Description
Indulge in this delightful Sheet Pan Strawberry Shortcake recipe, featuring layers of moist vanilla cake, fresh strawberries, and a luscious whipped cream topping. Perfect for gatherings or a sweet treat at home.
Ingredients
Units
Scale
Cake
- 2 3/4 cups (275 g) cake flour
- 2 teaspoons baking powder
- 1 cup (2 sticks / 227 g) salted butter, room temperature
- 2 1/2 cups (500 g) granulated sugar
- 2 teaspoons vanilla extract
- 5 large egg whites, room temperature
- 1 cup (225 g) milk, room temperature
Strawberries
- 2 pounds fresh strawberries, washed, hulled, sliced
- 2 tablespoons granulated sugar
Whipped Topping
- 2 ounces cream cheese, room temperature
- 1/2 cup (100 g) granulated sugar
- 2 cups (476 g) heavy cream
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Cake – Preheat oven, prepare pan, cream butter and sugar, add vanilla and egg whites, alternate flour and milk, bake, cool, chill.
- Strawberries – Mix with sugar and chill.
- Whipped Topping – Chill bowl, mix cream cheese and sugar, add cream, whip to stiff peaks, add vanilla and salt, chill.
- Assembly – Slice cake, layer with strawberries and whipped topping, serve.
Notes
- Chilling the cake helps with assembly.
- Ensure the bowl and whisk are well-chilled for whipped topping.
- Assemble just before serving for the freshest taste.
Nutrition
- Serving Size: 1 large piece
- Calories: 380
- Sugar: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
