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Get strawberries and fluffy cream to please a crowd with this easy sheet cake version You get soft vanilla cake under juicy berries and clouds of whipped cream The first time I brought this to a big family get-together it disappeared in minutes and everyone wanted to know how to make it
This treat always reminds me of warm summer nights I’d bake it ahead then throw on the toppings right before serving The cake would soak up all that berry syrup and taste amazing
Luscious Ingredients
- Heavy whipping cream: tops everything with a dreamy fluffy layer The colder it is the quicker it puffs up
- Powdered sugar: sweetens the whipped cream with no grit Sift it if it looks clumpy
- Fresh strawberries: get super sweet and juicy once you mix them with sugar Pick ones that are really red and ripe for the best flavor
- Milk: keeps the cake batter nice and smooth Whole milk is best if you like things rich
- Sour cream: makes the cake incredibly soft and moist Always go for the full-fat if you can
- Vanilla extract: adds cozy flavor to cake and cream Too good to skip so use the real stuff
- Eggs: hold everything together and help make a tall fluffy cake Grab some fresh large eggs for best results
- Granulated sugar: sweetens the cake and helps the strawberries get juicy Organic sugar is tasty if that's your thing
- Unsalted butter: gives the cake a super soft bite Use the real deal not margarine blends
- Salt: cuts through the sweetness and really brings out that vanilla taste Go for fine sea salt if you've got it
- Baking powder and baking soda: These lift the cake to keep it from being too dense Double-check they aren’t old
- All purpose flour: holds everything together for a soft but steady cake Unbleached flour gives better flavor
Step-by-Step Instructions
- Put It All Together and Serve:
- Scoop all those juicy berries and any syrup over your cooled cake Let it soak in
- Smooth whipped cream right on top then slice big squares and share right away
- Whip the Cream:
- Start out with a chilly bowl and beaters Pour in your cold cream right after the powdered sugar and vanilla
- Beat until you get soft peaks that don’t droop but aren’t stiff It’ll look like fluffy clouds on your cake
- Marinate the Strawberries:
- Toss up sliced berries with three spoonfuls of sugar so every piece gets sweetened
- Leave them to sit for twenty minutes or so until you see lots of yummy juice That’s the secret to a juicy topping
- Bake the Vanilla Cake:
- Bake your batter at three-fifty degrees until a toothpick comes out clean Should be about twenty-five to thirty minutes Once out cool it off right in the pan for the best texture
- Scoop the thick batter into a greased 9x13 pan Spread it out nice and even so each slice cooks the same
- Add the flour and milk little by little, starting and finishing with the flour Don’t overmix so your cake stays fluffy Stir in the sour cream before that for extra moist cake
- In a bowl whisk together the dry (flour, baking soda, baking powder, and salt) and have it ready before you add it in—that way you’re not overworking your batter
- Beat the eggs one at a time into your fluffy butter/sugar mix Then splash in the vanilla for tasty depth
- Let your mixer run on butter and sugar until it’s super light and creamy count on around five minutes for that feather-soft cake base
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Honestly the best part for me is always sneaking a spoonful of those syrupy strawberries My grandma used to hand me the spoon to finish off the sweet bits that stuck to the bowl
Leftover Storage
Pop any extra cake pieces in the fridge covered up and enjoy within two days If the strawberries and cream are on top eat it quick or it'll get soggy It works better to keep cake and toppings in different containers till you're ready to serve
Swaps and Alternatives
Can’t get strawberries? Use whatever fruit is juicy and sweet like blueberries or peaches Greek yogurt fills in for sour cream if needed Try almond extract in your cream for a bakery-style wow
Fun Ways to Serve
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Add some lemon zest to the batter for a pop of citrus Sprinkle toasted sliced almonds over the top if you like a crunch Pack extra berries and cream in little jars for the easiest to-go treat ever Sip with lemonade or iced tea for a chill summer snack
Tradition and Backstory
Shortcake is a true American classic You’ll spot it everywhere from reunions to church picnics Making it in a sheet pan is the low-stress way to treat a crowd—and every slice soaks up those strawberries
Frequently Asked Questions
- → Is it possible to make this cake in advance?
You bet! Bake it the day before, cover, and stash away. Wait till serving time to top with berries and whipped cream for best results.
- → Got tips for super fluffy whipped cream?
Chill everything—cream, bowl, beaters. Whip till it just holds its shape; stop before it gets too stiff so it stays smooth and soft.
- → Can I mix in other flavors?
Go for it. Try tossing some lemon zest in the cake, or a drizzle of almond extract in the cream—switch up the taste however you'd like.
- → Why should I let the strawberries sit with sugar?
The sugar makes the berries juicy and sweeter. Those tasty juices make the perfect topping for your cake and cream.
- → How do you keep leftovers fresh?
Pop leftover pieces in a covered container in the fridge. They're best the first day, but still good for a day or two after.