Description
Strawberry Sheet Shortcake is a delightful and easy-to-make dessert featuring a tender, buttery cake base topped with fresh strawberries. Perfect for any occasion, this recipe combines simple ingredients with a straightforward baking process to create a classic shortcake that can be sliced and served as a crowd-pleaser.
Ingredients
Shortcake Batter
- 5 tablespoons butter, softened
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
Topping
- Strawberries, sliced and sprinkled with sugar as preferred
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish or a 12×17 inch half sheet pan if you prefer thinner slices.
- Cream Butter and Sugar: In a stand mixer, cream the softened butter and sugar together until light and fluffy. This step incorporates air for a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract on medium speed until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening agents.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, mixing slowly. Then pour in the milk and mix just until all ingredients are combined, being careful not to overmix to keep the cake tender.
- Prepare to Bake: Pour the batter into the greased baking dish and spread evenly.
- Bake: Bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Add Strawberries and Serve: Once the cake has cooled slightly, top with strawberries sprinkled with sugar if desired, then slice and serve.
Notes
- For thinner slices, use a 12×17 inch half sheet pan instead of a 9×9 inch baking dish.
- Sugar can be sprinkled on strawberries beforehand to enhance their sweetness.
- Do not overmix the batter to ensure the shortcake remains tender and fluffy.
- Let the cake cool slightly before adding strawberries to prevent them from sinking or becoming too watery.
