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Strawberry Sheet Pan Shortcake: Easy Recipe & Baking Tips

  • Total Time: 55 minutes
  • Yield: 12-16 servings 1x

Description

Easy and delicious Strawberry Sheet Pan Shortcake! Flaky, buttery shortcake topped with macerated strawberries and homemade whipped cream. Perfect for a crowd!

Ingredients

Scale
  • 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
  • 4 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh mint leaves
  • Extra sliced strawberries

Instructions

  1. In a large bowl, gently combine the sliced strawberries, granulated sugar, lemon juice, and vanilla extract.
  2. Let the strawberry mixture sit at room temperature for at least 30 minutes, or up to an hour, stirring occasionally.
  3. After macerating, taste the strawberry mixture and adjust sugar or lemon juice to your liking.
  4. Cover and refrigerate if not using immediately.
  5. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  6. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  7. 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.
  8. 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.
  9. Turn the dough out onto the prepared baking sheet. Gently pat the dough into a large rectangle, about 1 inch thick.
  10. Using a sharp knife or a bench scraper, lightly score the dough into squares or rectangles.
  11. 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.
  12. Let the shortcake cool on the baking sheet for a few minutes before cutting it into squares or rectangles.
  13. Place your mixing bowl and whisk or beaters in the freezer for at least 15 minutes before making the whipped cream.
  14. Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.
  15. Using a whisk or an electric mixer, whip the cream until stiff peaks form.
  16. If you’re not using the whipped cream immediately, cover it and refrigerate it until ready to serve.
  17. Cut the cooled shortcake into individual squares or rectangles along the scored lines (if you scored it).
  18. For a more traditional shortcake experience, you can split each piece of shortcake in half horizontally.
  19. 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.
  20. Garnish with fresh mint leaves and extra sliced strawberries for a beautiful presentation.
  21. Serve the strawberry sheet pan shortcake immediately for the best flavor and texture.

Notes

  • Use cold butter and buttermilk for a flaky shortcake.
  • Don’t overmix the dough.
  • Macerate the strawberries for the best flavor.
  • Whip the cream to stiff peaks, but don’t overwhip.
  • Serve immediately.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes

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