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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.

Ingredients

Scale

  • 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

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

Find it online: https://masonrecipes.com/easy-strawberry-sheet-shortcake/