Description
A rustic strawberry shortcake cake made with an easy vanilla sheet cake, sweet macerated strawberries, and fluffy whipped cream. Slice-and-stack layers make it look impressive without complicated decorating.
Ingredients
Cake:
1 box vanilla or white cake mix (plus eggs/oil/water per box)
1 tsp vanilla extract (optional)
Strawberries:
2 lb fresh strawberries, hulled and sliced
1/3 cup granulated sugar
1 tsp lemon juice (optional)
Whipped layer:
2 cups cold heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract
Optional (more stable whipped layer):
4 oz cream cheese, softened
Instructions
1. Bake the cake in a parchment-lined 9×13-inch pan according to package directions. Cool completely.
2. Toss strawberries with sugar (and lemon juice if using). Let sit 20–30 minutes until juicy.
3. Make whipped layer: Whip heavy cream with powdered sugar and vanilla to soft peaks. (Optional: Beat cream cheese smooth first, then whip in cream and sugar until fluffy.)
4. Lift cake from pan and cut it in half crosswise to create two layers.
5. Place one cake layer on a serving board. Spread half the whipped layer over it.
6. Spoon half the strawberries and a little syrup over the cream.
7. Top with the second cake layer, then finish with remaining whipped cream and strawberries.
8. Chill 45–60 minutes before slicing for cleaner pieces.
Notes
For neat slices, chill before cutting and wipe the knife between cuts.
Add a spoon of Meyer lemon marmalade to the berries for a bright twist.
Use ripe strawberries for the best flavor and syrup.
- Prep Time: 25
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg