Introduction to Strawberry Shortcake Sheet Cake
Why Strawberry Shortcake?
Who doesn't love a delightful slice of strawberry shortcake? This dessert is a classic that effortlessly combines the sweetness of strawberries with the lightness of fluffy cream and cake. It's a nostalgic treat that evokes memories of summer picnics and family gatherings. The strawberry shortcake sheet cake takes all the beloved elements of the traditional dessert and puts them into an easy-to-make sheet cake format, perfect for sharing with friends and family.
A Brief History of Strawberry Shortcake
The origins of strawberry shortcake can be traced back to the 19th century, when it became a staple of American desserts during the strawberry season. In those early days, shortcakes were more biscuit-like, often served with whipped cream and fresh berries. Over time, this charming dessert evolved, leading to the delicious concoction we celebrate today. According to Food & Wine, the modern version gained popularity in the United States by the mid-1900s, often enjoyed during festive occasions and special events Food & Wine. With its rich history and delightful flavor, this strawberry shortcake sheet cake is sure to become a new favorite in your dessert repertoire.
Now that you’re inspired, let’s dive into the recipe!
Ingredients for Strawberry Shortcake Sheet Cake
When whipping up a delightful strawberry shortcake sheet cake, the right ingredients are key to achieving that perfect balance of flavor and texture. Let’s dive into what you’ll need!
Essential ingredients for the cake
To bring this delicious creation to life, you’ll need the following essentials:
- 3 cups freeze-dried strawberries for that intense fruit flavor
- 1 cup melted coconut oil to keep the cake moist
- ½ cup plain Greek yogurt or sour cream, which adds a lovely tang
- 2 large eggs for structure
- ¾ cup granulated sugar to sweeten the batter
- 2 ½ cups all-purpose flour for the perfect crumb
- 1 teaspoon salt to balance the sweetness
- 2 teaspoons vanilla extract for aromatic depth
These ingredients will set a solid foundation for your strawberry shortcake sheet cake.
Key ingredients for the frosting
Now, let’s talk frosting! Here’s what you’ll need to give your cake a creamy and delicious finish:
- 6 ounces cream cheese, softened for a smooth consistency
- 2 sticks salted butter, also softened for the fluffiest frosting
- 2 ½-3 cups powdered sugar to achieve the sweetness you desire
- ¼ cup warm milk to help blend everything perfectly
- ⅓ cup strawberry jam to enhance that berry flavor
With these key ingredients, you’ll have a luscious frosting that complements the cake beautifully. Enjoy creating this treat!
Preparing Strawberry Shortcake Sheet Cake
Making a strawberry shortcake sheet cake is not only a joy but a simple process that culminates in a delicious dessert perfect for gatherings and celebrations. Let’s break it down into easy steps, ensuring a delightful baking experience!
Gather and Prepare Your Ingredients
Before diving into the mixing bowl, it's essential to assemble all your ingredients. You’ll need:
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For the Cake:
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3 cups freeze-dried strawberries
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1 cup melted coconut oil
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½ cup plain Greek yogurt or sour cream
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2 large eggs
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¾ cup granulated sugar
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1 cup high-quality strawberry jam
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2 teaspoon vanilla extract
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2 ½ cups all-purpose flour
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1 ½ teaspoon baking powder
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¼ teaspoon baking soda
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1 teaspoon salt
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¼ cup milk
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For the Frosting:
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6 oz cream cheese (at room temperature)
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2 sticks salted butter (at room temperature)
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2 ½-3 cups powdered sugar
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1 teaspoon vanilla extract
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¼ cup warm milk
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⅓ cup strawberry jam
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1 cup brown rice crispies
Having everything on hand not only streamlines the process but also makes for a more enjoyable baking session!
Create the Cake Batter
In a large mixing bowl, combine the melted coconut oil, Greek yogurt, eggs, sugar, strawberry jam, and vanilla extract. Whisk these ingredients until fully blended. In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually incorporate the dry mixture into the wet ingredients, adding about two-thirds of your powdered freeze-dried strawberries for a burst of flavor. Slowly mix in the milk until the batter is smooth and just combined.
Bake the Cake to Perfection
Pour the batter into a prepared 9×13 inch baking dish lined with parchment paper. Pop it in a preheated oven at 350° F and bake for 30-35 minutes. Keep an eye on it until the center is set and no longer jiggles. Once baked, allow your cake to cool in the pan for a few minutes, then transfer it to a wire rack.
Prepare the Frosting
While the cake cools, it’s time to create your delightful frosting. In a stand mixer, beat the cream cheese until it’s light and fluffy. Next, add your softened butter, mixing until airy. Gradually sift in the powdered sugar and vanilla extract, followed by the warm milk to achieve your desired creamy consistency.
Frost the Cake and Add Finishing Touches
Once the cake has completely cooled, frost it generously with your creamy mixture. For a fun twist, swirl in some strawberry jam without fully blending it to give a marbled effect. To finish, crush the brown rice crispies and mix them with the remaining strawberry powder, sprinkling it over the frosted cake for added texture and flair. Now slice, serve, and enjoy your divine strawberry shortcake sheet cake!
Have you tried this recipe yet? It’s sure to be a hit!
Variations on Strawberry Shortcake Sheet Cake
Strawberry Shortcake with a Twist: Different Flavors
If you’re looking to switch things up from the classic strawberry shortcake sheet cake, why not explore new flavor combinations? Consider adding fresh blueberries or layers of peach jam for a summer twist. Feel adventurous? Try chocolate and strawberry; simply fold cocoa powder into the batter for a unique, decadent take.
Feeling festive? Incorporate spices like cinnamon or nutmeg for a hint of autumn warmth. The world of flavors is your oyster!
Gluten-Free Options for the Cake
For those with gluten sensitivities, making a gluten-free strawberry shortcake sheet cake is easier than you think! Substitute all-purpose flour with a high-quality gluten-free blend, often found at local grocery stores. Many blends provide seamless results, ensuring your cake remains light and fluffy without compromising taste. You can check out brands like Bob's Red Mill or King Arthur Flour for excellent options.
With just a few simple tweaks, everyone can enjoy this delightful treat!
Baking Notes for Strawberry Shortcake Sheet Cake
Common Mistakes to Avoid
When making strawberry shortcake sheet cake, a few pitfalls can sour your baking adventure. Ensure you don't over-mix the batter; this can lead to a dense cake. Also, make sure your oven is preheated to the correct temperature for even cooking. Lastly, be cautious when adding the strawberry jam into the frosting; incorporate gently for that delightful swirl effect!
Ingredient Swaps and Substitutes
Don’t have all the ingredients on hand? No worries! You can swap plain Greek yogurt with buttermilk for added moisture. If you want a dairy-free option, use a plant-based yogurt. Additionally, feel free to substitute coconut oil with unsalted butter or applesauce for a lighter cake. Check out this guide for more ingredient alternatives.
Serving suggestions for Strawberry Shortcake Sheet Cake
Ideal accompaniments
To elevate your strawberry shortcake sheet cake, consider pairing it with a dollop of freshly whipped cream. The light, airy texture complements the cake beautifully. A scoop of vanilla ice cream also makes for a delightful contrast, melting slightly into the cake for an indulgent treat. For a burst of flavor, serve it alongside a tangy lemon curd or a refreshing berry compote.
Creative serving ideas
For a fun twist, cut your cake into small squares and layer them in individual jars with whipped cream and extra strawberries. This not only looks stunning but also makes for an easy grab-and-go dessert. Alternatively, consider serving your strawberry shortcake sheet cake at a picnic by packing slices with a side of fresh fruit. It's an effortless way to share a taste of summer with friends!
Tips for Making Perfect Strawberry Shortcake Sheet Cake
Creating the ideal strawberry shortcake sheet cake is easy with a few helpful tips. First, make sure your ingredients are at room temperature, especially the eggs and butter. This ensures a smoother batter and a fluffier cake.
Next, when mixing, be careful not to overmix; gently combine the ingredients just until you don't see any dry flour. This keeps the cake light and airy.
For the freshest taste, use in-season strawberries when you top your cake. Consider this simple but effective tip from King Arthur Baking: let the strawberries macerate in a touch of sugar to intensify their sweetness. Enjoy your baking!
Time Details for Strawberry Shortcake Sheet Cake
Preparation Time
Expect to spend about 30 minutes prepping your ingredients and mixing the batter for this delicious strawberry shortcake sheet cake. Setting aside this time allows for careful measuring and ensures everything comes together smoothly!
Baking Time
Once your cake is prepped, it will need approximately 30 minutes in the oven to bake. Keep an eye on it around the 30-minute mark to ensure it’s perfectly baked, slightly golden, and no longer wiggly in the center.
Total Time
In total, you’ll invest about 1 hour to create this delectable cake from start to finish. It’s a quick, rewarding recipe that’s perfect for gatherings or a special treat!
For more tips and tricks on bringing out the best flavors in your desserts, consider checking out The Kitchn for great advice!
Nutritional Information for Strawberry Shortcake Sheet Cake
Calories per Serving
Each slice of this delicious strawberry shortcake sheet cake packs in about 373 calories. It’s a satisfying treat, perfect for sharing at gatherings or enjoying a slice with your afternoon coffee.
Key Nutrients
In addition to its delightful flavor, this cake offers some valuable nutrients:
- Protein: Approximately 5g per serving, thanks to the Greek yogurt and eggs.
- Fat: About 22g, primarily from coconut oil, which can provide a source of healthy fats.
- Carbohydrates: Roughly 45g, offering a quick energy boost.
- Sugars: Around 28g, naturally from the strawberry jam and sugar.
This balance makes the strawberry shortcake sheet cake not just a tasty dessert but also a treat with some nutritional benefits! For a deeper dive into the nutritional aspects of baking, consider checking out resources like the USDA FoodData Central. Happy baking!
FAQs about Strawberry Shortcake Sheet Cake
Can I use fresh strawberries instead of freeze-dried?
Absolutely! While freeze-dried strawberries give a concentrated flavor and beautiful color, you can use fresh strawberries if they're in season. Just note that you'll want to slice them thin and possibly reduce the liquid in your batter a bit to compensate for the extra moisture.
How can I store leftover cake?
To keep your strawberry shortcake sheet cake fresh, store it in an airtight container in the refrigerator for up to four days. If you notice it's not as moist as you'd like, adding a slice of bread to the container can help retain moisture.
What’s the best way to transport the cake?
If you're taking your cake to a gathering, consider cutting it into squares and placing them in a secure container. Alternatively, you can leave it whole, cover it well, and transport it in a sturdy cake carrier. Don’t forget to keep it cool, especially on warm days, to maintain its delicious frosting!
For more tips on cake transportation, check out this article.
Conclusion on Strawberry Shortcake Sheet Cake
Summing up the joy of homemade desserts
Creating a homemade strawberry shortcake sheet cake isn’t just about indulgence—it embodies the joy of baking for loved ones. This delightful dessert celebrates your culinary craft, bringing smiles and sweet memories to any gathering. Embrace the process, savor each slice, and enjoy the deliciously rewarding experience!
Strawberry Shortcake Sheet Cake
Equipment
- Blender or food processor
- 9x13-inch baking dish
- Stand Mixer
- Mixing Bowls
- parchment paper
Ingredients
Cake
- 3 cups freeze dried strawberries
- 1 cup melted coconut oil
- ½ cup plain greek yogurt or sour cream
- 2 large eggs
- ¾ cup granulated sugar
- 1 cup high-quality strawberry jam
- 2 teaspoons vanilla extract
- 2 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup milk
Frosting
- 6 ounces cream cheese at room temperature
- 2 sticks salted butter at room temperature
- 2 ½-3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup warm milk
- ⅓ cup strawberry jam
- 1 cup brown rice crispies
Instructions
Preparation
- In a blender or food processor, process 3 cups freeze-dried strawberries into a fine powder.
- Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.
- In a large bowl, beat together the coconut oil, yogurt, eggs, sugar, strawberry jam, and vanilla. Add the flour, baking powder, baking soda, and salt. Add about ⅔ of the strawberry powder (save the remainder for the frosting). Mix until just combined, then slowly beat in the milk until fully combined.
- Pour the batter into the prepared pan. Bake for 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool.
- To make the frosting: In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat until the frosting is light and fluffy, then slowly stream in the milk until your desired consistency is reached, you may not use it all.
- Frost the cake all over. Swirl the jam into the frosting, not fully mixing it in. Add the rice crispies to a blender or ziplock bag. Crush into fine crumbs, then mix in the remaining strawberry powder (about 3 tablespoons). Sprinkle the crumbs over the cake. Slice, eat and enjoy!
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