Strawberry Sheet Shortcake – Quick, Moist, and Perfect for Sharing
A simple, classic Strawberry Sheet Shortcake with a tender, buttery cake topped with fresh strawberries.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9–12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 5 tablespoons butter
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- Strawberries (sprinkled with sugar if desired)
Instructions
- Preheat oven to 350°F. Grease a 9×9 baking dish (or 12×17 half sheet for thinner slices).
- Cream butter and sugar in a stand mixer. Beat in eggs and vanilla on medium speed.
- In a separate bowl, combine flour, baking powder, and salt. Slowly mix into the wet ingredients, then add milk. Mix just until combined.
- Pour batter into greased pan and bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
Notes
- Optional: sprinkle sugar over strawberries for added sweetness.
- Best served slightly warm or at room temperature.