Strawberry Shortcake Sheet Cake
Yields: 1 (13×9-inch) cake
 
Ingredients
  • 4 cups self-rising flour
  • ⅔ cup plus 4 tablespoons sugar, divided
  • ¾ cup cold unsalted butter, cubed
  • 1¼ cups plus 1 tablespoon cold whole buttermilk, divided
  • 5 teaspoons vanilla extract, divided
  • 3 cups sliced strawberries
  • 2 cups cold heavy whipping cream
  • Warmed strawberry preserves, to serve
Instructions
  1. Preheat oven to 425°. Lightly spray a 13x9-inch rimmed baking sheet with baking spray with flour. Line the bottom with parchment paper.
  2. In a large bowl, stir together flour and ⅔ cup sugar. Using a pastry blender, cut in butter until mixture is crumbly. Add 1¼ cups buttermilk and 3 teaspoons vanilla, stirring until just combined. Spoon into prepared pan; using floured hands, press mixture into an even layer. Using a pastry brush, brush with remaining 1 tablespoon buttermilk. Sprinkle with 1 tablespoon sugar.
  3. Bake until top is golden brown, 16 to 18 minutes. Let cool completely in pan.
  4. In a medium bowl, toss strawberries with 1 teaspoon vanilla. Let stand for 15 minutes, stirring every 5 minutes until strawberries release juice and make a sauce. In a large bowl, beat cream, remaining 3 tablespoons sugar, and remaining 1 teaspoon vanilla with a mixer on medium speed until soft peaks form. Top biscuit layer with whipped cream and strawberry mixture just before serving. Serve with preserves.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/strawberry-shortcake-sheet-cake/