why make this recipe
Sheet Pan Strawberry Shortcake is a delightful dessert that is perfect for any occasion. It’s simple to make, serves a crowd, and captures the fresh taste of strawberries. Baking the cake in a sheet pan allows for easy preparation and serving, making it ideal for parties and gatherings. The combination of fluffy cake, sweet strawberries, and creamy topping creates a balance of flavors that is hard to resist. Plus, it’s an impressive treat that looks beautiful on any dessert table!
how to make Sheet Pan Strawberry Shortcake
Ingredients:
- 2 3/4 cups cake flour
- 2 teaspoons baking powder
- 1 cup salted butter, room temperature
- 2 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 5 large egg whites, room temperature
- 1 cup milk, room temperature
- 2 pounds fresh strawberries, washed, hulled, sliced
- 2 tablespoons granulated sugar
- 2 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
Directions:
- Preheat the oven to 350 degrees F and line a 10×15-inch sheet pan with parchment paper. Spray the parchment with nonstick cooking spray.
- In a bowl, whisk together the cake flour and baking powder.
- In a stand mixer, cream together the butter, sugar, and vanilla until light and fluffy.
- Add the egg whites one at a time, mixing well after each addition.
- Gradually mix in the flour mixture and milk alternately.
- Pour the batter into the prepared pan and bake for 28-30 minutes, until a toothpick comes out clean.
- Cool the cake on a wire rack and then chill it.
- For the strawberries, mix them with granulated sugar and refrigerate.
- For the topping, chill a bowl and whisk, then mix the cream cheese and sugar. Follow with the heavy cream until soft peaks form.
- Add vanilla and salt, then chill it again.
- Slice the cooled cake in half, layer with strawberries and whipped topping, then place the other half on top. Finish with more topping and strawberries.
how to serve Sheet Pan Strawberry Shortcake
Cut the cake into squares or rectangles and serve each piece with a generous layer of whipped topping and fresh strawberries on top. You can also add a mint leaf for a pop of color. This dessert is best enjoyed fresh, but it can be plated in advance for convenience.
how to store Sheet Pan Strawberry Shortcake
To store leftovers, keep the assembled cake in an airtight container in the refrigerator for up to 2 days. If you want to store the cake and toppings separately, keep the cake in one container and the strawberries and whipped cream in another. This helps maintain the cake’s texture and prevents it from becoming soggy.
tips to make Sheet Pan Strawberry Shortcake
- Make sure all your ingredients are at room temperature for better mixing.
- Using fresh strawberries is key, so pick ripe and sweet ones for the best flavor.
- Allow the cake to cool completely before layering to avoid melting the whipped topping.
- Feel free to adjust the sweetness by adding more or less sugar to the strawberries or whipped topping.
variation
You can add a layer of lemon curd between the cake and strawberries for a zesty twist. Also, consider swapping strawberries for blueberries or raspberries for a different fruit flavor.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture.
2. How long will the cake last in the fridge?
The assembled cake can be stored in the refrigerator for up to 2 days. However, it’s best enjoyed fresh.
3. Can I make the cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it in an airtight container at room temperature until you’re ready to assemble it with the strawberries and topping.
Sheet Pan Strawberry Shortcake
Ingredients
For the cake
- 2 3/4 cups cake flour sifted
- 2 teaspoons baking powder for cake leavening
- 1 cup salted butter room temperature
- 2 1/2 cups granulated sugar divided
- 2 teaspoons vanilla extract
- 5 large egg whites room temperature
- 1 cup milk room temperature
For the strawberries
- 2 pounds fresh strawberries washed, hulled, sliced
- 2 tablespoons granulated sugar for macerating strawberries
For the topping
- 2 ounces cream cheese room temperature
- 1/2 cup granulated sugar
- 2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
Preparation
- Preheat the oven to 350 degrees F and line a 10×15-inch sheet pan with parchment paper. Spray the parchment with nonstick cooking spray.
- In a bowl, whisk together the cake flour and baking powder.
- In a stand mixer, cream together the butter, 2 1/2 cups sugar, and vanilla until light and fluffy.
- Add the egg whites one at a time, mixing well after each addition.
- Gradually mix in the flour mixture and milk alternately.
Baking
- Pour the batter into the prepared pan and bake for 28-30 minutes, until a toothpick comes out clean.
- Cool the cake on a wire rack and then chill it.
Preparing Strawberries and Topping
- For the strawberries, mix them with 2 tablespoons granulated sugar and refrigerate.
- For the topping, chill a bowl and whisk, then mix together the cream cheese and 1/2 cup sugar. Follow with the heavy cream until soft peaks form.
- Add vanilla and salt, then chill it again.
Assembly
- Slice the cooled cake in half, layer with strawberries and whipped topping, then place the other half on top.
- Finish with more topping and strawberries.