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Strawberry Shortcake Sheet Cake

Source of Recipe

Southern Living


Recipe Introduction

"Strawberry shortcake for a crowd just got easier! Skip the individual servings, and make this Strawberry Shortcake Sheet Cake. Perfect for a Mother’s Day spread, or anytime the strawberries are ripe, this sheet cake combines tender, buttery biscuits and juicy berries with a tangy mascarpone whipped cream for a truly upscale treat. Instead of time-consuming techniques, you’ll use a few really easy tricks to make the best strawberry shortcake cake. The tender, buttery cake base is as easy to make as biscuits, and folding in some chopped strawberries to the dough adds bursts of berry flavor in every bite. A sprinkling of crunchy sugar on top of the cake gives it a bit of sparkly crunch. The strawberry topping basically takes care of itself, as the sugared berries soften and make a juicy sauce just sitting on the counter. Whipped cream gets an effortless upgrade when you fold it into tangy mascarpone, for a hint of tart, rich flavor to balance the fresh berries. Strawberry shortcake is a classic, but if other berries are calling your name, give them a starring role in this shortcake cake. You will love it!"

Recipe Link: https://tinyurl.com/strawberryshortcakesc

List of Ingredients

â—¦ 2 pounds fresh strawberries
â—¦ 2 ¼ cups soft wheat self-rising flour
â—¦ 1 cup all-purpose flour, plus more for dusting
â—¦ ½ teaspoon kosher salt
â—¦ ¾ cup granulated sugar, divided
â—¦ ¼ cup cold unsalted butter, cut into ¼-inch cubes
â—¦ 1 cup whole buttermilk
â—¦ 2 teaspoons grated lemon zest (from 1 lemon)
â—¦ 1 â…” cups heavy whipping cream, divided
â—¦ 1 tablespoon vanilla extract, divided
â—¦ 1 ¼ tablespoons unsalted butter, melted
â—¦ 2 tablespoons sanding sugar
â—¦ 1 8-ounce container mascarpone cheese
â—¦ ¼ cup powdered sugar


Recipe

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 by 9-inch rimmed baking sheet with cooking spray. Whisk together self-rising 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, â…” 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 three 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.

Gently stir together mascarpone cheese, powdered sugar, and remaining 2 teaspoons vanilla in a separate medium bowl until just combined. Pour remaining 1 cup whipping cream into a separate large bowl, and beat with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream into mascarpone mixture until just combined. Spread whipped cream-mascarpone mixture over top of cooled shortcake, leaving edges exposed. Top with strawberry mixture and any accumulated juices. Slice evenly into 12 pieces, and serve immediately.

Makes 12 servings