Strawberry Sheet Shortcake

Introduction:
Strawberry sheet shortcake is a delightful twist on the classic strawberry shortcake. This recipe features a moist and fluffy cake base topped with fresh, juicy strawberries and a generous layer of whipped cream. Perfect for potlucks, picnics, or family gatherings, this sheet cake makes serving a crowd easy and elegant.

Inspiration Behind the Recipe:
The idea for this sheet cake version comes from the traditional individual shortcakes that are often enjoyed during strawberry season. By transforming it into a sheet cake, you can enjoy all the flavors of the classic dessert while making it easier to serve and share.

Ingredients Breakdown:

• For the Cake:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (or milk with 1 tablespoon vinegar)
• For the Strawberries:
  • 4 cups fresh strawberries (hulled and sliced)
  • 1/4 cup granulated sugar (adjust based on sweetness of strawberries)
• For the Whipped Cream:
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Step-by-Step Recipe:

1. Prepare the Strawberries:
   • In a bowl, combine the sliced strawberries with granulated sugar. Toss well and let them sit for about 30 minutes to macerate, allowing the juices to develop.
2. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 13×18-inch sheet pan.
3. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
5. Add Eggs and Flavorings:
   • Beat in the eggs one at a time, then mix in the vanilla extract until well combined.
6. Combine Mixtures:
   • Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the flour mixture, mixing until just combined.
7. Bake the Cake:
   • Pour the batter into the prepared sheet pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake:
   • Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
9. Prepare the Whipped Cream:
   • In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Assemble the Cake:
    • Once the cake is completely cool, spread a layer of whipped cream over the top. Arrange the macerated strawberries evenly on top of the whipped cream.
11. Slice and Serve:
    • Cut the sheet cake into squares and serve immediately. Enjoy the delightful layers of cake, cream, and strawberries!

Tips for the Perfect Strawberry Sheet Shortcake:

1. Use Fresh Strawberries: For the best flavor, use fresh, ripe strawberries that are in season.
2. Adjust Sweetness: Taste your strawberries before adding sugar; if they’re sweet enough, you may not need the full amount.
3. Make Ahead: You can bake the cake in advance and assemble it just before serving to keep the whipped cream fresh.

Variations and Customizations:

1. Mixed Berries: Substitute or combine strawberries with other berries like blueberries, raspberries, or blackberries.
2. Lemon Zest: Add lemon zest to the whipped cream for a citrusy twist.
3. Chocolate Drizzle: Drizzle melted chocolate over the top for an added layer of decadence.

Health Considerations and Nutritional Value:

• Lighten Up: You can substitute half the butter with applesauce or use a lighter whipped topping for a lower-calorie option.
• Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary needs.

FAQ:

1. Can I make this cake in advance?
   Yes! You can bake the cake a day ahead and store it wrapped in plastic wrap at room temperature. Assemble with strawberries and whipped cream on the day of serving.
2. How do I store leftover shortcake?
   Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but it will keep well.
3. Can I freeze the cake?
   You can freeze the unassembled cake for up to 3 months. Just make sure it’s well wrapped.

Strawberry Sheet Shortcake

Enjoy the light and fluffy Strawberry Sheet Shortcake, a perfect dessert for summer gatherings. With layers of moist cake, fresh strawberries, and whipped cream, it’s a crowd-pleaser that’s easy to make and serve!

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Course Dessert

Cuisine American

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 optional, sprinkled in sugar if preferred

Instructions

 

• Preheat the Oven: Set the oven to 350°F (175°C). Grease a 9×9 baking dish and set aside. (A 12″ x 17″ half sheet pan works well for thinner slices.)
• Cream the Butter and Sugar: In a stand mixer, cream together the butter and sugar. Beat in the eggs and vanilla on medium speed.
• Combine Dry Ingredients: In a separate bowl, mix together the flour, baking powder, and salt. Slowly add the dry ingredients to the butter mixture, mixing until just combined.
• Add Milk: Stir in the milk and mix until smooth.
• Bake: Pour the batter into the greased baking pan. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
• Serve: Let cool slightly, then slice and enjoy. If desired, top with strawberries sprinkled in sugar before serving.

Keyword Strawberry Sheet Shortcake