Strawberry Sheet Shortcake
A delightful and easy-to-make dessert combining fluffy butter cake with juicy strawberries, perfect for any occasion.
Ingredients
For the Cake
- 5 tablespoons butter Room temperature
- 2/3 cup sugar Adjust sweetness to taste
- 2 large eggs Room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free flour blend
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk Can substitute with non-dairy milk
For Serving
- Strawberries Optionally sprinkled with sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish, or use a 12×17 inch half sheet pan for thinner slices.
- In a stand mixer, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix just until combined.
- Pour the batter into the greased pan and spread it evenly. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Cut the cake into squares or rectangles. Top with a generous helping of sliced strawberries and a dollop of whipped cream or a light dusting of powdered sugar.
Notes
Best served warm or at room temperature. Consider garnishing with fresh mint leaves for added flair. Store leftovers in an airtight container for up to 3-4 days.