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Fluffy Strawberry Shortcake Sheet Cake Easy Recipe with Whipped Cream Frosting

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A light and airy strawberry shortcake sheet cake with a whipped cream frosting that melts on your tongue, perfect for celebrations or a comforting dessert.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 ¾ cups (350 g) granulated sugar
  • ½ cup (113 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240 ml) whole milk, room temperature
  • 4 cups (about 600 g) fresh strawberries, hulled and sliced
  • ¼ cup (50 g) granulated sugar (for strawberries)
  • 1 tbsp fresh lemon juice
  • 2 cups (480 ml) heavy whipping cream, very cold
  • ¼ cup (30 g) powdered sugar
  • 4 oz (115 g) mascarpone cheese, softened
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan or line with parchment paper.
  2. In a medium bowl, toss sliced strawberries with ¼ cup granulated sugar and 1 tbsp lemon juice. Let macerate for 15-20 minutes.
  3. Sift together flour, baking powder, and salt in a large bowl. Set aside.
  4. Using an electric mixer, beat softened butter and 1 ¾ cups granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, fully incorporating each before adding the next. Mix in 2 tsp vanilla extract.
  6. On low speed, alternate adding dry ingredients in three parts with 1 cup whole milk, starting and ending with flour. Mix just until combined.
  7. Pour batter into prepared sheet pan and smooth the top. Tap gently to remove air bubbles.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cake should spring back lightly when pressed.
  9. Cool cake in pan on a wire rack for at least 30 minutes before frosting.
  10. Chill mixing bowl and beaters for 10 minutes. Beat heavy cream with powdered sugar and 1 tsp vanilla extract on medium-high speed until soft peaks form.
  11. Add mascarpone cheese and gently beat until combined and smooth. Avoid overbeating.
  12. Spread half the whipped cream frosting evenly over cooled cake. Spoon half the macerated strawberries on top.
  13. Add remaining whipped cream and finish with remaining strawberries, arranging them prettily.
  14. Refrigerate cake for at least 1 hour before serving to let flavors meld and frosting set.

Notes

Chill bowl and beaters before whipping cream to achieve the right texture. Avoid overmixing batter to keep cake fluffy. Drain excess strawberry juice if very juicy to prevent sogginess. Refrigerate cake for at least 1 hour before serving. Store leftovers in airtight container in refrigerator up to 2 days; avoid freezing.

Nutrition

Keywords: strawberry shortcake, sheet cake, whipped cream frosting, easy dessert, summer cake, fresh strawberries

Find it online: https://avabake.com/fluffy-strawberry-shortcake-sheet-cake-easy-recipe-with-whipped-cream-frosting/