Easy Strawberry Sheet Shortcake

The sun shines bright as you walk into your kitchen, the sweet scent of juicy strawberries wafting through the air. You are about to embark on a culinary journey that will lead you to the most delightful Strawberry Sheet Shortcake you’ve ever tasted. Imagine biting into soft, buttery cake layered with luscious whipped cream and plump strawberries. It’s like a hug from your favorite dessert!

Now picture this: a family gathering where everyone is laughing and sharing stories while devouring your homemade creation. The joy on their faces is priceless as they savor each bite of this summer delight. Grab your apron; we’re about to create something extraordinary!

I still remember the first time I made this strawberry sheet shortcake for my friends’ picnic—everyone raved about it!

Essential Ingredients

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

• Fresh Strawberries: Choose ripe strawberries for maximum sweetness; they’re the star of the show in this recipe.
• All-Purpose Flour: Basic flour works best here; it gives structure without being too dense.
• Granulated Sugar: Essential for balancing flavors; adjust to taste depending on your strawberry sweetness.
• Baking Powder: Make sure it’s fresh; it helps the cake rise beautifully.
• Salt: Just a pinch enhances flavor without making it salty.
• Unsalted Butter: Use softened butter for better mixing; it adds richness to the cake.
• Milk: Whole milk gives a richer texture; feel free to substitute with almond or oat milk if desired.
• Vanilla Extract: Pure vanilla extract adds depth of flavor—skip the imitation stuff!
• Heavy Whipping Cream: For luscious whipped cream topping—don’t skimp on the whisking!
• Powdered Sugar: Sweetens the whipped cream perfectly; adjust according to your sweetness preference.

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

Let’s Make it Together

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This will ensure an even bake for our delicious cake.

Prepare Your Baking Pan: Grease a large baking sheet or line it with parchment paper for easy removal later. This step is crucial so your masterpiece doesn’t stick!

Mix Dry Ingredients Together : In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. This ensures an even distribution of flavors throughout.

Cream Butter and Sugar : In another bowl, beat softened butter with remaining sugar until light and fluffy—about 3-4 minutes should do. You’ll know it’s ready when it looks like sunshine.

Add Wet Ingredients : Mix in milk and vanilla extract until fully incorporated. The batter should be smooth and creamy—like a dreamy cloud!

Pour Batter into Pan : Transfer the batter into your prepared baking pan evenly spreading it out using a spatula. Bake in preheated oven for 25-30 minutes or until golden brown.

Prepare Strawberries : While the cake bakes, hull and slice fresh strawberries. Toss them with sugar to enhance their natural sweetness—let them sit while you finish up.

Whip Heavy Cream : In a mixing bowl, whip heavy cream with powdered sugar until soft peaks form. You want fluffy clouds of goodness ready to top your cake!

Assemble Your Cake : Once baked and cooled completely (patience!), cut the sheet cake into squares or rectangles. Layer with sliced strawberries and dollops of whipped cream on top.

Now you’ve created an Instagram-worthy Strawberry Sheet Shortcake! Enjoy every bite while basking in compliments from friends and family—it’s practically guaranteed.

Feel free to experiment with other fruits or flavored creams as you master this delightful dish!

Perfecting the Cooking Process

Start by prepping your strawberries while the shortcake bakes. This timing makes everything fresh and ready simultaneously, ensuring a seamless assembly.

Add Your Touch

Consider swapping strawberries for other berries or adding lemon zest for a citrus twist. Experimenting keeps it exciting!

Storing & Reheating

Store leftover Strawberry Sheet Shortcake in an airtight container in the fridge for up to three days. Reheat individual slices in the microwave for a few seconds.

Memories flood back as I recall the first time I shared this dessert with friends; their smiles were priceless and made all the effort worthwhile.

FAQ

What can I substitute for strawberries in Strawberry Sheet Shortcake?

You can use blueberries, raspberries, or even peaches for a delightful twist.

Can I make Strawberry Sheet Shortcake ahead of time?

Absolutely! Just assemble it a few hours before serving for best results.

How do I keep my shortcake from getting soggy?

Layer the strawberries on top just before serving to maintain the cake’s texture.

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Strawberry Sheet Shortcake

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Strawberry Sheet Shortcake is a light and fluffy dessert featuring tender cake layered with fresh strawberries and whipped cream. Perfect for summer gatherings, it’s as delightful to make as it is to eat.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Serves 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• For the Biscuit Base:

  • 2 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter (cold, cut into small cubes)

  • 3/4 cup milk

  • 1 teaspoon vanilla extract

  For the Whipped Cream:

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

  For the Strawberry Layer:

  • 3 cups fresh strawberries (hulled and sliced)

  • 2 tablespoons granulated sugar (for macerating the strawberries)

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a large baking sheet by greasing or lining it with parchment paper.

2. Make the biscuit base:
   In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
   Add the milk and vanilla extract, stirring just until combined. The dough will be slightly sticky.

3. Transfer the dough to the prepared baking sheet and gently press it into an even layer. Bake for 25-30 minutes or until golden brown on top.

4. While the biscuit base bakes, prepare the whipped cream:
   In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

5. Prepare the strawberries:
   Hull and slice the strawberries, then toss them with granulated sugar. Let them sit for about 10 minutes to release their juices.

6. Once the biscuit base has cooled, cut it into squares. Layer the biscuit pieces with a spoonful of strawberries and whipped cream.

7. Serve immediately, and enjoy!

Notes

• Storage: To keep the cake fresh, store the biscuit base and whipped cream separately. Assemble just before serving to prevent sogginess.

• Variations: You can substitute strawberries with other berries like raspberries, blueberries, or blackberries for a fun twist.

• Make-Ahead: Prepare the biscuit base ahead of time and store it covered at room temperature for up to 2 days. Whipped cream can also be made a day in advance, just give it a quick re-whip before serving.

• Gluten-Free Option: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.

Nutrition

• Serving Size: 1 square (85g)
• Calories: 290
• Sugar: 20g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg

Keywords: Try substituting strawberries with blueberries or raspberries for a different flavor. To prevent sogginess, add strawberries just before serving.