Strawberry Sheet Pan Shortcake: Easy Recipe & Baking Tips

Strawberry Sheet Pan Shortcake: Prepare to be amazed by this incredibly easy and utterly delicious dessert that’s perfect for feeding a crowd! Forget individual shortcakes; we’re taking the classic summer treat to a whole new level of convenience and flavor. Imagine a golden, buttery shortcake base, baked to perfection on a sheet pan, then generously topped with sweet, juicy strawberries and a cloud of freshly whipped cream.

Shortcake, in its various forms, has been a beloved dessert for centuries, with roots tracing back to simple biscuits enjoyed in England. Over time, it evolved, incorporating fruit and cream to become the sweet indulgence we know and love today. This Strawberry Sheet Pan Shortcake recipe builds upon that tradition, offering a modern twist that’s both impressive and approachable.

What makes this dish so irresistible? It’s the perfect combination of textures and tastes: the slightly crumbly, buttery shortcake, the burst of fresh strawberry sweetness, and the light, airy whipped cream. Plus, the sheet pan format makes it ideal for potlucks, barbecues, or any gathering where you need a dessert that’s both crowd-pleasing and easy to serve. It’s a guaranteed hit that will have everyone asking for seconds!

Ingredients:

• For the Shortcake:
• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1 1/4 cups buttermilk, cold
• 2 teaspoons vanilla extract
• For the Strawberry Filling:
• 4 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• For the Whipped Cream:
• 2 cups heavy cream, cold
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Optional Garnish:
• Fresh mint leaves
• Extra sliced strawberries

Preparing the Strawberry Filling:

1. Combine Strawberries, Sugar, and Lemon Juice: In a large bowl, gently combine the sliced strawberries, granulated sugar, lemon juice, and vanilla extract. The lemon juice helps to brighten the flavors and prevent the strawberries from becoming overly sweet.
2. Macerate the Strawberries: Let the strawberry mixture sit at room temperature for at least 30 minutes, or up to an hour. This process, called maceration, allows the sugar to draw out the natural juices from the strawberries, creating a delicious and syrupy sauce. Stir occasionally to ensure the sugar is evenly distributed. You’ll notice the strawberries become softer and release a beautiful red liquid.
3. Taste and Adjust: After macerating, taste the strawberry mixture. If it’s too tart, add a little more sugar, a tablespoon at a time, until you reach your desired sweetness. If it’s too sweet, add a tiny squeeze more of lemon juice. Remember, the sweetness of strawberries can vary, so adjusting the sugar is key.
4. Chill (Optional): If you’re not ready to assemble the shortcake immediately, you can cover the strawberry mixture and refrigerate it for later. Chilling the strawberries will further enhance their flavor and allow the juices to thicken slightly.

Making the Shortcake Dough:

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This will prevent the shortcake from sticking and make cleanup a breeze.
2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure the baking powder and baking soda are evenly distributed to ensure a good rise.
3. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The butter should be in small pieces, about the size of peas. This is crucial for creating flaky layers in the shortcake. Work quickly to prevent the butter from melting.
4. Add Wet Ingredients: In a separate bowl, whisk together the cold buttermilk and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix the dough. Overmixing will develop the gluten in the flour, resulting in a tough shortcake. The dough will be slightly shaggy and sticky, and that’s perfectly fine.
5. Shape the Dough: Turn the dough out onto the prepared baking sheet. Gently pat the dough into a large rectangle, about 1 inch thick. Don’t worry about making it perfectly even; a rustic look is part of the charm of a sheet pan shortcake.
6. Score the Dough (Optional): Using a sharp knife or a bench scraper, lightly score the dough into squares or rectangles. This will make it easier to cut the shortcake into individual servings after baking. Be careful not to cut all the way through the dough.
7. Bake the Shortcake: Bake in the preheated oven for 20-25 minutes, or until the shortcake is golden brown and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it.
8. Cool Slightly: Let the shortcake cool on the baking sheet for a few minutes before cutting it into squares or rectangles.

Preparing the Whipped Cream:

1. Chill Bowl and Whisk/Beaters: Place your mixing bowl and whisk or beaters in the freezer for at least 15 minutes before making the whipped cream. This will help the cream whip up faster and hold its shape better.
2. Combine Ingredients: Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.
3. Whip the Cream: Using a whisk or an electric mixer, whip the cream until stiff peaks form. Be careful not to overwhip the cream, as it can turn into butter. Start on low speed to prevent splattering, then gradually increase the speed as the cream thickens. You’ll know the cream is ready when it holds its shape and forms stiff peaks when you lift the whisk or beaters.
4. Keep Cold: If you’re not using the whipped cream immediately, cover it and refrigerate it until ready to serve.

Assembling the Strawberry Sheet Pan Shortcake:

1. Cut the Shortcake: Cut the cooled shortcake into individual squares or rectangles along the scored lines (if you scored it).
2. Split the Shortcake (Optional): For a more traditional shortcake experience, you can split each piece of shortcake in half horizontally. This allows you to layer the strawberries and whipped cream inside the shortcake as well as on top.
3. Layer with Strawberries and Whipped Cream: Place a piece of shortcake on a plate or in a bowl. Spoon a generous amount of the macerated strawberries and their juices over the shortcake. Top with a dollop of whipped cream. If you split the shortcake, you can layer the strawberries and whipped cream between the two halves.
4. Garnish (Optional): Garnish with fresh mint leaves and extra sliced strawberries for a beautiful presentation.
5. Serve Immediately: Serve the strawberry sheet pan shortcake immediately for the best flavor and texture. The shortcake is best when it’s still slightly warm and the whipped cream is freshly whipped.

Tips for Success:

• Use Cold Ingredients: Cold butter and buttermilk are essential for creating a flaky shortcake. Make sure your ingredients are well-chilled before you start.
• Don’t Overmix the Dough: Overmixing the dough will result in a tough shortcake. Mix the wet and dry ingredients until just combined.
• Macerate the Strawberries: Macerating the strawberries allows them to release their juices and create a delicious syrup. Don’t skip this step!
• Whip the Cream to Stiff Peaks: Whip the heavy cream until stiff peaks form, but be careful not to overwhip it.
• Serve Immediately: Strawberry sheet pan shortcake is best served immediately after assembling.

Variations:

• Other Berries: You can substitute other berries, such as blueberries, raspberries, or blackberries, for the strawberries.
• Citrus Zest: Add lemon or orange zest to the shortcake dough for a bright, citrusy flavor.
• Almond Extract: Add a few drops of almond extract to the whipped cream for a subtle almond flavor.
• Different Toppings: Try topping the shortcake with other toppings, such as chocolate shavings, chopped nuts, or a drizzle of caramel sauce.

Conclusion:

This Strawberry Sheet Pan Shortcake is truly a must-try, and I’m not just saying that! It’s the perfect dessert for so many reasons. First, the ease of preparation is unmatched. Forget fussy individual shortcakes; this recipe lets you bake everything in one pan, saving you time and cleanup. Second, the flavor combination is simply divine. The slightly sweet, buttery shortcake base perfectly complements the juicy, vibrant strawberries, creating a symphony of textures and tastes that will leave you wanting more. And finally, it’s incredibly versatile, making it ideal for any occasion, from a casual weeknight treat to a celebratory gathering. But beyond the practical benefits, this recipe is about creating joy. It’s about the aroma of baking shortcake filling your kitchen, the vibrant colors of the strawberries catching your eye, and the shared smiles as everyone digs into a slice. It’s a dessert that brings people together.

Serving Suggestions and Variations:

The beauty of this Strawberry Sheet Pan Shortcake lies in its adaptability. While it’s fantastic served warm with a dollop of whipped cream or a scoop of vanilla ice cream, there are countless ways to customize it to your liking. * Whipped Cream Dream: For a classic touch, use homemade whipped cream. A hint of vanilla extract or a splash of almond liqueur will elevate it even further. * Ice Cream Indulgence: Vanilla is the obvious choice, but don’t be afraid to experiment! Strawberry cheesecake ice cream, lemon sorbet, or even a balsamic glaze drizzle would be amazing pairings. * Berry Bonanza: While strawberries are the star, feel free to add other berries like blueberries, raspberries, or blackberries for a mixed berry shortcake. * Citrus Zest: A little lemon or orange zest in the shortcake batter or sprinkled over the strawberries adds a bright, refreshing note. * Nutty Delight: Toasted almonds, pecans, or walnuts sprinkled on top provide a delightful crunch and nutty flavor. * Chocolate Indulgence: Drizzle melted chocolate (dark, milk, or white) over the shortcake for a decadent twist. * Breakfast Treat: Enjoy a slice of leftover shortcake for breakfast with a cup of coffee or tea. It’s a surprisingly delicious way to start the day! * Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version. * Vegan Option: Use plant-based butter and milk alternatives to make this recipe vegan-friendly. I truly believe this Strawberry Sheet Pan Shortcake will become a new favorite in your household. It’s simple, delicious, and guaranteed to impress. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of happiness! I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear about any variations you tried, what your family thought, and any tips or tricks you discovered along the way. Happy baking! I can’t wait to hear all about your Strawberry Sheet Pan Shortcake adventures!

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