why make this recipe
Strawberry Sheet Shortcake is a delightful dessert that combines the sweetness of strawberries with a fluffy cake. It’s an easy treat for gatherings, summer parties, or any occasion where you want to impress with minimal effort. This recipe is not only simple to make but also allows for personal touches. The large sheet format means you can serve more people, making it a perfect choice for potlucks or family gatherings.
how to make Strawberry Sheet Shortcake
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)
Directions:
- Preheat the oven to 350 F. Grease a 9×9 baking dish and set it aside. A 12″x17″ half sheet pan works well for thinner slices.
- In a stand mixer, cream the butter and sugar together. Then, beat in the eggs and vanilla on medium speed.
- In a separate bowl, combine all the dry ingredients.
- Slowly mix the dry mixture into the wet ingredients. Add the milk and mix just until combined.
- Pour the batter into the greased pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
how to serve Strawberry Sheet Shortcake
Serve your Strawberry Sheet Shortcake by cutting it into squares. You can top each slice with a generous amount of fresh strawberries and whipped cream for added flavor. It’s a refreshing dessert that’s perfect any time of the year.
how to store Strawberry Sheet Shortcake
To store Strawberry Sheet Shortcake, keep it covered in an airtight container at room temperature for up to 2 days. If you need to store it longer, place it in the refrigerator where it can last for about a week. You can also freeze the uncut cake for up to 3 months; just make sure to wrap it tightly to avoid freezer burn.
tips to make Strawberry Sheet Shortcake
- For a richer flavor, use unsalted butter.
- Make sure all your ingredients, especially the eggs and milk, are at room temperature before mixing.
- If you want a stronger strawberry flavor, add some strawberry puree to the batter.
variation
You can easily change the flavor of your sheet cake by replacing strawberries with other fruits, such as blueberries or peaches. You can also add a splash of lemon zest to the batter for a citrusy twist.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them to avoid excess moisture.
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead, cover it, and store it at room temperature. Add the strawberries and whipped cream just before serving.
Is this cake suitable for a gluten-free diet?
You can use a gluten-free flour blend to make this cake gluten-free. The texture may vary slightly, but it should turn out delicious!
Strawberry Sheet Shortcake
Ingredients
Cake ingredients
- 5 tablespoons butter For a richer flavor, use unsalted butter.
- 2/3 cup sugar
- 2 eggs Make sure all your ingredients are at room temperature.
- 1 teaspoon vanilla
- 2 cups flour Use gluten-free flour for a gluten-free option.
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
Topping ingredients
- Strawberries Sprinkle with sugar if desired.
Instructions
Preparation
- Preheat the oven to 350 F. Grease a 9×9 baking dish or a 12″x17″ half sheet pan.
- In a stand mixer, cream the butter and sugar together. Then, beat in the eggs and vanilla on medium speed.
- In a separate bowl, combine all the dry ingredients.
- Slowly mix the dry mixture into the wet ingredients. Add the milk and mix just until combined.
- Pour the batter into the greased pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Serving
- Cut the cake into squares and top each slice with fresh strawberries and whipped cream.