Imagine a dessert that captures the essence of summer in every single bite - sweet, tender, and bursting with fresh strawberry flavor. This Small Batch Strawberry Biscuit Sheet Cake is not just a recipe; it's a culinary experience that transforms simple ingredients into a heavenly treat that will have your family and friends begging for seconds. Whether you're looking for a quick dessert or a delightful afternoon snack, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 cup diced strawberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/4 teaspoon of salt. Whisk the dry ingredients together until they are well blended.
- In a separate bowl, melt 1/4 cup of unsalted butter. Allow it to cool slightly before adding it to the mixture.
- Add 1/2 cup of milk and 1 teaspoon of vanilla extract to the melted butter. Whisk until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; some lumps are okay.
- Gently fold in 1 cup of diced strawberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
- Bake in the preheated oven for 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the sheet cake from the oven and allow it to cool in the pan for about 10 minutes.
- After cooling, carefully transfer the cake to a wire rack to cool completely. Slice into squares and serve as desired. Enjoy your Small Batch Strawberry Biscuit Sheet Cake!
Tips
- Choose ripe, fresh strawberries for the most intense flavor. If using frozen strawberries, make sure to thaw and drain them completely to prevent excess moisture.
- Don't overmix the batter - this can lead to tough, dense cake. Mix just until the ingredients are combined for a tender, light texture.
- For extra richness, consider using whole milk or even buttermilk instead of regular milk.
- To prevent strawberries from sinking, toss them lightly in a bit of flour before folding into the batter.
- Check the cake a few minutes before the recommended baking time, as oven temperatures can vary. A golden-brown top and a clean toothpick test are your best indicators of doneness.
- Let the cake cool completely before slicing to ensure clean, neat squares.
- Optional: Dust with powdered sugar or add a simple glaze for extra sweetness and presentation.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
