Sugar Cookie Strawberry Shortcake

Growing up, one of my mom's dessert specialties was strawberry shortcake with an angel food base.  "It's such a healthy dessert," she'd tell us.  Years later, I've made this treat a little bit sweeter with a sugar cookie sheet-cake base (a tongue twister and a palate pleaser).  Lately I've heard rumors about my stepdad placing takeout orders for strawberry shortcake from a brick-oven pizza place in southwest Florida . . . .  I bet I make a better one!

Using a jelly roll pan, I took an old sugar cookie recipe, added more eggs, baked it, and glazed it with a simple syrup once it had cooled.  (On a side note: I've been really into turning cookies into sheet cakes lately.  Perhaps some autumn petit fours are in order.)

I know what you're thinking: I must be pairing this dessert with a famous Beatles track.  But I already gave you their addictive "Strawberry Fields Forever" in my Amaretti Chocolate Pie with Strawberry Whipped Cream.  So what goes with a sugar cookie shortcake?  Here's X's "Sugarlight."  This song comes from the super cool American punk band's first studio album, Los Angeles. 

Sugar Cookie Cake ingredients:
--1/2 c. unsalted butter, softened
--1 c. granulated sugar, plus 1/2 c. for simple syrup
--3 eggs
--1 tsp. vanilla extract
--1/2 c. whole milk
--2 1/2 c. all-purpose flour
--1 tsp. baking powder
--1/2 tsp. baking soda
--1 c. water (for simple syru)

Preheat oven to 375 degrees F.

In a large bowl, cream together the butter, sugar, eggs, and vanilla extract.  Set aside.  In a separate bowl, sift the flour, baking powder, and baking soda.  Slowly add the flour mixture and milk, in alternating additions, to the egg and sugar mixture until combined.  

In a buttered and floured jelly roll pan, spread the batter evenly and bake for approximately 15 minutes, or just until a toothpick or cake tester comes out clean.  (*You don't want this to turn golden on top--if it does, it's slightly overdone).  Allow to cool.  

In a small saucepan, bring 1 c. water and 1/2 c. granulated sugar to a boil.  Reduce heat to low and allow to simmer until the sugar has completely dissolved.  With a pastry brush, generously glaze the sugar cookie cake (the simple syrup will seep into the cake, so give it a few layers of this sugary glaze).  Once the glaze has dried, cut into squares.

Strawberry Topping ingredients:
--2 c. fresh strawberries, coarsely chopped
--1/4 c. brown sugar
--1 tsp. vanilla
--1 tsp. cinnamon

Mix all ingredients until combined.  Take two squares of the sugar cookie cake and add a few heaping spoonfuls of the strawberry topping.  I topped mine with a dollop of cool whip, but you could just as easily (and deliciously) use whipped cream or crème fraîche.  Enjoy!