Berry Shortcake Sheet Cake

A perfect make and take summer cake. Berry shortcake that you can make ahead. A thin layer of pound cake is topped with strawberry jam, fluffy whipped cream and fresh berries.

Cake:
1½ cups all-purpose flour, unbleached
1 tsp. baking powder
½ tsp. sea salt
¾ cup (1½ sticks) butter, softened
½ + ⅓ cups sugar
3 large eggs
1 tsp. pure vanilla extract
½ cup strawberry jam

Topping:
2 cups heavy whipping cream, cold
2 Tbsp. instant vanilla pudding mix
⅓ cup confectioners' sugar
4 cups fresh berries (strawberries cut into quarters if large)

Garnish:
mint leaves

For the Cake:
Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease 9x13x2" baking pan (I used a light coloured metal baking pan, if using a dark or glass pan, reduce oven temperature to 325°F (165°C/140°C fan, Gas Mark 3).)

In small bowl, whisk together flour, baking powder and salt. Using stand or hand mixer cream together butter and sugar for several minutes or until fluffy and lighter in colour. Add vanilla and eggs one at a time, mixing to incorporate. Stir in dry ingredients - just until all mixed in.

Spread evenly into prepared pan. I use an offset spatula or back of a spoon. Bake for 15-18 minutes or until golden around the edges and springs back in the center.

Cool in pan on wire rack for 10 minutes. Spread strawberry jam over the still warm cake. I use an offset spatula or back of a spoon to spread. Cool completely.

For the Topping:
Using hand or stand mixer, whisk cream and pudding mix until starting to thicken. Add powdered sugar. Continue whipping until stiff peaks form. Spread over cooled cake. You can cover and refrigerate 1-day ahead at this point.

Top with berries, garnish with mint and serve. You can top with the berries (as long as they are not too juicy) a few hours before serving. Store covered in refrigerator.