Strawberry Shortcake Sheet Cake
Serves: Makes 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
  • ¾ cup strawberry preserves, heated
Instructions
  1. Preheat oven to 425°. Spray a 13×9-inch rimmed baking sheet with baking spray with flour. Line bottom of pan with parchment paper.
  2. In a large bowl, whisk together flour and ⅔ cup sugar. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in 1¼ cups cold buttermilk and 3 teaspoons vanilla just until combined. Spoon dough onto prepared pan.
  3. Using floured hands, gently press dough into an even layer in pan. Brush remaining 1 tablespoon buttermilk onto dough. Sprinkle with 1 tablespoon sugar.
  4. Bake until top is golden brown, 16 to 18 minutes. Let cool completely in pan on a wire rack.
  5. In a medium bowl, stir together strawberries and 1 teaspoon vanilla. Let stand for 15 minutes, stirring every 5 minutes.
  6. In a large bowl, beat cold cream, remaining 3 tablespoons sugar, and remaining 1 teaspoon vanilla with a mixer at medium speed until soft peaks form. Spread onto cake. Top with strawberry mixture; drizzle with preserves. Serve immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/strawberry-shortcake-sheet-cake/