Dreamy Strawberry Sheet Shortcake Recipe for Summer Bliss

Sweet summer memories bloom with this delightful strawberry sheet shortcake that promises pure delight.

Memories of childhood picnics dance through every creamy bite.

Soft layers of tender cake blend perfectly with fresh, ripe berries.

Juicy strawberries nestle between delicate pastry panels, creating a mouthwatering canvas of flavor.

Cool whipped cream adds a dreamy touch that melts on your tongue.

Minimal effort yields maximum enjoyment in this simple yet spectacular dessert.

You’ll fall in love with how quickly this crowd-pleasing treat comes together.

Grab a fork and prepare for a slice of pure happiness!

Why You’ll Love Strawberry Sheet Shortcake

• Ideal for summer gatherings, potlucks, and family celebrations, this dessert serves multiple people with easy slice-and-serve convenience.
• Fresh strawberries, fluffy whipped cream, and tender cake create an irresistible dessert that appeals to all ages and taste preferences.
• Easily adaptable by adjusting fruit toppings or adding extra garnishes like mint leaves or chocolate shavings for a personalized touch.

What You’ll Need for This Shortcake

• All-Purpose Flour: A fundamental ingredient that provides structure to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake texture.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.
• Butter: Provides richness and moisture to the cake.
• Milk: Adds liquid and helps create a smooth batter.
• Eggs: Bind the ingredients and contribute to the cake's structure.
• Vanilla Extract: Adds a classic sweet flavor to the cake.

• Fresh Strawberries: Juicy and sweet fruit that serves as the primary topping for the shortcake.
• Lemon Juice: Brightens the strawberries' flavor and helps prevent browning.

• Heavy Whipping Cream, Powdered Sugar, Vanilla Extract: A classic combination that creates a light, sweet, and creamy topping perfect for complementing the strawberry shortcake.

Sheet Shortcake Baking Instructions

Step 1: Warm Up the Oven

Crank your oven to 350F (175C).

Grab a 9×13-inch baking pan and coat it with a light layer of butter or cooking spray, then dust with flour to prevent sticking.

Step 2: Mix the Cake Batter

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt

• Room temperature butter
• Milk
• Eggs
• Vanilla extract

Whip these ingredients with an electric mixer on medium speed for 2 minutes until the mixture becomes silky smooth.

Step 3: Bake the Cake Base

Pour the batter into the prepared pan, smoothing the top with a spatula.

Slide the pan into the preheated oven and bake for 25-30 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

Let the cake cool completely in the pan on a wire rack.

Step 4: Macerate the Strawberries

• Freshly sliced strawberries
• Granulated sugar
• Fresh lemon juice

Gently toss the ingredients and let them sit for 15-30 minutes.

This allows the strawberries to release their natural juices and become wonderfully syrupy.

Step 5: Whip Up the Cream

• Heavy whipping cream
• Powdered sugar
• Vanilla extract

Whip until the cream forms sturdy, elegant peaks that hold their shape.

Step 6: Assemble the Shortcake

Cut the cooled cake into generous squares.

On each serving plate, place a cake square, top with a hearty spoonful of macerated strawberries, and crown with a fluffy dollop of whipped cream.

Repeat for each delightful serving.

Tips for Better Strawberry Shortcake

• Macerate strawberries longer to intensify their natural sweetness and create a more vibrant syrup for your shortcake.
• Ensure all cake ingredients are at room temperature for smoother blending and a more consistent cake texture.
• Chill your mixing bowl and whisk beforehand to help the cream whip faster and hold its shape better.
• Avoid overmixing cake batter to prevent a tough, dense cake – stop mixing once ingredients are just combined.
• Store assembled shortcake components separately and layer just before serving to keep the cake from getting soggy and maintain crisp textures.

Store and Serve Shortcake Later

• Store leftover cake in an airtight container in the refrigerator for up to 3 days. Keep whipped cream and strawberries separate to prevent sogginess.
• Wrap individual cake squares tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature for 1-2 hours before serving.
• Warm cake squares in the microwave for 15-20 seconds on low power. Alternatively, use a toothpick to check if the cake is heated through in a preheated 300F oven for 5-7 minutes.
• Prepare fresh whipped cream and strawberries just before serving reheated cake to maintain optimal texture and flavor.

Pairing Ideas for Strawberry Shortcake

• Pairing Strawberry Bliss with Perfect Companions
• Elevate Flavor with Champagne: Select a crisp, light champagne or prosecco that complements the sweetness of strawberries and cuts through the rich whipped cream. The bubbles will refresh the palate between bites.
• Complement with Creamy Mascarpone: Serve a small side of mascarpone cheese drizzled with honey alongside the shortcake. Its smooth, delicate texture will enhance the dessert's creamy elements and provide a subtle tangy contrast.
• Refresh with Mint Tea: Brew a light, cool mint tea to balance the dessert's sweetness. The herbal notes will cleanse the palate and add a refreshing touch that highlights the strawberries' natural brightness.
• Match with Vanilla Bean Ice Cream: Add a scoop of high-quality vanilla bean ice cream next to the shortcake. The cold, creamy texture and subtle vanilla undertones will create a harmonious blend with the cake's sweetness and strawberry tang.

Shortcake Flavor Variations

• Gluten-Free Delight: Replace all-purpose flour with a gluten-free flour blend, ensuring those with gluten sensitivities can enjoy this sweet treat.
• Vegan Strawberry Shortcake: Swap butter for coconut oil, use plant-based milk, and replace eggs with flax eggs or applesauce to create a dairy-free and egg-free version.
• Low-Sugar Option: Substitute granulated sugar with stevia or monk fruit sweetener, and use fresh strawberries with minimal added sugar for a diabetic-friendly dessert.
• Chocolate Berry Variation: Add cocoa powder to the cake batter and use dark chocolate shavings as a topping to create a rich, decadent strawberry shortcake experience.

FAQs

• What makes this strawberry shortcake different from traditional versions?

This sheet cake version simplifies the classic recipe by baking the cake in a single pan, making it easier to prepare and serve for larger groups compared to individual biscuit-style shortcakes.

• Can I use frozen strawberries instead of fresh?

Fresh strawberries are recommended for the best flavor and texture. Frozen strawberries can make the dessert too watery and might compromise the cake’s consistency. If using frozen, thaw and drain them completely before mixing.

• How do I know if my cake is perfectly baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy when touched.

• Can I make this dessert ahead of time?

You can bake the cake a day in advance and store it covered at room temperature. Prepare the strawberries and whipped cream just before serving to maintain the best texture and freshness.

Strawberry Sheet Shortcake Recipe

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4.6 from 31 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Scrumptious Strawberry Sheet Shortcake brings summer’s sweet embrace to your dessert table with layers of buttery cake and fresh berries. Creamy whipped topping and juicy strawberries create a perfect harmony you’ll crave at every gathering.

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Ingredients

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Cake Base Ingredients:

• 2 cups (480 ml) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 tablespoon (15 ml) baking powder
• 1/2 teaspoon (2.5 ml) salt
• 3/4 cup (170 g) unsalted butter, softened
• 2 large eggs
• 1 cup (240 ml) whole milk
• 1 teaspoon (5 ml) vanilla extract

Fruit Topping Ingredients:

• 4 cups (600 g) fresh strawberries, hulled and sliced
• 1/2 cup (100 g) granulated sugar
• 1 tablespoon (15 ml) lemon juice

Cream Topping Ingredients:

• 2 cups (480 ml) heavy whipping cream
• 1/4 cup (30 g) powdered sugar
• 1 teaspoon (5 ml) vanilla extract

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Instructions

1. Prepare the baking environment by heating the oven to 350F (175C) and preparing a 9×13-inch pan with grease and flour.
2. Create the cake base by combining dry ingredients in a large mixing bowl, then incorporate softened butter, milk, eggs, and vanilla. Blend using an electric mixer on medium speed until the batter achieves a smooth, consistent texture.
3. Transfer the batter evenly into the prepared pan, ensuring a level surface. Bake for 25-30 minutes until a toothpick inserted in the center emerges clean and dry.
4. Allow the cake to cool completely within the pan, resting on a wire rack to prevent moisture accumulation.
5. Macerate the strawberries by combining them with granulated sugar and lemon juice. Let the mixture rest for 15-30 minutes, allowing natural juices to develop and intensify the fruit’s flavor.
6. Whip the heavy cream with powdered sugar and vanilla extract, beating until stiff, glossy peaks form that hold their shape.
7. Once the cake has cooled, slice into individual serving squares. For each serving, layer a cake piece with a generous portion of macerated strawberries and crown with a luxurious dollop of freshly whipped cream.

Notes

• Adjust sugar levels for strawberries depending on their natural sweetness to balance the overall flavor profile.
• Ensure butter and eggs are at room temperature for smoother cake batter and more even mixing.
• Use fresh, ripe strawberries for maximum natural sweetness and vibrant color in the dessert.
• Consider adding a splash of balsamic vinegar to the strawberries for a sophisticated flavor twist that enhances their natural sweetness.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg