Description
This delightful strawberry sheet shortcake features layers of tender cake topped with fresh strawberries and whipped cream, making it an easy and crowd-pleasing dessert for gatherings!
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Strawberry Topping:
- 4 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- For the Whipped Cream:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. - Make the Cake:
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter, milk, eggs, and vanilla. Beat with an electric mixer on medium speed for 2 minutes until smooth. - Bake the Cake:
Pour the batter into the prepared baking pan, smoothing the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack. - Prepare the Strawberries:
In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss to coat and let sit for about 15-30 minutes until the strawberries release their juices. - Make the Whipped Cream:
In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. - Assemble the Shortcake:
Once the cake is completely cool, cut it into squares. To serve, place a piece of cake on a plate, top with a generous scoop of strawberries, and a dollop of whipped cream. Repeat for additional servings.
Notes
- Storage: Store leftover shortcake components separately in the refrigerator for up to 3 days. Assemble just before serving to maintain the cake's texture.
- Variation: Try using other berries, such as blueberries or raspberries, or a combination of fruits for a mixed berry shortcake.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 280
- Fat: 14g
- Carbohydrates: 38g
- Protein: 3g