Why Make This Recipe
Sheet Pan Strawberry Shortcake is a delightful and easy dessert that brings joy to any gathering. Instead of the traditional individual shortcakes, this recipe uses a sheet pan to make a big, delicious cake that serves many. It’s perfect for gatherings, picnics, or a sweet treat on a warm day. With layers of buttery cake, whipped cream, and fresh strawberries, this dessert is not only beautiful but also scrumptious.
How to Make Sheet Pan Strawberry Shortcake
Ingredients
- 3 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 5 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup unsalted butter (cold, 2 sticks)
- 2 eggs (lightly beaten)
- 2 cups heavy whipping cream
- 1 teaspoon pure vanilla extract
- 2 cups heavy whipping cream (for whipped cream)
- 1/3 cup powdered sugar (for whipped cream)
- 2 pounds strawberries (washed and sliced)
- 1/4 cup granulated sugar (for strawberries, more or less depending on berry sweetness)
- 1 teaspoon fresh lemon juice
- Chamomile flowers (optional)
Directions
- Preheat your oven to 400 degrees F and set aside a non-stick 13×18 sheet pan.
- In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to mix.
- Add cold butter to the mixture and pulse until it resembles coarse sand.
- Transfer this mixture to a mixing bowl. Stir in eggs, heavy whipping cream, and vanilla until just combined.
- Spread the dough evenly in the sheet pan.
- Bake for 20-25 minutes until it is golden brown. Let it cool completely.
- To make the whipped cream, beat the heavy whipping cream and powdered sugar until soft peaks form.
- Slice the strawberries and mix them with sugar and lemon juice.
- Once the shortcake has cooled, top it with whipped cream and strawberries. Serve immediately for the best results.
How to Serve Sheet Pan Strawberry Shortcake
Slice the shortcake into squares and serve it on plates. Add a generous scoop of fresh whipped cream and top with sweet strawberries. You can also sprinkle some chamomile flowers for a nice touch. This dessert is perfect for summer parties or family gatherings.
How to Store Sheet Pan Strawberry Shortcake
If you have leftovers, store them in an airtight container in the fridge. It is best to keep the strawberries and whipped cream separate until you’re ready to serve again to avoid sogginess. The shortcake itself can last for about 3-4 days in the fridge.
Tips to Make Sheet Pan Strawberry Shortcake
- Use cold butter for the best texture in the cake.
- Don’t overmix the batter; just stir until combined.
- Feel free to adjust the amount of sugar for the strawberries based on their sweetness.
Variation
You can try different fruits like blueberries or peaches instead of strawberries for a unique twist on this dessert. Adding a bit of lemon zest to the whipped cream can also enhance the flavor.
FAQs
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries. Just make sure to let them thaw and drain any excess moisture before using them.
How can I make this recipe gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend, making sure it’s a 1:1 replacement.
Can I make the whipped cream in advance?
It’s best to make whipped cream just before serving, as it can deflate if stored. However, you can beat it a few hours ahead and store it in the fridge until you’re ready to use it.
Sheet Pan Strawberry Shortcake
Ingredients
Cake Base
- 3.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 5 teaspoons baking powder
- 0.5 teaspoon table salt
- 1 cup unsalted butter (cold, 2 sticks) Use cold for best texture
- 2 large eggs (lightly beaten)
- 2 cups heavy whipping cream For the cake batter
- 1 teaspoon pure vanilla extract
Whipped Cream and Toppings
- 2 cups heavy whipping cream (for whipped cream)
- 0.33 cups powdered sugar (for whipped cream)
- 2 pounds strawberries (washed and sliced)
- 0.25 cups granulated sugar (for strawberries) Adjust based on berry sweetness
- 1 teaspoon fresh lemon juice
- Chamomile flowers Optional, for garnish
Instructions
Preparation
- Preheat your oven to 400 degrees F and set aside a non-stick 13×18 sheet pan.
- In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to mix.
- Add cold butter to the mixture and pulse until it resembles coarse sand.
- Transfer this mixture to a mixing bowl. Stir in eggs, heavy whipping cream, and vanilla until just combined.
- Spread the dough evenly in the sheet pan.
Baking
- Bake for 20-25 minutes until it is golden brown. Let it cool completely.
Whipped Cream and Assembly
- To make the whipped cream, beat the heavy whipping cream and powdered sugar until soft peaks form.
- Slice the strawberries and mix them with sugar and lemon juice.
- Once the shortcake has cooled, top it with whipped cream and strawberries. Serve immediately for the best results.