Strawberry shortcake in a 9×12 pan is a tender vanilla butter cake baked in one sheet, cut into 12 squares and topped with sugared strawberries and whipped cream. Bake it at 350°F for 25 to 30 minutes, cool it completely, then assemble each square just before serving.
It is the easiest way to serve shortcake to a crowd: no splitting individual biscuits, and the cake soaks up the berry juices without falling apart.
Why a 9×12 Pan Works
A 9×12 pan holds about 108 square inches, a little less than a 9×13, so this batter bakes up about 1 1/4 inches tall: thick enough to hold a heap of berries, thin enough to bake evenly without a sunken middle. This recipe is sized for it exactly.
Ingredients
Shortcake
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, at room temperature
Strawberries
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
Whipped cream
- 2 cups cold heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the pan. Heat the oven to 350°F. Butter the 9×12 pan and line the base with parchment.
- Macerate the berries. Toss the strawberries with the sugar and lemon juice and leave them for at least 30 minutes, so they release their juice.
- Mix the dry ingredients. Whisk the flour, baking powder and salt in a bowl.
- Cream the butter and sugar. Beat the butter and sugar for 3 minutes, until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
- Combine. Add the flour mixture in three parts, alternating with the milk, mixing on low just until no dry flour remains.
- Bake. Spread the batter evenly in the pan and bake for 25 to 30 minutes, until golden and a toothpick in the center comes out clean. Cool completely in the pan.
- Whip the cream. Beat the cream, powdered sugar and vanilla to soft peaks.
- Assemble. Cut the cake into 12 squares. Spoon berries and some of their juice over each square and top with whipped cream.
Cook and Prep Times
- Prep: 25 minutes, plus 30 minutes for the berries
- Bake: 25 to 30 minutes
- Cooling: about 1 hour
- Serves: 12
Using a Different Pan
In a 9×13 pan the cake is slightly thinner; start checking at 22 minutes. For an 8×8 or 9×9 pan, halve the recipe (use 1 egg) and bake for 22 to 28 minutes. Glass pans run hotter at the edges, so lower the oven to 325°F and bake a few minutes longer.
Storage
Store the plain cake, covered, at room temperature for up to 2 days, or freeze it for up to 2 months. Keep the berries and whipped cream in the fridge separately and assemble just before serving; an assembled cake is best eaten the same day and should be refrigerated.
Frequently Asked Questions
- Can I use frozen strawberries? Yes. Thaw them in a colander, then toss with the sugar; they will be softer and juicier than fresh berries.
- Can I make it ahead? Bake the cake a day ahead and macerate the berries up to 4 hours ahead. Whip the cream and assemble at serving time.
- Should shortcake be biscuit-like or cake-like? Both are traditional. This sheet version is cake-like, which slices more neatly in a pan.
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