Description
Indulge in a delightful and easy-to-make Sheet Pan Strawberry Shortcake that’s perfect for any occasion. This recipe combines fluffy cake layers, fresh strawberries, and a luscious whipped topping to create a mouthwatering dessert.
Ingredients
Units
Scale
Cake
- 2 3/4 cups (275 g) cake flour
- 2 teaspoons baking powder
- 1 cup (2 sticks / 227 g) salted butter, room temperature
- 2 1/2 cups (500 g) granulated sugar
- 2 teaspoons vanilla extract
- 5 large egg whites, room temperature
- 1 cup (225 g) milk, room temperature
Strawberries
- 2 pounds fresh strawberries, washed, hulled, sliced
- 2 tablespoons granulated sugar
Whipped Topping
- 2 ounces cream cheese, room temperature
- 1/2 cup (100 g) granulated sugar
- 2 cups (476 g) heavy cream
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Cake – Preheat the oven and prepare the pan. Whisk flour and baking powder. Cream butter, sugar, and vanilla. Add egg whites. Alternate flour mixture and milk. Bake and cool.
- Strawberries – Mix strawberries with sugar and chill.
- Whipped Topping – Chill bowl and whisk. Whip cream cheese and sugar. Add cream and whip to stiff peaks. Mix in vanilla and salt. Chill.
- Assembly – Slice cake, layer strawberries and topping, and serve.
Notes
- Chilling the cake helps with assembly
- Start with cold bowl for whipped cream
- Can refrigerate assembled cake before serving
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
