Description
A moist, fluffy, and vibrant 9×13-inch sheet cake bursting with fresh strawberry flavor, topped with silky strawberry whipped cream. Simple to make for beginners, this dessert shines with authentic fruity notes and a tender crumb.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 cup melted unsalted butter
2 large eggs
1 tsp pure vanilla extract
1 cup chopped fresh strawberries
1 cup fresh strawberries (for topping)
1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a bowl, whisk flour, sugar, baking powder, and salt until combined.
In another bowl, mix milk, melted butter, eggs, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and stir until just combined.
Fold in chopped strawberries gently (do not overmix).
Pour batter into prepared pan and smooth the surface.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Let the cake cool completely.
Meanwhile, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Top the cooled cake with whipped cream and fresh strawberry slices.
Notes
Use ripe, fresh strawberries for the best flavor.
Do not overmix the batter to maintain a tender crumb.
Chill leftovers for 2 hours before serving for optimal texture.
Cover and store at room temperature for up to 1 day, or refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 240
- Sugar: 32g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg