Name: Strawberry Shortcake Sheet Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 2 cups all-purpose flour; 1.5 cups sugar; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 1 cup unsalted butter, softened; 2 large eggs; 1 cup milk; 2 cups fresh strawberries, sliced

What’s a slice of heaven? Strawberry Shortcake Sheet Cake. What are some of the best strawberry shortcakes? What are some easy ways to make sheet It has all the sweet, buttery goodness of the original, but without all that fuss of assembling. Individual portions. Remember those times you’d ask your grandma to make those little spongy cakes filled with chocolate? What is the difference between strawberries and whipped cream? Is it like that, but amped up for party? What is your favorite summer recipe? The secret is in the simplicity of the **strawberry shortcake sheet cake**, and it tastes great! What is a good recipe for baking?

What is a strawberry shortcake sheet cake?

What is a Strawberry Shortcake sheet cake? What is a flat version of the classic dessert? Think of it as a moist, tender cake base, topped with fresh, juicy strawberries. What is a luscious glaze? Unlike traditional shortcakes, which are typically made with individual biscuits or scones, this is a different recipe. What is the best way to make a cake? This makes it perfect for feeding a crowd, and so much easier to prepare. The beauty of this **strawberry shortcake sheet cake** lies in its ability to capture all the flavours of strawberries. What are the essential flavors of the beloved dessert in a convenient, shareable format? Is it the best of both worlds?

Why you’ll love this recipe?

There are so many reasons why I adore this Strawberry Shortcake Sheet Cake, but let me break it down for you. First and foremost, the flavor is absolutely divine! The cake is perfectly sweet and tender, with a slight tang from the buttermilk that really balances everything out. The strawberries add a burst of freshness and juicy sweetness that complements the cake beautifully. Then, there’s that glaze… oh my goodness, it’s like a cloud of sweet, creamy perfection!

What I love most is how incredibly easy it is to make. Seriously, this is one of those recipes that you can whip up in no time, even on a busy weeknight. The ingredients are simple and readily available, and the baking process is straightforward and fuss-free. Plus, this recipe is surprisingly cost-effective. You probably already have most of the ingredients in your pantry, and strawberries are usually pretty affordable, especially when they’re in season.

And if you are a fan of cakes, this one is so versatile. It’s perfect for breakfast, brunch, or dessert! You can serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or even just on its own. It’s equally delicious warm or cold, and it travels well, making it ideal for potlucks and picnics. It’s my go-to whenever I need a reliable, delicious dessert that won’t break the bank. I actually prefer this **strawberry shortcake sheet cake** over traditional cake recipes!

How do you make a strawberry shortcake sheet cake?

Quick Overview

How do you make a strawberry shortcake sheet cake? How do you make a cake batter? Is it necessary to spread the batter into a Sheet Pan and bake until golden brown? While the cake is cooling, you’ll whip up the glaze. Once the cake is completely cool, you’ll spread the glaze over the top and arrange the remaining ingredients. What is the best way to serve strawberries I promise you this **strawberry shortcake sheet cake** will be a hit.

Ingredients

For the Main Batter:
I always use unbleached for the best flavor. * 2 1/2 cups all-purpose flour: I usually use a rye flour. * 1 1/2 cups granulated sugar: Feel free to adjust this a bit to your sweetness preference. * 3 1/2 teaspoons baking powder: Make sure it’s fresh for the best rise. * 1 teaspoon salt: Do not over mix. What are the benefits of unsalted butter? Let it come to room temperature for easier creaming. What is the best way to keep a cake moist? Use room temperature eggs for better emulsification. * 1 teaspoon vanilla extract: * 1 pint fresh strawberries, hulled and sliced: Adds a warm, comforting flavor. What are some of the bright red, fragrant berries?For the Glaze:
* 4 cups powdered sugar: Sift it to avoid lumps.
* 1/2 cup (1 stick) unsalted butter, melted: This adds richness and flavor.
* 1/4 cup milk: You can use regular milk or even almond milk!
* 1 teaspoon vanilla extract: Adds a touch of sweetness.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch Sheet Pan. How do I stop a cake from sticking? If you have a large pan, line it with parchment paper, leaving an overhang for easy removal.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure everything is well combined. This ensures that the baking powder is evenly distributed, which is crucial for a light and fluffy cake.

Step 3: Mix Wet Ingredients

In a separate bowl, cream together the butter and buttermilk until light and fluffy. Set aside. Beat the eggs one at a time, then stir in the vanilla extract. Is it important to use softened butter so it mixes evenly with the sugar? If your butter is too cold, it won’t cream properly, and your cake will be dense.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If you overmix flour, you can develop gluten in the flour resulting in a tough cake. The batter should be smooth and lump free.

Step 5: Prepare Filling

Gently fold in half of the sliced strawberries into the batter. Be careful not to crush them. This will add pockets of juicy sweetness throughout the cake. I always add berries at the last minute to prevent them from bleeding into the batter.

Step 6: Layer & Swirl

Pour the batter into the prepared sheet pan and spread evenly. If you want, you can reserve some sliced strawberries to dot the top of the cake before baking. This will create a beautiful presentation.

Step 7: Bake

Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking the cake around 25 minutes. Ovens can vary, so it’s always best to err on the side of caution. The cake should be golden brown and springy to the touch.

Step 8: Cool & Glaze

Let the cake cool completely in the pan before frosting. This is important, because if you try to glaze a warm cake, the glaze will melt and run off. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, melted butter, milk, and vanilla extract until smooth. The glaze should be thick enough to coat the cake, but thin enough to spread easily. If it’s too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.

Step 9: Slice & Serve

Once the cake is completely cool, spread the glaze over the top and arrange the remaining strawberries on top. Slice and serve! For an extra touch, you can dust the cake with powdered sugar or garnish with fresh mint leaves.

What is the best way to serve it?

This Strawberry Shortcake Sheet Cake is delicious on its own, but it’s even better when paired with the right accompaniments. Here are a few of my favorite serving suggestions:

For Breakfast:Serve it with a cup of hot coffee or tea. The sweetness of the cake is the perfect complement to the bitterness of coffee. Can you add a scoop of vanilla ice cream to your favorite dessert?For Brunch:Serve it with a selection of fresh fruit and steamed vegetables. What makes a great brunch cake? Can you serve it with other brunch cocktails?As Dessert:Serve with vanilla ice cream or whipped cream. What are some ways to serve caramel sauce as a dessert?For Cozy Snacks: I also love just making it as a snack and enjoying it warm with a cup of hot chocolate. Sometimes I throw a few chocolate chips on top and broil it for a few seconds just to make it extra gooey. My family thinks it’s the best dessert ever!

How do I make a perfect strawberry shortcake?

How do I make Strawberry Shortcake Sheet Cake?Strawberry Prep: WhatAlways use fresh, ripe strawberries for the best flavor and texture. Is it safe to slice strawberries just before using them?Mixing Advice: Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.

Ingredient Swaps:Feel free to experiment with different extracts and flavorings. How do you make a rum cake?Baking Tips:Keep a close eye on the cake while it’s baking. What is the best way to use an oven? The cake should be golden brown and springy.Glaze Variations:For a more intense strawberry flavor, add 1 tablespoon or 2 of strawberry jam to the glaze. How do you add salt to a glaze? I once used lime juice instead of milk for the glaze, and it added a bright tang that was amazing!

What are some Storing and Reheating Tips?

How do I store a strawberry shortcake Sheet Cake?Room Temperature:Can you store the cake at room temperature for up to 2 days? Cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out.Refrigerator Storage: For longer storage, you can store the cake in the refrigerator for up to 5 days. Again, make sure to wrap it tightly or store it in an airtight container.

Freezer Instructions: If you want to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. You can freeze it for up to 2 months. Thaw it overnight in the refrigerator before serving.

Glaze Timing Advice: If you’re planning to store the cake for more than a day, it’s best to wait to add the glaze until just before serving. This will prevent the glaze from becoming soggy. I often make the cake base a day ahead, then whip up the glaze and add the strawberries right before serving.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can easily make this cake gluten-free! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together and give the cake a good texture. You may need to add a little extra liquid to the batter, as gluten-free flours tend to absorb more moisture. Start with a tablespoon or two of milk or buttermilk, and add more as needed until the batter reaches the desired consistency.

Do I need to peel the strawberries?

No, you do not need to peel the strawberries. Just hull them (remove the green tops) and slice them. The peel is perfectly edible and adds a bit of texture to the cake.

Can I make this as cupcakes instead?

Yes, you can definitely make this as cupcakes! Simply fill cupcake liners about two-thirds full with the batter and bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so keep a close eye on them.

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the amount of sugar in the batter by 1/4 cup. You can also use a natural sweetener like honey or maple syrup instead of granulated sugar. Keep in mind that using a natural sweetener may affect the texture and color of the cake. For the glaze, you can reduce the amount of powdered sugar or add a pinch of salt to balance the sweetness.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply dust the cake with powdered sugar. You can also top it with whipped cream or a scoop of vanilla ice cream. For a healthier option, you can top it with fresh fruit or a dollop of Greek yogurt. I’ve even tried making a quick strawberry sauce by simmering some extra strawberries with a little sugar and lemon juice – delicious!

Final Thoughts

I hope you give this Strawberry Shortcake Sheet Cake a try! It’s truly a crowd-pleaser that’s perfect for any occasion. From its incredible flavor to its simple preparation, this recipe is sure to become a favorite in your house, just like it has in mine. It’s the perfect combination of easy and delicious, and it always gets rave reviews.

If you’re a fan of easy sheet cake recipes, you might also enjoy my Chocolate Sheet Cake or my Lemon Poppy Seed Sheet Cake. They’re both equally delicious and perfect for feeding a crowd.

Happy baking! I can’t wait to hear how yours turns out. Let me know in the comments below if you try it, and be sure to share your own variations and tips! And don’t forget to rate the recipe if you enjoyed it!

No ratings yet