Name: Sheet Pan Strawberry Shortcake Recipe
Prep time: 30 min
Cook time: PT-492925H37M33S
Total time: PT-492925H37M33S
Cuisine: American
Ingredients: 3 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 5 teaspoons baking powder; 1/2 teaspoon table salt; 1 cup unsalted butter, cold (2 sticks); 2 eggs, lightly beaten; 2 cups heavy whipping cream; 1 teaspoon pure vanilla extract; 2 cups heavy whipping cream; 1/3 cup powdered sugar; 2 pounds strawberries, washed and sliced; 1/4 cup granulated sugar (more or less depending on berry sweetness); 1 teaspoon fresh lemon juice; Chamomile flowers (optional)

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Introduction

Strawberry shortcake is a classic American dessert that combines tender, buttery shortcake with sweet strawberries and fluffy whipped cream. This sheet pan version makes it easy to serve a crowd, offering a delightful treat perfect for any occasion.

Sheet Pan Strawberry Shortcake Recipe - Recipe Image

Ingredients

3 1/2 cups all-purpose flour
3/4 cup granulated sugar
5 teaspoons baking powder
1/2 teaspoon table salt
1 cup unsalted butter, cold (2 sticks)
2 eggs, lightly beaten
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
2 cups heavy whipping cream (for whipped cream)
1/3 cup powdered sugar (for whipped cream)
2 pounds strawberries, washed and sliced
1/4 cup granulated sugar (adjust for berry sweetness)
1 teaspoon fresh lemon juice
Chamomile flowers (optional, for garnish)

Instructions

Step 1: Preheat your oven to 400℉ and prepare a non-stick 13×18-inch sheet pan.
Step 2: In a food processor, combine the flour, granulated sugar, baking powder, and salt. Pulse briefly to mix. Add the cold butter and pulse several times until the mixture looks like coarse sand. Transfer this to a mixing bowl.
Step 3: Stir the lightly beaten eggs, 2 cups heavy cream, and vanilla extract into the flour mixture just until combined. Avoid overmixing.
Step 4: Spread the dough evenly on the prepared sheet pan using a slightly damp hand or spatula to smooth the surface.
Step 5: Bake for 20-25 minutes or until the shortcake turns golden brown. Remove from oven and allow it to cool completely.
Step 6: For the whipped cream, beat 2 cups heavy cream with powdered sugar until soft peaks form. Be careful not to overbeat.
Step 7: Mix the sliced strawberries with granulated sugar and fresh lemon juice. Adjust sugar based on the natural sweetness of the berries.
Step 8: To assemble, spread whipped cream over the cooled shortcake, then top with the strawberry mixture. Garnish with chamomile flowers if desired and serve immediately.

Tips & Variations

Use chilled butter for a flakier shortcake texture.
Substitute some of the all-purpose flour with whole wheat flour for a nuttier flavor.
Add a splash of balsamic vinegar to the strawberry topping to enhance the fruit’s natural sweetness.
For a dairy-free version, try coconut cream in place of heavy cream for both the shortcake and whipped topping.
Serve with a drizzle of homemade strawberry syrup for extra indulgence.

Storage

Store the shortcake base and strawberry topping separately in airtight containers in the refrigerator for up to 2 days. Whipped cream is best made fresh but can be kept for 1 day. Reassemble just before serving. If you need to reheat the shortcake base, warm briefly in a low oven, but avoid reheating once topped with whipped cream and strawberries.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shortcake dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Be sure to cover it tightly to prevent drying out.

What can I use if I don’t have a food processor?

You can use a pastry cutter or two knives to cut the cold butter into the flour mixture until it resembles coarse sand. Then stir in the wet ingredients as directed.