Strawberry Shortcake Sheet Cake
This strawberry shortcake sheet cake is a nod to the American sheet pan cake but maintaining a little of my english heritage with the strawberries and cream.
Ingredients
- ¾ cup very cold unsalted butter diced
- 4 cups self raising flour
- ⅔ cup plus an additional four tablespoons of white sugar
- 1½ cups cold buttermilk
- 1 tbsp buttermilk
- 2 cups cold heavy whipping cream
- 3 cups strawberries sliced
- ¾ cup strawberry jam
- 5 tsp Nielsen Massey Pure Vanilla Extract
Instructions
- Preheat the oven to 425f and grease and line a 13 x 9 inch sheet pan.
- In a large bowl, mix together the flour and sugar then add in the diced cold better and using a pastry blender, work butter into the flour mixture until it is crumbly.
- Add in the one and a quarter cups of cold buttermilk and three teaspoons of the vanilla extract and stir until combined.
- Turn out into the prepared tin and press down into an even layer using lightly floured hands.
- Brush with the tablespoon of buttermilk and sprinkle over a tablespoon of sugar.
- Bake in the oven for 16-18 minutes until the top is starting to turn golden brown then allow to cool completely in the pan.
- Once cooled, place the strawberries and one teaspoon of vanilla extract into a bowl and stir. Allow to stand for fifteen minutes stirring occasionally.
- Place the heavy whipping cream, three tablespoons of sugar and one teaspoon of vanilla extract into a bowl and whisk until soft peaks form.
- Heat the strawberry jam over a low heat until loose and smooth.
- Remove the shortcake from the pan and place onto a large platter.
- Spread over the whipped cream, top with the strawberries (you can be creative with your design if you wish) and drizzle over the strawberry jam.
- Serve immediately.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.
