Strawberry Shortcake Sheet Cake
This delightful dessert combines the classic flavors of strawberry shortcake in a simple sheet cake form. A fluffy vanilla cake is topped with whipped cream frosting and fresh, syrupy strawberries for a crowd-pleasing treat.

Ingredients
Cake:
2½ cups all-purpose flour*
3 tsp baking powder
½ tsp salt
1¾ cups granulated sugar
½ cup vegetable or canola oil
2 large eggs, room temperature
2 large egg whites, room temperature
2½ tsp pure vanilla extract
½ tsp almond extract
⅔ cup sour cream
¾ cup milk (whole or 2%, room temperature)
Frosting:
6 oz cream cheese, softened to cool room temperature
¾ cup powdered sugar
½ tsp vanilla extract
1½ cups chilled heavy whipping cream
Strawberry Topping:
5 cups fresh strawberries, sliced (about 2 pounds)
2 tbsp strawberry jam
Instructions
For the Cake:
Preheat the Oven: Preheat to 350°F (175°C).
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Mix Wet Ingredients: Using a stand mixer with a paddle attachment or a hand mixer, beat the sugar, oil, eggs, egg whites, and extracts until well combined. Add the sour cream and mix until smooth.
Incorporate Dry Ingredients and Milk: Gradually add half of the flour mixture to the wet mixture, mixing on low until just combined. While still mixing, slowly pour in the milk, then add the remaining flour mixture. Be sure to scrape down the sides and bottom of the bowl as needed to avoid overmixing.
Bake the Cake: Grease a 9×13-inch baking pan. Pour the batter into the prepared pan and spread evenly. Gently tap the pan on the counter to remove air bubbles. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through if needed for even baking.
Cool: Place the cake on a wire rack and allow it to cool completely before frosting.
For the Frosting:
Beat Cream Cheese: In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract on medium speed until smooth.
Whip the Cream: While the mixer is running, slowly pour the chilled heavy cream down the side of the bowl. Scrape down the bowl as needed. Increase the speed to high and continue whipping until stiff peaks form.
For the Strawberry Topping:
Prepare Strawberries: In a medium bowl, gently stir the sliced strawberries with the strawberry jam. If your strawberries are super ripe and juicy, combine them with the jam right before serving to avoid them becoming too soft.
Assembly:
Frost the Cake: Spread the whipped cream frosting evenly over the cooled cake.
Add Strawberries: If serving immediately, spoon the strawberry topping over the frosting. If serving later, refrigerate the frosted cake and add the strawberries just before serving.
Notes:
Flour Measurement: Fluff the flour with a measuring cup, scoop a heaping portion, and level it with a knife to ensure accuracy.
Strawberries: For the best flavor, use ripe strawberries. Softer, less ripe strawberries benefit from sitting in the jam for 1-2 hours.
Eggs and Milk: Quickly bring eggs and milk to room temperature by placing the eggs in warm water for 5 minutes and microwaving the milk for about 15 seconds.
Frosting Options: If you prefer, substitute mascarpone cheese for cream cheese or use vanilla buttercream. Note that mascarpone makes for a softer frosting.
Storage: This cake is best enjoyed the day it’s made. Store the frosted cake in the fridge and let it sit at room temperature for 15 minutes before serving. Add strawberries just before serving.
Calories per serving: 585 kcal (approx.)