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