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Easy Bake Strawberry Shortcake Sheet Cake with Stabilized Whipped Cream Frosting

Close-up of a moist slice of Strawberry Shortcake Sheet Cake topped with thick whipped cream and glazed strawberries.
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A simple recipe for a large format sheet cake that captures the flavors of classic strawberry shortcake, topped with fresh strawberries and a stable whipped cream frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 3 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for macerating)
  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and salt.
  3. Add the softened butter, eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Mix the milk and sour cream together in a small bowl. Gradually add this wet mixture to the batter, mixing on low speed until smooth. Do not overmix.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
  7. While the cake cools, prepare the strawberries: Toss the sliced strawberries with 1/4 cup granulated sugar. Let them sit at room temperature for at least 20 minutes to macerate and release juices.
  8. Prepare the stabilized whipped cream: In a chilled bowl, combine the cold heavy whipping cream, powdered sugar, 1 teaspoon vanilla extract, and cornstarch. Beat on high speed until stiff peaks form.
  9. Once the cake is completely cool, spread the stabilized whipped cream evenly over the top.
  10. Spoon the macerated strawberries and any accumulated juices over the whipped cream layer. Slice and serve immediately or chill until ready to serve.

Notes

  • For the best texture, ensure your butter is truly softened, not melted.
  • The cornstarch in the frosting helps the whipped cream hold its shape longer, which is helpful for a large sheet cake.
  • You can use the reserved strawberry juice as a light drizzle over the cake before adding the fruit if you prefer extra moisture.

Nutrition

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