Easy Strawberry Shortcake Sheet Cake Delightful Treat

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- 2 cups all-purpose flour - 1 ½ cups granulated sugar - ½ cup unsalted butter, softened - 3 ½ teaspoons baking powder - 1 teaspoon pure vanilla extract - ½ teaspoon salt - 3 large eggs - 1 cup whole milk - 4 cups fresh strawberries, hulled and sliced - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Additional strawberries for garnish You need simple yet tasty ingredients for the Easy Strawberry Shortcake Sheet Cake. The main ingredients are flour, sugar, and butter. These form the base of your cake. Baking powder helps the cake rise and gives it a light texture. Vanilla adds a warm flavor. A touch of salt balances the sweetness. Fresh strawberries are key to this recipe. They provide a burst of flavor and sweetness. Whipping cream, mixed with powdered sugar, creates a light topping. It makes the cake even more delightful. For garnish, use more strawberries. They not only look pretty but also add freshness. For the complete recipe, check out the Full Recipe. This cake is a fun treat for any occasion! - Preheat the oven to 350°F (175°C). - Grease and flour a 12x17-inch baking sheet or line it with parchment paper. - In a large bowl, cream together softened butter and sugar until fluffy. - Add in the eggs one at a time, mixing well after each. - Stir in the vanilla and milk until the mixture is smooth. - In another bowl, whisk together flour, baking powder, and salt. - Gradually mix the dry ingredients into the wet mixture without overmixing. - Pour the batter into the prepared baking sheet. - Bake for 25-30 minutes until a toothpick comes out clean. - Allow the cake to cool completely in the pan before serving. This step-by-step guide helps you make the perfect strawberry shortcake sheet cake. For the full recipe, check out the details above. Enjoy baking! To make your cake just right, avoid overmixing. Overmixing can lead to a tough texture. Mix until the ingredients are just combined. This keeps the cake soft and light. After baking, let your cake cool completely. If you add toppings too soon, they might slide off. A cool cake gives you a stable base for your toppings. For great whipped cream, you want light peaks. Start by chilling your mixing bowl. A cold bowl helps the cream whip better. When you whip the cream, add the powdered sugar. This sweetens and stabilizes your cream. Whip until you see soft peaks form. Don’t overwhip, or it will become grainy. Serving the cake on a large platter is a good idea. Add fresh mint leaves around the cake for a pop of color. When serving, think about garnishing each slice. A whole strawberry on top adds charm. You can even drizzle some of the strawberry syrup for extra flair. For the full recipe, visit the [Full Recipe]. {{image_4}} Want to add a fun twist? You can add lemon or orange zest to the batter. This gives the cake a fresh, bright flavor. You can also swap in other berries. Try using blueberries or raspberries for a new taste. Each berry brings a unique flavor to your cake. Looking for a healthier treat? Use whole wheat flour instead of all-purpose flour. This will give your cake more fiber and nutrients. You can also replace sugar with a natural sweetener. Honey or maple syrup works well and adds a nice flavor. Make this cake special by serving it in new ways. You can layer the cake with yogurt to make a parfait. This adds a creamy texture and is great for breakfast. For a fun twist, serve mini cakes in individual portions. These are perfect for parties and easy to share. For the full recipe, be sure to check out the Delicious Strawberry Shortcake Sheet Cake! To keep your cake fresh, cover it tightly with plastic wrap. Place it in the fridge. This helps keep the cake soft and moist. For the whipped cream, store it in a separate bowl. Cover it with plastic wrap, too. This keeps it from absorbing any odors from the fridge. If you want to save the cake for later, freezing works great. First, let the cake cool completely. Then, wrap it well in plastic wrap. Place it in a freezer-safe bag. It can stay frozen for up to three months. When you are ready to eat it, thaw it in the fridge overnight. This gives you the best taste and texture. Your cake will last about three to four days in the fridge. If you see any mold or an off smell, do not eat it. Always check for signs of spoilage. Keeping an eye on the cake helps you enjoy it at its best. For the whipped cream, use it within two days for the best taste. Yes, you can make this cake ahead of time. Bake the cake and let it cool. Then, wrap it in plastic wrap. Store it in the fridge for up to three days. You can also freeze the cake for longer storage. Just make sure to seal it well. When ready to serve, simply thaw it in the fridge overnight. Add the toppings right before serving for the best taste. If fresh strawberries are not available, you can use frozen berries. Thaw them first and drain excess liquid. Other options include blueberries, raspberries, or blackberries. You can also use jarred fruit in syrup. Just remember to rinse and drain them before use. Each option will add a new flavor twist to the cake. Yes, you can substitute the whipping cream. Use coconut cream for a dairy-free option. You can also use whipped topping for a lighter choice. Greek yogurt is another great alternative. It gives a nice tang and is healthier. Just whip it lightly for a smooth texture. To check if the cake is done, look for a golden color on top. You can gently press the center with your finger. If it springs back, it's done. Another way is to use a knife. Insert it into the center; it should come out clean. If you don’t have a toothpick, these tips will help you check for doneness. In this post, we explored the ingredients, steps, and tips for making a delicious strawberry cake. You learned about the main and additional ingredients to create a lovely base, plus the steps to bake it perfectly. Remember, perfecting texture and presentation makes a big difference. Experiment with flavors to truly make it your own. Whether serving it fresh or storing it for later, follow the tips for the best taste. Enjoy your baking adventure and let this strawberry cake bring joy to your table!

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Looking for a simple yet scrumptious dessert? My Easy Strawberry Shortcake Sheet Cake is a game changer! Bursting with fresh strawberries and topped with fluffy whipped cream, this delight is perfect for any gathering. I’ll walk you through every step, from mixing the batter to serving it with flair. Get ready to impress your friends and family with this easy recipe that tastes like a dream! Let’s dive in!

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Ingredients

Main Ingredients

– 2 cups all-purpose flour

– 1 ½ cups granulated sugar

– ½ cup unsalted butter, softened

Key Baking Ingredients

– 3 ½ teaspoons baking powder

– 1 teaspoon pure vanilla extract

– ½ teaspoon salt

Additional Ingredients

– 3 large eggs

– 1 cup whole milk

– 4 cups fresh strawberries, hulled and sliced

– 1 cup heavy whipping cream

– 2 tablespoons powdered sugar

– Additional strawberries for garnish

You need simple yet tasty ingredients for the Easy Strawberry Shortcake Sheet Cake. The main ingredients are flour, sugar, and butter. These form the base of your cake.

Baking powder helps the cake rise and gives it a light texture. Vanilla adds a warm flavor. A touch of salt balances the sweetness.

Fresh strawberries are key to this recipe. They provide a burst of flavor and sweetness. Whipping cream, mixed with powdered sugar, creates a light topping. It makes the cake even more delightful.

For garnish, use more strawberries. They not only look pretty but also add freshness.

For the complete recipe, check out the Full Recipe. This cake is a fun treat for any occasion!

Step-by-Step Instructions

Preparing the Oven and Baking Sheet

– Preheat the oven to 350°F (175°C).

– Grease and flour a 12×17-inch baking sheet or line it with parchment paper.

Making the Cake Batter

– In a large bowl, cream together softened butter and sugar until fluffy.

– Add in the eggs one at a time, mixing well after each.

– Stir in the vanilla and milk until the mixture is smooth.

– In another bowl, whisk together flour, baking powder, and salt.

– Gradually mix the dry ingredients into the wet mixture without overmixing.

Baking and Cooling

– Pour the batter into the prepared baking sheet.

– Bake for 25-30 minutes until a toothpick comes out clean.

– Allow the cake to cool completely in the pan before serving.

This step-by-step guide helps you make the perfect strawberry shortcake sheet cake. For the full recipe, check out the details above. Enjoy baking!

Tips & Tricks

Perfecting the Cake Texture

To make your cake just right, avoid overmixing. Overmixing can lead to a tough texture. Mix until the ingredients are just combined. This keeps the cake soft and light. After baking, let your cake cool completely. If you add toppings too soon, they might slide off. A cool cake gives you a stable base for your toppings.

Whipped Cream Consistency

For great whipped cream, you want light peaks. Start by chilling your mixing bowl. A cold bowl helps the cream whip better. When you whip the cream, add the powdered sugar. This sweetens and stabilizes your cream. Whip until you see soft peaks form. Don’t overwhip, or it will become grainy.

Presentation Tips

Serving the cake on a large platter is a good idea. Add fresh mint leaves around the cake for a pop of color. When serving, think about garnishing each slice. A whole strawberry on top adds charm. You can even drizzle some of the strawberry syrup for extra flair.

For the full recipe, visit the [Full Recipe].

Variations

Flavor Innovations

Want to add a fun twist? You can add lemon or orange zest to the batter. This gives the cake a fresh, bright flavor. You can also swap in other berries. Try using blueberries or raspberries for a new taste. Each berry brings a unique flavor to your cake.

Healthier Options

Looking for a healthier treat? Use whole wheat flour instead of all-purpose flour. This will give your cake more fiber and nutrients. You can also replace sugar with a natural sweetener. Honey or maple syrup works well and adds a nice flavor.

Different Serving Ideas

Make this cake special by serving it in new ways. You can layer the cake with yogurt to make a parfait. This adds a creamy texture and is great for breakfast. For a fun twist, serve mini cakes in individual portions. These are perfect for parties and easy to share.

For the full recipe, be sure to check out the Delicious Strawberry Shortcake Sheet Cake!

Storage Info

Short-Term Storage

To keep your cake fresh, cover it tightly with plastic wrap. Place it in the fridge. This helps keep the cake soft and moist. For the whipped cream, store it in a separate bowl. Cover it with plastic wrap, too. This keeps it from absorbing any odors from the fridge.

Long-Term Storage

If you want to save the cake for later, freezing works great. First, let the cake cool completely. Then, wrap it well in plastic wrap. Place it in a freezer-safe bag. It can stay frozen for up to three months. When you are ready to eat it, thaw it in the fridge overnight. This gives you the best taste and texture.

Shelf Life

Your cake will last about three to four days in the fridge. If you see any mold or an off smell, do not eat it. Always check for signs of spoilage. Keeping an eye on the cake helps you enjoy it at its best. For the whipped cream, use it within two days for the best taste.

FAQs

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. Bake the cake and let it cool. Then, wrap it in plastic wrap. Store it in the fridge for up to three days. You can also freeze the cake for longer storage. Just make sure to seal it well. When ready to serve, simply thaw it in the fridge overnight. Add the toppings right before serving for the best taste.

What if I don’t have fresh strawberries?

If fresh strawberries are not available, you can use frozen berries. Thaw them first and drain excess liquid. Other options include blueberries, raspberries, or blackberries. You can also use jarred fruit in syrup. Just remember to rinse and drain them before use. Each option will add a new flavor twist to the cake.

Can I substitute the whipping cream?

Yes, you can substitute the whipping cream. Use coconut cream for a dairy-free option. You can also use whipped topping for a lighter choice. Greek yogurt is another great alternative. It gives a nice tang and is healthier. Just whip it lightly for a smooth texture.

How do I know when the cake is done baking?

To check if the cake is done, look for a golden color on top. You can gently press the center with your finger. If it springs back, it’s done. Another way is to use a knife. Insert it into the center; it should come out clean. If you don’t have a toothpick, these tips will help you check for doneness.

In this post, we explored the ingredients, steps, and tips for making a delicious strawberry cake. You learned about the main and additional ingredients to create a lovely base, plus the steps to bake it perfectly. Remember, perfecting texture and presentation makes a big difference. Experiment with flavors to truly make it your own. Whether serving it fresh or storing it for later, follow the tips for the best taste. Enjoy your baking adventure and let this strawberry cake bring joy to your table!

- 2 cups all-purpose flour - 1 ½ cups granulated sugar - ½ cup unsalted butter, softened - 3 ½ teaspoons baking powder - 1 teaspoon pure vanilla extract - ½ teaspoon salt - 3 large eggs - 1 cup whole milk - 4 cups fresh strawberries, hulled and sliced - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Additional strawberries for garnish You need simple yet tasty ingredients for the Easy Strawberry Shortcake Sheet Cake. The main ingredients are flour, sugar, and butter. These form the base of your cake. Baking powder helps the cake rise and gives it a light texture. Vanilla adds a warm flavor. A touch of salt balances the sweetness. Fresh strawberries are key to this recipe. They provide a burst of flavor and sweetness. Whipping cream, mixed with powdered sugar, creates a light topping. It makes the cake even more delightful. For garnish, use more strawberries. They not only look pretty but also add freshness. For the complete recipe, check out the Full Recipe. This cake is a fun treat for any occasion! - Preheat the oven to 350°F (175°C). - Grease and flour a 12x17-inch baking sheet or line it with parchment paper. - In a large bowl, cream together softened butter and sugar until fluffy. - Add in the eggs one at a time, mixing well after each. - Stir in the vanilla and milk until the mixture is smooth. - In another bowl, whisk together flour, baking powder, and salt. - Gradually mix the dry ingredients into the wet mixture without overmixing. - Pour the batter into the prepared baking sheet. - Bake for 25-30 minutes until a toothpick comes out clean. - Allow the cake to cool completely in the pan before serving. This step-by-step guide helps you make the perfect strawberry shortcake sheet cake. For the full recipe, check out the details above. Enjoy baking! To make your cake just right, avoid overmixing. Overmixing can lead to a tough texture. Mix until the ingredients are just combined. This keeps the cake soft and light. After baking, let your cake cool completely. If you add toppings too soon, they might slide off. A cool cake gives you a stable base for your toppings. For great whipped cream, you want light peaks. Start by chilling your mixing bowl. A cold bowl helps the cream whip better. When you whip the cream, add the powdered sugar. This sweetens and stabilizes your cream. Whip until you see soft peaks form. Don’t overwhip, or it will become grainy. Serving the cake on a large platter is a good idea. Add fresh mint leaves around the cake for a pop of color. When serving, think about garnishing each slice. A whole strawberry on top adds charm. You can even drizzle some of the strawberry syrup for extra flair. For the full recipe, visit the [Full Recipe]. {{image_4}} Want to add a fun twist? You can add lemon or orange zest to the batter. This gives the cake a fresh, bright flavor. You can also swap in other berries. Try using blueberries or raspberries for a new taste. Each berry brings a unique flavor to your cake. Looking for a healthier treat? Use whole wheat flour instead of all-purpose flour. This will give your cake more fiber and nutrients. You can also replace sugar with a natural sweetener. Honey or maple syrup works well and adds a nice flavor. Make this cake special by serving it in new ways. You can layer the cake with yogurt to make a parfait. This adds a creamy texture and is great for breakfast. For a fun twist, serve mini cakes in individual portions. These are perfect for parties and easy to share. For the full recipe, be sure to check out the Delicious Strawberry Shortcake Sheet Cake! To keep your cake fresh, cover it tightly with plastic wrap. Place it in the fridge. This helps keep the cake soft and moist. For the whipped cream, store it in a separate bowl. Cover it with plastic wrap, too. This keeps it from absorbing any odors from the fridge. If you want to save the cake for later, freezing works great. First, let the cake cool completely. Then, wrap it well in plastic wrap. Place it in a freezer-safe bag. It can stay frozen for up to three months. When you are ready to eat it, thaw it in the fridge overnight. This gives you the best taste and texture. Your cake will last about three to four days in the fridge. If you see any mold or an off smell, do not eat it. Always check for signs of spoilage. Keeping an eye on the cake helps you enjoy it at its best. For the whipped cream, use it within two days for the best taste. Yes, you can make this cake ahead of time. Bake the cake and let it cool. Then, wrap it in plastic wrap. Store it in the fridge for up to three days. You can also freeze the cake for longer storage. Just make sure to seal it well. When ready to serve, simply thaw it in the fridge overnight. Add the toppings right before serving for the best taste. If fresh strawberries are not available, you can use frozen berries. Thaw them first and drain excess liquid. Other options include blueberries, raspberries, or blackberries. You can also use jarred fruit in syrup. Just remember to rinse and drain them before use. Each option will add a new flavor twist to the cake. Yes, you can substitute the whipping cream. Use coconut cream for a dairy-free option. You can also use whipped topping for a lighter choice. Greek yogurt is another great alternative. It gives a nice tang and is healthier. Just whip it lightly for a smooth texture. To check if the cake is done, look for a golden color on top. You can gently press the center with your finger. If it springs back, it's done. Another way is to use a knife. Insert it into the center; it should come out clean. If you don’t have a toothpick, these tips will help you check for doneness. In this post, we explored the ingredients, steps, and tips for making a delicious strawberry cake. You learned about the main and additional ingredients to create a lovely base, plus the steps to bake it perfectly. Remember, perfecting texture and presentation makes a big difference. Experiment with flavors to truly make it your own. Whether serving it fresh or storing it for later, follow the tips for the best taste. Enjoy your baking adventure and let this strawberry cake bring joy to your table!

Easy Strawberry Shortcake Sheet Cake

Indulge in a slice of summer with this Delicious Strawberry Shortcake Sheet Cake! This easy-to-follow recipe will guide you from mixing the fluffy batter to topping it with sweet, juicy strawberries and creamy whipped cream. Perfect for gatherings or a delightful treat at home, this cake will impress everyone. Click to explore the full recipe and delight your taste buds with this refreshing dessert!
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened to room temperature

1 cup whole milk

3 ½ teaspoons baking powder

1 teaspoon pure vanilla extract

½ teaspoon salt

3 large eggs

4 cups fresh strawberries, hulled and sliced

1 cup heavy whipping cream

2 tablespoons powdered sugar

Additional strawberries for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 12x17-inch baking sheet by greasing and flouring it, or alternatively, line it with parchment paper for easier cake removal once baked.

    Prepare the Batter: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar. Beat them together until the mixture is light, fluffy, and well combined.

      Incorporate Wet Ingredients: Add the large eggs to the butter and sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the pure vanilla extract and whole milk until the mixture is smooth.

        Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined—avoid overmixing to keep the cake tender.

          Bake the Cake: Pour the batter into the prepared baking sheet, evenly distributing it across the pan. Place it in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean. Once baked, remove it from the oven and allow it to cool completely in the pan.

            Prepare the Strawberries: In a medium bowl, combine the hulled and sliced strawberries with ½ cup of granulated sugar. Toss them gently, and let the strawberries sit for about 15-20 minutes to release their natural juices, creating a delightful syrup.

              Make the Whipped Cream: In a large bowl, pour in the heavy whipping cream and sprinkle the powdered sugar. Using an electric mixer, whip the mixture until soft peaks form, creating a light and fluffy topping.

                Assemble the Cake: Once your sheet cake has cooled completely, spread the whipped cream evenly over the top. Carefully arrange the macerated strawberries atop the whipped cream, or gently fold them in for a beautiful marbled effect.

                  Garnish: For an extra touch, add additional whole strawberries on top of the cake for a lovely presentation.

                    Slice and Serve: Using a sharp knife, cut the cake into squares. Serve it chilled or at room temperature for the best flavor.

                      Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 12 servings

                        - Presentation Tips: For a stunning display, serve the cake on a large platter with fresh mint leaves scattered around. Garnish individual servings with a whole strawberry on top for a charming and fresh finishing touch!

                          WANT TO SAVE THIS RECIPE?