Description
A tender vanilla cake base topped with sweetened macerated strawberries and light stabilized whipped cream, reimagined as a single-layer sheet cake perfect for serving a crowd. Golden crumb, ruby fruit glaze, and cloud-like cream create a nostalgic summer dessert with minimal fuss.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups ripe strawberries, hulled and halved
3 tablespoons granulated sugar
1 tablespoon fresh lemon juice
4 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C)
Lightly grease a 9×13-inch baking pan
In bowl, whisk flour, baking powder, and baking soda
In separate bowl, cream butter and sugar until light
Beat in eggs one at a time; stir in vanilla
Gradually add dry ingredients, alternating with buttermilk
Pour batter into prepared pan and bake 20-22 minutes until golden
Let cake cool completely
Meanwhile, in bowl, toss strawberries with 3 tablespoons sugar and lemon juice; refrigerate 1-2 hours
In another bowl, whip cream, powdered sugar, and vanilla until stiff peaks form
Once cake is cooled, layer strawberries and whipped cream on top
Notes
For best results, arrange strawberries attractively on the cake
Chill assembled cake for 30 minutes before slicing
Store refrigerated in airtight container if needed
The stabilized whipped cream holds up well at room temperature for 2-3 hours when serving
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 65g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg