Strawberry Sheet Shortcake: A Simple and Delicious Dessert

Strawberries and shortcakes have been a classic combination for generations. Light, fluffy cake paired with sweet, juicy strawberries and a dollop of cream creates a dessert that’s perfect for any occasion. The Strawberry Sheet Shortcake is a simple, crowd-pleasing version of this beloved treat, baked in a single sheet pan, making it easy to serve and share.

Whether you’re baking for a family gathering, a potluck, or just to enjoy at home, this recipe provides an approachable way to create a dessert that tastes homemade and looks delightful. In this article, we’ll cover everything from selecting the best strawberries to detailed baking instructions, assembly tips, and FAQs to make your strawberry sheet shortcake a success.

Introduction

Strawberry shortcakes have been a staple in desserts for over a century. Originally popular in the United States, they were first made with simple biscuits, fresh strawberries, and whipped cream. Over time, variations evolved, including sponge cakes, pound cakes, and sheet cakes. The beauty of a strawberry sheet shortcake lies in its simplicity and versatility—it combines the sweet, fruity flavor of strawberries with a soft, buttery cake in an easy-to-serve format.

Sheet cakes are particularly convenient because they allow you to cut portions of any size. For smaller servings, a 12″x17″ half-sheet pan works well, while a 9×9 pan is ideal for a thicker, more indulgent dessert. By using fresh strawberries, sugar, and a moist cake base, you can create a dessert that is as visually appealing as it is delicious.

In this article, you’ll find a professional, step-by-step guide to making Strawberry Sheet Shortcake, with tips for baking, assembly, storage, and variations. Whether you’re an experienced baker or trying this recipe for the first time, you’ll find everything you need to succeed.

Ingredients

This recipe serves approximately 6–8 people in a 9×9 pan, or more if using a larger sheet pan.

For the Cake:

• 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

For the Topping:

• Fresh strawberries, hulled and sliced
• Optional: sprinkle of sugar for macerating

Optional Additions:

• Whipped cream (canned or homemade) for serving
• Powdered sugar for dusting

Preparation Method

Step 1: Preheat and Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×9 baking dish thoroughly.
   • For thinner slices, a 12×17 half-sheet pan works well.
3. Set aside while preparing the batter.

Tip: Greasing the pan prevents the cake from sticking and ensures clean slices. You can also line the pan with parchment paper for easier removal.

Step 2: Cream the Butter and Sugar

1. In a stand mixer, combine the butter and sugar.
2. Beat on medium speed until the mixture is light and fluffy, about 2–3 minutes.

Tip: Properly creamed butter and sugar create air pockets in the batter, resulting in a lighter cake.

Step 3: Add Eggs and Vanilla

1. Beat in the eggs one at a time, ensuring each is fully incorporated.
2. Add the vanilla extract and mix until smooth.

Tip: Eggs provide structure and moisture to the cake, while vanilla adds a subtle depth of flavor.

Step 4: Combine Dry Ingredients

1. In a separate bowl, mix together flour, baking powder, and salt.
2. Gradually add the dry ingredients to the butter mixture while the mixer is on low speed.
3. Slowly pour in the milk, mixing just until the batter comes together. Avoid overmixing, which can make the cake dense.

Step 5: Bake the Cake

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. Bake in the preheated oven for approximately 30 minutes (for a 9×9 pan), or until a toothpick inserted in the center comes out clean.
3. Remove from the oven and allow the cake to cool completely in the pan.

Tip: Use a toothpick or cake tester to check doneness. The top should be golden brown, and the cake should spring back lightly when touched.

Step 6: Prepare the Strawberries

1. While the cake is baking, hull and slice fresh strawberries.
2. Optional: sprinkle the strawberries with sugar and let them sit for 20–30 minutes to macerate. This enhances their natural sweetness and creates a slightly syrupy topping.

Step 7: Assemble and Serve

1. Once the cake has cooled, top it with the prepared strawberries.
2. Optionally, add a layer of whipped cream or serve individual slices with whipped cream on the side.
3. For a decorative touch, dust the top lightly with powdered sugar.

Tip: Assemble shortly before serving. If left too long, the cake may absorb moisture from the strawberries and become soggy.

Step 8: Storage

• Store leftover cake in an airtight container in the refrigerator for 1–2 days.
• The cake may absorb some moisture from the strawberries but remains edible.
• For best results, add fresh strawberries and whipped cream just before serving.

Expert Tips for the Perfect Strawberry Sheet Shortcake

1. Selecting Strawberries: Choose ripe, firm strawberries. Avoid overripe or soft berries, which can make the cake soggy.
2. Room Temperature Ingredients: Use room temperature butter, eggs, and milk for better mixing and a smoother batter.
3. Measuring Flour: Spoon and level flour to avoid dense cakes. Too much flour can make the cake dry.
4. Mixing Technique: Mix until ingredients are just combined. Overmixing develops gluten and can lead to a tough cake.
5. Cooling: Allow the cake to cool completely before topping with strawberries to prevent the cream or fruit from sliding off.

Variations

1. Chocolate Strawberry Sheet Shortcake: Add 1/4 cup cocoa powder to the flour mixture for a chocolate twist.
2. Lemon-Infused Cake: Add 1 teaspoon lemon zest to the batter for a bright, citrusy flavor.
3. Cream Cheese Frosting: Replace whipped cream with a layer of sweetened cream cheese frosting for a richer dessert.
4. Mini Sheetcakes: Use a larger sheet pan and cut the cake into individual squares for easier serving.

Nutrition Information (per serving)

• Calories: 317 kcal
• Carbohydrates: 54 g
• Protein: 5 g
• Fat: 10 g
• Saturated Fat: 6 g
• Polyunsaturated Fat: 1 g
• Monounsaturated Fat: 3 g
• Cholesterol: 77 mg
• Sodium: 299 mg
• Potassium: 344 mg
• Fiber: 3 g
• Sugar: 36 g

Print

Frequently Asked Questions (FAQs)

1. Can I use frozen strawberries?
Frozen strawberries release excess water and can make the cake soggy. Always use fresh, ripe strawberries.

2. Can I bake the cake ahead of time?
Yes. Bake and cool the cake in advance, but add strawberries and whipped cream just before serving for best texture.

3. Can I make the cake gluten-free?
Yes. Substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Slight adjustments in baking time may be needed.

4. How can I make the cake more moist?
Brush a light layer of simple syrup or fruit juice over the cake before adding strawberries and cream.

5. Can I make smaller servings?
Absolutely. Use a larger sheet pan and cut the cake into small squares or rectangles for individual servings.

6. Can I add other fruits?
Yes. Blueberries, raspberries, or sliced peaches pair well with this cake for a seasonal variation.

Conclusion

The Strawberry Sheet Shortcake is a versatile, crowd-pleasing dessert that combines a light, buttery cake with sweet, juicy strawberries and optional whipped cream. Its ease of preparation, combined with the ability to serve multiple people from a single sheet pan, makes it ideal for gatherings, celebrations, or a simple family treat.

By following this guide, you can create a professional-quality dessert that is visually appealing, delicious, and satisfying. With a few simple tips, careful ingredient selection, and attention to baking technique, your strawberry sheet shortcake will become a go-to dessert for any occasion.