Strawberry Sheet Shortcake
If you’re looking for a fruity, sweet treat that’s as easy as it is delicious, this Strawberry Sheet Shortcake will hit the spot. Fluffy shortcake baked in a sheet pan, topped with juicy strawberries and whipped cream — perfect for parties or potlucks!
Equipment
- Sheet Pan
- Mixing Bowls
Ingredients
Shortcake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter cold, cubed
- 2 eggs
- 3/4 cup whole milk or buttermilk for tang
- 1 tsp vanilla extract
Topping
- 3 cups fresh strawberries sliced and lightly sweetened
- 2 cups whipped cream or Greek yogurt for lighter topping
Instructions
- Preheat oven to 350°F (175°C). Grease a sheet pan.
- In a bowl, whisk together flour, baking powder, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs.
- In another bowl, beat eggs, milk, and vanilla extract. Stir wet ingredients into dry until just combined.
- Spread batter evenly in prepared pan. Bake for 25 minutes or until golden and a toothpick inserted in the center comes out clean. Cool completely.
- Toss sliced strawberries with a bit of sugar and let sit while shortcake cools.
- Spread whipped cream over cooled shortcake. Top with strawberries. Slice and serve.
Notes
You can make the shortcake a day ahead. Store covered at room temperature and add toppings before serving. Freeze plain shortcake squares for up to 1 month.