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Sheet Pan Strawberry Shortcake Recipe

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★★★★★

4.8 from 52 reviews

This Sheet Pan Strawberry Shortcake is a delightful and easy-to-make dessert featuring a tender, buttery shortcake baked on a large sheet pan, topped with fluffy whipped cream and fresh, sweetened strawberries. Perfect for serving a crowd, this American classic combines luscious layers of creamy, fruity goodness with a crisp golden crust, making it an ideal treat for any occasion.

Ingredients

Scale

Shortcake

  • 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

Whipped Cream

  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar

Strawberry Topping

  • 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)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 400℉ (204℃) and set aside a non-stick 13×18 inch sheet pan ready for the shortcake dough.
  2. Mix dry ingredients: If using a food processor, add flour, sugar, baking powder, and salt into the bowl and pulse briefly to combine evenly.
  3. Add butter: Add cold, cubed butter to the food processor and pulse several times until the mixture resembles coarse sand with small butter pieces evenly distributed.
  4. Combine wet ingredients: Transfer the crumbly mixture to a mixing bowl. Stir in the lightly beaten eggs, heavy whipping cream, and vanilla extract gently until just combined to form the shortcake dough.
  5. Spread dough on pan: Transfer the dough to the prepared sheet pan. Using a slightly damp hand, spread the dough evenly across the pan surface. Smooth the top with a spatula or spoon for an even layer.
  6. Bake shortcake: Bake in the preheated oven for 20-25 minutes until the shortcake turns golden brown on top. Remove from oven and allow it to cool completely in the pan.
  7. Prepare whipped cream: In a large bowl, use an electric mixer to beat the heavy whipping cream with powdered sugar until soft peaks form. Take care not to overbeat to avoid turning it into butter.
  8. Make strawberry topping: Slice the strawberries and mix them with granulated sugar and fresh lemon juice. Let sit for a few minutes to macerate and release their natural juices. Optionally, garnish with chamomile flowers for a floral note.
  9. Assemble the dessert: Once the shortcake is fully cooled, spread a generous layer of whipped cream over the top. Then evenly distribute the macerated strawberries over the whipped cream layer.
  10. Serve immediately: Serve the sheet pan strawberry shortcake fresh for the best flavor and texture experience.

Notes

  • For easier mixing, using a food processor to cut in the butter is recommended but not required; cold butter is key to a tender shortcake.
  • Do not overmix the shortcake dough or the whipped cream to maintain a light, fluffy texture.
  • The amount of sugar in the strawberry topping can be adjusted based on the sweetness of your berries.
  • Allow the shortcake to cool completely before adding whipped cream to prevent it from melting.
  • This recipe serves 12 and is great for large gatherings.
  • For a decorative touch, you can sprinkle chamomile flowers on top of strawberries if desired.

Keywords: Strawberry Shortcake, Sheet Pan Dessert, Easy Strawberry Dessert, Whipped Cream, Summer Dessert, American Dessert

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