Description
A delightful dessert combining the freshness of strawberries with a fluffy cake, topped with creamy frosting for gatherings or sweet treats.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 1/2 cup vegetable or canola oil
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 2 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract
- 2/3 cup sour cream
- 3/4 cup milk (whole or 2%, room temperature)
- 6 oz cream cheese, softened to cool room temperature
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 1/2 cups chilled heavy whipping cream
- 5 cups fresh strawberries, sliced (about 2 pounds)
- 2 tbsp strawberry jam
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a stand mixer or hand mixer, beat together the sugar, oil, eggs, egg whites, and extracts until well combined. Add the sour cream and mix until smooth.
- Gradually add half of the flour mixture to the wet mixture, mixing on low until just combined. Slowly pour in the milk, then add the remaining flour mixture, scraping down the sides of the bowl as needed.
- Grease a 9×13-inch baking pan. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake on a wire rack completely before frosting.
- In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract on medium speed until smooth.
- While mixing, slowly pour the chilled heavy cream down the side of the bowl. Increase speed to high and whip until stiff peaks form.
- In a medium bowl, stir the sliced strawberries with the strawberry jam and let sit if serving later.
- Spread the whipped cream frosting evenly over the cooled cake.
- Spoon the strawberry topping over the frosting right before serving.
Notes
Ensure all ingredients are at room temperature for best results. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: strawberry shortcake, sheet cake, dessert, summer dessert, easy recipe