Easy Sheet Pan Strawberry Shortcake Recipe

If you’re searching for a dessert that combines sweet, juicy strawberries with a tender, buttery biscuit base all baked effortlessly in one pan, then this Sheet Pan Strawberry Shortcake is your new best friend. This recipe is perfect for quick desserts or family gatherings because it’s simple, flavorful, and designed to bring everyone together with minimal fuss. Creamy whipped topping and fresh strawberries layered over the warm golden cake make every bite a delightful celebration of summer’s best flavors.

Why You’ll Love This Recipe

• Effortless Preparation: Just mix, spread, and bake on one pan—no complicated steps involved.
• Perfect for Gatherings: Serves a crowd easily without the need for individual cupcakes or servings.
• Fresh and Vibrant Flavors: The fresh strawberries and whipped cream give a light, refreshing twist on a classic dessert.
• Versatile and Adaptable: Customize it with your favorite fruits or toppings to fit any season or taste preference.
• Beautiful Presentation: The golden cake topped with red berries and white cream looks stunning and festive.

Ingredients You’ll Need

This Sheet Pan Strawberry Shortcake recipe uses simple, fresh ingredients that come together to create a moist, fluffy base layered with juicy, sweet strawberries and fluffy whipped cream. Each element enhances the dessert’s balance of texture, flavor, and color.

• All-purpose flour: Provides the perfect structure and tenderness for the shortcake base.
• Baking powder: Helps create a light and airy texture in the biscuit layer.
• Sugar: Adds sweetness to the cake and helps with golden browning.
• Salt: Balances the sweetness and enhances all the flavors.
• Butter: Contributes richness and a tender crumb when cut into the dry ingredients.
• Buttermilk: Adds moisture and tanginess for a soft, tender crumb.
• Strawberries: Fresh, sweet, and bursting with juice for the topping.
• Heavy cream: Whipped to soft peaks for a luscious topping that complements the fruit and cake.
• Vanilla extract: Adds a warm, sweet aroma that lifts the cream and cake flavors.

Variations for Sheet Pan Strawberry Shortcake

This recipe is wonderfully adaptable, so feel free to experiment with different flavors, fruits, or dietary tweaks. It’s simple to tailor it to suit your family’s tastes or special occasions.

• Berry Mix-Up: Swap or add blueberries, raspberries, or blackberries for a colorful berry medley.
• Gluten-Free: Use a gluten-free flour blend to make the recipe friendly for gluten-sensitive guests.
• Vegan Version: Substitute dairy butter with plant-based butter and use coconut cream whipped topping.
• Citrus Zest: Add lemon or orange zest to the batter for a bright, zesty flavor twist.
• Chocolate Drizzle: Finish with a drizzle of melted dark chocolate or chocolate chips for extra indulgence.

How to Make Sheet Pan Strawberry Shortcake

Step 1: Prepare the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly combined to ensure the leavening is well-distributed in the batter.

Step 2: Cut in the Butter

Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs. This step creates pockets that keep the biscuit tender and flaky.

Step 3: Add Buttermilk

Pour in the buttermilk and gently stir until the dough just comes together. Overmixing can make the cake tough, so be careful to keep it light and soft.

Step 4: Spread the Batter on the Sheet Pan

Grease a rimmed sheet pan and spread the batter evenly across the surface using a spatula or your hands, smoothing the top gently to create a uniform layer for perfect baking.

Step 5: Bake Until Golden

Bake the sheet pan shortcake in a preheated oven until it’s golden brown and a toothpick inserted in the center comes out clean, usually about 20 to 25 minutes.

Step 6: Prepare the Strawberries and Whipped Cream

While the cake cools slightly, hull and slice the strawberries, tossing them with a bit of sugar to release their natural juices. Whip the heavy cream with vanilla extract to soft peaks for a fluffy, decadent topping.

Step 7: Assemble the Sheet Pan Strawberry Shortcake

Once the cake has cooled enough to handle, spread a generous layer of whipped cream all over the top, then evenly distribute the macerated strawberries, allowing their juices to soak slightly into the cake.

Pro Tips for Making Sheet Pan Strawberry Shortcake

• Cold Butter is Key: Using very cold butter helps create a flaky texture in the shortcake base.
• Don’t Overmix the Batter: Stir just until combined for a light, tender base.
• Macerate Strawberries: Toss sliced strawberries with sugar and let sit to enhance sweetness and juiciness.
• Cool Before Adding Toppings: Let the cake cool slightly to prevent whipped cream from melting immediately.
• Whip Cream to Soft Peaks: Soft peaks offer a light texture that pairs perfectly with the cake and strawberries.

How to Serve Sheet Pan Strawberry Shortcake

Garnishes

Sprinkle fresh mint leaves or a light dusting of powdered sugar over the top for an extra touch of color and elegance that brightens up every bite.

Side Dishes

Serving your Sheet Pan Strawberry Shortcake with a scoop of vanilla ice cream or a side of fresh fruit salad complements the flavors and adds a touch of indulgence to your experience.

Creative Ways to Present

Try serving the shortcake in rustic slices directly from the sheet pan or use festive ramekins or small bowls for individualized portions that look charming and inviting.

Make Ahead and Storage

Storing Leftovers

Wrap leftovers tightly with plastic wrap or store in an airtight container in the refrigerator to keep the strawberries fresh and the shortcake moist for up to 2 days.

Freezing

You can freeze the unfrosted shortcake base wrapped well in plastic wrap and aluminum foil for up to 3 months; thaw before adding strawberries and whipped cream.

Reheating

Reheat refrigerated slices gently in a low oven or microwave for a few seconds to warm the cake while keeping the fruit and whipped cream chilled for the best contrast of textures.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries are preferred for texture and flavor, but you can use thawed, drained frozen strawberries if fresh ones are not available. Just be sure to reduce added sugar to avoid excess watery topping.

Is this recipe suitable for dietary restrictions?

Yes! By swapping ingredients like using plant-based butter and coconut cream, you can make a vegan version. Gluten-free flour blends also work well for gluten-sensitive diets.

How long does this dessert stay fresh?

Sheet Pan Strawberry Shortcake is best consumed within 1 to 2 days of assembly when stored properly in the fridge to maintain freshness and flavor.

Can I make the shortcake base ahead of time?

Absolutely! Bake the shortcake layer in advance and refrigerate or freeze until ready to add strawberries and whipped cream for quick assembly later.

What’s the best way to whip cream for this dessert?

Use cold heavy cream and a chilled bowl, whipping slowly at first, then increasing speed until soft peaks form to get the perfect airy texture.

Final Thoughts

This Sheet Pan Strawberry Shortcake recipe is truly a game changer for anyone who loves delicious desserts without the hassle. It brings the classic flavors we all adore into an easy-to-make, shareable presentation that’s perfect for any occasion. Give it a try, and watch this sweet, vibrant treat become a fast favorite in your family’s dessert rotation!

Related Posts

• Why Oreo Cheesecake Is Your Next Must-Try Dessert
• Why Peach Butter Swim Biscuits Are a Must-Try
• How to Make the Perfect Hot Fudge Pie

Print