Description
A delightful strawberry shortcake in an easy-to-make sheet cake format, perfect for summer gatherings.
Ingredients
- 2 1/2 cups all-purpose flour, sifted
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 lbs fresh strawberries, stemmed and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 teaspoon lemon zest
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Toss the sliced strawberries with granulated sugar and lemon zest in a medium bowl. Let the mixture rest for about 30 minutes to allow the strawberries to release their natural juices.
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch sheet pan to prepare for baking.
- In a large mixing bowl, cream the softened butter and sugar together until it’s light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually mix these dry ingredients into the butter mixture, alternating with the milk until everything is just combined.
- Spread the batter evenly into the prepared pan and bake for 22 to 25 minutes. A toothpick inserted should come out clean when the cake is done.
- Allow the cake to cool completely before spreading the whipped cream on top.
- To create the whipped cream, beat the cold heavy cream with powdered sugar and vanilla until stiff peaks form.
- Just before serving, spoon the macerated strawberries along with their juices over the whipped cream.
Notes
For a dairy-free version, substitute with plant-based butter and whipping cream. Store leftovers tightly sealed in the refrigerator for up to three days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American