Description
This Strawberry Layered Sheet Cake Dessert is a soft, fluffy vanilla sheet cake layered with fresh strawberries and a light whipped cream filling. Every bite feels fresh, sweet, and perfectly balanced. It’s the kind of dessert that looks beautiful on the table but stays simple enough to make for family gatherings, spring celebrations, or weekend treats. The juicy strawberries soak slightly into the tender cake, creating a moist and irresistible layered dessert everyone will love.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 3 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar (for strawberries)
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch sheet cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Toss sliced strawberries with 2 tablespoons sugar and let sit for 15 minutes to release juices.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Once the cake is completely cool, slice it horizontally to create two layers.
- Spread half of the whipped cream over the bottom layer, then add an even layer of strawberries.
- Place the second cake layer on top and spread remaining whipped cream over it.
- Decorate with extra strawberries if desired. Chill for at least 1 hour before serving.
Notes
For best flavor, use ripe, sweet strawberries. You can substitute the whipped cream with stabilized whipped cream if preparing ahead. Store leftovers covered in the refrigerator for up to 3 days. For extra flavor, brush the cake layers lightly with strawberry juice before assembling.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg