Name: Sheet Pan Strawberry Shortcake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter (cold, cut into cubes); 3/4 cup heavy cream (cold); 1 teaspoon vanilla extract; 4 cups fresh strawberries (hulled and sliced); 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1 1/2 cups frozen whipped topping (thawed)

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There’s something inherently cheerful about the arrival of spring, and for me, that joy is most vividly encapsulated in the delightful Sheet Pan Strawberry Shortcake. It takes me back to sunny afternoons spent in the garden, the scent of fresh strawberries wafting through the air. I remember those weekends when my family would gather, laughter filling the space as we enjoyed the sweet, juicy strawberries adorning a fluffy cake, all slathered with luscious whipped cream. Each bite is a reminder of those cherished moments, a simple dessert that brings everyone together and makes for unforgettable memories.

Recipe Snapshot

Total Time:
40 mins

Prep Time:
20 mins

Cook Time:
20 mins

Difficulty:
Medium

Calories:
250 kcal

Protein:
3 g

Diet:
Vegan, Gluten-Free, AIP

Fat:
12 g

Tools Used:
9×13 Sheet Pan

Why This Sheet Pan Strawberry Shortcake Works

It’s Effortless Yet Impressive

One of the things I absolutely love about making the Sheet Pan Strawberry Shortcake is how simple it is, yet it looks stunning when served. You can whip it up in no time, and it feeds a crowd, making it perfect for potlucks or family gatherings. The straightforward method means that even those who aren’t great bakers can create something beautiful and delicious!

A Burst of Freshness

The fresh strawberries are undoubtedly the star of this dish. When you prepare your Sheet Pan Strawberry Shortcake, the berries undergo a slight maceration process with sugar and lemon juice, which enhances their natural sweetness and creates a syrupy topping that’s divine. Each bite is bursting with juicy flavor that makes it feel like springtime on your plate.

Creamy Whipped Topping

You can’t overlook the whipped cream in this recipe. It’s the perfect complement to the cake and strawberries, providing a rich, creamy contrast. I love using heavy cream because it whips up beautifully to create a fluffy topping that melts in your mouth. You can make it sweet or slightly less sweet, depending on your preference, which makes it even more versatile.

Versatile and Adaptable

Another reason to love this Sheet Pan Strawberry Shortcake is its adaptability. If you’re feeling adventurous, you can play around with different fruits or even add layers of chocolate or caramel. It’s a base recipe that invites creativity, and you can make it your own with just a few tweaks!

Perfect for Every Occasion

This dessert is not just a summer treat; it’s perfect for any occasion! Whether it’s a casual family dinner, a festive gathering, or a holiday celebration, the Sheet Pan Strawberry Shortcake fits right in. It’s always a crowd-pleaser, leaving everyone asking for seconds.

Ingredients for Sheet Pan Strawberry Shortcake

Using the right ingredients is crucial for the success of your Sheet Pan Strawberry Shortcake. Each component plays a vital role in creating the perfect balance of flavors and textures. The combination of all-purpose flour, granulated sugar, and butter creates a tender cake base that beautifully supports the juicy strawberries and airy whipped cream. Let’s dive into what you’ll need to make this delightful dessert.

2 cups all-purpose flour: The backbone of the cake, providing structure and a tender crumb.
1/4 cup granulated sugar: Adds sweetness to the cake.
1 tablespoon baking powder: Helps the cake rise and become fluffy.
1/2 teaspoon salt: Balances the sweetness and enhances flavor.
1/2 cup unsalted butter, cold and cut into cubes: Provides rich flavor and moisture.
3/4 cup heavy cream, cold: Creates a moist cake and is used for whipped topping.
1 teaspoon vanilla extract: Adds aromatic sweetness.
4 cups fresh strawberries, hulled and sliced: The star ingredient that brings freshness and flavor.
1/4 cup granulated sugar (for the strawberries): Enhances the sweetness of the berries.
1 tablespoon lemon juice: Brightens the flavor of the strawberries.
1 1/2 cups frozen whipped topping, thawed: A convenient topping that adds creaminess.

Directions for Sheet Pan Strawberry Shortcake

Making the Sheet Pan Strawberry Shortcake is a delightful process that brings such satisfaction when you see the final result. Follow these steps carefully, and you’ll have a scrumptious dessert that will impress anyone!

Start by preheating your oven to 400°F (200°C). Grab a 9×13 inch sheet pan and line it with parchment paper. This will make for easy removal of the cake later.
In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Using a whisk, mix these dry ingredients together until they are well combined.
Add the cold cubes of 1/2 cup of unsalted butter to the flour mixture. Using your fingers or a pastry cutter, combine the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for getting that flaky texture.
In a separate medium-sized mixing bowl, pour in 3/4 cup of cold heavy cream and add 1 teaspoon of vanilla extract. Stir gently to combine these wet ingredients.
Pour the wet mixture into the flour mixture and stir with a wooden spoon or spatula until just combined. Be careful not to overmix; the dough should be thick and slightly sticky.
Evenly press the dough into the prepared sheet pan until it’s about 1/2 inch thick. Make sure it’s spread evenly for consistent baking.
Bake in the preheated oven for 15 to 20 minutes, or until the top is golden brown and the cake is cooked through. Trust me, the smell will be irresistible!
While the cake cools, prepare the strawberry topping. In a bowl, combine 4 cups of sliced fresh strawberries, 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice. Mix gently and then cover the bowl. Let it sit in the fridge for about 10 to 15 minutes to let the flavors meld.
Once the cake has completely cooled, spread the 1 1/2 cups of thawed whipped topping evenly over the top of the cake. This layer of cream is where the magic happens!
Finally, spoon the marinated strawberries evenly over the whipped cream, making sure to get that delicious syrup all over. Slice the cake into squares and serve immediately. Enjoy every bite!

Things Worth Knowing

Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
Cool Completely: Let the cake cool completely before adding the whipped topping to prevent it from melting.
Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. If they’re not in season, you might try another berry.
Maceration Time: Allow the strawberries to sit for a while after adding sugar and lemon; this helps release their juices.

Pro Tips and Tweaks

To make your Sheet Pan Strawberry Shortcake even more delightful, here are some pro tips and tweaks you can try.

Storage: Cover and store in the fridge for about 1 to 2 days. I don’t recommend keeping it longer as it will lose its freshness quickly.
Freezing: You can freeze the cake without the toppings. Wrap it tightly in plastic wrap and foil, and it can last for up to three months.
Variations: Consider adding a layer of lemon curd or chocolate ganache for an extra twist. You can even swap the strawberries for raspberries or peaches!
Serving Size: This recipe serves 12, but feel free to scale it down for smaller gatherings. Just adjust your baking time accordingly.
Garnish: Top your slices with a fresh mint leaf for a pop of color and flavor.

What to Pair With Sheet Pan Strawberry Shortcake

Perfect for Summer Gatherings: This dessert shines during BBQs or potlucks, offering a light and refreshing end to your meal.
Great with Coffee: Serve alongside a cup of coffee or tea for an afternoon pick-me-up.
Pair with Ice Cream: A scoop of vanilla ice cream on the side can elevate the dessert experience.
Ideal for Celebrations: Make this cake for birthdays, anniversaries, or any special occasion—everyone will love it.
Seasonal Fruits: In addition to strawberries, consider using other seasonal fruits like blueberries or blackberries to create variations.

FAQ

Yes, you can absolutely use frozen strawberries for the Sheet Pan Strawberry Shortcake. Just make sure to thaw them and drain any excess liquid before using them in the recipe. Frozen strawberries can be a convenient option when fresh ones are out of season. They will still provide a delicious flavor, though the texture may be slightly different compared to fresh strawberries.

If you’re looking to make a gluten-free version of the Sheet Pan Strawberry Shortcake, you can easily substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that is meant for baking, as this will provide the best results. Additionally, be sure to check that all other ingredients you use are gluten-free as well. With these adjustments, everyone can enjoy this delightful dessert!

Absolutely! You can prepare the Sheet Pan Strawberry Shortcake in advance. Just bake the cake and let it cool completely. You can store the plain cake in an airtight container for up to 2 days. For the best flavor, it’s best to add the whipped cream and strawberries just before serving. This way, the cake stays fresh and the whipped cream doesn’t deflate.

If you’d like to make your Sheet Pan Strawberry Shortcake even more special, you can whip up your own heavy cream instead of using store-bought whipped topping. Simply beat the heavy cream with some granulated sugar and vanilla extract until soft peaks form. This homemade version will add a touch of richness and flavor that elevates the overall dessert experience!

Conclusion

The Sheet Pan Strawberry Shortcake is truly a celebration of spring flavors, showcasing the beauty of fresh strawberries paired with a light, fluffy cake. It’s a dessert that not only looks stunning but tastes heavenly, making it the perfect addition to any gathering. I encourage you to try this recipe and share it with your loved ones; it’s sure to create sweet memories like mine!