Strawberry Sheet Shortcake is the perfect dessert to celebrate the sweetness of strawberries during their peak season! Whether you’re hosting a summer gathering or simply treating yourself and your family, this delightful dish promises to steal the show. With its fluffy, moist cake base and fresh, juicy strawberries, this sheet cake is a dream come true for berry lovers.
Why You’ll Love This Strawberry Sheet Shortcake:
- Irresistible Flavor: The combination of sweet strawberries and creamy cake makes each bite a delightful experience.
- Quick to Prepare: You’ll have a delicious dessert ready in no time, perfect for spontaneous get-togethers.
- Family-Friendly: Kids and adults alike will love digging in, making it ideal for any occasion.
- Great for Meal Prep: Perfectly portioned for easy serving, you can make this treat ahead of time and enjoy it throughout the week.
- Versatile Topping Options: Dress it up with whipped cream or chocolate drizzle for an extra special touch!
Ingredients Needed:
For the Cake:
- 5 tablespoons butter
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
For the Topping:
- Strawberries (sprinkled with sugar if you prefer)
Step-by-Step Instructions:
- Preheat your oven to 350°F. Grease a 9×9 baking dish (or a 12×17 half sheet pan for thinner slices) and set aside.
- In a stand mixer, cream together the butter and sugar until light and fluffy.
- Beat in the eggs and vanilla extract on medium speed until well combined.
- In a separate bowl, whisk together all the dry ingredients: flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture, alternating with the milk, until just combined. Avoid overmixing.
- Pour the batter into the greased baking dish and spread it evenly.
- Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
Serving Suggestions for Strawberry Sheet Shortcake
Serve this delightful Strawberry Sheet Shortcake plain for a casual treat, or add a dollop of whipped cream on top for a touch of elegance. Fresh mint leaves can serve as a fragrant garnish, enhancing the dessert’s visual appeal.
Tips for Success with Strawberry Sheet Shortcake
- Use Fresh Strawberries: Opt for ripe, in-season strawberries for the best flavor and sweetness.
- Let the Cake Cool: Once baked, allow the cake to cool completely before adding the strawberries and any toppings.
- Storage: Keep leftovers in an airtight container in the refrigerator. It’ll stay fresh for several days.
- Adjust Sweetness: If your strawberries are tart, consider adding a little extra sugar to the topping for balance.
- Experiment with Flavors: Add a hint of lemon zest or a splash of almond extract for a delightful twist.
Variations
Try adding alternate fruits like blueberries or peaches for a seasonal twist. Or, for a chocolate version, consider folding in cocoa powder and topping with chocolate ganache!
FAQs
1. Can I make this recipe ahead of time?
Yes! You can prepare the cake a day in advance and top it with strawberries just before serving for the freshest taste.
2. How can I store leftovers?
Keep any leftover shortcake in an airtight container in the refrigerator for up to three days.
3. Can I freeze this strawberry shortcake?
While it’s best enjoyed fresh, you can freeze the plain cake without toppings. Wrap it tightly in plastic wrap, and it should remain good for up to three months. Thaw at room temperature before serving!
Ingredients
For the Cake
- 5 tablespoons butter Softened
- 2/3 cup sugar
- 2 pieces eggs Large
- 1 teaspoon vanilla extract
- 2 cups flour All-purpose
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk Whole milk works best
For the Topping
- Strawberries Sprinkled with sugar if desired
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9×9 baking dish or a 12×17 half sheet pan.
- In a stand mixer, cream together the butter and sugar until light and fluffy.
- Beat in the eggs and vanilla extract on medium speed until well combined.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture, alternating with the milk, until just combined. Avoid overmixing.
- Pour the batter into the greased baking dish and spread it evenly.
Baking
- Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
Serving Suggestions
- Serve plain or add whipped cream on top for an elegant touch. Garnish with fresh mint leaves if desired.
