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Strawberry Sheet Shortcake Recipe

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★★★★★

4.7 from 97 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://topreci.com/strawberry-sheet-shortcake-recipe/