Sheet Pan Strawberry Shortcake Cake
A delightful dessert that combines fluffy cake, fresh strawberries, and whipped cream, perfect for any occasion.
Ingrédients
Cake Base
- 2 cups all-purpose flour Can be substituted with gluten-free blend.
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup butter, softened Can be replaced with dairy-free alternative.
- 4 large eggs May be replaced with apple sauce or flaxseed meal for vegan option.
- 1 teaspoon vanilla extract
- 1 cup milk Can use almond milk as a lactose-free option.
Toppings
- 2 cups fresh strawberries, sliced Fresh strawberries work best.
- 1 cup heavy whipping cream Can use whipped coconut cream for a lighter option.
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your sheet pan.
- Gather all ingredients and tools.
Making the Cake
- Combine the flour, sugar, baking powder, and salt in a mixing bowl.
- Add the softened butter, eggs, milk, and vanilla extract to the dry mix. Mix until smooth.
- Pour the batter into the greased sheet pan, spreading it evenly.
- Bake for 25-30 minutes, until a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack.
Preparing the Topping
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assembly
- Spread the whipped cream over the cooled cake.
- Layer sliced strawberries on top.
- Slice into squares and serve.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Avoid microwaving when reheating to maintain texture.