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Strawberry Shortcake Sheet Cake Recipe

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★★★★★

5 from 115 reviews

This Strawberry Shortcake Sheet Cake is a delightful twist on a classic dessert, featuring a moist vanilla-infused sheet cake topped with a luscious cream cheese whipped cream frosting and fresh, juicy strawberries glazed with strawberry jam. Perfect for gatherings or a sweet treat any time, it combines tender cake layers with fresh fruit and creamy frosting, creating a harmonious and elegant dessert.

Ingredients

Scale

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 (177°C) to prepare for baking the cake.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt until evenly combined. Set this mixture aside.
  3. Make Cake Batter: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat together the granulated sugar, vegetable oil, eggs, egg whites, vanilla extract, and almond extract until well combined. Add the sour cream and beat again until incorporated. Gradually add half of the dry ingredient mixture, mixing just until combined. While continuing to beat, slowly pour in the milk, followed by the remaining flour mixture. Scrape down the sides and bottom of the bowl to incorporate all ingredients but avoid overmixing to keep the batter light.
  4. Prepare Baking Pan: Grease a 9×13 inch metal baking pan. Pour the batter into the pan and spread it evenly. Tap the pan gently on the countertop a couple of times to release any trapped air bubbles.
  5. Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even browning if necessary. Remove from oven and place on a cooling rack to cool completely.
  6. Prepare Frosting: In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using a mixer with a whisk attachment, beat on medium speed until smooth and creamy. With the mixer running, slowly pour in the chilled heavy whipping cream. Periodically stop to scrape the sides and bottom of the bowl. Increase the mixer speed to high and whip until stiff peaks form.
  7. Assemble the Cake: Spread the cream cheese whipped cream frosting evenly over the cooled cake. If serving immediately, mix the sliced strawberries with the strawberry jam and spoon evenly over the frosted cake. If not serving right away, cover and refrigerate the frosted cake and add the strawberry topping just before serving to keep the fruit fresh.

Notes

  • Use room temperature eggs and milk for the best batter consistency.
  • Do not overmix the batter to keep the cake light and fluffy.
  • The strawberry jam glaze on the fruit adds a beautiful shine and enhances the strawberry flavor.
  • For best flavor and texture, add strawberries just before serving if making in advance.
  • This cake is best served within 1-2 days for optimal freshness.

Keywords: Strawberry Shortcake, Sheet Cake, Cream Cheese Frosting, Whipped Cream, Fresh Strawberries, Summer Dessert

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