For the cake
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup milk
- 1/2 cup butter, softened
- 1/2 cup oil
- 4 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
This is a classic from-scratch vanilla sheet cake batter similar to many shortcake and vanilla sheet cake recipes. Using both butter and oil gives you the best of both worlds: butter adds flavor and a tender crumb, while oil keeps the cake moist and soft even after refrigeration. Baking powder provides lift and a fine crumb, and a full tablespoon is typical for this volume of batter.
For the whipped frosting
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
Fresh whipped cream frosting is a hallmark of strawberry shortcake-style cakes. Powdered sugar dissolves smoothly and helps stabilize the cream slightly, while vanilla rounds out the flavor.
For the strawberry topping
- 4 cups sliced fresh strawberries
- 1 cup strawberry glaze (store-bought or homemade)
- Optional: 1 tablespoon sugar if berries need extra sweetness
Using a combination of fresh berries and a glaze (sometimes made with gelatin or a commercial pie glaze) is common in strawberry shortcake cakes because it gives a shiny, cohesive topping that is easy to slice and serve. Extra sugar is only needed if your berries are less sweet.
Step-by-step instructions
1. Preheat and prep
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or use a baking spray that includes flour. Preparing the pan properly helps the cake release cleanly and avoids sticking, which is especially important when you plan to serve it directly from the pan.
2. Make the cake batter
In a large mixing bowl, beat the softened butter, oil, and granulated sugar together until the mixture is light and fluffy, about 2–3 minutes. Creaming the butter and sugar incorporates air into the batter, contributing to a soft, tender crumb.
Add the eggs one at a time, beating well after each addition until the mixture is smooth and emulsified. Stir in the tablespoon of vanilla extract; generous vanilla is common in shortcake-style cakes to give a rich, fragrant base.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix on low speed just until everything is incorporated and you no longer see streaks of flour. Overmixing can create a tougher texture, so stop as soon as the batter looks smooth.
3. Bake the cake
Pour the batter into the prepared 9×13-inch pan and smooth the top with a spatula so it bakes evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached.
If your oven tends to bake unevenly, rotate the pan once during baking. When done, the cake should be lightly golden and spring back when gently pressed in the center.
Place the cake on a wire rack and let it cool completely in the pan. This is crucial: if you frost a warm cake with whipped cream, the topping will melt and become soupy, a common warning in recipes that use fresh whipped cream frostings.
4. Make the whipped frosting
Once the cake is fully cooled, prepare the whipped cream frosting. For best results, chill your mixing bowl and beaters in the refrigerator for about 10–15 minutes; cold equipment helps heavy cream whip faster and more stably, as noted in many whipped-cream dessert recipes.
Pour the cold heavy whipping cream into the chilled bowl. Add the powdered sugar and vanilla extract. Beat on medium-high to high speed until stiff peaks form and the cream holds its shape on the beaters. Be careful not to overbeat; stopping at stiff but smooth peaks gives a stable, spreadable topping.
5. Prepare the strawberry topping
In a medium bowl, combine the sliced fresh strawberries with the strawberry glaze. Gently fold until the berries are evenly coated and glossy. If your strawberries taste tart or bland, sprinkle in up to 1 tablespoon of sugar and toss again.
Using a glaze in combination with fresh berries is similar to methods used in strawberry shortcake and strawberry chiffon cake recipes, where a light gel helps the fruit hold together and look vibrant.
6. Assemble the cake
With the cake completely cooled, spread the whipped cream frosting evenly over the top, creating swoops and peaks as desired. The layer of cream acts like the “shortcake” and cream component in classic strawberry shortcake desserts.
Once the whipped topping is in place, spoon the strawberry-glaze mixture evenly over the whipped cream. You can spread it to the edges for full coverage or leave a small border of cream around the perimeter for a decorative effect. This assembly style mirrors other strawberry shortcake sheet and layer cakes that layer whipped cream and berries on top of vanilla cake.
7. Serve
Slice into squares and serve immediately, or refrigerate briefly to let the topping set slightly before slicing. Because the frosting is whipped cream-based and the top includes fresh berries, leftovers should be stored in the refrigerator.
For clean slices, especially after chilling, wipe your knife between cuts. This is a common tip for neatly slicing cakes topped with whipped cream and fruit.