Shortcake Sheet Cake
A light and fluffy sheet cake topped with fresh, sweetened fruit and whipped cream, perfect for summer gatherings or casual desserts enjoyed by family and friends.
Ingredients
Instructions
- Preheat oven to 375°F. Grease the bottom of a 13 x 9-inch pan.
- In a large bowl, combine 2 cups of self-rising flour and 2/3 cup of sugar.
- Add 2/3 cup of butter or margarine, beaten egg, and 2/3 cup of milk to the dry ingredients. Mix until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- Arrange the sliced strawberries, peaches, or berries on top of the cooled cake, sweetening to taste.
- Whip 1 cup of cream with 1 tablespoon of sugar until stiff peaks form.
- Spread or pipe the whipped cream over the fruit-topped cake before serving.
Tips & Substitutions
For best results, use room temperature butter or margarine to ensure it mixes smoothly with the sugar. You can substitute the self-rising flour with all-purpose flour and add 2 teaspoons of baking powder and 1/2 teaspoon of salt. If you prefer a lighter cake, consider adding an extra egg white or using a lighter milk alternative.
Serving Suggestions
This shortcake sheet cake is delightful on its own, but you can enhance the experience by pairing it with a scoop of Maple Walnut Ice Cream. Additionally, serving it with a side of fresh mint leaves can add a refreshing touch. For a more festive presentation, consider garnishing with edible flowers.
Storage & Reheating
Store any leftover shortcake sheet cake in an airtight container in the refrigerator for up to 3 days. To maintain the freshness of the fruit and whipped cream, it's best to add them just before serving. If you need to reheat, warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Shortcake Sheet Cake contains roughly 939 calories, with 5g protein, 168g carbohydrates, and 29g fat. It is a good source of iron (13% of the Daily Value), calcium (13% of the Daily Value), and vitamin A (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of fresh?
Yes, you can use frozen fruit, but make sure to thaw and drain it well to avoid excess moisture on the cake. This will help maintain the cake's texture and prevent it from becoming soggy.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the self-rising flour with a gluten-free all-purpose flour blend. Be sure to check that all other ingredients, including the baking powder, are gluten-free as well.
What can I do if I don't have self-rising flour?
If you don't have self-rising flour, you can easily make your own by combining 2 cups of all-purpose flour with 2 teaspoons of baking powder and 1/2 teaspoon of salt. This mix will work perfectly in your shortcake sheet cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).