Sheet Pan Strawberry Shortcake
A delightful and easy dessert that uses a sheet pan to create a large cake topped with whipped cream and fresh strawberries, perfect for gatherings.
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 13x18 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.
Notes
Store leftovers in an airtight container in the fridge. Keep strawberries and whipped cream separate until serving to avoid sogginess. The shortcake itself lasts about 3-4 days in the fridge. For variations, try different fruits like blueberries or peaches.