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:
- 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.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 13×18-inch sheet pan.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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).
- Add Eggs and Flavorings:
- Beat in the eggs one at a time, then mix in the vanilla extract until well combined.
- 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.
- 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.
- 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.
- Prepare the Whipped Cream:
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- 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.
- 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:
- Use Fresh Strawberries: For the best flavor, use fresh, ripe strawberries that are in season.
- Adjust Sweetness: Taste your strawberries before adding sugar; if they’re sweet enough, you may not need the full amount.
- Make Ahead: You can bake the cake in advance and assemble it just before serving to keep the whipped cream fresh.
Variations and Customizations:
- Mixed Berries: Substitute or combine strawberries with other berries like blueberries, raspberries, or blackberries.
- Lemon Zest: Add lemon zest to the whipped cream for a citrusy twist.
- 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:
- 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. - 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. - Can I freeze the cake?
You can freeze the unassembled cake for up to 3 months. Just make sure it’s well wrapped.