Description
Strawberry Sheet Shortcake is a crowd-pleasing twist on the classic dessert, featuring a tender vanilla cake topped with sweet macerated strawberries and fluffy whipped cream, perfect for gatherings and summer parties.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 4 cups fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar (for macerating strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Mix in sour cream, then alternate adding the flour mixture and milk, beginning and ending with the flour mixture. Stir until just combined.
- Spread the batter evenly into the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- While cake cools, combine sliced strawberries with 3 tablespoons granulated sugar and let sit for 20–30 minutes to macerate.
- In a separate bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- To serve, top the cooled cake with macerated strawberries and whipped cream. Slice and enjoy!
Notes
- Make the cake a day ahead and add strawberries and whipped cream just before serving.
- For extra flavor, add lemon zest to the cake batter or a splash of almond extract to the whipped cream.
- Use cold tools and cream for best whipping results.
- This dessert is best served the same day it’s assembled.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg