Easy Strawberry Shortcake Sheet Cake Delightful Treat

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To make an Easy Strawberry Shortcake Sheet Cake, you need some simple, tasty ingredients. Here’s what you will need: - 2 cups all-purpose flour - 1 ½ cups granulated sugar - ½ cup unsalted butter, softened - 1 cup whole milk - 3 ½ teaspoons baking powder - 1 teaspoon vanilla extract - ½ teaspoon salt - 3 large eggs - 4 cups fresh strawberries, hulled and sliced - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Extra strawberries for garnish Fresh strawberries are key for this dessert. They add sweetness and flavor. I always pick ripe strawberries to ensure the best taste. Quality ingredients make a big difference in your cake. If you can, use organic strawberries and real butter for a rich flavor. If you need alternatives, don't worry! For a gluten-free cake, try using a gluten-free flour blend. For dairy-free options, you can use almond milk and coconut cream instead of heavy cream. These swaps keep your dessert delicious while meeting your dietary needs. For the full recipe, check out the full recipe section to guide you through each step of creating this delightful treat. 1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is key for even baking. 2. Prepare the Baking Sheet: Grease and flour a 12x17-inch baking sheet. You can also line it with parchment paper. This makes it easy to remove the cake later. 3. Mix Ingredients: In a large bowl, cream together the softened butter and granulated sugar. Use a mixer to beat until it looks light and fluffy. 4. Add Wet Ingredients: Beat in the eggs, one at a time. Then, mix in the vanilla extract and whole milk. 5. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mix to the wet ingredients. Mix just until combined. 6. Bake the Cake: Pour the batter into the prepared sheet. Spread it evenly. Bake for 25-30 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, it’s ready. 7. Cool the Cake: Remove it from the oven and let it cool completely on a wire rack. This keeps the cake from becoming soggy. 1. Hulling and Slicing: To hull the strawberries, use a small knife to remove the green tops. Then, slice them into thin pieces. This makes them easy to mix into the cake. 2. Macerating for Flavor: Place the sliced strawberries in a bowl. Sprinkle with ½ cup of granulated sugar. Let them sit for about 15-20 minutes. This draws out the juices and enhances the flavor. 1. Whip the Cream: In a large mixing bowl, add the heavy whipping cream and powdered sugar. Use an electric mixer to beat until soft peaks form. This means the cream holds its shape but is still soft. 2. Flavor Variations: If you want, you can add a splash of vanilla or almond extract for more flavor. Just mix it in before you finish whipping the cream. Once everything is ready, you can assemble your cake. For the full recipe, check out the details provided earlier. Enjoy making this delightful treat! Baking a sheet cake can be simple, but mistakes happen. Here are some common ones to avoid: - Overmixing the Batter: Mix just until combined. Overmixing can make the cake tough. - Incorrect Oven Temperature: Always preheat your oven. An oven thermometer can help. - Not Greasing the Pan: A well-greased or lined pan ensures easy cake removal. To keep your cake moist and flavorful, consider these tips: - Use Fresh Ingredients: Fresh eggs and milk enhance flavor and texture. - Macerate Strawberries: Let your strawberries sit with sugar. This draws out their juices and adds flavor. - Don’t Overbake: Check your cake a few minutes early. It’s done when a toothpick comes out clean. Presenting your Easy Strawberry Shortcake Sheet Cake can be fun! Here are some ideas: - Platter Presentation: Serve on a large platter with mint leaves around the cake. This adds color and freshness. - Individual Servings: Cut into squares and place on small plates. Garnish each with a strawberry on top. For pairing beverages, here are some recommendations: - Iced Tea: A sweet iced tea complements the cake’s flavors well. - Sparkling Water: This light drink cleanses the palate and balances sweetness. - Coffee: A warm cup of coffee contrasts nicely with the cold cake. For the full recipe of this delightful treat, check out the [Full Recipe]. {{image_2}} You can change the flavor of the Easy Strawberry Shortcake Sheet Cake by using different fruits. Blueberries and peaches are great options. They add a new twist while keeping the cake light and fresh. Mix the fruits in with the batter or use them as toppings. For frosting, you can try cream cheese or chocolate instead of whipped cream. Cream cheese adds a tangy taste, while chocolate gives a rich flavor. Both options create a fun change from the original. If you want a vegan version, you can replace the eggs and milk. Use flaxseed meal or applesauce instead of eggs. Almond or soy milk works well as a substitute for whole milk. For a gluten-free option, swap the all-purpose flour with a gluten-free blend. Make sure it includes xanthan gum to help the cake hold together. If you want to cut down on sugar, try using natural sweeteners like honey or maple syrup. You can also use less sugar in the cake and the strawberries. For the full recipe of Easy Strawberry Shortcake Sheet Cake, refer to the recipe section above. To keep your Easy Strawberry Shortcake Sheet Cake fresh, you have two options: refrigeration and freezing. - Refrigeration: Place leftover cake in an airtight container. This helps keep it moist. Store it in the fridge for best results. - Freezing: If you want to save it for later, wrap the cake tightly in plastic wrap. Then, place it in a freezer-safe bag. This keeps the cake safe for about three months. To prevent sogginess, avoid adding the strawberries until you're ready to serve. Store the whipped cream separately. This way, the cake stays fluffy and fresh. In the fridge, your cake can last for about 3 to 5 days. - Signs the Cake Has Gone Bad: Look for changes in smell or texture. If the cake feels dry or hard, it’s time to toss it out. Also, check for mold. If you see any, do not eat it. For the best taste and texture, enjoy your cake within the first few days. If you need to save it longer, freezing is your best bet! Can I use frozen strawberries for this recipe? Yes, you can use frozen strawberries. Just thaw them first. Drain excess liquid to avoid sogginess. Fresh strawberries provide better flavor and texture, but frozen works in a pinch. How do I prevent the cake from sticking to the pan? To prevent sticking, grease and flour the baking sheet well. Using parchment paper is also a great option. This helps the cake slide out easily when it’s cool. Can this recipe be doubled for a larger crowd? Yes, you can double the recipe. Use two baking sheets or one larger pan. Adjust baking time as needed. Keep an eye on the cake and check for doneness with a toothpick. What can I use instead of heavy cream for whipping? You can use coconut cream or a dairy-free whipped topping. These alternatives work well, but they may have different flavors. Experiment to find what you like best. How long does the cake need to chill after assembly before serving? Chill the cake for at least one hour after assembly. This allows the flavors to meld. It also helps the whipped cream firm up, making it easier to slice. Enjoy the Full Recipe for all the details! This guide covered everything you need for an Easy Strawberry Shortcake Sheet Cake. We discussed the essential ingredients, step-by-step instructions, and tips for perfect baking. I shared variations to try and how to store leftovers properly. Remember, using fresh ingredients elevates your dish. With a little care, you can make a treat everyone loves. Enjoy your baking journey!

WANT TO SAVE THIS RECIPE?

Are you ready to treat your taste buds? This Easy Strawberry Shortcake Sheet Cake is the perfect dessert for any gathering. With fresh strawberries, a fluffy cake base, and luscious whipped cream, it’s a delightful way to enjoy summer flavors. Plus, it’s simple to make. In this post, I’ll guide you through each step and share tips to ensure your cake shines. Let’s get baking!

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Ingredients

Complete List of Ingredients

To make an Easy Strawberry Shortcake Sheet Cake, you need some simple, tasty ingredients. Here’s what you will need:

– 2 cups all-purpose flour

– 1 ½ cups granulated sugar

– ½ cup unsalted butter, softened

– 1 cup whole milk

– 3 ½ teaspoons baking powder

– 1 teaspoon vanilla extract

– ½ teaspoon salt

– 3 large eggs

– 4 cups fresh strawberries, hulled and sliced

– 1 cup heavy whipping cream

– 2 tablespoons powdered sugar

– Extra strawberries for garnish

Fresh strawberries are key for this dessert. They add sweetness and flavor. I always pick ripe strawberries to ensure the best taste. Quality ingredients make a big difference in your cake. If you can, use organic strawberries and real butter for a rich flavor.

If you need alternatives, don’t worry! For a gluten-free cake, try using a gluten-free flour blend. For dairy-free options, you can use almond milk and coconut cream instead of heavy cream. These swaps keep your dessert delicious while meeting your dietary needs.

For the full recipe, check out the full recipe section to guide you through each step of creating this delightful treat.

Step-by-Step Instructions

Baking the Cake

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is key for even baking.

2. Prepare the Baking Sheet: Grease and flour a 12×17-inch baking sheet. You can also line it with parchment paper. This makes it easy to remove the cake later.

3. Mix Ingredients: In a large bowl, cream together the softened butter and granulated sugar. Use a mixer to beat until it looks light and fluffy.

4. Add Wet Ingredients: Beat in the eggs, one at a time. Then, mix in the vanilla extract and whole milk.

5. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mix to the wet ingredients. Mix just until combined.

6. Bake the Cake: Pour the batter into the prepared sheet. Spread it evenly. Bake for 25-30 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, it’s ready.

7. Cool the Cake: Remove it from the oven and let it cool completely on a wire rack. This keeps the cake from becoming soggy.

Preparing the Strawberries

1. Hulling and Slicing: To hull the strawberries, use a small knife to remove the green tops. Then, slice them into thin pieces. This makes them easy to mix into the cake.

2. Macerating for Flavor: Place the sliced strawberries in a bowl. Sprinkle with ½ cup of granulated sugar. Let them sit for about 15-20 minutes. This draws out the juices and enhances the flavor.

Making the Whipped Cream

1. Whip the Cream: In a large mixing bowl, add the heavy whipping cream and powdered sugar. Use an electric mixer to beat until soft peaks form. This means the cream holds its shape but is still soft.

2. Flavor Variations: If you want, you can add a splash of vanilla or almond extract for more flavor. Just mix it in before you finish whipping the cream.

Once everything is ready, you can assemble your cake. For the full recipe, check out the details provided earlier. Enjoy making this delightful treat!

Tips & Tricks

Perfecting Your Bake

Baking a sheet cake can be simple, but mistakes happen. Here are some common ones to avoid:

– Overmixing the Batter: Mix just until combined. Overmixing can make the cake tough.

– Incorrect Oven Temperature: Always preheat your oven. An oven thermometer can help.

– Not Greasing the Pan: A well-greased or lined pan ensures easy cake removal.

To keep your cake moist and flavorful, consider these tips:

– Use Fresh Ingredients: Fresh eggs and milk enhance flavor and texture.

– Macerate Strawberries: Let your strawberries sit with sugar. This draws out their juices and adds flavor.

– Don’t Overbake: Check your cake a few minutes early. It’s done when a toothpick comes out clean.

Serving Suggestions

Presenting your Easy Strawberry Shortcake Sheet Cake can be fun! Here are some ideas:

– Platter Presentation: Serve on a large platter with mint leaves around the cake. This adds color and freshness.

– Individual Servings: Cut into squares and place on small plates. Garnish each with a strawberry on top.

For pairing beverages, here are some recommendations:

– Iced Tea: A sweet iced tea complements the cake’s flavors well.

– Sparkling Water: This light drink cleanses the palate and balances sweetness.

– Coffee: A warm cup of coffee contrasts nicely with the cold cake.

For the full recipe of this delightful treat, check out the [Full Recipe].

Variations

Flavor Variations

You can change the flavor of the Easy Strawberry Shortcake Sheet Cake by using different fruits. Blueberries and peaches are great options. They add a new twist while keeping the cake light and fresh. Mix the fruits in with the batter or use them as toppings.

For frosting, you can try cream cheese or chocolate instead of whipped cream. Cream cheese adds a tangy taste, while chocolate gives a rich flavor. Both options create a fun change from the original.

Dietary Alterations

If you want a vegan version, you can replace the eggs and milk. Use flaxseed meal or applesauce instead of eggs. Almond or soy milk works well as a substitute for whole milk.

For a gluten-free option, swap the all-purpose flour with a gluten-free blend. Make sure it includes xanthan gum to help the cake hold together.

If you want to cut down on sugar, try using natural sweeteners like honey or maple syrup. You can also use less sugar in the cake and the strawberries.

For the full recipe of Easy Strawberry Shortcake Sheet Cake, refer to the recipe section above.

Storage Info

Best Practices for Storage

To keep your Easy Strawberry Shortcake Sheet Cake fresh, you have two options: refrigeration and freezing.

– Refrigeration: Place leftover cake in an airtight container. This helps keep it moist. Store it in the fridge for best results.

– Freezing: If you want to save it for later, wrap the cake tightly in plastic wrap. Then, place it in a freezer-safe bag. This keeps the cake safe for about three months.

To prevent sogginess, avoid adding the strawberries until you’re ready to serve. Store the whipped cream separately. This way, the cake stays fluffy and fresh.

Shelf Life Estimates

In the fridge, your cake can last for about 3 to 5 days.

– Signs the Cake Has Gone Bad: Look for changes in smell or texture. If the cake feels dry or hard, it’s time to toss it out. Also, check for mold. If you see any, do not eat it.

For the best taste and texture, enjoy your cake within the first few days. If you need to save it longer, freezing is your best bet!

FAQs

Common Questions

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries. Just thaw them first. Drain excess liquid to avoid sogginess. Fresh strawberries provide better flavor and texture, but frozen works in a pinch.

How do I prevent the cake from sticking to the pan?

To prevent sticking, grease and flour the baking sheet well. Using parchment paper is also a great option. This helps the cake slide out easily when it’s cool.

Can this recipe be doubled for a larger crowd?

Yes, you can double the recipe. Use two baking sheets or one larger pan. Adjust baking time as needed. Keep an eye on the cake and check for doneness with a toothpick.

What can I use instead of heavy cream for whipping?

You can use coconut cream or a dairy-free whipped topping. These alternatives work well, but they may have different flavors. Experiment to find what you like best.

How long does the cake need to chill after assembly before serving?

Chill the cake for at least one hour after assembly. This allows the flavors to meld. It also helps the whipped cream firm up, making it easier to slice. Enjoy the Full Recipe for all the details!

This guide covered everything you need for an Easy Strawberry Shortcake Sheet Cake. We discussed the essential ingredients, step-by-step instructions, and tips for perfect baking. I shared variations to try and how to store leftovers properly.

Remember, using fresh ingredients elevates your dish. With a little care, you can make a treat everyone loves. Enjoy your baking journey!

To make an Easy Strawberry Shortcake Sheet Cake, you need some simple, tasty ingredients. Here’s what you will need: - 2 cups all-purpose flour - 1 ½ cups granulated sugar - ½ cup unsalted butter, softened - 1 cup whole milk - 3 ½ teaspoons baking powder - 1 teaspoon vanilla extract - ½ teaspoon salt - 3 large eggs - 4 cups fresh strawberries, hulled and sliced - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Extra strawberries for garnish Fresh strawberries are key for this dessert. They add sweetness and flavor. I always pick ripe strawberries to ensure the best taste. Quality ingredients make a big difference in your cake. If you can, use organic strawberries and real butter for a rich flavor. If you need alternatives, don't worry! For a gluten-free cake, try using a gluten-free flour blend. For dairy-free options, you can use almond milk and coconut cream instead of heavy cream. These swaps keep your dessert delicious while meeting your dietary needs. For the full recipe, check out the full recipe section to guide you through each step of creating this delightful treat. 1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is key for even baking. 2. Prepare the Baking Sheet: Grease and flour a 12x17-inch baking sheet. You can also line it with parchment paper. This makes it easy to remove the cake later. 3. Mix Ingredients: In a large bowl, cream together the softened butter and granulated sugar. Use a mixer to beat until it looks light and fluffy. 4. Add Wet Ingredients: Beat in the eggs, one at a time. Then, mix in the vanilla extract and whole milk. 5. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mix to the wet ingredients. Mix just until combined. 6. Bake the Cake: Pour the batter into the prepared sheet. Spread it evenly. Bake for 25-30 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, it’s ready. 7. Cool the Cake: Remove it from the oven and let it cool completely on a wire rack. This keeps the cake from becoming soggy. 1. Hulling and Slicing: To hull the strawberries, use a small knife to remove the green tops. Then, slice them into thin pieces. This makes them easy to mix into the cake. 2. Macerating for Flavor: Place the sliced strawberries in a bowl. Sprinkle with ½ cup of granulated sugar. Let them sit for about 15-20 minutes. This draws out the juices and enhances the flavor. 1. Whip the Cream: In a large mixing bowl, add the heavy whipping cream and powdered sugar. Use an electric mixer to beat until soft peaks form. This means the cream holds its shape but is still soft. 2. Flavor Variations: If you want, you can add a splash of vanilla or almond extract for more flavor. Just mix it in before you finish whipping the cream. Once everything is ready, you can assemble your cake. For the full recipe, check out the details provided earlier. Enjoy making this delightful treat! Baking a sheet cake can be simple, but mistakes happen. Here are some common ones to avoid: - Overmixing the Batter: Mix just until combined. Overmixing can make the cake tough. - Incorrect Oven Temperature: Always preheat your oven. An oven thermometer can help. - Not Greasing the Pan: A well-greased or lined pan ensures easy cake removal. To keep your cake moist and flavorful, consider these tips: - Use Fresh Ingredients: Fresh eggs and milk enhance flavor and texture. - Macerate Strawberries: Let your strawberries sit with sugar. This draws out their juices and adds flavor. - Don’t Overbake: Check your cake a few minutes early. It’s done when a toothpick comes out clean. Presenting your Easy Strawberry Shortcake Sheet Cake can be fun! Here are some ideas: - Platter Presentation: Serve on a large platter with mint leaves around the cake. This adds color and freshness. - Individual Servings: Cut into squares and place on small plates. Garnish each with a strawberry on top. For pairing beverages, here are some recommendations: - Iced Tea: A sweet iced tea complements the cake’s flavors well. - Sparkling Water: This light drink cleanses the palate and balances sweetness. - Coffee: A warm cup of coffee contrasts nicely with the cold cake. For the full recipe of this delightful treat, check out the [Full Recipe]. {{image_2}} You can change the flavor of the Easy Strawberry Shortcake Sheet Cake by using different fruits. Blueberries and peaches are great options. They add a new twist while keeping the cake light and fresh. Mix the fruits in with the batter or use them as toppings. For frosting, you can try cream cheese or chocolate instead of whipped cream. Cream cheese adds a tangy taste, while chocolate gives a rich flavor. Both options create a fun change from the original. If you want a vegan version, you can replace the eggs and milk. Use flaxseed meal or applesauce instead of eggs. Almond or soy milk works well as a substitute for whole milk. For a gluten-free option, swap the all-purpose flour with a gluten-free blend. Make sure it includes xanthan gum to help the cake hold together. If you want to cut down on sugar, try using natural sweeteners like honey or maple syrup. You can also use less sugar in the cake and the strawberries. For the full recipe of Easy Strawberry Shortcake Sheet Cake, refer to the recipe section above. To keep your Easy Strawberry Shortcake Sheet Cake fresh, you have two options: refrigeration and freezing. - Refrigeration: Place leftover cake in an airtight container. This helps keep it moist. Store it in the fridge for best results. - Freezing: If you want to save it for later, wrap the cake tightly in plastic wrap. Then, place it in a freezer-safe bag. This keeps the cake safe for about three months. To prevent sogginess, avoid adding the strawberries until you're ready to serve. Store the whipped cream separately. This way, the cake stays fluffy and fresh. In the fridge, your cake can last for about 3 to 5 days. - Signs the Cake Has Gone Bad: Look for changes in smell or texture. If the cake feels dry or hard, it’s time to toss it out. Also, check for mold. If you see any, do not eat it. For the best taste and texture, enjoy your cake within the first few days. If you need to save it longer, freezing is your best bet! Can I use frozen strawberries for this recipe? Yes, you can use frozen strawberries. Just thaw them first. Drain excess liquid to avoid sogginess. Fresh strawberries provide better flavor and texture, but frozen works in a pinch. How do I prevent the cake from sticking to the pan? To prevent sticking, grease and flour the baking sheet well. Using parchment paper is also a great option. This helps the cake slide out easily when it’s cool. Can this recipe be doubled for a larger crowd? Yes, you can double the recipe. Use two baking sheets or one larger pan. Adjust baking time as needed. Keep an eye on the cake and check for doneness with a toothpick. What can I use instead of heavy cream for whipping? You can use coconut cream or a dairy-free whipped topping. These alternatives work well, but they may have different flavors. Experiment to find what you like best. How long does the cake need to chill after assembly before serving? Chill the cake for at least one hour after assembly. This allows the flavors to meld. It also helps the whipped cream firm up, making it easier to slice. Enjoy the Full Recipe for all the details! This guide covered everything you need for an Easy Strawberry Shortcake Sheet Cake. We discussed the essential ingredients, step-by-step instructions, and tips for perfect baking. I shared variations to try and how to store leftovers properly. Remember, using fresh ingredients elevates your dish. With a little care, you can make a treat everyone loves. Enjoy your baking journey!

Easy Strawberry Shortcake Sheet Cake

Indulge in the delightful taste of Easy Strawberry Shortcake Sheet Cake! This perfect summer dessert is simple to make and sure to impress your family and friends. With fresh strawberries, fluffy whipped cream, and a light sponge cake, it's the ultimate sweet treat for any occasion. Ready to elevate your dessert game? Click to explore the full recipe and enjoy a slice of deliciousness today!
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup whole milk

3 ½ teaspoons baking powder

1 teaspoon vanilla extract

½ teaspoon salt

3 large eggs

4 cups fresh strawberries, hulled and sliced

1 cup heavy whipping cream

2 tablespoons powdered sugar

Extra strawberries for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 12x17-inch baking sheet or line it with parchment paper for easier removal.

    Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

      Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract and milk.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

          Bake the Cake: Pour the batter into the prepared baking sheet, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.

            Prepare the Strawberries: In a medium bowl, toss the sliced strawberries with ½ cup of granulated sugar and let them sit for about 15-20 minutes until the juices are released.

              Make the Whipped Cream: In a large bowl, whip the heavy cream and powdered sugar together using an electric mixer until soft peaks form.

                Assemble the Cake: Once the sheet cake is completely cool, spread the whipped cream evenly on top. Arrange the macerated strawberries over the whipped cream, or mix them in gently for a marbled effect.

                  Garnish: Add extra whole strawberries on top for garnish, if desired.

                    Slice and Serve: Cut into squares and serve chilled or at room temperature.

                      Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 12 servings

                        - Presentation Tips: Serve on a large platter with mint leaves scattered around and individual servings garnished with a strawberry on top for a fresh touch!

                          WANT TO SAVE THIS RECIPE?