Description
This Strawberry Shortcake Sheet Cake is a delightful twist on the classic dessert, combining a moist vanilla-flavored sheet cake with a rich cream cheese whipped frosting and fresh strawberries for a fresh and fruity finish. Perfect for gatherings and celebrations, this 16-serving cake balances sweetness and creaminess with a subtle almond hint and fresh fruit topping.
Ingredients
Cake
- 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
- 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 to prepare for baking the sheet cake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Prepare Cake Batter: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat sugar, oil, eggs, egg whites, vanilla extract, and almond extract until combined. Add sour cream and mix well. Alternately add the dry flour mixture in halves and milk, beating gently and scraping sides to avoid overmixing, ensuring a smooth batter.
- Prepare Baking Pan: Grease a 9x13-inch metal baking pan and pour the batter evenly inside. Tap the pan on the counter a few times to remove air bubbles and level the batter.
- Bake the Cake: Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Rotate pan halfway if necessary for even baking. Cool the cake completely on a rack before frosting.
- Make the Frosting: In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth using a whisk attachment. Slowly pour chilled heavy cream while mixing, increasing speed to high until stiff peaks form. Scrape bowl as needed for even mixing.
- Assemble the Cake: Spread the cream cheese whipped frosting evenly over the cooled cake. For immediate serving, gently mix sliced strawberries with strawberry jam and spoon on top. If storing, refrigerate the frosted cake and add strawberries just before serving for freshness.
Notes
- Use room temperature eggs and milk to ensure a smooth batter and better rise.
- Be careful not to overmix the batter to keep the cake tender.
- If you can't serve immediately, add strawberries right before serving to avoid sogginess.
- Substitute canola oil for vegetable oil if preferred.
- Ensure cream cheese is well softened to avoid lumps in frosting.
