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A party-friendly strawberry shortcake transformed into a manageable 9×13-inch sheet cake, featuring a tender vanilla cake base, a thin cream cheese layer folded with whipped cream, fresh strawberries, and a light whipped topping.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar (for cream layer)
  • 1 teaspoon vanilla extract (for cream layer)
  • ½ cup heavy cream (to fold into cream cheese mixture)
  • 1 ½ cups heavy whipping cream
  • ⅓ cup powdered sugar (for whipped topping)
  • 1 teaspoon vanilla extract (for whipped topping)
  • 1 ½ to 2 cups fresh strawberries, hulled and halved
  • 2 tablespoons granulated sugar (optional, for macerating strawberries)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch sheet pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. In a large bowl, beat softened butter and granulated sugar for 3–4 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition; stir in vanilla extract.
  5. Alternate adding dry ingredients and whole milk to the butter mixture, starting and ending with dry ingredients; mix gently until combined.
  6. Pour batter into prepared pan and spread evenly.
  7. Bake 25–30 minutes or until a toothpick inserted in the center comes out clean; cool completely in pan.
  8. Beat cream cheese until smooth; mix in powdered sugar and vanilla extract until creamy.
  9. Whip ½ cup heavy cream to soft peaks; fold gently into cream cheese mixture until spreadable to create thin cream layer.
  10. Whip 1 ½ cups heavy whipping cream with powdered sugar and vanilla extract to soft–medium peaks to make whipped topping.
  11. Hull and halve strawberries, toss with sugar if desired, let sit for a few minutes to macerate, then drain excess liquid.
  12. Spread a thin, even layer of the cream cheese mixture over the cooled cake.
  13. Arrange strawberry halves evenly over the cream layer, pressing gently.
  14. Spread whipped cream topping over strawberries, smoothing or swirling as desired.
  15. Chill assembled cake for 20–30 minutes before slicing to set.

Notes

Chill the fully assembled cake for 20–30 minutes before slicing for best texture and neat slices., Keep the cake covered and refrigerated; it stays fresh up to 3 days., Choose ripe, fresh strawberries for brightest flavor and natural sweetness., For clean slices, use a hot, dry knife, wiping it off between cuts.

Nutrition

Find it online: https://gingerbaking.com/sheet-pan-strawberry-shortcake-cake-recipe-fresh-strawberry-party-cake-emmas-cake-studio/