Description
This Strawberry Shortcake Sheet Cake is a delightful dessert combining a moist vanilla cake base with a rich cream cheese whipped topping and fresh strawberries. Perfect for gatherings, this sheet cake offers a twist on traditional strawberry shortcake, baked as a single layer and frosted with a luscious, fluffy cream cheese frosting mixed with whipped cream and topped with sweetened fresh strawberries.
Ingredients
Cake Ingredients
- 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 Ingredients
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. Set this mixture aside for later use.
- Prepare Cake Batter: Using a stand mixer with a paddle attachment or a hand mixer, beat together the sugar, oil, eggs, egg whites, vanilla extract, and almond extract until the mixture is uniform. Add the sour cream and mix until combined. Then, add half of the flour mixture, beating just until incorporated. Slowly pour in the milk while mixing, then add the remaining flour mixture. Scrape down the sides and bottom of the bowl as needed to ensure even mixing, but avoid overmixing to keep the cake tender.
- Prepare Baking Pan: Grease a 9×13-inch metal baking pan thoroughly. Pour the batter evenly into the pan, then gently tap or drop the pan a couple of times on the countertop to release any trapped air bubbles.
- Bake the Cake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check the cake’s doneness by inserting a toothpick into the center – it should come out clean. Rotate the pan halfway through baking if necessary to ensure even browning. Once done, remove the cake from the oven and let it cool completely on a wire rack.
- Make the Frosting: In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using a stand mixer or hand mixer with a whisk attachment, beat on medium speed until the mixture is smooth and creamy. With the mixer running, slowly pour in the chilled heavy whipping cream down the side of the bowl. Increase the mixer speed to high and beat until stiff peaks form. Stop occasionally to scrape down the sides and bottom of the bowl for even whipping.
- Assemble the Cake: Once the cake has fully cooled, spread the cream cheese whipped frosting evenly over the top. If serving immediately, stir the sliced fresh strawberries with the strawberry jam to macerate them slightly and spoon this mixture over the frosted cake. If you plan to serve later, refrigerate the frosted cake without strawberries and add the strawberry topping just before serving to keep the fruit fresh and vibrant.
Notes
- Make sure all your cold ingredients like eggs, milk, and sour cream are at room temperature for better mixing and texture.
- You can substitute vegetable oil with canola oil for a neutral flavor.
- For best results, chill the heavy cream well before whipping to easily achieve stiff peaks.
- If you don’t have a stand mixer, a hand mixer will work fine for both the cake batter and frosting.
- To keep the strawberries fresh when storing, add them only before serving the cake.
- If you prefer, you can use frozen strawberries, but fresh is recommended for the best texture and flavor.
