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Easy Bake Strawberry Shortcake Sheet Cake with Stabilized Whipped Cream Frosting

A close-up slice of Strawberry Shortcake Sheet Cake featuring layers of yellow cake, whipped cream, and macerated strawberries.
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A simple recipe for a large, moist sheet cake that captures the classic flavors of strawberry shortcake, topped with fresh strawberries and a stable whipped cream frosting, perfect for serving a crowd.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for macerating strawberries)
  • 1 1/2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 tablespoon cornstarch (for frosting stabilization)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and salt.
  3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Mix in the milk and sour cream until the batter is smooth. Do not overmix.
  5. Pour the batter evenly into the prepared baking pan.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
  7. While the cake cools, prepare the strawberries: Toss the sliced strawberries with 1/4 cup granulated sugar. Let them sit for at least 20 minutes to macerate and release juices.
  8. Prepare the stabilized whipped cream: In a clean, cold bowl, combine the heavy whipping cream, powdered sugar, 1 teaspoon vanilla, and cornstarch. Beat on high speed until stiff peaks form.
  9. Once the cake is completely cool, spread the stabilized whipped cream evenly over the top of the cake.
  10. Spoon the macerated strawberries and any accumulated juices over the whipped cream layer.
  11. Slice and serve immediately, or chill until ready to serve.

Notes

  • For the most stable frosting, make sure your bowl and whisk attachments are chilled before whipping the cream.
  • You can assemble the cake up to 4 hours ahead of time; keep it refrigerated until serving.
  • If you prefer a slightly sweeter cake base, you can poke holes in the warm cake and drizzle with a simple syrup before cooling.

Nutrition

Find it online: https://hungryhearld.com/strawberry-shortcake-sheet-cake/