Shortcake Sheet Cake Recipes

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SHORTCAKE SHEET CAKE



Shortcake Sheet Cake image

Make and share this Shortcake Sheet Cake recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

crisco original nonstick cooking spray
2 cups martha white self-rising flour
2/3 cup sugar
2/3 cup butter
2/3 cup milk
1 large egg, beaten
1 cup heavy cream
1 tablespoon sugar
6 cups sliced strawberries, sweetened to taste

Steps:

  • HEAT oven to 375°F Spray bottom only of 13 x 9-inch pan. Combine flour and 2/3 sugar in large bowl; mix well. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add milk and egg; stir just until dry ingredients are moistened. Spread batter evenly in prepeared pan.
  • BAKE 25 to 35 minutes or until golden brown.
  • COMBINE cream and 1 tablespoon sugar in small bowl; beat until soft peaks form. Cut shortcake into 12 squares. Split squares; place on individual dessert plates. Fill each serving with strawberries. Top each with more strawberries and whipped cream.

Nutrition Facts : Calories 317.6, Fat 18.9, SaturatedFat 11.5, Cholesterol 73.8, Sodium 358, Carbohydrate 34.4, Fiber 2, Sugar 15.6, Protein 4

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  • Hull 1 pound of the fresh strawberries, and cut in half lengthwise; set aside. Hull and chop strawberries from remaining 1 pound berries to measure 1 cup; set aside. (Reserve remaining whole berries for another use.)
  • Preheat oven to 400°F. Coat a 13- x 9-inch rimmed baking sheet with cooking spray. Whisk together self-rising flour, all-purpose flour, salt, and ½ cup of the granulated sugar in a large bowl. Cut cold butter cubes into flour mixture until butter pieces are evenly coated and pea size. Gently fold in buttermilk, lemon zest, ⅔ cup of the whipping cream, and 1 teaspoon of the vanilla until mixture just comes together but is still lumpy. Gently fold in reserved chopped strawberries.
  • Using a ¼-cup measuring cup dusted with all-purpose flour to prevent sticking, scoop slightly rounded dough mounds onto prepared baking sheet in 3 rows of 6 side-by-side mounds, continuing to flour scoop after each mound to prevent sticking. Brush dough mounds evenly with melted butter, and sprinkle with sanding sugar. Bake in preheated oven until golden brown, 28 to 32 minutes. Transfer baking sheet with shortcake to a wire rack, and cool 10 minutes. Transfer shortcake to wire rack; cool completely, about 1 hour.
  • Meanwhile, stir together halved strawberries and remaining ¼ cup granulated sugar in a medium bowl, and let stand until berries start to release their juices, 10 to 15 minutes.


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