Strawberry Sheet Shortcake
This delightful Strawberry Sheet Shortcake features rich, buttery cake layered with sweet, juicy strawberries, making it a perfect dessert for gatherings and special occasions.
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.
Notes
To store leftover cake, let it cool completely and place it in an airtight container in the refrigerator for up to three days. It can be frozen for up to two months if well-wrapped to prevent freezer burn. Ensure all ingredients are at room temperature for better mixing, and avoid overmixing for a light and fluffy cake.