I’m so excited about this cake. Miss C requested it for her birthday celebration with the family, and since then I’ve made it 2 more times! It’s a keeper, and really so simple to make. It’s light and sweet taste is just what you want in a dessert this time of year. It showcases the beautiful strawberries that are in season so nicely. And I think the more berries the better.
Strawberry Shortcake Sheetcake
3/4 cup butter, soft
1 1/2 cups sugar
1 tbsp. baking powder
2 tsp. vanilla extract
1 1/4 cup milk
Pinch of salt
3 cups all purpose flour
3 cups sliced strawberries (plus 2 tbsp. sugar if the strawberries are not sweet enough)
1 pint heavy cream, whipped until stiff peaks for and sweetened with 1/3 cup powdered sugar
Cream together the butter and sugar until light and fluffy, about 1 minute on medium speed. Add the baking powder, vanilla extract, eggs, mik and salt. The batter will be runny. Then add the flour, and mix until just combined. Pour into a greased 1/2 sheet jelly roll pan. Bake at 350 degrees for 20-22 minutes, until the cake springs back when lightly touched and is slightly golden on the edges.
Remove the cake from the oven and cool completely. Frost with the whipped cream and top with the fresh strawberries.