw in the fridge overnight before adding your delicious toppings.
What drinks pair well with Strawberry Shortcake Sheet Cake?
This delightful cake pairs beautifully with sweet iced tea or a refreshing lemonade. A glass of cold milk also works wonders, especially for the kids!
Final Thoughts on Enjoying Strawberry Shortcake Sheet Cake
There’s something magical about serving a Strawberry Shortcake Sheet Cake. It transforms ordinary moments into sweet celebrations, wrapping your loved ones in a flavorful embrace. Each slice bursts with summertime joy, reminding us of sunny picnics and laughter. Plus, the ease of preparation gives me the freedom to focus on creating memories instead of stressing in the kitchen. Whether shared at a gathering or savored quietly after a long day, this delightful cake brings smiles, comfort, and a dash of nostalgia. Trust me, you’ll find joy in every bite, making it a cherished recipe for years to come.
Print
Strawberry Shortcake Sheet Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and easy-to-make Strawberry Shortcake Sheet Cake, perfect for gatherings and celebrations.
Ingredients
- 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
- 6 ounces cream cheese, softened to cool room temp
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1½ cups chilled heavy whipping cream
- 5 cups sliced fresh strawberries (just under 2 pounds)
- 2 tablespoons strawberry jam
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk flour, baking powder and salt until combined. Set aside.
- Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. Add the sour cream and beat until combined.
- Add half of the flour mixture, beating until just combined. While still beating, slowly add milk, then the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix it.
- Grease a 9×13 metal baking pan. Pour the batter into the pan and spread into an even layer. Tap/gently drop the pan on the countertop a couple times to remove any air bubbles.
- Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. If necessary, rotate the pan once during bake time to ensure even browning. Place the pan on a rack to cool completely.
- For the frosting, place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Using a stand mixer or hand mixer with the whisk attachment, beat the mixture on medium speed until smooth.
- While the mixer is still running, slowly pour the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed to high and continue whipping until the cream can hold a stiff peak.
- Spread the frosting onto the cooled cake. If you are serving right away, stir the strawberries with jam and spoon over the top of the cake. If you are not serving right away, place the frosted cake in the refrigerator and wait to add the strawberries until right before serving.
Notes
- Using room temperature ingredients helps create a smoother batter.
- For best results, do not overmix the batter.
- Chill the cake before serving for a refreshing taste.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
