Strawberry Shortcake Sheet Cake

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Strawberry Shortcake Sheet Cake

This Strawberry Shortcake Sheet Cake combines a soft, buttery vanilla cake with a light whipped cream frosting and fresh strawberries for an easy crowd-pleasing dessert that's perfect for potlucks, summer parties, and family gatherings.

Prep Time30

Cook Time25

Cooling Time1

Total Time1 55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 482kcal

Author: Jessica Burgess

Ingredients

Cake

2 ¼ cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter softened
1 ½ cup granulated sugar
3 eggs room temperature
1 tablespoon vanilla extract
¾ cup greek yogurt
¾ cup buttermilk

Frosting

2 cups heavy cream
½ cup powdered sugar
2 teaspoon vanilla extract
½ cup cream cheese softened
2 cups strawberries chopped

Instructions

Preheat the oven to 350 degrees F. Grease a 9x13 pan and set aside.
In a large mixing bowl combine the all purpose flour, baking powder, baking soda and salt. Set aside.
Add the granulated sugar and softened unsalted butter, mix them thoroughly in a mixing bowl.
Add the eggs one at a time, fully incorporating the eggs between each addition.
Mix in the vanilla extract and the Greek yogurt until well combined.
Using a spatula, slowly add the dry ingredients to the wet ingredients by adding about 1 cup at a time followed by a small amount of buttermilk. Repeat this process (finishing with buttermilk) until the flour mixture and the buttermilk is fully combined, avoiding to over mix the batter.
Transfer the batter to the prepared 9x13 pan.
A toothpick should come out clean in the center of the cake after 25 to 30 minutes of baking at 350 degrees F.
Allow to cool for at least 1 hour before topping.
To a mixing bowl add the heavy cream, beat until the cream just starts to thicken.
Add the powdered sugar and beat until well combined. Add the vanilla extract and beat until stiff peaks form. Set aside.
In a mixing bowl add the softened cream cheese beat until fully softened and beaten.
Add a heaping spoonful of the whipped cream to the cream cheese. Beat until fully combined.
Transfer the cream cheese mixture to the whipped cream and stir to fully combine.
Top the fully cooled cake with the whipped topping.
Finish off the cake by topping with the chopped strawberries. Transfer the cake to the refrigerator and allow to cool for 1 hour before serving to help firm up the frosting.

Notes

Allow the cake to cool completely before frosting. Even slight warmth can cause the whipped cream frosting to melt and slide.
To prevent lumps, beat a spoonful of whipped cream into the cream cheese before combining it with the remaining whipped cream. This helps create a smooth, stable frosting.
Do not overmix the batter once the flour is added. Overmixing can result in a denser cake.
Fresh strawberries are recommended. Frozen strawberries release excess liquid that can make the topping watery.
For extra strawberry flavor, toss the chopped strawberries with ¼ to ⅓ cup sugar and let them sit for 15 minutes before topping the cake.
Refrigerate the finished cake for at least 1 hour before serving to help the frosting firm up for cleaner slices.

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