Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup whole milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1/2 tsp vanilla bean paste
  • 2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 13x9 inch rimmed sheet pan with parchment paper, leaving an overhang.
  2. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
  3. Stir in the melted butter, milk, egg, and vanilla extract. Mix until just combined; do not overmix to ensure a tender texture.
  4. Spread the batter evenly into the prepared sheet pan.
  5. Bake for 22–25 minutes until the edges are golden-brown and the center springs back when touched. Let the cake cool completely in the pan.
  6. In a medium bowl, toss sliced strawberries with sugar, lemon juice, and vanilla bean paste. Cover and let sit for 30 minutes to macerate.
  7. Using a hand mixer or stand mixer, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Spread the whipped cream over the cooled cake, top with the macerated strawberries and their syrup, and slice into 12 squares.