Description
Sweet summer memories melt into this Strawberry Shortcake Sheet Cake, blending classic comfort with fresh berry brilliance. Creamy layers and juicy strawberries create a delightful dessert you’ll crave from first delicious bite to last crumb.
Ingredients
Scale
Primary Ingredients:
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup milk (preferably whole or 2%, room temperature)
- 2/3 cup sour cream
- 5 cups sliced fresh strawberries (just under 2 pounds)
Wet Ingredients:
- 1/2 cup vegetable or canola oil
- 2 large eggs (room temperature)
- 2 large egg whites (room temperature)
- 6 ounces cream cheese (softened to cool room temperature)
- 1 1/2 cups chilled heavy whipping cream
Flavoring and Binding Ingredients:
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup powdered sugar
- 2 tablespoons strawberry jam
Instructions
- Preheat the oven to 350°F and thoroughly coat a 9×13 inch baking pan with cooking spray or butter to prevent sticking.
- Sift together flour, baking powder, and salt in a medium mixing bowl, ensuring even distribution of leavening agents.
- In a separate large mixing bowl, cream together sugar, oil, eggs, and vanilla and almond extracts until the mixture becomes smooth and light in texture.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, alternating with milk. Mix gently until just combined, being careful not to overmix the batter.
- Transfer the cake batter into the prepared pan, using a spatula to spread it evenly and create a uniform surface.
- Place the pan in the preheated oven and bake for 25-30 minutes, rotating the pan midway through to ensure consistent browning and even cooking.
- Test the cake’s doneness by inserting a toothpick into the center; it should emerge clean with no raw batter attached.
- Remove the cake from the oven and allow it to cool completely on a wire rack before applying frosting or decorating, which typically takes about 1-2 hours.
Notes
- Customize the cake by swapping almond extract with vanilla or coconut extract for different flavor profiles.
- Reduce sugar content by using a sugar substitute like stevia or monk fruit sweetener for a lower-calorie version.
- Make the recipe gluten-free by replacing all-purpose flour with a gluten-free blend, ensuring the baking powder is also gluten-free.
- Prevent cake from sticking by using parchment paper in addition to greasing the pan, creating easy removal and clean slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 245
- Sugar: 19 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg