Strawberry Shortcake Sheet Cake
A rich and indulgent Texas-style dessert combining a buttery chocolate crust with a gooey pecan and chocolate filling. Perfectly balanced between fudgy and crunchy, this pie is a decadent twist on the Southern classic.
Equipment
- mixing bowls
- whisk
- 9x9-inch baking pan
- parchment paper
- oven
Ingredients
- 1.5 cups chocolate cookie crumbs
- 0.25 cup unsalted butter, melted
- 3 large eggs
- 1 cup light corn syrup
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 0.25 cup unsweetened cocoa powder
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
- 0.5 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Mix cookie crumbs and melted butter. Press into a parchment-lined 9×9-inch baking pan and chill while preparing the filling.
- In a large bowl, whisk eggs. Add corn syrup, sugars, cocoa powder, vanilla, and salt. Mix until smooth and glossy.
- Fold in the chopped pecans and chocolate chips evenly throughout the mixture.
- Pour the filling over the crust. Sprinkle additional pecans generously on top.
- Bake for 35–40 minutes or until edges are set and center is slightly jiggly. Let cool completely.
- Top with ganache or melted chocolate, press in whole pecans and sprinkle chocolate chunks. Chill until set before slicing.
- Cut into squares and serve chilled or at room temperature. Add whipped cream or ice cream if desired.
Notes
For best results, allow the pie to cool completely before slicing to ensure clean cuts. You can enhance the flavor with a drizzle of ganache or serve with whipped cream or vanilla ice cream. Store chilled for a firmer texture or at room temperature for a softer bite.