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Sheet Pan Strawberry Shortcake

Sheet Pan Strawberry Shortcake
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A simple and delicious Sheet Pan Strawberry Shortcake that combines tender buttery biscuit base with fresh, juicy strawberries and fluffy whipped cream. Perfect for quick desserts and family gatherings, this one-pan recipe is easy to prepare, customizable, and showcases the vibrant flavors of summer in every bite.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 3/4 cup buttermilk

Topping

  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup sugar (for macerating strawberries)
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  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 even leavening in the batter.
  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, creating pockets for a tender, flaky shortcake.
  3. Add Buttermilk: Pour in the buttermilk and gently stir until the dough just comes together. Avoid overmixing to keep the cake soft and tender.
  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 to a uniform layer for even baking.
  5. Bake Until Golden: Bake in a preheated oven at 375°F (190°C) until the shortcake is golden brown and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
  6. Prepare the Strawberries and Whipped Cream: While the cake cools slightly, toss the sliced strawberries with sugar and let them macerate to release juices. Whip the heavy cream with vanilla extract to soft peaks for a fluffy topping.
  7. Assemble the Sheet Pan Strawberry Shortcake: Once the cake has cooled, spread a generous layer of whipped cream over the top, then evenly distribute the macerated strawberries, allowing their juices to soak slightly into the cake.

Notes

  • Use very cold butter to create a flaky texture in the shortcake base.
  • Do not overmix the batter; stir just until combined for a tender cake.
  • Macerate strawberries with sugar to enhance sweetness and juiciness.
  • Allow the cake to cool before adding toppings to prevent whipped cream from melting.
  • Whip cream to soft peaks for a light texture that complements the dessert.

Nutrition

Keywords: strawberry shortcake, sheet pan dessert, summer dessert, easy dessert, one pan dessert, whipped cream, fresh strawberries, shortcake, berry dessert

Find it online: https://recipesemilly.com/sheet-pan-strawberry-shortcake/