Description
This Strawberry Shortcake Sheet Cake takes the classic flavors of strawberry shortcake and transforms them into an easy-to-make, crowd-pleasing dessert. A tender, vanilla-almond cake is topped with a luscious cream cheese frosting and piled high with fresh, jam-sweetened strawberries. Perfect for potlucks, summer gatherings, or any occasion that calls for a sweet treat!
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 temperature
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1½ cups chilled heavy whipping cream
Strawberry Topping:
- 5 cups sliced fresh strawberries (just under 2 pounds)
- 2 tablespoons strawberry jam
Preparation:
Ensuring that your ingredients are properly measured and prepared is crucial for the success of this recipe. This includes having your dairy products at room temperature and using the correct method for measuring flour.
Cake:
Step 1: Preheat oven to 350°F (175°C). Ensure your oven rack is positioned in the center for even baking.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Whisking thoroughly ensures that the baking powder and salt are evenly distributed throughout the flour, which is essential for a consistent rise and flavor in the cake. Set aside.
Step 3: Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat the sugar, oil, eggs, egg whites, vanilla extract, and almond extract until thoroughly combined. This step is important for creating a light and airy batter. The eggs and egg whites should be fully incorporated and the mixture should appear slightly pale and fluffy. Beat on medium speed for about 2-3 minutes.
Step 4: Add the sour cream and beat until combined. The sour cream adds moisture and a slight tang to the cake, contributing to its tender texture. Ensure that the sour cream is evenly distributed throughout the batter.
Step 5: Gradually add half of the flour mixture, beating until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, resulting in a tough cake.
Step 6: While still beating, slowly add the milk, then the remaining flour mixture. Add the milk in a slow and steady stream to prevent splattering. Continue to beat until just combined, scraping the sides and bottom of the bowl as needed to ensure all ingredients are evenly incorporated.
Step 7: Grease a 9×13 inch metal baking pan. This prevents the cake from sticking to the pan and ensures easy removal after baking. You can use baking spray or grease the pan with butter or shortening and dust with flour. Pour the batter into the prepared pan and spread it into an even layer.
Step 8: Tap/gently drop the pan on the countertop a couple of times to remove any air bubbles. This helps to create a more even texture in the cake.
Step 9: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so it is important to check the cake for doneness using a toothpick. If necessary, rotate the pan once during bake time to ensure even browning. Place the pan on a wire rack to cool completely.
Frosting:
Step 1: Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. The cream cheese needs to be fully softened to avoid lumps in the frosting. Using a stand mixer or hand mixer with the whisk attachment, beat the mixture on medium speed until smooth and creamy.
Step 2: While the mixer is still running, slowly pour the chilled heavy cream down the side of the bowl. Gradually adding the heavy cream is crucial for creating a stable and voluminous frosting.
Step 3: Stop and scrape the bottom and sides of the bowl periodically to ensure that all ingredients are evenly incorporated. Increase the speed to high and continue whipping until the cream can hold a stiff peak. This means that when you lift the whisk, the frosting forms a peak that stands up straight without collapsing. Be careful not to overwhip, as this can cause the frosting to become grainy or separate.
Assembly:
Step 1: Spread the frosting evenly onto the cooled cake. Ensure the cake is completely cool before frosting to prevent the frosting from melting.
Step 2: If you are serving right away, stir the sliced strawberries with the strawberry jam and spoon over the top of the cake. The strawberry jam enhances the natural sweetness of the strawberries and creates a syrupy glaze. If you are not serving right away, place the frosted cake in the refrigerator and wait to add the strawberries until just before serving to prevent the strawberries from making the cake soggy.
Why you will love this recipe
This Strawberry Shortcake Sheet Cake is a delightful twist on a classic dessert. It’s incredibly easy to make, perfect for feeding a crowd, and bursting with fresh, summery flavors. The moist, tender cake, tangy cream cheese frosting, and sweet, juicy strawberries create a harmonious combination that is sure to please everyone. Plus, the sheet cake format makes it perfect for casual gatherings and picnics!
Serving Suggestions:
- Serve chilled or at room temperature.
- Dust with powdered sugar for an extra touch of elegance.
- Garnish with fresh mint leaves.
- Serve alongside a scoop of vanilla ice cream for an extra indulgent treat.
- Pair with a glass of chilled lemonade or iced tea for the perfect summer refreshment.
Tips:
- Measuring Flour: To properly measure flour, fluff it with a spoon, scoop a heaping portion into your measuring cup, and level it off with the back of a knife. This ensures that you are not using too much flour, which can result in a dry cake.
- Strawberry Preparation: Combining strawberries with jam will make them soft and syrupy over time. If you have really ripe, juicy, sweet strawberries, wait until 30 minutes or less before serving to combine the strawberries and jam. If you have mediocre strawberries, they would likely benefit from sitting in the jam for one to two hours before serving to allow the flavors to meld and the strawberries to soften.
- Temperature: To quickly bring eggs and milk to room temperature, place the eggs in a bowl of warm tap water for about 5 minutes. Microwave the milk for a few seconds to take the chill off. Room temperature ingredients incorporate more easily into the batter, resulting in a smoother and more consistent cake.
- Frosting Alternatives: If you don’t want the flavor of cream cheese, you can use 8 ounces of mascarpone cheese instead. Just be aware that the frosting will be softer. Alternatively, you can use vanilla buttercream frosting or freshly whipped cream. Note: homemade whipped cream will not be as stable, so you’ll want to add the frosting right before serving.
- Storage: This cake is best served the day it is made. You can make the cake and frosting several hours ahead of time. Once frosted, the cake should be stored in the refrigerator. Allow it to sit at room temperature for 15 minutes before serving. Add the strawberries just before serving.
- Don’t Overbake: Overbaking the cake will result in a dry cake. Check for doneness using a toothpick and remove the cake from the oven as soon as the toothpick comes out clean.
Prep Time: 25 minutes Cook Time: 25-30 minutes Total Time: 50-55 minutes
Nutritional Information:
(Please note that the following nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)
Calories: Approximately 450 per serving Protein: Approximately 5g per serving Sodium: Approximately 250mg per serving
Conclusion
This Strawberry Shortcake Sheet Cake is a guaranteed crowd-pleaser. Its simplicity, coupled with its irresistible flavor profile, makes it the perfect dessert for any occasion. Whether you’re celebrating a birthday, attending a potluck, or simply craving a sweet treat, this cake is sure to be a hit. Enjoy the taste of summer with every bite!
Questions and Answers about the Recipe:
Q1: Can I use frozen strawberries instead of fresh strawberries?
A1: While fresh strawberries are highly recommended for the best flavor and texture, you can use frozen strawberries in a pinch. Be sure to thaw them completely and drain any excess juice before using. Keep in mind that frozen strawberries tend to be softer and may release more liquid, which could make the cake slightly soggy.
Q2: Can I make this cake ahead of time?
A2: Yes, you can make the cake and frosting several hours ahead of time. Store the unfrosted cake in an airtight container at room temperature. Prepare the frosting and store it in the refrigerator. Assemble the cake (frost and add the strawberries) just before serving for the best results.
Q3: Can I use a different type of extract in the cake?
A3: Absolutely! While vanilla and almond extracts are recommended for their classic flavor combination, you can experiment with other extracts such as lemon, orange, or even rum extract. Adjust the amount of extract to your liking.
Q4: What if I don’t have sour cream? Can I substitute something else?
A4: If you don’t have sour cream, you can substitute it with plain Greek yogurt or full-fat plain yogurt. These substitutes will provide a similar tang and moisture to the cake.
Q5: Can I double the recipe to make a larger cake?
A5: Yes, you can double the recipe, but you will need to use a larger baking pan, such as a 12×18 inch sheet pan. Be sure to adjust the baking time accordingly, as the larger cake may require a longer baking time. Check for doneness using a toothpick before removing the cake from the oven.
