Description
Strawberry Sheet Shortcake is a light, fluffy dessert layered with fresh strawberries and whipped cream, perfect for summer gatherings and celebrations.
Ingredients
- Fresh strawberries
- All-purpose flour
- Granulated sugar
- Baking powder
- Unsalted butter
- Milk
- Heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C) and grease a rimmed baking sheet.
- Hull and slice 2 cups of fresh strawberries; sprinkle with sugar.
- In a large bowl, cream together 1/2 cup unsalted butter and 1 cup sugar until fluffy. Add eggs one at a time.
- In another bowl, mix 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt. Gradually add to the wet mixture, alternating with 1 cup milk until smooth.
- Spread the batter in the prepared baking sheet and bake for 20-25 minutes until golden brown.
- Beat 1 cup heavy whipping cream until soft peaks form.
- Once cooled, slice the cake and top with strawberries and whipped cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added flavor, mix in vanilla extract when whipping the cream. Substitute strawberries with your choice of seasonal berries for variety. Store leftovers in an airtight container in the fridge for up to three days.