Print Recipe
Prep Time 1 hr
Cook Time 30 mins


Vanilla Sheet Cake

  • 2 1/4 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, unsalted at room temperature
  • 1 3/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream at room temperature
  • 1 cup whole milk at room temperature

Whipped Topping

  • 1 pint heavy whipping cream cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract


  • 1 pound strawberries, hulled and sliced
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar


For The Cake

  • Preheat oven to 350 degrees F. Generously spray a 9 x 13 inch pan with nonstick spray.
  • In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
    In a large bowl, or using a stand mixer, cream together butter and sugar until light and fluffy. Add in the eggs, sour cream and vanilla. Scrape down the sides of the bowl.
  • Add in the flour and milk. Mix until combined.
    Bake cake for 35-38 minutes until top is slightly golden and a toothpick inserted in center comes out clean. Allow cake to cool before assembly.

For The Strawberries

  • In a small bowl, combined strawberries, one tablespoon lemon juice and 2 tablespoons granulated sugar. Allow to sit while the cake bakes.

For The Whipped Cream

  • In a cold bowl, using a whisk (or whisk attachment) whisk whipped cream until thick. Add in the vanilla and the powdered sugar. Whisk until combined.
  • Once cake is cool, spread the whipped cream over the top. Top with the strawberries and enjoy!