Strawberry Sheet Shortcake Recipe
Introduction
Strawberry Sheet Shortcake is a simple and delightful dessert that combines tender cake with fresh, juicy strawberries. It’s perfect for casual gatherings or an easy weeknight treat.
Ingredients
- 5 tablespoons butter
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- Strawberries (sprinkled in sugar if you prefer)
Instructions
- Step 1: Preheat the oven to 350°F. Grease a 9×9-inch baking dish (or a 12×17-inch half sheet pan for thinner slices) and set it aside.
- Step 2: In a stand mixer, cream the butter and sugar together until light and fluffy. Beat in the eggs and vanilla on medium speed.
- Step 3: In a separate bowl, whisk together the flour, baking powder, and salt.
- Step 4: Gradually mix the dry ingredients into the wet ingredients. Then add the milk and mix just until combined; do not overmix.
- Step 5: Pour the batter into the prepared pan and smooth the top. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cake cool slightly, then top with freshly sliced strawberries. If desired, sprinkle the strawberries with sugar beforehand for extra sweetness.
Tips & Variations
- For a richer flavor, substitute half the milk with buttermilk.
- Add a teaspoon of lemon zest to the batter for a fresh citrus twist.
- Use frozen strawberries thawed and drained if fresh berries are not available.
- Serve with whipped cream or a drizzle of chocolate sauce for extra indulgence.
Storage
Store any leftover shortcake covered in the refrigerator for up to 3 days. Reheat gently in the microwave for a few seconds if desired. It’s best served fresh but can also be enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of berry?
Yes, blueberries, raspberries, or blackberries can be substituted or combined with strawberries to create a mixed berry shortcake.
Can I make this recipe gluten-free?
Absolutely. Use a gluten-free all-purpose flour blend in place of regular flour, and check that your baking powder is gluten-free for best results.
PrintStrawberry Sheet Shortcake Recipe
This Strawberry Sheet Shortcake is a simple and delightful dessert featuring a moist, buttery cake base topped or served with fresh sweetened strawberries. Perfect for casual get-togethers, this recipe combines the classic flavors of shortcake with the convenience of a sheet cake, making it easy to serve and enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 to 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Shortcake Batter
- 5 tablespoons butter
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
Strawberries
- Strawberries, to serve (optionally sprinkled with sugar)
Instructions
- Preheat and Prepare Pan. Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish or a 12×17 inch half sheet pan if you prefer thinner slices, and set aside to ensure the cake does not stick.
- Cream Butter and Sugar. In a stand mixer, cream together the 5 tablespoons of butter and 2/3 cup sugar until light and fluffy. This creates the base for a tender cake.
- Add Eggs and Vanilla. Beat in the 2 eggs and 1 teaspoon vanilla extract on medium speed until well combined, making sure the mixture is smooth and slightly aerated.
- Combine Dry Ingredients. In a separate bowl, whisk together 2 cups flour, 3 teaspoons baking powder, and 1/2 teaspoon salt to evenly distribute the leavening agents and salt.
- Mix Wet and Dry Ingredients. Slowly add the dry ingredient mixture to the wet ingredients in the mixer, alternating with 1 cup of milk. Mix gently just until combined to avoid overworking the batter, which can lead to a tough cake.
- Pour and Bake. Pour the batter into the greased baking dish and spread evenly. Bake for approximately 30 minutes or until a toothpick inserted into the center of the cake comes out clean, ensuring the cake is fully cooked through.
- Serve with Strawberries. Let the cake cool slightly before topping with fresh strawberries. You can sprinkle the strawberries with sugar beforehand if you like them sweeter. Slice and serve the strawberry shortcake warm or at room temperature for best flavor.
Notes
- For thinner slices, use a 12×17 inch half sheet pan instead of a 9×9 inch baking dish.
- Do not overmix batter once the flour is added to keep the cake tender.
- Sugaring the strawberries ahead of time helps release their juices and adds extra sweetness.
- Serve warm or at room temperature for the most enjoyable texture and flavor.
- This cake can be stored covered at room temperature for up to 2 days.
Keywords: Strawberry shortcake, sheet cake, dessert, easy cake recipe, baking, strawberries
