Best 4 Strawberry Biscuit Sheet Cake Recipes

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Indulge in a delightful culinary journey with our tantalizing Strawberry Biscuit Sheet Cake, an irresistible treat that harmonizes the vibrant flavors of strawberries with the comforting warmth of fluffy buttermilk biscuits. This delectable dessert is effortless to prepare, transforming simple ingredients into a magnificent masterpiece. Dive into the symphony of textures as the tender, flaky biscuit base embraces a luscious strawberry filling, crowned with a cloud-like whipped topping. Embark on a delightful baking adventure with our curated collection of recipes, offering variations to suit every palate. From a classic rendition to a decadent chocolate-dipped delight, these recipes will guide you in crafting the perfect Strawberry Biscuit Sheet Cake that will steal the spotlight at any gathering.

Here are our top 4 tried and tested recipes!

STRAWBERRY BISCUIT CAKE



Strawberry Biscuit Cake image

Provided by Food Network

Categories     dessert

Time 45m

Yield 12 servings

Number Of Ingredients 8

One 16.3-ounce tube refrigerated flaky biscuit dough
2 tablespoons demerara sugar
1 cup strawberry jelly
6 cups quartered strawberries (from about 2 quart containers)
1 cup heavy cream
1/2 cup sour cream
3 tablespoons granulated sugar
1/2 cup candied pecans, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Separate the biscuits and arrange in a 9-inch round cake pan in an even layer. Sprinkle the biscuit tops with the demerara sugar. Bake until golden brown, about 15 minutes. Set aside to cool completely in the pan.
  • Put the jelly in a large microwave-safe bowl. Microwave until melted, about 1 minute. Add the strawberries and toss to evenly coat in the jelly.
  • Pour the heavy cream into a large mixing bowl. Whip until soft peaks form. Add the sour cream and granulated sugar. Whip to medium peaks.
  • Remove the biscuit cake from the pan and slice in half horizontally with a serrated knife, being careful to keep the biscuits together. Pour 5 cups of the glazed strawberries onto the bottom biscuit half. Top with the other biscuit half. Dollop the whipped cream onto the biscuit and top the center with the remaining cup of glazed strawberries. Sprinkle with candied pecans before serving.

BISCUIT STRAWBERRY SHORTCAKE



Biscuit Strawberry Shortcake image

This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. -Stephanie Moon, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold butter
1 cup milk
2 pints strawberries, chopped
1 tablespoon orange juice
1-1/2 cups whipped topping

Steps:

  • In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.

Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.

SLAB STRAWBERRY SHORTCAKE



Slab Strawberry Shortcake image

Shortcake to feed a crowd! With no individual assembly required, this genius recipe couldn't be more perfect for all of your spring and summer gatherings. The from-scratch biscuit base is scone-like in its buttery texture and tastes great on its own, but when topped with sweetened whipped cream and sugared strawberries, it's simply divine. If you have other fresh berries on hand, you can use your favorite combination to top the shortcake base. This dessert will be your new party favorite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 16

Number Of Ingredients 12

3 1/2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
5 teaspoons baking powder
1/2 teaspoon salt
1 cup cold butter, cut in pieces
2 eggs, slightly beaten
2 cups heavy whipping cream
1 quart (4 cups) strawberries, sliced
1/4 cup granulated sugar
2 cups heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 400°F. In large bowl, stir the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
  • In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
  • Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
  • Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
  • When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 470, Carbohydrate 35 g, Cholesterol 120 mg, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 13 g, TransFat 1 g

TEXAS STRAWBERRY CRUNCH SHEET CAKE



Texas Strawberry Crunch Sheet Cake image

Food and drink are an important part of independence celebrations all over the world. Juneteenth is all about community, fellowship and the cookout is an essential part of that. Family and friends come together to celebrate and partake in red foods and drinks that some view as symbols of sacrifice and suffering and others embrace as signs of resilience and joy. This delicate cake is inspired by Texas sheet cake, substituting chocolate cake for strawberry cake and chocolate ganache for chantilly cream. The strawberry purée is a perfect way to use up slightly overripe strawberries and the strawberry cookie crunch topping adds a nostalgic feel and extra texture to this center-of-the-table cake.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 17

Nonstick cooking spray
1 pound strawberries, trimmed
3 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon fine salt
1 1/4 cups unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
Pink gel food coloring, optional
One 0.25-ounce packet unflavored gelatin (see Cook's Note)
2 cups heavy whipping cream
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
4 ounces spiced biscuit cookies, such as Lotus Biscoff (about 4 cookies)
4 ounces strawberry crème-filled sandwich cookies or shortbread (about 4 cookies)
One 2.75-ounce package strawberry-flavored wafer cookies, such as Keebler (about 12 wafers)

Steps:

  • For the strawberry cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray, then line with parchment paper, allowing the parchment to hang over the sides. Lightly coat the parchment with cooking spray.
  • Put 8 ounces of the strawberries in a blender and process until pureed; you should have 1 cup. Set aside.
  • Sift the flour, baking soda and salt into a large bowl.
  • Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through.
  • Add the eggs, one at the time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy.
  • With the mixer on low, add the dry ingredients in 3 additions, alternating with the strawberry purée, beginning and ending with the dry ingredients.
  • Add the vanilla and mix until combined, making sure not to overmix. Add a few drops of the pink food coloring if using until you reach the desired color. Chop the remaining 8 ounces strawberries; you should have 1 cup. Fold the chopped strawberries into the batter.
  • Transfer the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes (see Cook's Note).
  • Allow the cake to cool slightly in the pan before inverting it on a wire rack or serving dish. Remove the parchment and allow to cool completely, 30 to 35 minutes.
  • For the whipped cream: Add the gelatin to the heavy cream in the bowl of a stand mixer and whisk by hand until fully dissolved. Beat the heavy cream mixture in a stand mixer fitted with the whisk attachment on low speed. Slowly add the confectioners' sugar until combined. Increase to medium high speed and whisk until stiff peaks form, about 2 minutes. Whisk in the vanilla until combined.
  • For the strawberry shortcake topping: The cookies and wafers each have different textures, so they need to be processed one at a time. Pulse the spiced biscuit cookies in a food processor until crushed, then transfer to a plate. Pulse the strawberry crème-filled sandwich cookies and transfer to the same plate. Pulse the strawberry-flavored wafer cookies, transfer to the plate and mix together the cookie crumbs.
  • Spread the whipped cream on top of the cake, then sprinkle generously with the strawberry shortcake topping (see Cook's Note). Slice and serve.

Tips:

  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Be sure to use cold butter when making the biscuit layer. This will help to create a flaky texture.
  • Roll out the biscuit dough to a thickness of about 1/4 inch. If the dough is too thick, it will be difficult to bake evenly.
  • Bake the biscuit layer until it is golden brown and cooked through. This should take about 15-20 minutes.
  • While the biscuit layer is baking, you can make the strawberry filling. Simply combine the strawberries, sugar, and cornstarch in a saucepan and cook over medium heat until the strawberries have softened and the sauce has thickened.
  • Once the biscuit layer is baked, top it with the strawberry filling. You can also add a layer of whipped cream or ice cream, if desired.
  • Serve the strawberry biscuit sheet cake warm or at room temperature.

Conclusion:

This strawberry biscuit sheet cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet strawberries, flaky biscuits, and creamy filling is sure to please everyone. So next time you're looking for a special treat, give this strawberry biscuit sheet cake a try!

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