One Hundred Dollars a Month Strawberry Sheet Shortcake
This Strawberry Sheet Shortcake is a classic, budget-friendly dessert inspired by Mavis Butterfield’s One Hundred Dollars a Month. A buttery, biscuit-cake hybrid baked in a sheet pan creates the perfect base for juicy macerated strawberries and fluffy whipped cream.
Equipment
- Electric mixer
- Sheet Pan or Jelly Roll Pan
- Mixing bowls
Ingredients
- 5 tbsp butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2–3 lbs fresh strawberries, sliced
- 1/4 cup granulated sugar (for strawberries)
- homemade whipped cream (heavy cream, powdered sugar, vanilla)
Instructions
- Preheat oven to 350°F. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Whisk flour, baking powder, and salt. Add to butter mixture alternately with milk, mixing just until combined.
- Spread batter evenly in a greased jelly roll pan or rimmed sheet pan. Bake for about 30 minutes, until a toothpick comes out clean.
- Toss strawberries with sugar and let sit at room temperature for at least 30 minutes to release juices.
- Slice cake into squares. Serve topped with strawberries, syrup, and whipped cream.
Notes
This shortcake is intentionally lightly sweet so the strawberries and cream can shine.