Sheet Pan Strawberry Shortcake is an elegant (but easy!) dessert that starts with the perfect white sheet cake cut in half and layered with fresh strawberries and a whipped cream cheese topping.It is a delicious and refreshing variation of the classic dessert perfect for summertime or any occasion! I also have a Strawberry Shortcake Recipe made with buttermilk biscuits that is divine! Ingredients & Substitutions Flour: For the white cake, I used cake flour.Cake flour is very low in protein (about 6-8 percent) when compared to all-purpose flour (10-12 percent).

Using it results in a delicate, fine-crumbed cake that is so delicious on its own! (Once you taste the cake, you will also want to make my white cupcakes.) If you don’t have any cake flour on hand, make your own! You could also use a boxed cake mix.Butter: Use room-temperature salted butter in the cake recipe, which covers the amount of salt needed in the batter.However, if using unsalted butter, add 3/4 teaspoon of kosher salt to the recipe.

Eggs: You will need only egg whites in this recipe.This gives you a lighter and fluffier cake.Try to separate them from the yolks as best as you can.

To separate the egg white from the yolk, simply crack the egg over a slotted spoon that is over a bowl.Let the egg whites fall through the slots in the spoon.Don’t throw away the yolks! Beat them and store them in an airtight container in the refrigerator for up to 2-3 days to use in other recipes like m

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