Shortcake Sheet Cake

Shortcake Sheet Cake

My favorite cakes are the ones that need nothing. No frosting, ice cream, fruit, sauces, or syrups. And this shortcake sheet cake is definitely one of them. More often than not I’ll be reaching for a piece of this sweet cake to snack on without bothering to dress it up at all. Sometimes for breakfast, too, because I don’t like to follow the rules.


But naturally, being a shortcake means this baby is meant to be loaded with fruit and whipped cream-or ice cream. And it’s definitely up to the task. Not biscuity in texture at all, this is true cake. Tender, but firm enough to support that juicy fruit without going all mushy. Sweet and vanilla-y.

And while I wouldn’t go so far as to call this low calorie cake, it doesn’t have much fat. Only two tablespoons. Which makes it an unusual choice for the shortcake moniker since shortcakes usually have large amounts of fat. We’ll just call it a “short on fat” cake, okay? Because there is little fat in the cake,  greasing the cake pan well is essential.

Since this recipe uses everyday ingredients, you’ll likely have everything on hand to whip it up whenever. I hate prepping to make something only to find out it’s absolutely essential to have a jar of organic tahini from sesame seeds grown only in Armenia and harvested during the full moon in any month except those that end in “r.” That’s an extreme-and unreal-example, but you know what I mean. This pan of yum is made with just the regular stuff like flour, sugar, milk, and eggs.

Made in a jelly roll pan (15 ½” x 10 ½” x 1″) this cake easily feeds a crowd and it’s especially suited to all those summer get-togethers where a fuss-free cake + fresh fruit is the perfect dessert. Or breakfast. Really. It’s summertime-celebrate a little.

Shortcake Sheet Cake

May 26, 2017
: 24-30 servings
: Easy


  • 1 c. milk (preferably whole)
  • 2 Tbs. butter
  • 2 c. flour
  • 2 tsp. baking powder
  • 4 eggs
  • 2 c. sugar
  • 2 tsp. vanilla
  • Fresh fruit, whipped cream or ice cream to top cake
  • Step 1 Preheat oven to 350 degrees.
  • Step 2 Grease WELL a 15 ½” x 10 ½” x 1” pan.
  • Step 3 In a saucepan over low heat (or in the microwave on low power), heat milk with butter just until butter is melted. Set aside to cool to lukewarm.
  • Step 4 Whisk together flour and baking powder. Set aside.
  • Step 5 In the bowl of an electric mixer beat eggs 2 minutes.
  • Step 6 Gradually add sugar and beat on medium speed until mixture is thickened and lightens in color, 3-4 minutes.
  • Step 7 Beat in vanilla.
  • Step 8 Reduce speed and blend in flour mixture just until combined.
  • Step 9 On low speed beat in cooled milk/butter mixture.
  • Step 10 Pour batter into prepared pan. Tap the pan a couple of times on the countertop to eliminate any air bubbles.
  • Step 11 Bake 23-26 minutes, until light golden brown on top and pick inserted in center is clean.
  • Step 12 Cool 10 minutes, then run a thin knife around the edges of the cake to loosen. Cool completely before cutting. I find that cutting this with a plastic knife is easiest and keeps the cake from tearing. Store leftover cake covered, at room temperature.





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