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Strawberry Sheet Shortcake

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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 squares
Calories 310 kcal

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.
Keyword budget strawberry dessert, one hundred dollars a month shortcake, sheet pan strawberry shortcake, strawberry sheet shortcake, summer sheet cake