Strawberry Shortcake Sheet Cake
Why Make This Recipe
Strawberry Shortcake Sheet Cake is a delightful dessert that combines the classic flavors of strawberry shortcake in a simple sheet cake form. This recipe is perfect for gatherings, parties, or just a sweet treat at home. It is easy to make, visually appealing, and, most importantly, delicious! The combination of soft cake, fresh strawberries, and fluffy whipped cream makes this dessert a favorite among many.
How to Make Strawberry Shortcake Sheet Cake
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh strawberries, hulled and sliced
- 1 cup whipped cream
- 1/4 cup strawberry syrup
Directions:
- Preheat the oven to 350°F (175°C) and grease a sheet cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk and vanilla.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- Once cooled, top with whipped cream, fresh strawberries, and drizzle with strawberry syrup before serving.
How to Serve Strawberry Shortcake Sheet Cake
Serve Strawberry Shortcake Sheet Cake chilled or at room temperature. Cut it into squares and enjoy it on its own or with extra fresh strawberries on the side. Perfect for summer gatherings and special occasions!
How to Store Strawberry Shortcake Sheet Cake
Store any leftover cake in an airtight container in the refrigerator. It will keep well for 2-3 days. For best results, add whipped cream and strawberries right before serving to prevent sogginess.
Tips to Make Strawberry Shortcake Sheet Cake
- Make sure your butter is at room temperature for easy creaming with sugar.
- Use fresh strawberries for the best flavor and texture.
- Don’t overmix the batter once you add the dry ingredients; this keeps the cake light and fluffy.
Variation
You can add other fruits like blueberries or raspberries for a mixed berry shortcake version. Alternatively, consider using lemon zest in the batter for a refreshing twist!
FAQs
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but fresh strawberries work best for flavor and texture.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Top with whipped cream and strawberries just before serving.
Is this recipe suitable for a gluten-free diet?
You can substitute all-purpose flour with a gluten-free flour blend to make a gluten-free version of this cake.
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Strawberry Shortcake Sheet Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining the classic flavors of strawberry shortcake in a simple sheet cake form, perfect for gatherings or a sweet treat at home.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh strawberries, hulled and sliced
- 1 cup whipped cream
- 1/4 cup strawberry syrup
Instructions
- Preheat the oven to 350°F (175°C) and grease a sheet cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk and vanilla.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- Once cooled, top with whipped cream, fresh strawberries, and drizzle with strawberry syrup before serving.
Notes
Store leftover cake in an airtight container in the refrigerator for 2-3 days. Add whipped cream and strawberries just before serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
