Description
A simple, crowd-pleasing strawberry shortcake sheet cake made with fresh strawberries and fluffy whipped cream frosting.
Ingredients
Scale
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 lb fresh strawberries, hulled and sliced
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp alcohol-free vanilla
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, eggs, oil, and water. Beat with an electric mixer on medium speed for 2 minutes.
- Pour the batter into the prepared pan. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- While the cake cools, prepare the frosting. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and alcohol-free vanilla until stiff peaks form.
- Spread the whipped cream frosting evenly over the cooled cake.
- Arrange the sliced strawberries on top of the frosting. Serve immediately or refrigerate until ready to serve.
Notes
- Use a chilled bowl and beaters for the whipped cream to help it whip faster and hold its shape.
- For best results, assemble the cake close to serving time to prevent the whipped cream from weeping.
- You can macerate the strawberries in a little sugar for 30 minutes before topping the cake for a juicier result.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 24g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg