One of my favorite cakes of all time is strawberry short cake―better known as strawberries and cream cake. My mom always bought strawberry shortcake for my birthdays when I was a child. She would go to our local Italian bakery, swoop it up, and quickly it would go.
During the summer, I love to make a much smaller version of the cake since there’s only two people in my household. This mini strawberry shortcake sheet cake solves the problem of satiating my sweet tooth without worrying about having tons of cake leftover.
This strawberry shortcake is gorgeously fluffy with a lush layer of strawberry filling. To make the cake easy to make, I used my favorite Bonne Maman strawberry jam instead of making it from scratch. If you’d like to make your own jam, try my jam recipe, which works for several kinds of fruit.
The whipped cream is made from scratch, made with lush heavy cream and a touch of sugar. In the event that you’re short on time or patience, feel free to use your favorite store-bought whipped cream.
WHY YOU’LL LOVE THIS RECIPE
- Easy to make
- Buttery, fluffy cake
- Simple ingredients
- Packed with natural strawberries
- Fresh homemade whipped cream
- Small serving size
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8″ x 4″ loaf pan
Large mixing bowl
Stand mixer or hand mixer
Mini Strawberry Shortcake Sheet Cake
- 1 extra large egg
- 1/3 cup (85ml) whole milk
- 1/2 tsp vanilla extract
- 1 cup (100g) cake flour
- 1/2 cup (100g) cane sugar
- 1 tsp (5g) baking powder
- 1/4 tsp sea salt
- 1/4 cup (60g) unsalted butter, room temperature
- simple syrup for brushing
- 6 strawberries, sliced plus extra for topping
- 7 oz (200g) strawberry jam
- optional: powdered sugar for dusting
For the whipped cream
- 1 cup (240ml) heavy cream
- 1 tbsp powdered sugar
Make the cake
Preheat oven to 350°F (177°C).
In a large mixing bowl, whisk together the eggs, milk, and the vanilla extract.
In another large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the butter to the dry ingredients and mix on medium speed for 30 to 60 seconds.
While the mixer is still running, add the egg and milk mixture to the dry ingredients and butter and mix for 30 seconds.
When fully incorporated, scrape down the sides of the mixing bowl, and mix again on high speed for 40 seconds to aerate the batter.
Spray the inside of an 8” x 4” loaf pan with nonstick cooking spray.
Pour the batter inside and smooth out the top.
Bake the cake in the middle of the oven for 40 to 45 minutes or until the cake is golden brown and a toothpick runs clean when probed into the middle of the cake.
Brush a thin layer of simple syrup or honey over the cake and allow the cake to cool completely before serving or frosting. You may chill the cake in the freezer for 30 to 60 minutes.
Once the cake is cool, mix together the strawberry jam and the fresh cut strawberries and slather the mixture onto the cake.
Make the whipped cream frosting and decorate the cake
In a clean mixing bowl, blend together heavy cream and powdered sugar with a hand mixer on high speed until the whipped cream reaches stiff peaks.
Smooth the whipped cream onto the strawberry topped cake with a spatula. Alternatively, if you have a pastry bag with a 2D or 852 star tip, pipe decorative lines or rosettes onto the strawberry topped cake.
Top the cake with a whole strawberry and a dusting of powdered sugar.
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