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Sheet Pan Strawberry Shortcake Recipe

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An easy twist on the classic strawberry shortcake, this sheet pan version is perfect for feeding a crowd with layers of tender cake, sweet strawberries, and fluffy whipped cream.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 4 cups fresh strawberries, hulled and sliced
  • 2 tablespoons sugar (for strawberries)
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  4. Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with flour. Mix just until combined.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
  6. While the cake cools, mix sliced strawberries with 2 tablespoons of sugar and let sit for at least 20 minutes to macerate.
  7. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
  8. Top the cooled cake with whipped cream and spoon the macerated strawberries over the top. Slice and serve.

Notes

  • For a shortcut, you can use a boxed white or yellow cake mix.
  • Macerating the strawberries enhances their sweetness and creates a syrupy topping.
  • Assemble just before serving to keep the cake from becoming soggy.

Nutrition

Find it online: https://ukfinda.com/sheet-pan-strawberry-shortcake-recipe/