Strawberry Sheet Shortcake
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.
- 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
- Preheat oven to 350°F (175°C) and prepare a baking sheet with grease or parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Beat softened butter in another bowl until creamy; gradually mix in sugar until light and fluffy.
- Add eggs one at a time, followed by milk and vanilla extract; mix until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour batter into the prepared baking sheet; bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- While cooling, whip heavy cream until soft peaks form; sweeten if desired.
- 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.
Find it online: https://cookingwithruth.com/easy-strawberry-sheet-shortcake/