Strawberry Sheet Shortcake

introduction

Strawberry Shortcake is a delightful dessert that combines rich flavors and a light texture. This Strawberry Sheet Shortcake is an easy and fun twist on the classic version. It offers a soft, buttery cake topped with fresh strawberries and fluffy whipped cream. Perfect for gatherings or a sweet treat at home!

why make this recipe

Making Strawberry Sheet Shortcake is not only simple but also rewarding. This recipe allows you to whip up a delicious dessert that serves many people, making it ideal for parties or family gatherings. The sweetness of the strawberries paired with the soft cake and creamy topping create a dessert that everyone will love. Plus, it’s a great way to showcase fresh strawberries!

how to make Strawberry Sheet Shortcake

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 cup milk
• 1 teaspoon vanilla extract
• 4 cups fresh strawberries, sliced
• 1/4 cup sugar (for strawberries)
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

Directions

1. Preheat the oven to 350°F (175°C) and grease a baking sheet.
2. In a bowl, mix flour, sugar, baking powder, and salt.
3. Cut in butter until the mixture resembles coarse crumbs.
4. Stir in milk and vanilla until just combined.
5. Spread the batter onto the prepared baking sheet and bake for 20-25 minutes.
6. Cool completely in the pan.
7. While the cake cools, toss the sliced strawberries with 1/4 cup sugar and let sit.
8. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
9. Once the cake is cool, cut in half horizontally.
10. Layer half the strawberries and half the whipped cream on the bottom layer.
11. Place the top layer back on and repeat with the remaining strawberries and cream.
12. Slice and serve.

how to serve Strawberry Sheet Shortcake

Serving Strawberry Sheet Shortcake is easy. After you cut it into squares, place a piece on a plate. You can add extra strawberries or a drizzle of chocolate for a sweet touch. Serve it chilled or at room temperature for the best flavor.

how to store Strawberry Sheet Shortcake

To store Strawberry Sheet Shortcake, cover it with plastic wrap or place it in an airtight container. It is best kept in the refrigerator and will stay fresh for up to 3 days. If you have leftovers, it’s important to keep it chilled to maintain the flavor and texture.

tips to make Strawberry Sheet Shortcake

• Use fresh, ripe strawberries for the best flavor.
• Chill your mixing bowl and beaters before whipping the cream for better volume.
• Don’t over-mix the batter; mix just until combined for a light texture.
• You can add lemon zest to the whipped cream for an extra zing.

variation

You can customize this recipe by adding other fruits, such as blueberries or peaches. You can also use a different flavor of whipped cream, like chocolate or almond, to mix things up!

FAQs

Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid extra liquid in the cake.

Q: How can I make the cake healthier?
A: You can substitute whole wheat flour for all-purpose flour and reduce the sugar. Greek yogurt can replace some of the heavy cream.

Q: Can I make this dessert in advance?
A: Yes, you can bake the cake and prepare the strawberries and whipped cream in advance. Just assemble it a few hours before serving for best results.

Strawberry Sheet Shortcake

A delightful twist on the classic strawberry shortcake, featuring a soft, buttery cake topped with fresh strawberries and fluffy whipped cream, perfect for gatherings.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1/2 cup sugar for cake
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 cup milk
• 1 teaspoon vanilla extract

For the strawberries

• 4 cups fresh strawberries, sliced use fresh, ripe strawberries for the best flavor
• 1/4 cup sugar for strawberries

For the whipped cream

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract for whipped cream

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a baking sheet.
2. In a bowl, mix flour, sugar, baking powder, and salt.
3. Cut in butter until the mixture resembles coarse crumbs.
4. Stir in milk and vanilla until just combined.
5. Spread the batter onto the prepared baking sheet and bake for 20-25 minutes.
6. Cool completely in the pan.

Strawberries and Whipped Cream

1. While the cake cools, toss the sliced strawberries with 1/4 cup sugar and let sit.
2. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.

Assembly

1. Once the cake is cool, cut in half horizontally.
2. Layer half the strawberries and half the whipped cream on the bottom layer.
3. Place the top layer back on and repeat with the remaining strawberries and cream.
4. Slice and serve.

Notes

You can add extra strawberries or a drizzle of chocolate for a sweet touch. Serve it chilled or at room temperature for the best flavor. Store covered in the refrigerator for up to 3 days.