There’s nothing more perfect on a lazy summer afternoon than the taste of fresh strawberries and cream. This recipe pairs beautifully with a tall glass of lemonade or a dollop of fresh whipped cream, for those rare summer seasons when there seem to be too many strawberries. (As if there could be such a thing!) Put a few of your ripest (or a little overripe) strawberries in this sheet cake, and you won’t be disappointed.
If you’re looking for a more impressive plating option, bake this in muffin tins or use a glass or cookie cutter to cut out circles of sheet cake. Stack them with fresh whipped cream between the layers and a fresh strawberry on top, for a fresh take on strawberry shortcake.