Strawberry Sheet Shortcake is like a warm hug on a sunny day. Imagine biting into a fluffy, buttery slice of cake topped with vibrant strawberries and whipped cream that feels like a party in your mouth. This delightful treat doesn’t just taste good; it transports you back to those carefree summer picnics where the sun kisses your cheeks and laughter fills the air. It’s the kind of dessert that makes even the grumpiest uncle crack a smile.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What is strawberry sheet shortcake?
- Can I use frozen strawberries?
- How do I store leftover shortcake?
- 📖 Recipe Card
If you’re wondering when to whip up this masterpiece of sweetness, think barbecues, birthday parties, or simply because it’s Tuesday! Trust me; your taste buds will thank you for this sweet adventure. Get ready to impress yourself and anyone lucky enough to share this tasty experience.
Why You'll Love This Recipe
- This strawberry sheet shortcake is incredibly easy to prepare and perfect for summer gatherings
- The combination of fresh strawberries and fluffy whipped cream creates a flavor explosion
- Its vibrant colors make it visually stunning on any table setting
- Versatile enough for any occasion, it’s sure to become a family favorite
I remember the first time I made this strawberry sheet shortcake; my friends devoured it in minutes and declared me the “Dessert Queen.”
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 achieve that heavenly soft crumb.
- Baking Powder: Make sure it’s fresh; nothing ruins a cake faster than expired leavening agents.
- Sugar: Granulated sugar adds sweetness; feel free to adjust based on your taste preference.
- Salt: Just a pinch enhances all other flavors beautifully.
- Unsalted Butter: Use room temperature butter for easy mixing and that rich buttery flavor.
- Eggs: They provide structure; use large eggs for consistency throughout your batter.
- Milk: Whole milk gives your cake moisture; skim milk just won’t cut it here!
- Fresh Strawberries: Choose ripe strawberries for maximum sweetness; wash them well before slicing.
- Heavy Whipping Cream: For the lightest whipped topping, chill your bowl beforehand.
- Vanilla Extract: Pure vanilla extract adds depth to both cake and whipped cream flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease or line a baking sheet with parchment paper so nothing sticks.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt until well combined. This ensures even rising during baking.
Cream Butter and Sugar: In another bowl, beat the unsalted butter until creamy. Gradually add sugar while continuing to beat until light and fluffy—about 3-4 minutes should do it!
Incorporate Eggs: Add eggs one at a time into the butter mixture while mixing well after each addition. This builds structure in your cake.
Combine Wet Ingredients: Stir in milk and vanilla extract into the batter until everything is evenly mixed. You’ll want a smooth consistency here.
Bake Your Cake: Pour batter onto your prepared baking sheet. Spread evenly and bake for 25-30 minutes or until golden brown and toothpick comes out clean—your kitchen should smell divine!
Cool Down & Prepare Topping: Once baked, let the cake cool completely on a wire rack. Meanwhile, whip heavy cream until soft peaks form—add sugar if desired for extra sweetness.
Assemble Your Shortcake: Slice cooled cake into squares or rectangles as desired. Layer with fresh strawberries and generous dollops of whipped cream between layers for that classic shortcake effect.
Now take a moment—you’ve created something beautiful! Serve immediately or refrigerate for later enjoyment.
This delightful strawberry sheet shortcake combines tender cake layers with juicy berries that burst with flavor! Enjoy every bite!
You Must Know
- Strawberry sheet shortcake is the ultimate summer dessert
- The balance of sweet strawberries, fluffy whipped cream, and tender cake makes it irresistible
- Don’t forget to serve it chilled for a refreshing treat that will delight friends and family!
Perfecting the Cooking Process
Start by baking the cake first; while it cools, prepare the strawberries and whip the cream for best results.
Add Your Touch
Consider adding a splash of vanilla extract to your whipped cream or lemon zest to your strawberries for extra flavor.
Storing & Reheating
Store leftover strawberry sheet shortcake in an airtight container in the fridge for up to three days. Avoid freezing as it may alter texture.
Chef's Helpful Tips
- Use fresh, ripe strawberries for maximum sweetness and flavor
- Ensure your cream is chilled before whipping for perfect peaks
- Don’t skip the resting time after baking; letting the cake cool enhances its texture and flavor
Sometimes I whip up this strawberry sheet shortcake when friends visit, and their smiles fuel my passion for baking!
FAQ
What is strawberry sheet shortcake?
Strawberry sheet shortcake is a delicious layered dessert featuring strawberries, whipped cream, and a soft cake base.
Can I use frozen strawberries?
Yes, but fresh strawberries yield better texture and flavor in this delightful dessert.
How do I store leftover shortcake?
Keep any leftovers in an airtight container in the refrigerator for up to three days.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Strawberry Sheet Shortcake
- Total Time: 45 minutes
- Yield: Serves 12
Description
Savor the bliss of strawberry sheet shortcake, a light and fluffy dessert layered with fresh strawberries and whipped cream—perfect for any gathering!
Ingredients
- All-Purpose Flour
- Baking Powder
- Granulated Sugar
- Salt
- Unsalted Butter
- Eggs
- Milk
- Fresh Strawberries
- Heavy Whipping Cream
- Vanilla Extract
Instructions
- Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder, sugar, and salt together.
- In another bowl, cream unsalted butter until smooth; gradually add sugar until fluffy (about 3-4 minutes).
- Beat in eggs one at a time. Mix in milk and vanilla extract until smooth.
- Pour batter into the prepared baking sheet; spread evenly and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Allow cake to cool completely on a wire rack. Whip heavy cream until soft peaks form.
- Slice cooled cake into squares, layer with fresh strawberries and whipped cream, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 270
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
