Imagine a dessert so irresistible that it transforms an ordinary afternoon into a magical culinary experience. Our Raspberry Shortcake Sheet Cake is not just a recipe; it's a slice of heaven that combines the perfect balance of tender, buttery cake and burst-in-your-mouth fresh raspberries. Whether you're hosting a summer party or craving a decadent treat, this easy-to-make dessert will have everyone begging for seconds – and asking for your secret recipe!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 tsp baking powder
- 1 tsp vanilla extract
- 2 cups fresh raspberries
- Whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking sheet or line it with parchment paper to ensure easy removal of the cake.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add vanilla extract and mix thoroughly. Gradually incorporate eggs one at a time, beating well after each addition to create a smooth batter.
- In a separate bowl, sift together the all-purpose flour and baking powder to remove any lumps and ensure even distribution of leavening agents.
- Alternately add the flour mixture and milk to the butter mixture, mixing on low speed. Begin and end with the flour mixture, stirring until just combined. Avoid overmixing to maintain a tender cake texture.
- Pour the batter evenly into the prepared baking sheet, using a spatula to spread it smoothly and create an even surface.
- Gently distribute fresh raspberries across the top of the batter, pressing them lightly into the surface. This will allow the berries to sink slightly during baking.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and let the cake cool completely in the baking sheet for about 1 hour. This allows the cake to set and makes cutting easier.
- Once cooled, cut into 12 equal squares. Serve each piece with a dollop of fresh whipped cream on top.
- For best flavor and texture, serve the cake slightly warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Room Temperature Ingredients: Ensure your butter, milk, and eggs are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and tender.
- Berry Placement: Gently press raspberries into the batter to help them sink slightly during baking, creating beautiful pockets of fruity goodness.
- Cooling is Key: Allow the cake to cool completely in the pan for easier cutting and better flavor melding.
- Whipped Cream Hack: For extra-fluffy whipped cream, chill your mixing bowl and whisk beforehand.
- Storage Tip: This cake stays moist for up to 3 days when stored in an airtight container in the refrigerator.
- Serving Suggestion: For an extra-special touch, dust with powdered sugar or add a drizzle of raspberry sauce before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
