This delicious strawberry shortcake is perfect for summer evenings on the patio. I love making it in sheet cake form. The slices are perfectly thin and easy to serve up with freshly whipped cream and slices strawberries. Yummm, a quintessential taste of summer!
Ok, am I the only one that sees this dessert and immediately thinks of the cute little cartoon Strawberry Shortcake? My little girls love watching it and I enjoy all the creative names of the characters. They’re always up to something. 😄
This cake mixes up fast and bakes almost as fast. This is a quick dessert to throw together and serve to guests and it’s so pretty! Personally, I love my strawberry shortcake to be more of a cake than a biscuit and this is perfect. Also great to make when feeding a crowd (or just my family haha). Each cake is 24 servings.
I bake the cake in a half sheet pan. I have a bunch of these pans in my kitchen and use them for so many different things. My favorite ones are from USA Pans. Here’s the link for them. USA Half Sheet Pan
Happy Summer y’all and enjoy the recipe!
~Rachel Ballinger ☕️🍓
”A lot of living happens in the kitchen.” -Rachel
Strawberry Shortcake
Ingredients
Method
- Preheat oven to 350 degrees and grease a half sheet pan (12”x17”).
- In a mixing bowl, cream the sugar and butter together till creamy. Beat in the eggs and vanilla. Add the dry ingredients and mix. Pour in the milk and beat for a minute or too till nice and fluffy.
- Scrape into the greased pan and bake in preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
- Put all ingredients in a large mixing bowl and beat with a whisk attachment on your hand mixer until thick and creamy.
- Use immediately for best results. Store leftovers in an airtight container in the fridge.
Summer