Easy and Delicious Strawberry Sheet Shortcake

The aroma of freshly baked cake mingles with the sweet scent of ripe strawberries, creating an irresistible invitation to indulge. As you slice into the fluffy layers of this Strawberry Sheet Shortcake, your taste buds prepare for an explosion of flavor that dances between creamy whipped cream and juicy berries.

Picture this: a sunny afternoon picnic where laughter fills the air and friends gather around to enjoy each other’s company. That’s when this delightful dessert shines its brightest, bringing joy and smiles with every bite. If you’re ready to whip up a show-stopping treat that pairs perfectly with warm weather vibes, you’re in for a delicious experience.

Every time I make this recipe, I can still hear my niece squealing in delight as she devoured her first slice—pure bliss!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best texture; it helps give the cake that light fluffiness we all love.
• Baking Powder: Ensure it’s fresh; it’s the secret behind making your cake rise beautifully.
• Granulated Sugar: Sweeten your cake just right; adjust depending on your love of sweetness!
• Unsalted Butter: Softened butter adds moisture; don’t forget to leave it out ahead of time.
• Eggs: Use large eggs for better binding and richness in flavor.
• Milk: Whole milk creates a moist crumb; feel free to swap with almond or oat milk if preferred.
• Fresh Strawberries: Look for vibrant red berries; they should be juicy and fragrant for the best flavor.
• Heavy Cream: Whipping cream gives you that luscious topping; don’t skip on the heavy stuff!
• Vanilla Extract: A splash enhances all flavors—go for pure vanilla extract if possible!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven : Preheat your oven to 350°F (175°C) while you gather your ingredients. Prepare a baking sheet by lining it with parchment paper.

Mix Dry Ingredients : In a large bowl, whisk together flour, baking powder, and sugar until well combined. This step ensures even distribution of leavening agents.

Cream Butter and Sugar : In another bowl, beat softened butter until creamy. Gradually add sugar while mixing until fluffy—a light texture is essential here.

Add Eggs and Milk : Blend in eggs one at a time until fully incorporated. Then pour in milk and mix until smooth; your batter should have a silky texture now.

Combine Wet and Dry Ingredients : Slowly add the dry mixture into the wet batter while gently folding it together to avoid overmixing—this keeps your cake light!

Pour into Baking Sheet : Spread the batter evenly onto the prepared baking sheet using a spatula. Bake in the preheated oven for about 25-30 minutes or until golden brown.

Create Whipped Topping : While waiting for the cake to cool, whip heavy cream with vanilla extract in a chilled bowl until soft peaks form—this will be your dreamy topping!

Prepare Strawberries : Slice fresh strawberries and sprinkle them with sugar; let them sit briefly so they release their natural juices—nothing beats fresh fruit goodness!

Assemble Your Cake : Once cooled, slice the sheet cake into squares. Layer whipped cream on top of each piece followed by generous helpings of strawberries—presentation is key here!

And there you have it! A delightful Strawberry Sheet Shortcake ready to impress everyone at your table! Enjoy every bite while basking in compliments from friends and family alike!

Perfecting the Cooking Process

Start by whipping cream while the cake bakes to save time. Slice strawberries ahead of time for maximum flavor infusion.

Add Your Touch

Consider adding a splash of vanilla extract to the whipped cream or a sprinkle of lemon zest to brighten the flavors.

Storing & Reheating

Store any leftovers in an airtight container in the fridge. For best texture, avoid reheating; enjoy chilled.

My first attempt at Strawberry Sheet Shortcake turned into a family affair—everyone pitched in! It was an explosion of laughter and crumbs, but we all agreed it was worth every messy moment.

FAQ

Can I use frozen strawberries for this recipe?

Yes, but fresh strawberries are recommended for the best flavor and texture.

How long does Strawberry Sheet Shortcake last?

It can last up to three days in the refrigerator when stored properly.

Can I make this dessert ahead of time?

You can prepare components separately, but assemble right before serving for freshness.

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Strawberry Sheet Shortcake

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• Author: Clara Rosewood
• Total Time: 45 minutes
• Yield: Serves approximately 12 people 1x

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Description

Strawberry Sheet Shortcake is a delightful summer dessert featuring fluffy cake layers topped with juicy strawberries and whipped cream, perfect for gatherings or family celebrations.

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Ingredients

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• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter (softened)
• 3 large eggs
• 1 cup whole milk
• 2 cups fresh strawberries (sliced)
• 1 cup heavy cream
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and sugar.
3. In another bowl, cream softened butter until smooth; gradually add sugar until fluffy.
4. Beat in eggs one at a time, then mix in milk until the batter is smooth.
5. Gently fold the dry ingredients into the wet mixture until just combined.
6. Spread the batter evenly on the prepared baking sheet and bake for 25-30 minutes or until golden brown.
7. While cooling, whip heavy cream with vanilla extract until soft peaks form.
8. Slice fresh strawberries and sprinkle with sugar to release their juices.
9. Once cooled, cut the cake into squares and layer with whipped cream and strawberries.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square (100g)
• Calories: 320
• Sugar: 20g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg