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Strawberry Sheet Shortcake

Enjoy a delightful summer dessert with layers of buttery cake, fresh strawberries, and whipped cream in this easy-to-make strawberry sheet shortcake.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 5 tablespoons butter Softened
  • 2/3 cup sugar
  • 2 pieces eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
Topping Ingredients
  • 1 cup fresh strawberries Sprinkled with sugar if preferred
  • 1 cup heavy cream For whipping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla, mixing until well incorporated.
  3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk, until just combined.
  4. Pour the batter into a greased 10x15 inch sheet pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Topping Preparation
  1. While the cake cools, slice your strawberries and mix them with a bit of sugar if desired to enhance their sweetness.
  2. Beat the heavy cream until soft peaks form. Sweeten to taste if desired.
Assembly
  1. Once the cake is cool, cut it into squares. Place a square on a plate, top with sweetened strawberries and a dollop of whipped cream. Add another square on top, and adorn with more strawberries and cream.

Notes

For a perfect strawberry sheet shortcake, choose ripe strawberries, avoid overmixing, and assemble just before serving to keep it fresh. Try different toppings like lemon curd or a mixed berry medley for various flavors.