Description
A fluffy sheet cake layered with fresh strawberries and whipped cream, perfect for summer gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups strawberries, sliced
- 1 cup whipped cream
- 1 cup strawberry syrup
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a sheet cake pan.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and stir.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture and milk to the butter-sugar mixture, mixing until just combined.
- Pour the cake batter into the prepared pan, smoothing the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- Once cool, spread whipped cream over the top and layer with sliced strawberries. Drizzle with strawberry syrup before serving.
Notes
You can substitute almond milk for a dairy-free version and use coconut whipped cream for a vegan option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American