Ingredients
Equipment
Method
Bake the vanilla cake
- Preheat the oven to 350°F and grease a 9x13 baking dish so the cake releases cleanly.
- Whisk together all-purpose flour, baking powder, and salt until evenly combined and free of visible clumps.
- Cream butter and sugar until light and fluffy, with the mixture looking paler and smoother.
- Beat in eggs and vanilla extract until the batter is glossy and fully incorporated.
- Alternately add the flour mixture and sour cream to the batter, starting and ending with flour, until just combined and no dry streaks remain.
- Pour the batter into the prepared 9x13 baking dish and spread into an even layer.
- Bake at 350°F for 18-22 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely so the whipped cream topping won’t melt.
Macerate strawberries and whip topping
- Toss sliced fresh strawberries with sugar and let sit at least 30 minutes, until the berries are glossy and syrupy with juices.
- Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, so the cream holds soft peaks that don’t droop.
Assemble and chill
- Spread whipped cream over the cooled cake in an even layer with visible swirls.
- Arrange the macerated strawberries and their juices over the whipped cream so some berries sit on top and some juice soaks in.
- Garnish with fresh strawberries for garnish for a fresh, full look.
- Chill until ready to serve, about 1 hour, so the sheet shortcake sets and slices cleanly.
Notes
Pro tip: cool the cake completely before topping to prevent melted whipped cream. Store covered in the refrigerator up to 3 days; for best texture, assemble and chill within 24 hours. Freeze the baked cake layers (wrapped) for up to 1 month, then thaw and whip fresh cream when ready. For a lighter option, use half-and-half instead of heavy cream, though the topping will be slightly less stable.