Strawberry Sheet Shortcake is a delightful treat that perfectly blends the sweetness of fresh strawberries with a light, fluffy cake. It’s truly a little slice of heaven! This recipe is a wonderful choice for busy weeknights because it offers the comfort of a classic dessert without the fuss. With its balance of rich flavors and nutritious ingredients, you can satisfy your sweet tooth without any guilt.
Serving Versatility
One of the best things about Strawberry Sheet Shortcake is its versatility. You can enjoy it on its own, or elevate it by serving it with a drizzle of honey, a dollop of whipped cream, or even a scoop of ice cream. You might even want to layer it between fresh strawberries in a parfait! Whether you’re keeping it simple or dressing it up, this cake is sure to please everyone.
Full Recipe Section
Ingredients:
5 tablespoons butter
2/3 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Strawberries, sprinkled with sugar (optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×9 baking dish or a 12″x17″ half sheet pan.
- In a stand mixer, cream the butter and sugar together until smooth.
- Beat in the eggs and vanilla on medium speed.
- In a separate bowl, mix the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the greased pan and spread it evenly.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Once cooled, slice into squares and serve with fresh strawberries and optional whipped cream or ice cream.
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Servings: 12
- Calories: Approximately 200 per serving
Why You’ll Love This Recipe
This Strawberry Sheet Shortcake is a real winner! Its quick preparation makes it easy to whip up after a long day. The ingredients are budget-friendly, making it a perfect dish for families. With each bite, you’ll be enveloped in big, cozy flavors, and you can feel good knowing it offers a bit of nutrition too. Plus, the recipe is highly customizable, so you can jazz it up with your favorite fruits or toppings!
Cultural or Cooking Technique Note
The concept of shortcake has a lovely history that harks back to the 19th century in England. Simple ingredients like flour, sugar, and cream were combined in various ways to create delightful desserts. This recipe keeps that tradition alive while giving it a modern twist that is quick and easy for everyone.
Serving Suggestions
Here are a few fun ideas for serving Strawberry Sheet Shortcake:
- Layered Parfait: Alternate between layers of cake, strawberries, and yogurt for a refreshing dessert.
- Dessert Tacos: Cut pieces into triangles, fill with strawberry slices, and top with whipped cream for a fun twist!
- Breakfast Treat: Serve a slice with a drizzle of maple syrup and fresh berries for a delightful morning start.
- Ice Cream Sandwich: Sandwich your favorite ice cream between two squares for a delicious summer treat.
Pro Tips for Success
To create a beautiful and delicious Strawberry Sheet Shortcake, remember these pro tips:
- Make sure your butter is at room temperature for easier creaming.
- Avoid overmixing the batter to ensure a light, fluffy texture.
- Use a serrated knife when slicing to prevent squishing the cake.
Storage & Reheating
If you have leftovers (although I doubt it!), store them in an airtight container in the fridge for up to three days. You can also freeze individual slices wrapped tightly in plastic wrap for up to a month. When you’re ready to enjoy again, simply thaw overnight in the refrigerator and reheat in the oven or microwave to bring back that fresh-baked taste.
Closing Paragraph
I hope you feel inspired to try this Strawberry Sheet Shortcake recipe in your kitchen. It’s such an easy, tasty treat, and I love how you can customize it to suit your taste. Don’t forget to share your creations—I’d love to see how you make this recipe your own! Feel free to rate this recipe or leave a comment with your thoughts!
🎀 Final Thoughts (Emma’s voice)
Hey there, wonderful readers! Making this Strawberry Sheet Shortcake brings back so many sweet memories for me, and I hope it brings smiles to your table too. Happy baking!
“Follow me on Pinterest for more cozy, quick, and nostalgic recipes.”
Strawberry Sheet Shortcake
Equipment
- Stand Mixer
- Mixing Bowls
- 9×9 Baking Dish or Half Sheet Pan
- Spatula
Ingredients
Cake Batter
- 5 tbsp butter room temperature
- 2/3 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
Topping
- strawberries sprinkled with sugar, optional
- whipped cream or ice cream optional, for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9 baking dish or a 12×17 half sheet pan.
- Cream the butter and sugar together in a stand mixer until smooth.
- Beat in the eggs and vanilla on medium speed until combined.
- In a separate bowl, mix flour, baking powder, and salt together.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the greased pan and spread evenly.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool. Slice into squares and serve with strawberries and whipped cream or ice cream if desired.