Easy Strawberry Sheet Shortcake

Imagine a warm summer day where the sun bathes everything in golden light. The air dances with the sweet aroma of fresh strawberries as you take the first bite of a luscious strawberry sheet shortcake. Each forkful offers a symphony of flavors—sweet strawberries mingling with whipped cream atop a soft, buttery cake. Your taste buds sing in delight as you savor the rich textures and vibrant colors on your plate.

This is not just any dessert; it carries memories of family picnics and laughter-filled gatherings in my backyard. I can still hear my grandmother’s voice saying that nothing says “summer” like fresh strawberries and cream. Now, it’s your turn to create these joyful moments with an easy-to-follow Strawberry Sheet Shortcake recipe that promises to impress everyone at your next get-together.

I remember the first time I made this dessert; my friends couldn’t stop raving about it!

Essential Ingredients

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

• Fresh Strawberries: Choose ripe strawberries for maximum sweetness; they should be fragrant and bright red.
• All-Purpose Flour: Use unbleached flour for better texture in your cake.
• Granulated Sugar: White sugar enhances sweetness; adjust according to your taste preferences.
• Baking Powder: This helps the cake rise beautifully; ensure it’s fresh for best results.
• Salt: Just a pinch to balance the sweetness of the cake.
• Unsalted Butter: Softened butter adds rich flavor; avoid margarine for best results.
• Eggs: Use large eggs at room temperature for better emulsification.
• Whole Milk: Adds moisture to the cake; feel free to use buttermilk for extra flavor.
• Heavy Cream: Whipped cream brings richness and lightness; you can sweeten it if desired.
• Vanilla Extract: Pure vanilla extract enhances all flavors beautifully.

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). Prepare a baking sheet by greasing it lightly or using parchment paper.

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined and fluffy.

Cream Butter and Sugar: In another bowl, beat softened butter until creamy. Gradually add sugar while mixing until light and fluffy—a process that should take about 3 minutes.

Add Eggs and Milk: Beat in eggs one at a time, followed by milk and vanilla extract. Mix until smooth; your batter should have a lovely silky texture.

Combine Wet and Dry Ingredients: Gradually fold the dry mixture into the wet mixture using a spatula or wooden spoon until just combined—be careful not to over-mix!

Bake Until Golden Brown: Pour batter into prepared baking sheet evenly. Bake in preheated oven for 25-30 minutes until golden brown and a toothpick comes out clean when inserted into the center.

Prepare Whipped Cream Topping : While the cake cools, whip heavy cream using an electric mixer until soft peaks form. Sweeten if desired—this part always feels like magic!

Assemble Your Masterpiece : Once cooled completely, slice your sheet cake into squares or rectangles. Top generously with whipped cream and fresh strawberries before serving.

With its charming simplicity and delightful flavor combinations, this strawberry sheet shortcake will quickly become your go-to summertime treat! Enjoy every moment as you slice into this gorgeous dessert!

Perfecting the Cooking Process

Start by preheating the oven to 350°F (175°C). Mix the batter while the oven heats, and bake until golden brown for perfect results.

Add Your Touch

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

Storing & Reheating

Store leftover Strawberry Sheet Shortcake in an airtight container in the fridge. Enjoy it cold or let it sit at room temperature before serving.

Sharing this recipe always reminds me of summer barbecues with friends, where laughter and sweet treats filled the air, making every bite memorable.

FAQ

Can I use frozen strawberries for Strawberry Sheet Shortcake?

Yes, but fresh strawberries offer better flavor and texture in this dessert.

How long can I store leftovers of Strawberry Sheet Shortcake?

Leftovers can be stored in the fridge for up to three days without losing quality.

What can I substitute for heavy cream in whipped topping?

You can use coconut cream or a dairy-free whipped topping as alternatives.

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Strawberry Sheet Shortcake

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Strawberry Sheet Shortcake is a delightful summer dessert featuring fluffy cake, fresh strawberries, and whipped cream. Perfect for gatherings, this easy recipe is sure to impress.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

• Fresh Strawberries
• All-Purpose Flour
• Granulated Sugar
• Baking Powder
• Salt
• Unsalted Butter
• Eggs
• Whole Milk
• Heavy Cream
• Vanilla Extract

Instructions

1. Preheat oven to 350°F (175°C) and prepare a baking sheet with grease or parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Beat softened butter in another bowl until creamy; gradually mix in sugar until light and fluffy.
4. Add eggs one at a time, followed by milk and vanilla extract; mix until smooth.
5. Gently fold the dry ingredients into the wet mixture until just combined.
6. Pour batter into the prepared baking sheet; bake for 25-30 minutes until golden brown and a toothpick comes out clean.
7. While cooling, whip heavy cream until soft peaks form; sweeten if desired.
8. Once cooled, slice the cake and top with whipped cream and fresh strawberries before serving.

Nutrition

• Serving Size: 1 piece (100g)
• Calories: 310
• Sugar: 18g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg

Keywords: - Use ripe strawberries for optimal flavor. - Feel free to substitute other berries or add vanilla to your whipped cream for extra depth. - Store leftovers in an airtight container in the fridge for up to three days.