Description
Delight in the refreshing flavors of this Strawberry Shortcake Sheet Cake! Featuring a moist vanilla-almond cake topped with a creamy frosting and fresh strawberries, this dessert is perfect for gatherings or any special occasion.
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 1/2 cup vegetable or canola oil
- 2 large eggs (room temperature)
- 2 large egg whites (room temperature)
- 2 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract
- 2/3 cup sour cream
- 3/4 cup milk (whole or 2%, room temperature)
For the Frosting:
- 6 oz cream cheese (softened)
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 1/2 cups chilled heavy whipping cream
For the Strawberry Topping:
- 5 cups sliced fresh strawberries (just under 2 pounds)
- 2 tbsp strawberry jam
Instructions
Cake:
- Preheat Oven: Preheat to 350°F.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Combine Wet Ingredients: Beat sugar, oil, eggs, egg whites, vanilla extract, and almond extract until well blended.
- Incorporate Sour Cream: Add sour cream and beat until combined.
- Alternate Flour and Milk: Gradually add half of the flour mixture, then milk, and finally the remaining flour, mixing until just combined. Scrape down the bowl as needed.
- Bake: Pour batter into a greased 9×13 baking pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a rack.
Frosting:
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Slowly add heavy cream while mixing. Beat until stiff peaks form.
Assembly:
- Spread frosting evenly over the cooled cake.
- Mix strawberries with strawberry jam and spoon over the cake if serving immediately. For later serving, refrigerate the frosted cake and add the strawberry topping just before serving.
Notes
- Properly measure flour for best results.
- Mix strawberries with jam at the last minute to preserve their texture.
- Bring eggs and milk to room temperature for a fluffier cake.
- Substitute frosting with mascarpone or buttercream for variation.
Nutrition
- Serving Size: 1
- Calories: 585 kcal
