Strawberry Sheet Shortcake
A delightful dessert combining sweet strawberries with a fluffy cake, perfect for gatherings and potlucks.
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.
Notes
Store covered in an airtight container at room temperature for up to 2 days. It can be refrigerated for about a week or frozen for up to 3 months.