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When you need a crowd-pleaser, Strawberry Sheet Shortcake nails it. It’s a soft vanilla base with layers of bright strawberries and a mountain of whipped cream. I brought this to a big family get-together—none left, and everyone wanted to know how to make it.
This treat always brings back memories of baking on warm evenings, letting the cake cool, then piling on berries and cream just before digging in. The sweet strawberry juice dripping into the cake is the best part.
Tasty Ingredients
- Heavy whipping cream: gives you plush topping—colder makes it whip up quick
- Powdered sugar: keeps the cream sweet and smooth—make sure there are no lumps first
- Fresh strawberries: soak in sugar to bring out all that flavor—use those deep red ones for max taste
- Milk: brings a creamy touch—whole milk packs more richness
- Sour cream: keeps cake soft and rich—don’t skip full fat, it matters
- Vanilla extract: rounds out flavors in cake and cream—pure vanilla pays off
- Eggs: help bring everything together—big, fresh ones fluff it up
- Granulated sugar: sweetens two ways—helps the strawberries get juicy and makes the cake just right
- Unsalted butter: turns your cake tender—always go real over a blend
- Salt: pops the vanilla and cuts the sweetness—fine sea salt works great
- Baking powder and baking soda: make sure each bite is light—check they’re fresh for best lift
- All purpose flour: holds the cake together—unbleached gives you the best taste
Easy Step-by-Step
- Make the Vanilla Cake:
- Whip butter and sugar together till it’s light—it’ll take about five minutes but makes the cake fluffiest
- Beat in eggs, one at a time. Stir in the vanilla last—layer in that flavor
- In another bowl, whisk your flour, baking powder, baking soda, and salt together to blend before you add them
- Mix in sour cream with the butter stuff. Then switch back and forth adding flour mix and milk, starting and ending with flour so you don’t overmix
- Spread thick batter evenly into a greased 9x13 pan—smooth the top so it bakes even
- Bake at 350°F until the center passes the toothpick test. Usually takes 25-30 minutes. Let cool completely in the pan
- Macerate the Strawberries:
- Toss sliced strawberries with three tablespoons of sugar so they start to get syrupy
- Let them chill out for at least 20 minutes. This way they’ll soften and get extra juicy
- Whip the Cream:
- Chill your bowl and beaters, then pour in cold cream with powdered sugar and vanilla right from the start
- Beat it until you get soft peaks that hold. Don’t keep going or it’ll get grainy
- Assemble and Serve:
- Drop all the juicy strawberries and any syrup over your cooled cake
- Spread whipped cream over the berries, slice, and serve right away
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Honestly, sneaking that first syrupy strawberry bite is my highlight every time. It brings back memories of my grandma letting me go to town on the mixing spoon after she finished the topping.
Keeping It Fresh
Pop leftover cake in the fridge under some wrap and eat it within two days. If you put the berries and cream on too soon, they’ll make it soggy—add them at the last minute. For best freshness, stash cake and whipped cream separately.
Swap Options
No strawberries? Try juicy blueberries or peaches instead. Don’t have sour cream? Greek yogurt is a good stand-in. For a fancier whipped cream, use a splash of almond extract.
Fun Ways to Serve
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Zest a lemon into the batter if you want things brighter, or add toasted almonds on top for crunch. Layer berries and cream in jars for easy-to-carry picnic treats. Chilled lemonade or iced tea is the perfect sidekick for this summery dessert.
Where It Comes From
You’ll spot shortcake all over the States—church picnics, family parties. Baking it as a sheet makes it easy to share and soaks up all that berry juice in every bite.
Recipe FAQs
- → Is it okay to bake the cake a day ahead?
Definitely. Make the cake the night before, cover it, and save. Hold off on adding berries and cream 'til it's time to serve so everything's fresh.
- → What's the secret to fluffy whipped cream?
Stick your bowl and beaters in the fridge, then use cold heavy cream. Whip it just until it's soft and holds its shape—not too long, or it'll stiffen up.
- → Can I swap in other flavors?
Oh, for sure. Try lemon zest in the cake for some zip, or almond extract in the whipped cream to mix things up.
- → Why do I need to macerate the strawberries?
Letting strawberries hang out with sugar helps pull out their juices and amps up the sweetness, making them extra tasty on the cake and cream.
- → How do I keep leftovers fresh?
Pop any extras in a sealed container in the fridge. It's best right after making it, but it'll last a day or two.