Introduction
Strawberry Sheet Shortcake is the epitome of summer desserts, bursting with fresh strawberries and topped with luscious whipped cream. This delightful treat is not only easy to make but also serves a crowd, making it perfect for gatherings, picnics, or simply satisfying your sweet tooth.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup powdered sugar
- 1 cup heavy whipping cream
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings
Directions and Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the softened butter, milk, eggs, and vanilla to the dry ingredients, and mix until just combined.
- Pour the batter into the prepared baking pan, smoothing it out evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- In a separate bowl, combine the sliced strawberries and powdered sugar; let sit for about 30 minutes to draw out the juices.
- Whip the heavy cream until soft peaks form.
- Once the cake is completely cooled, cut it into squares and serve each piece topped with strawberries and whipped cream.
Notes or Tips
- For extra flavor, consider adding a splash of almond extract to the whipped cream.
- Let the strawberries sit longer with the powdered sugar for a more syrupy consistency.
- This sheet cake can be made a day in advance; just add the whipped cream and strawberries shortly before serving.
Cooking Techniques
Creating this Strawberry Sheet Shortcake involves basic baking techniques such as whisking dry ingredients, creaming butter, and whipping cream. Each step is straightforward, making it accessible even for novice bakers.
FAQ
- Can I use frozen strawberries? Yes, but be sure to thaw and drain them thoroughly before using.
- How should leftovers be stored? Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I make this gluten-free? Yes, substitute the all-purpose flour with a gluten-free blend.
Conclusion
Indulging in a slice of Strawberry Sheet Shortcake is a delightful way to celebrate the season’s freshest flavors. With its soft cake, sweet strawberries, and airy whipped cream, this recipe is sure to become a cherished favorite in your home. Enjoy every bite!