Description

This Strawberry Shortcake Sheet Cake is a delightful twist on the classic dessert, featuring a moist vanilla batter swirled with strawberry jam and topped with a luscious mascarpone whipped cream and fresh strawberry topping. Perfect for serving a crowd, this sheet cake combines the flavors of rich cream, tangy jam, and fresh berries for an irresistible treat that's easy to bake and sure to impress.

Ingredients

For the Cake:

3 cups all purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon sea salt
1 stick (8 tablespoons) cold salted butter, grated or cut into small pieces
1/2 cup avocado oil or melted coconut oil
2 large eggs, at room temperature
2 cups heavy cream
2 teaspoons vanilla extract
1 cup strawberry jam (for swirling in batter)

For the Topping:

1 1/2 cups strawberry jam (reserve for topping)
2 cups sliced fresh strawberries
1 teaspoon lemon juice
8 ounces mascarpone or cream cheese, at room temperature
1 teaspoon vanilla extract
1 1/2 cups cold heavy cream

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Instructions

Prepare Oven and Pan: Preheat your oven to 400°F (204°C). Butter a 9x13-inch baking pan to prevent sticking and set it aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt to evenly distribute the leavening agents and seasoning.
Cut in Butter and Add Wet Ingredients: Add the cold grated butter to the flour mixture and use your fingertips to rub it in until you have small pea-sized pieces of butter remaining. Stir in avocado oil, eggs, heavy cream, and vanilla extract. Mix the batter just until combined to avoid overworking the gluten, which can make the cake tough. Gently fold in 1 cup of the strawberry jam, creating a pretty swirl effect in the batter.
Transfer Batter to Pan: Spoon the batter into the prepared baking pan. Use a spatula or slightly damp hands to spread the batter evenly and smooth the surface for even baking.
Bake the Cake: Bake in the preheated oven for 30 to 35 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the pan.
Make the Whipped Topping: In a bowl, beat the mascarpone cheese with vanilla extract until smooth. Slowly add the cold heavy cream and continue beating until soft peaks form, creating a rich and creamy topping.
Prepare Strawberry Topping: In a separate bowl, combine sliced fresh strawberries, lemon juice, and the remaining 1/2 cup strawberry jam. Mix gently to coat the berries evenly without breaking them down too much.
Assemble the Cake: Once the cake has cooled completely, spread the mascarpone whipped cream evenly over the top. Spoon the strawberry mixture over the whipped cream for a fresh, fruity finish.
Serve: Slice the cake into 12 servings and enjoy this delicious strawberry shortcake with the luxurious cream and fresh fruit topping.

Notes

Using cold butter ensures a tender crumb in the cake by creating small pockets of fat.
Do not overmix the batter after adding wet ingredients to keep the cake light and fluffy.
Ensure the cake is completely cool before adding the whipped cream topping to prevent it from melting.
The mascarpone cream can be substituted with cream cheese for a slightly tangier flavor.
For a lighter option, use coconut oil instead of avocado oil, but the flavor and texture may slightly vary.
Fresh strawberries can be replaced with other berries like raspberries or blueberries for variation.