The Perfect Summer Make & Take Cake!
Pound cake, sponge cake, pound cake, sponge cake…took many tests to get the cake portion of this recipe just right!
I decided on a thin layer of pound cake – it’s sturdy and will hold up to all the moist toppings. I like the ratio of almost equal amounts of rich pound cake and light fluffy whipped cream.
The whipped cream is “stabilized” with some instant pudding mix so it will hold up and not “weep”. Makes this a great cake to make ahead!
Perfect photo for Pinterest:
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| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
12 servings
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Ingredients
Cake
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter softened
- 1/2 + 1/3 cups sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1/2 cup strawberry jam
Topping
- 2 cups heavy "whipping" cream cold
- 2 tablespoons instant vanilla pudding mix
- 1/3 cup powdered sugar
- 4 cups fresh berries (strawberries cut into quarters if large)
- mint leaves for garnishing, if desired
Ingredients
Cake
Topping
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Rate this recipe!
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Instructions
Cake:
- Preheat oven to 350 degrees F. Grease 13 x 9 x 2" baking pan (I used a light colored metal baking pan, if using a dark or glass pan, reduce oven temperature to 325 degrees.)
- In small bowl, whisk together flour, baking powder and salt. Using stand or hand mixer cream together butter and sugar for several minutes or until fluffy and lighter in color. Add vanilla and eggs one at a time, mixing to incorporate. Stir in dry ingredients - just until all mixed in.
- Spread evenly into prepared pan. I use an offset spatula or back of a spoon. Bake for 15-18 minutes or until golden around the edges and springs back in the center.
- Cool in pan on wire rack for 10 minutes. Spread strawberry jam over the still warm cake. I use an offset spatula or back of a spoon to spread. Cool completely.
Topping:
- Using hand or stand mixer, whisk cream and pudding mix until starting to thicken. Add powdered sugar. Continue whipping until stiff peaks form. Spread over cooled cake. You can cover and refrigerate 1-day ahead at this point.
- Top with berries, garnish with mint and serve. You can top with the berries (as long as they are not too juicy) a few hours before serving. Store covered in refrigerator.
Recipe Notes
If you want to use salted butter, just 1/4 teaspoon of salt in the recipe.
Hi Tina, I made this berry shortcake sheetcake this past weekend. What a hit! Everyone loved it and it was easy to travel with because I could make it in advance. Two thumbs up
Hi Suzanne – Thanks so much for letting me know it was a hit!! So handy to make ahead!!
Is there a link for the pan you used?
Hi Kristy – Hard to find! I’ve had them for several years. This is the only place I could find them