Strawberry Shortcake Sheet Cake Easy and Delicious Recipe

Are you ready to bake something delicious? This Strawberry Shortcake Sheet Cake is both easy to make and packed with flavor. With fluffy layers and fresh strawberries, it's perfect for any occasion! I'll guide you through simple steps and share tips to ensure your cake turns out just right. Let's dive in and create a dessert that will impress your family and friends!

Ingredients

Dry Ingredients

- 2 cups all-purpose flour

- 1 ½ cups granulated sugar

- 2 ½ teaspoons baking powder

- ½ teaspoon baking soda

- ½ teaspoon salt

First, let's gather the dry ingredients. You need all-purpose flour for the base. Granulated sugar adds sweetness. Baking powder and baking soda help the cake rise. Lastly, salt brings out all the flavors.

Wet Ingredients

- ¾ cup unsalted butter, softened

- 1 cup whole milk

- 3 large eggs

- 1 tablespoon vanilla extract

Next, we need the wet ingredients. Softened unsalted butter adds richness. Whole milk gives moisture and tenderness. Eggs help bind everything together. Vanilla extract adds a lovely flavor.

Toppings and Garnishes

- 2 cups fresh strawberries, hulled and sliced

- 1 cup heavy cream

- 2 tablespoons powdered sugar

- Fresh mint leaves for garnish

Finally, let’s talk about toppings. Fresh strawberries are key for that classic taste. Heavy cream is whipped into a fluffy topping. Powdered sugar sweetens the cream just right. Fresh mint leaves add a pop of color and freshness. This is how to make your cake look and taste amazing!

Step-by-Step Instructions

Preparing the Oven and Pan

First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, grab a 13x18 inch sheet cake pan. Grease the pan with butter or baking spray to prevent sticking. Next, line the bottom with parchment paper. This makes it easy to lift the cake out later.

Mixing the Batter

In a large bowl, combine the dry ingredients. You will need:

- 2 cups all-purpose flour

- 1 ½ cups granulated sugar

- 2 ½ teaspoons baking powder

- ½ teaspoon baking soda

- ½ teaspoon salt

Mix these well. Then, add the softened butter. Use a hand mixer or stand mixer on medium speed. Beat until the mixture looks crumbly. In a separate bowl, whisk together the wet ingredients:

- 1 cup whole milk

- 3 large eggs

- 1 tablespoon vanilla extract

Slowly add the wet mix to the dry mix. Beat on low speed until just combined. Do not overmix. This keeps the cake light and fluffy.

Baking the Cake

Pour the batter into the prepared pan. Use a spatula to smooth the top. Place the pan in the preheated oven. Bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean. After baking, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps prevent sogginess.

Tips & Tricks

Baking Tips

To ensure even baking, use room temperature ingredients. Mix the butter with the sugar well. This helps trap air and gives your cake a light texture. Also, check your oven with a thermometer. Ovens can be off by a few degrees.

To avoid a dry cake, do not overmix the batter. Mix until just combined. Also, watch the baking time. The cake should be golden and a toothpick should come out clean. If you bake too long, it will dry out.

Whipped Cream Perfection

For whipped cream, start with cold heavy cream. Beat it until soft peaks form. This means it will hold its shape but still be soft.

You can adjust the sweetness by adding more or less powdered sugar. Taste as you go to get it just right. If you want a hint of flavor, add vanilla or a pinch of salt.

Serving Suggestions

For a nice presentation, cut the cake into squares. Serve each piece on decorative plates. A sprig of mint on top adds color and a fresh touch.

Pair this cake with iced tea or lemonade. Both drinks balance the sweetness of the cake well. You can also serve it with coffee for a cozy treat.

Variations

Fruit Alternatives

You can change things up by using different fruits. Blueberries and raspberries work great in this cake. They add a nice pop of color and flavor. You can also add citrus zest, like lemon or orange. This gives a fresh and bright taste. Just mix a little zest into the batter or whipped cream.

Dietary Adjustments

If you need gluten-free options, use gluten-free flour blends. These blends work well in most recipes. You can also make a dairy-free version. Use coconut cream or almond milk for the whipped topping. This keeps your cake rich and creamy without dairy.

Flavor Infusions

Want to switch up the flavor? Try adding almond or coconut extract. Just a teaspoon can change the whole cake. You might also like to mix in chocolate chips or nuts. They add texture and a fun surprise in each bite.

Storage Info

Storing Leftover Cake

To keep your leftover cake fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. This helps to seal in moisture and keep the cake soft. Store the cake in the fridge for up to four days. If you can, let it sit at room temperature for about 30 minutes before serving. This will enhance the flavors and improve the texture.

Freezing Instructions

If you want to save some cake for later, freezing is a great option. First, let the cake cool completely. Then, slice it into pieces or keep it whole. Wrap each piece in plastic wrap, or wrap the whole cake tightly. Place the wrapped cake in a freezer bag and remove as much air as you can. The cake will stay fresh for up to three months in the freezer. When you’re ready to enjoy it, move the cake to the fridge overnight to thaw. For a quick thaw, you can leave it on the counter for about two hours.

Shelf Life

In the fridge, your strawberry shortcake sheet cake lasts about four days. After that, the texture and taste may start to change. If you notice any signs of spoilage, like mold or an off smell, it’s best to toss it. Always check for freshness before serving. Enjoying your cake within this timeframe ensures you get the best taste and quality!

FAQs

How do I make a gluten-free version of Strawberry Shortcake Sheet Cake?

To make a gluten-free version, you can use a gluten-free flour blend. Look for blends that have a mix of rice flour, tapioca starch, and potato starch. These blends often work well in cakes. You may also want to add a bit of xanthan gum to help with texture. Try using 1 teaspoon of xanthan gum for every cup of gluten-free flour.

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. However, they will change the cake's texture and flavor. Frozen strawberries may release more juice, making the cake a bit soggy. To help with this, thaw the strawberries and drain excess liquid before adding them to the cake. This will keep your cake from becoming too wet.

What baking pan can I use if I don’t have a sheet pan?

If you don’t have a sheet pan, you can use a 9x13 inch baking dish. This size works well and gives you a similar thickness. Other options include round cake pans. Just remember to adjust the baking time if your pan is deeper or shallower. Check for doneness by inserting a toothpick in the center.

You now have all the steps to bake a delicious Strawberry Shortcake Sheet Cake. We covered key ingredients, detailed instructions, useful tips, and fun variations. Remember to keep your cake moist and choose the right toppings for the best taste. Don't hesitate to try your own twists for unique flavors. With the right care, your cake will be a hit. Enjoy your baking adventure and share your creation with others!