Sheet Pan Strawberry Shortcake

of the flour mixture into the creamed mixture then half the milk another third of the flour mixture the remaining milk and then the remaining flour mixture. Mix just until combined. Stop
to scrape down the sides of the bowl as needed.
Pour the batter into the prepared pan and bake for 2830 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool to room temperature on a wire rack.
After the cake has come to room temperature transfer it to the freezer to chill for 1015 minutes or until firm. You can also place it in the refrigerator for 12 hours or overnight covered. Chilling the cake makes it easier to move.

While the cake is baking prepare the strawberries and make the topping.
Strawberries
In a medium bowl mix the strawberries with the granulated sugar. Store in the refrigerator until ready to assemble the cake.
Whipped Topping
Before starting place the bowl and whisk attachment from your stand mixer into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream whip up faster and with more volume.
Once chilled add the cream cheese and sugar to the bowl. Mix on mediumhigh speed until fully combined and no lumps remain.
With the mixer off pour in the heavy cream. Resume mixing on medium speed until soft peaks have formed peaks droop slightly. Stop the mixer.
Using a rubber spatula scrape the bottom and sides of the bowl to incorporate all of the cream cheese.
With the mixer back on medium speed mix until stiff peaks have formed. Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.
Finally add in the vanilla and a pinch of salt being careful not to overmix.
Chill until ready to assemble.
Assembly
Remove the chilled cake from the freezer or refrigerator. Pick up the edges of the parchment and remove the cake from the pan and slide it onto the counter. Slice the cake in half down the middle. You should have two rectangles. Gently place one of the cakes onto a serving plate.
Spread half of the strawberries over one of the halves of the cake. Then top with ⅓ of the whipped cream cheese topping.
Place the other cake layer over the whipped topping. Top with the remaining whipped topping other half of the strawberries. Serve immediately.