Strawberry Sheet Shortcake

There’s nothing quite like the smell of freshly baked cake wafting through your home. Imagine biting into a slice of soft, fluffy strawberry sheet shortcake bursting with juicy strawberries and whipped cream. It’s the kind of dessert that makes you instantly forget your troubles and do a little happy dance right in your kitchen.

I still remember the first time I made this strawberry sheet shortcake for my family reunion. The kids were bouncing off the walls with excitement while the adults were busy having serious debates about who would get the last piece. Spoiler alert: I didn’t let them.

I once made this recipe on a hot summer day, and let me tell you, it was an absolute hit! The laughter from the kids as they devoured their slices is something I’ll never forget.

Essential Ingredients

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

• All-Purpose Flour: Use high-quality flour for a light and fluffy texture that holds up beautifully.
• Sugar: Regular granulated sugar will enhance sweetness; consider using less if strawberries are extra sweet.
• Baking Powder: Fresh baking powder helps achieve that perfect rise—make sure it’s not expired!
• Salt: Just a pinch enhances all flavors; it’s like your secret ingredient without being secretive at all.
• Unsalted Butter: Always use unsalted butter to control the saltiness in your cake.
• Eggs: Large eggs work best for this recipe; they add moisture and richness to your cake.
• Milk: Whole milk gives a creamy base; but feel free to use any milk you prefer.
• Fresh Strawberries: Choose ripe strawberries bursting with flavor; they’re the star of this show!
• Heavy Whipping Cream: For an irresistibly fluffy topping—whip until soft peaks form!
• Vanilla Extract: A dash adds aromatic warmth that’ll make your taste buds sing!

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). Grease and flour a large baking sheet or line it with parchment paper for easy removal.

Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly combined. This step ensures no clumps ruin our cake’s texture!

Cream Butter and Sugar: In another bowl, beat softened butter and sugar together until light and fluffy—about 3-4 minutes. You’ll know it’s ready when it looks like a cloud!

Add Eggs and Milk: Beat in eggs one at a time followed by milk and vanilla extract until well combined. The mixture should be smooth; think silky smooth rather than chunky monkey!

Combine Wet and Dry Mixtures: Gradually fold in dry ingredients into wet ingredients using a spatula until just combined—no over-mixing here! We want that airy texture.

Bake It Up: Pour the batter into the prepared baking sheet evenly. Bake for 25-30 minutes or until a toothpick inserted comes out clean—your kitchen will smell divine during this time!

Create Strawberry Topping: While the cake cools, slice fresh strawberries and toss them with sugar to release their juices; let them sit for about 15 minutes to create that luscious syrup.

Whip Cream: In a separate bowl, whip heavy cream until soft peaks form—this will top off our delightful creation beautifully! Add powdered sugar to sweeten if desired.

Now picture this: you’ve just pulled that golden-brown cake out of the oven—the edges are crisp while the center remains soft. You layer those juicy strawberries over it along with clouds of whipped cream as if you’re building an edible masterpiece!

Serve immediately or chill slightly before cutting into squares. Everyone will be begging you for the recipe (don’t worry; I won’t tell them how easy it was).

This strawberry sheet shortcake is more than just dessert—it’s a memory waiting to happen! Whether you enjoy this at home or take it to potlucks or picnics, it’ll surely bring smiles all around.

So grab your apron because adventure awaits in your kitchen where sweet dreams come true!

Perfecting the Cooking Process

Start by baking the sheet cake while preparing the whipped cream. Let the cake cool completely before assembling with strawberries for best results.

Add Your Touch

Feel free to swap strawberries for other berries or add a splash of vanilla to the whipped cream for extra flavor.

Storing & Reheating

Store leftover strawberry sheet shortcake in an airtight container in the fridge for up to three days. Enjoy it cold or at room temperature.

Sometimes, I whip this up when friends are coming over, and their delighted faces make every flour-covered counter worth it!

FAQ

Can I use frozen strawberries for the strawberry sheet shortcake?

Yes, but fresh strawberries offer a better taste and texture in this recipe.

How long does strawberry sheet shortcake last in the fridge?

It stays fresh for up to three days if stored properly in an airtight container.

Can I make the cake ahead of time?

Absolutely! You can bake the cake a day in advance and assemble just before serving.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Easy Strawberry Sheet Shortcake

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 12

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Description

Discover the joy of summer with this Easy Strawberry Sheet Shortcake, a delightful dessert that combines fluffy cake with fresh strawberries and whipped cream for the perfect sweet treat.

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Ingredients

• All-purpose flour
• Sugar
• Baking powder
• Salt
• Unsalted butter
• Eggs
• Milk
• Fresh strawberries
• Heavy whipping cream
• Vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a large baking sheet or line it with parchment paper.
2. In a bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, beat softened butter and sugar until light and fluffy. Add eggs, milk, and vanilla; mix until smooth.
4. Gradually fold in dry ingredients until just combined. Pour into the prepared baking sheet.
5. Bake for 25-30 minutes until a toothpick comes out clean. Let cool.
6. Toss sliced strawberries with sugar and let sit for 15 minutes to release juices.
7. Whip heavy cream until soft peaks form; add powdered sugar if desired.
8. Layer strawberries and whipped cream over the cooled cake, cut into squares, and serve.

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

Nutrition

• Serving Size: 1 square (90g)
• Calories: 270
• Sugar: 18g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg