Introduction to Strawberry Shortcake Sheet Cake
Are you on the hunt for a dessert that brings joy to the table? Look no further than the delicious Strawberry Shortcake Sheet Cake! This scrumptious treat not only boasts the classic combination of fluffy cake, rich frosting, and juicy strawberries but also has the convenience of a sheet cake. Perfect for gatherings, this cake can effortlessly serve a crowd of 18, making it ideal for parties, potlucks, or simply sharing with friends and family.
Why is Strawberry Shortcake Sheet Cake a crowd-pleaser?
One of the reasons this cake shines at any event is its layered textures. The moist cake pairs beautifully with the creamy cream cheese frosting, while the bursts of flavor from the strawberries add a refreshing twist. Plus, its simple yet elegant presentation can impress even the most discerning guests. According to Taste of Home, strawberry shortcake has been a cherished classic for generations, and the sheet cake format makes it easier to slice and serve.
Additionally, the versatility of the Strawberry Shortcake Sheet Cake allows bakers to get creative—feel free to customize the frosting with your favorite flavors or mix in other fruits. This delicious cake is not only a treat for the taste buds, but it also makes for delightful memories, surrounded by loved ones. So roll up your sleeves and get ready to bake this beloved dessert!
Ingredients for Strawberry Shortcake Sheet Cake
Essential components for the cake
To create the delightful Strawberry Shortcake Sheet Cake, you'll need a mix of essential components that come together to create a moist and flavorful base. Here’s what you’ll need:
- Freeze-dried strawberries: 3 cups, ground into powder for a naturally infused berry flavor.
- Coconut oil: 1 cup, melted, which adds moistness.
- Greek yogurt or sour cream: ½ cup, for creaminess.
- Large eggs: 2, for structure.
- Granulated sugar: ¾ cup, for sweetness.
- Strawberry jam: 1 cup, adding a burst of berry goodness.
- Vanilla extract: 2 teaspoons, to enhance the flavor.
- Combine these with flour, baking powder, baking soda, salt, and milk.
For a detailed look at the measurements and sources for these ingredients, feel free to check Target.
Key ingredients for the frosting
The frosting can make or break your Strawberry Shortcake Sheet Cake, so be sure to use high-quality ingredients:
- Cream cheese: 6 ounces, softened to ensure a smooth texture.
- Salted butter: 2 sticks, which brings in a rich flavor.
- Powdered sugar: 2 ½ to 3 cups, for sweetness and structure.
- Vanilla extract: 1 teaspoon, to complement the strawberries.
- Warm milk: ¼ cup, helps achieve the desired consistency.
- Strawberry jam: ⅓ cup to swirl in for that touch of strawberry flavor.
- For an added crunch, use brown rice crispies.
These ingredients will create a beautiful, airy frosting that perfectly complements your cake!
Step-by-step Preparation of Strawberry Shortcake Sheet Cake
Making a Strawberry Shortcake Sheet Cake is a delightful experience, especially when shared with friends and family. With just a little preparation and some basic ingredients, you’ll create a cake that’s not only beautiful but also incredibly delicious. Let’s dive into the steps!
Gather and measure your ingredients
Before you get started, it’s essential to have everything on hand. For this recipe, you’ll need:
- 3 cups freeze-dried strawberries (for that robust flavor)
- 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
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup milk
Make sure to take a look at our ingredient guide for quality recommendations on freeze-dried strawberries and coconut oil before you head out shopping!
Prepare the strawberry powder
Using a blender or food processor, blend those freeze-dried strawberries into a fine powder. This step is crucial, as it will infuse the cake with that wonderful strawberry essence. Set aside about ⅓ of the powder for the frosting later.
Mix together the wet ingredients
In a large mixing bowl, combine the melted coconut oil, Greek yogurt (or sour cream), eggs, granulated sugar, strawberry jam, and vanilla extract. Whisk these ingredients until they are well combined and smooth.
Combine dry ingredients and strawberry powder
In another bowl, mix the all-purpose flour, baking powder, baking soda, salt, and about two-thirds of the strawberry powder you made earlier. This creates a dry mix that helps distribute the leavening agents evenly throughout the cake.
Bake in the oven
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper. Pour your batter into the prepared pan. Bake for 30-35 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
Allow the cake to cool
Once baked, remove the Strawberry Shortcake Sheet Cake from the oven and allow it to cool in the pan for about 10-15 minutes. Carefully transfer it to a wire rack to cool completely. This step is vital; it prevents the frosting from melting when you’re ready to decorate!
Make the frosting
While the cake cools, whip up the frosting. In a stand mixer, blend cream cheese until smooth. Then, add soft butter and beat until fluffy (about 2 minutes). Gradually mix in powdered sugar and vanilla, adjusting the milk’s quantity until you achieve your desired frosting consistency.
Frost the cake and add finishing touches
Once the cake is cool, frost it generously with your cream cheese mixture. Feel free to swirl in some strawberry jam for added flavor and decoration. For a crunchy texture, blend brown rice crispies with the remaining strawberry powder and sprinkle it over the top.
Now, slice your Strawberry Shortcake Sheet Cake, serve it, and watch everyone enjoy your delicious creation! This cake is perfect for birthdays, gatherings, or simply as a sweet treat to brighten up your day. Happy baking!
Variations on Strawberry Shortcake Sheet Cake
Gluten-free options
For those following a gluten-free diet, opting for almond flour or a gluten-free all-purpose flour blend can be an excellent choice. Just ensure that you're including a gluten-free baking powder to help your Strawberry Shortcake Sheet Cake rise beautifully. You might also like to add a touch more liquid, as gluten-free flours can absorb moisture differently.
Vegan adaptations
If you'd prefer a vegan version of the Strawberry Shortcake Sheet Cake, simply swap the eggs for flax eggs or applesauce, and replace the dairy yogurt with a plant-based yogurt. You can choose coconut or almond milk as a substitute for regular milk. With these changes, you can enjoy a delicious and compassionate dessert that doesn’t sacrifice flavor.
For more tips on creating gluten-free or vegan desserts, check out sources like Healthline and Minimalist Baker. Happy baking!
Baking Notes for Strawberry Shortcake Sheet Cake
Common pitfalls to avoid
When making a Strawberry Shortcake Sheet Cake, there are a few common mistakes to watch out for. First, overmixing the batter can lead to a dense cake, so stir just until the ingredients are combined. Also, be sure to check your oven temperature with an oven thermometer; baking at the wrong temperature can result in uneven baking. Finally, don’t skip letting the cake cool completely before frosting—it helps the frosting hold its shape and taste better.
Tips for making the cake lighter and fluffier
To achieve a light and fluffy texture in your Strawberry Shortcake Sheet Cake, consider separating your eggs and whipping the egg whites before folding them into the batter. Incorporating air here gives the cake a delightful lift! You can also sift your dry ingredients together; this aerates the flour and improves the overall texture. Lastly, using room temperature ingredients, especially your yogurt and eggs, ensures better emulsification, which can really elevate your baking game! For more baking tips, check out King Arthur Baking.
Serving Suggestions for Strawberry Shortcake Sheet Cake
Pairing with an Alternative Beverage
Though typically enjoyed with a sweet tea or coffee, consider pairing your Strawberry Shortcake Sheet Cake with a refreshing glass of sparkling water infused with mint and lime. This vibrant drink will enhance the fruity flavors of the cake without overpowering them, making every bite a delightful experience. For added flair, consider serving a bowl of fresh berries on the side to balance the sweetness.
Creative Plating Ideas
Presentation can elevate any dessert! Try using a white plate to let the vibrant colors of your Strawberry Shortcake Sheet Cake shine. Consider garnishing each slice with extra whipped cream, fresh strawberry slices, and a sprinkle of mint leaves for visual appeal. If you're entertaining guests, individual servings in mason jars can add a fun rustic twist. Enhance the experience by drizzling a bit of warm strawberry jam over each slice for that extra touch of sweetness.
By thinking outside the cake box, you’ll create an appealing dessert that will impress your guests and provide a memorable end to any meal.
Time Details for Strawberry Shortcake Sheet Cake
Preparation Time
The preparation for your Strawberry Shortcake Sheet Cake is a breeze at just 30 minutes. This includes gathering your ingredients, mixing the batter, and getting everything ready for the oven.
Baking Time
You'll want to set aside 30 minutes for baking. Keep an eye on your cake near the end to ensure it is perfectly baked, with a gently set top.
Total Time
All in all, you'll spend about 1 hour from start to finish before you can indulge in this delightful dessert. Enjoy the process, and savor the sweet rewards that await!
For more cake inspiration and tips, check out Bake from Scratch for expert advice and delicious ideas.
Nutritional Information for Strawberry Shortcake Sheet Cake
Calories per serving
Each serving of this delectable Strawberry Shortcake Sheet Cake contains 373 kcal, making it a delightful yet indulgent treat for any occasion.
Nutritional breakdown
This cake provides a balanced mix of nutrients, including:
- Carbohydrates: Great for energy, primarily from the all-purpose flour and sugar.
- Protein: Contributed mainly by the Greek yogurt and eggs, supporting muscle repair.
- Fats: Healthy fats come from the coconut oil and butter, enhancing satiety.
Remember, while this cake is a treat, moderation is key to enjoying it as part of a balanced diet. If you’re looking for heart-healthy alternatives, consider whole grain flour or reducing the sugar content. For more in-depth nutritional insights, explore resources like the USDA FoodData Central. Happy baking!
FAQs about Strawberry Shortcake Sheet Cake
How do I store leftovers?
Storing your Strawberry Shortcake Sheet Cake is a breeze! Simply cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. If you want to extend its freshness, you can freeze individual slices. Just wrap each slice in plastic wrap and place them in an airtight container. They’ll maintain their deliciousness for up to 2 months! When you’re ready to enjoy, let them thaw in the fridge overnight.
Can I substitute fresh strawberries?
While freeze-dried strawberries bring a unique flavor and texture to the cake, you can absolutely use fresh strawberries in a pinch. Just chop fresh strawberries and fold them into the batter. Keep in mind that the moisture content will change, so your cake may be a bit different in texture. A delicious alternative!
What can I use instead of coconut oil?
If coconut oil isn’t your thing, fear not! You can replace it with equal parts of vegetable oil, canola oil, or even melted butter. Each option will still provide that lovely moisture your Strawberry Shortcake Sheet Cake needs while keeping it tasty!
Conclusion on Strawberry Shortcake Sheet Cake
In summary, the Strawberry Shortcake Sheet Cake is not just a dessert; it’s an experience perfect for any gathering. Its light, fluffy base paired with the rich frosting and vibrant strawberry bursts will delight your guests. Why not make it today and celebrate the sweetness of life?
Strawberry Shortcake Sheet Cake
Equipment
- blender or food processor
- Oven
- baking dish
- mixing bowl
- Stand mixer
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
Cake 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.
Frosting Preparation
- 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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