Easy Strawberry Sheet Shortcake Recipe
If you’re longing for the taste of strawberries in every soft, buttery bite, then this Easy Strawberry Sheet Shortcake is your new best friend. Imagine: golden sheet cake that’s fluffy yet sturdy enough to hold a mountain of juicy, sugar-tossed strawberries and pillows of freshly whipped cream. It’s everything you love about classic shortcake, made so much simpler—ideal for potlucks, birthdays, or a sunny day pick-me-up. Trust me, friends will ask for seconds, and you’ll love how effortless this sweet tradition becomes in sheet pan form.
Ingredients You’ll Need
This Easy Strawberry Sheet Shortcake relies on staple ingredients that really let fresh strawberries shine without complication. Each one plays a role: building tender cake, infusing flavor, or ensuring the topping is as bright and luscious as possible.
- All-purpose flour: The base for our cake; makes it tender and reliable every time.
- Baking powder: Gives the sheet cake a nice, even rise with perfect fluffiness.
- Salt: Rounds out the sweetness, highlighting the flavors.
- Unsalted butter (softened): Adds richness and keeps the crumb soft and buttery.
- Granulated sugar: Sweetens the cake just enough to balance the tart strawberries.
- Large eggs: Bind everything together and add structure, making the cake moist.
- Vanilla extract: A splash elevates the whole cake with a warm, classic aroma.
- Whole milk: Brings added moisture and tenderness without heaviness.
- Strawberries (hulled and sliced): The star—choose bright, fragrant berries for the very best flavor.
- Sugar (for strawberries): Macerates the berries, coaxing out their juices for a perfect topping.
- Heavy whipping cream: Nothing beats homemade whipped cream for freshness.
- Powdered sugar (for whipped cream): Sweetens and stabilizes the cream, so it stays billowy.
How to Make Easy Strawberry Sheet Shortcake
Step 1: Prep Your Pan and Heat the Oven
Start by preheating your oven to 350°F. Grease and flour a 9×13-inch baking pan—don’t skip this step, since it ensures your Easy Strawberry Sheet Shortcake slices come out cleanly, ready to be shared (or devoured solo; no judgment here).
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking evenly distributes the leavening, meaning your sheet cake will bake up perfectly golden and fluffy in every spot.
Step 3: Cream Butter and Sugar
Grab a large bowl and beat your softened butter and sugar together until the mixture looks pale and creamy. This step aerates the batter, making your Easy Strawberry Sheet Shortcake as light as a dream, with just the right touch of butteriness.
Step 4: Add Eggs and Vanilla
Crack in the eggs one by one, whisking well after each addition, then swirl in the vanilla extract. This ensures everything’s silky-smooth and evenly incorporated before you add the dry ingredients.
Step 5: Combine Wet and Dry, Alternately Adding Milk
Time to bring it all together! Add the flour mixture and milk to the wet batter in turns—start and finish with the flour. This gentle, alternating approach keeps the cake batter smooth and helps avoid overmixing, so it stays wonderfully tender.
Step 6: Bake the Sheet Cake
Pour your batter into the prepared pan, smoothing out the surface. Pop it in the oven for 28 to 32 minutes—your kitchen will start to smell incredible. When a toothpick comes out clean from the center, it’s baked to perfection. Set aside and let it cool completely (promise, it’s worth the wait).
Step 7: Macerate Strawberries
While the cake bakes, toss the sliced strawberries with 2 tablespoons of sugar in a bowl. Let them sit for at least 15–20 minutes so they release all those lovely juices—the key to topping your Easy Strawberry Sheet Shortcake with ruby-red syrupiness.
Step 8: Whip the Cream
Chill a bowl and your beaters for a few minutes, then pour in the heavy cream and powdered sugar. Whip until the cream forms soft peaks—light, luscious, and utterly spoonable. Homemade whipped cream simply can’t be beat!
Step 9: Assemble and Serve
Now comes the best part! Slice your cooled cake into generous squares, then top with a scoop of macerated strawberries and a dollop of your billowy whipped cream. This is where the Easy Strawberry Sheet Shortcake truly shines—fresh, sweet, and a little decadent.
How to Serve Easy Strawberry Sheet Shortcake
Garnishes
A sprinkle of fresh mint leaves, a dusting of extra powdered sugar, or a drizzle of extra berry syrup all add simple elegance and a pop of color. For an even showier look, nestle in a few whole berries on each slice of Easy Strawberry Sheet Shortcake before serving.
Side Dishes
While Easy Strawberry Sheet Shortcake is absolutely the star, it pairs beautifully with a scoop of vanilla ice cream, a glass of sparkling lemonade, or even some citrusy sorbet. If serving for a special occasion, set out a bowl of extra macerated berries or a tangy fruit salad alongside.
Creative Ways to Present
Try serving sheet shortcake in mason jars for picnics, or cut into bite-size squares and skewer layered pieces of cake, berries, and cream for dessert kebabs! Turn leftovers into a strawberry shortcake trifle for a fun, crowd-pleasing twist that celebrates your creative side.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Easy Strawberry Sheet Shortcake, store the cake, strawberries, and whipped cream in separate airtight containers in the fridge. The cake stays soft for up to 3 days, while the berries and cream are best enjoyed within 1–2 days for maximum freshness.
Freezing
The baked sheet cake can be wrapped tightly and frozen for up to two months! Thaw it at room temperature and add freshly prepared berries and cream just before serving. Avoid freezing the whipped cream and macerated strawberries, as their texture suffers when defrosted.
Reheating
No need to reheat Easy Strawberry Sheet Shortcake, but if you love a warm cake base, pop a square (without toppings) in the microwave for a few seconds. Let it cool slightly before layering with cold strawberries and whipped cream for a wonderful hot-and-cold contrast.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries provide that juicy, vibrant bite in an Easy Strawberry Sheet Shortcake, but you can use thawed frozen strawberries in a pinch. Just be sure to drain them well and adjust sugar to taste, as frozen berries tend to be a bit softer and more watery.
Is it possible to make the cake dairy-free?
Absolutely! Swap the butter for a plant-based alternative and use your favorite non-dairy milk (like almond or oat). For the whipped cream, look for coconut cream or a store-bought vegan alternative—it’ll keep the Easy Strawberry Sheet Shortcake light and deliciously inclusive.
Can I prepare Easy Strawberry Sheet Shortcake in advance?
You can bake the cake up to two days ahead and keep it tightly wrapped at room temperature. Prepare the strawberries and whipped cream an hour or two before serving for the freshest results, then assemble just before dessert time!
What should I do if my cake is overbaked?
If your cake turns out a little dry, don’t worry. Generously spoon the juicy macerated strawberries (and their syrup) over your slices, and add extra whipped cream. The flavors will soak in and soften the cake, making each bite still irresistible.
Can I add other fruit to this recipe?
Definitely! While strawberries are classic, Easy Strawberry Sheet Shortcake is happy to share the spotlight. Try a mix of raspberries, blueberries, or even sliced peaches for a summery twist that keeps things exciting and colorful.
Final Thoughts
If you’ve been searching for a dessert that’s as bright and joyful as a summer picnic, Easy Strawberry Sheet Shortcake is it. With its simple steps and pure, crowd-pleasing flavor, there’s never been a better time to treat your table to this sweet classic—so gather your berries and get baking!
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Easy Strawberry Sheet Shortcake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Easy Strawberry Sheet Shortcake recipe. A fluffy, moist sheet cake serves as the perfect base for a layer of sweet, juicy strawberries and a dollop of freshly whipped cream. Simple, classic, and oh-so-satisfying, this dessert is sure to be a crowd-pleaser at any gathering.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
Strawberry Topping:
- 1 pound strawberries, hulled and sliced
- 2 tablespoons sugar
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream the butter and sugar: In a large bowl, beat the butter and granulated sugar together until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine wet and dry ingredients: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the flour. Stir until just combined.
- Bake the cake: Pour the batter into the prepared pan and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
- Prepare the strawberries: Toss sliced strawberries with 2 tablespoons of sugar and allow them to sit to release their juices.
- Whip the cream: In a cold bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Assemble the shortcake: Cut the cooled cake into squares, top with the macerated strawberries, and a dollop of freshly whipped cream. Serve and enjoy!
Notes
- You can customize this shortcake by adding a drizzle of balsamic reduction or a sprinkle of fresh mint leaves for extra flavor.
- For a shortcut, you can use store-bought whipped topping instead of making your own whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Strawberry Shortcake, Sheet Cake, Dessert, Easy, Summer, Whipped Cream, Strawberries
