Perfect Star-Spangled Strawberry Shortcake Sheet Cake
A festive and easy-to-make strawberry shortcake sheet cake perfect for 4th of July celebrations and summer gatherings, featuring a moist vanilla cake base topped with macerated strawberries and whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (240ml) whole milk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 4 cups (about 600g) fresh strawberries, hulled and sliced
- 2 tablespoons powdered sugar (for strawberries)
- 1 ½ cups (360ml) heavy whipping cream, cold
- 3 tablespoons powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
- Optional: 1 cup (150g) blueberries
- Optional: star-shaped sprinkles or edible glitter
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or non-stick spray and dust with flour.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In a separate bowl, beat softened butter with an electric mixer until smooth and fluffy (about 2 minutes). Add eggs one at a time, beating well after each, then mix in vanilla extract.
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently until smooth and pourable.
- Toss sliced strawberries with powdered sugar and let sit while baking the cake.
- Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove cake from oven and cool completely in the pan on a wire rack (about 30 minutes).
- Whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread whipped cream evenly over cooled cake. Spoon sugared strawberries on top, letting juices drizzle over. Add blueberries and star-shaped sprinkles if desired.
- Refrigerate cake for at least 1 hour before serving to let flavors meld and whipped cream set.
Notes
Do not frost the cake while warm to avoid melting whipped cream. Fold wet and dry ingredients gently to keep cake fluffy. Chill bowl and beaters before whipping cream for best results. Use serrated knife and wipe clean between cuts for neat slices. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use plant-based butter and coconut cream.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 28
- Fat: 14
- Carbohydrates: 42
- Protein: 5
Keywords: strawberry shortcake, sheet cake, 4th of July dessert, summer cake, easy dessert, patriotic dessert, whipped cream cake