Why make this recipe
Strawberry Sheet Shortcake is a delightful dessert that combines rich, buttery cake with sweet, juicy strawberries. This dish is perfect for gatherings, celebrating special occasions, or enjoying a sunny afternoon with family. It’s easy to make and serves a crowd, making it a favorite for picnics or potlucks. Plus, who can resist a dessert that looks as good as it tastes?
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 oven to 350°F. Grease a 9×9 baking dish and set aside. A 12″x17″ half sheet pan works good 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 dry ingredients (flour, baking powder, and salt).
- Slowly mix in the dry ingredients to the wet mixture, then add the milk. Mix just until everything is 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
Once your Strawberry Sheet Shortcake is done, let it cool slightly. Cut it into squares and serve it with fresh strawberries on top. You can add whipped cream for an extra touch. This dessert pairs well with a scoop of vanilla ice cream as well.
How to store Strawberry Sheet Shortcake
To store leftover Strawberry Sheet Shortcake, let it cool completely. Place it in an airtight container and store it in the refrigerator for up to three days. You can also freeze the cake for up to two months. Just make sure to wrap it well to prevent freezer burn.
Tips to make Strawberry Sheet Shortcake
- Ensure all your ingredients are at room temperature for better mixing.
- Do not overmix the batter; mix just until combined for a light and fluffy cake.
- Fresh strawberries are best, but frozen strawberries can also work if thawed and drained.
- For an extra touch, you can sprinkle some powdered sugar on top before serving.
Variation
For a fun twist, consider adding a layer of whipped cream between the cake and the strawberries. You can also experiment with different fruits like blueberries or peaches for a different flavor.
FAQs
Q: Can I make this recipe gluten-free?
A: Yes! You can substitute regular flour with a gluten-free blend to make it gluten-free.
Q: Can I use frozen strawberries?
A: Yes, you can use frozen strawberries. Just make sure to thaw and drain them before using.
Q: Can this cake be made ahead of time?
A: Yes! You can make the cake a day in advance and keep it stored in the refrigerator until you’re ready to serve.
Strawberry Sheet Shortcake
Ingredients
For the cake
- 5 tablespoons butter Ensure it’s at room temperature.
- 2/3 cup sugar
- 2 large eggs At room temperature.
- 1 teaspoon vanilla
- 2 cups flour Can substitute with gluten-free blend if necessary.
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk At room temperature.
For serving
- Fresh strawberries Can be sprinkled with sugar if desired.
- Whipped cream Optional for serving.
- Vanilla ice cream Optional for serving.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9×9 baking dish or a 12×17 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 dry ingredients: flour, baking powder, and salt.
- Slowly mix the dry ingredients into the wet mixture, then add the milk. Mix just until combined.
Baking
- 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
- Once baked, let the cake cool slightly. Cut into squares and serve with fresh strawberries on top.
- Add whipped cream and/or a scoop of vanilla ice cream for an extra touch.