This cake is summer in a pan – literally! On the best summer nights of my childhood, my mom served mini strawberry shortcakes for dessert when we ate dinner on the patio. And I do have my version of Strawberry Shortcake in The Mountain Baker, but this Strawberry Whipped Cream Cake recipe is something even more simple and easy and tastes just as good!
I use a sheet pan to make this easy vanilla cake that’s light and fluffy. And I top it with whipped cream frosting and loads and loads of fresh strawberries. This is a great cake for dessert on a hot summer day, as the whipped cream frosting needs to stay cool so this cake should be stored in the fridge. It’s also so light and so delicious for a cool treat that won’t make you feel too full (you’ll actually want more!).
Tips for Making the Best Strawberry Whipped Cream Cake
• Use room temperature butter, eggs, milk, and sour cream for the cake. This is very easy to do in the summer time as you can leave these ingredients out for a bit and they come to room temperature in no time! Room temperature ingredients will help make your cake batter very smooth, which will make a better more tender cake.
• The best cake pan for this is a USA Pan, find it here. The little ridges really help the cake bake evenly and also make for easier removal.
• I love sheet cakes because you can frost them in the pan and they are so easy to transport to a friends house or party. But, you can also remove it from the pan before frosting as well, this is totally up to you! If you leave it in the pan it’s easy to cover the pan with plastic wrap to store extra cake. I usually remove mine, so I end up storing extra cake in a Tupperware so I have slices ready to go for snacks!
• Make sure you are using strawberries that look absolutely delicious! Most of the flavor in this cake comes from the strawberries, so if they aren’t as good then you’ll be missing out. So save this cake for when you have amazing strawberries.
Strawberry Whipped Cream Cake
Makes 9×13-inch sheet cake
1 cup (226 grams) organic salted butter, softened
340 grams (1 1/2 cups) organic cane sugar
2 teaspoons organic vanilla extract
4 organic large eggs, room temperature
1/2 cup organic milk, room temperature
1/4 cup organic sour cream, room temperature
340 grams (heaping 2 1/3 cups) cake flour
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
2 cups organic heavy whipping cream
142 grams (1 cup) organic powdered sugar, sifted
1 teaspoon organic vanilla extract
6 ounces organic fresh strawberries, sliced
Preheat the oven to 350°F. Line a 9×13-inch cake pan with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the eggs, milk, and sour cream and mix on low until combined, scraping down the sides of the bowl as needed so there are no chunks of butter or sugar stuck to the sides.
Add in the cake flour, baking powder, and sea salt in that order. Mix on low until combined into a smooth cake batter. Pour into the prepared cake pan and spread evenly.
Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pan.
To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on low to avoid splattering, then gradually increase speed as frosting thickens, until you are at full speed. Whisk on high until stiff peaks form.
Top cake with frosting and spread evenly. Top with sliced strawberries.
Serve immediately. Store covered in the fridge for up to 3 days.
Gluten Free — Replace the cake flour with 340 grams (2 cups plus 3 tablespoons) organic gluten free flour blend.
High Altitude — Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!