Easy Strawberry Sheet Shortcake – sweet easy recipes everyone loves
There’s something about strawberry shortcake that just hits the spot—especially when it’s baked as a fluffy sheet cake that you can slice, stack, and share. I’ve made this for everything from picnics to 'just because' nights on the couch, and let me tell you, it never sticks around long.
This version skips the fuss of individual shortcakes and delivers all that soft, golden-baked goodness with one quick batter. It's light, a little buttery, and acts like a sponge for all those juicy berries and cream. Let the strawberries sit for a bit with sugar and they’ll make their own sweet syrup. I sometimes catch myself eating them straight from the bowl with a spoon.
If you're after something that tastes like summer without needing pastry skills or fancy equipment, this recipe's your ticket. Whether you're baking for friends or just for fun, you’ll end up with a dessert that’s familiar, comforting, and easier than it looks.
Servings: 12 squares
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 pound strawberries, hulled and sliced
- 2 tablespoons sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
Instructions
- Preheat your oven to 350°F. Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each, then stir in the vanilla.
- Alternately add the dry ingredients and the milk to the wet mixture, starting and ending with the flour. Stir until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 28–32 minutes or until a toothpick comes out clean. Let it cool completely.
- While the cake bakes, toss sliced strawberries with 2 tablespoons sugar in a bowl. Let them sit to release juices.
- In a cold bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Cut cooled cake into squares, top with strawberries and a dollop of whipped cream. Enjoy!