Strawberry Shortcake Sheet Cake
A simple dessert with so much flair! This Strawberry Shortcake Sheet Cake is a wonderful way to celebrate your Mom on this Mother’s Day!
I especially love this recipe because it’s a great and beautiful (and yummy) way to celebrate MOTHERS. As a kid, especially in the spring and summer, strawberries were were commonplace at our dinner table. My favorite — just a plain old bowl of strawberries – cut up and sprinkled with granulated sugar.
It’s those flavor memories that inspired me to turn one of my favorite cake recipes into Strawberry Shortcake Sheet Cake.
The heart of this cake recipe is the most wonderful vanilla sheet cake! Whether you top it with strawberries and sweetened whipped cream or eat it ‘plain’, you’ll definitely be happy to have this recipe at your fingertips.
This cake recipe is a basic stove top sheet cake. Start off by melting the butter and water together in a small saucepan. Add sugar and sour cream, stirring to combine. Then alternating back and forth, add whisked egg and dry ingredients in thirds until both are fully incorporated.
Bake for 20 minutes, until the center is set and the internal temperature reaches 208°-210°.
Allow the cake to cool completely.
The Strawberries + Cream
The strawberries need very little attention! Give them a good rinse, drain and then quarter. Place in a small bowl, sprinkle with sugar and allow to rest (covered and refrigerated).
While the cake is cooling, prepare the sweetened whipped cream topping by beating (with a hand-mixer) the sugar and cream together in a chilled stainless steel bowl. Once the cream forms soft peaks, cover and refrigerate until ready to serve.
To serve this cake, top with a spoonful of syrupy, sweetened strawberries, a dollop of whipped cream and a sprinkle of shortbread cookie crumbs.
There’s really something almost unspeakably wonderful about strawberries and sweetened cream, except to say it’s delicious in the most simple and comforting way. And that vanilla cake?! It’s really a keeper no matter what’s sprinkled on top!
Strawberry Shortcake Sheet Cake
- 1 stick butter
- 1/2 c water
- 1 c sugar
- 1 egg
- 1/2 c sour cream
- 1 c flour
- 1 t sea salt
- 1 t baking soda
- 1 t vanilla
- 1/2 c sugar + 4 T
- 1 lb strawberries
- 2 c heavy whipping cream
- 1 c crushed shortbread cookies
Preheat oven to 350°. In a medium saucepan, over medium-high flame, bring butter and water to a simmer until butter melts. Remove from flame and whisk in : sour cream + sugar.
In a small bowl, crack and whisk egg. In a medium bowl, combine flour + salt + baking soda.
Alternatingly, add in ::
- — 1/2 flour mixture then stir
- — whisked egg, then stir
- — remaining flour mixture, then stir.
Add in vanilla, stirring to combine.
Place cake batter into a 7.5″ x 11″ X 1.5″ rimmed cake pan (or an 8″ x 8″). Bake for 20-25 minutes or until center is set and there’s no ‘wiggle’ in the center if the pan is tapped. Allow the cake to cool 20 minutes.
While cooling, assemble the strawberry topping .
Strawberry topping –
Combine strawberries + 1/2 c sugar in a medium bowl and set aside, or refrigerate.
Sweetened Whipped Cream
To prepare sweetened whipped cream, pour heavy whipping cream into a medium mixing bowl, add 4 T sugar + pinch salt + vanilla. Using a hand mixer, beat to whip.
Cut cake into 6 portions & serve : top with strawberries, sweetened whipped cream + cookie crumbles.
Want to check out another yummy cake recipe? Try this one!