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–+ servings

Egg-Free Strawberry Sheet Cake (Pan Bake)

A light and fluffy egg-free strawberry sheet cake, perfect for gatherings and celebrations, topped with fresh strawberries and whipped cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cake Base
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup vegetable oil
  • 1 tbsp vanilla extract
  • 1 cup fresh strawberries, chopped plus extra for topping
Whipped Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Method
 

Prepare the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the milk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chopped strawberries.
  5. Pour the batter into the prepared baking pan and smooth the top.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool completely in the pan.
Prepare the Whipped Topping
  1. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Cake
  1. Once the cake is cool, spread the whipped topping evenly over the cake.
  2. Garnish with additional fresh strawberries on top.
  3. Slice and serve.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

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