Introduction

This Sheet Pan Strawberry Shortcake is a delightful twist on the classic dessert, offering an easy and crowd-pleasing way to serve fresh strawberries and whipped cream atop a tender, buttery shortcake. Perfect for gatherings or a sweet treat, it combines simple ingredients with straightforward preparation.

This image shows a dessert made of three layers in a rectangular white tray: the bottom layer is a golden-yellow cake with a slightly rough texture, the middle layer is a thick, fluffy, white whipped cream spread evenly over the cake but not fully covering the edges, and the top layer is made of bright red, shiny, sliced strawberries spread thickly all over the whipped cream. Small white chamomile flowers with yellow centers are scattered among the strawberries, adding a delicate touch. The tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups all-purpose flour
3/4 cup sugar (granulated)
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
1/3 cup powdered sugar
2 pounds strawberries (washed and sliced)
1/4 cup sugar (granulated, adjust to taste)
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 until mixed.
Step 3: Add the cold butter to the food processor and pulse several times until the mixture resembles coarse sand.
Step 4: Transfer the mixture to a bowl and stir in the beaten eggs, 2 cups of heavy whipping cream, and vanilla extract just until combined.
Step 5: Spread the dough evenly on the prepared sheet pan using a slightly damp hand or a spatula to smooth the surface.
Step 6: Bake for 20-25 minutes until the shortcake is golden brown. Remove from the oven and allow to cool completely.
Step 7: While the shortcake cools, prepare the whipped cream by beating the remaining 2 cups of heavy cream with the powdered sugar until soft peaks form. Avoid overbeating.
Step 8: In a bowl, toss the sliced strawberries with granulated sugar and fresh lemon juice. Adjust the sugar to your preferred sweetness.
Step 9: To assemble, spread the whipped cream over the cooled shortcake, then top with the macerated strawberries.
Step 10: Garnish with chamomile flowers if desired and serve immediately for the best flavor and texture.

Tips & Variations

Use cold butter and avoid overmixing the dough to ensure a tender, flaky shortcake.
Let the strawberries macerate for at least 15 minutes to enhance their natural sweetness and juiciness.
For a dairy-free version, substitute coconut cream for heavy whipping cream and use a dairy-free butter alternative.
Add a splash of balsamic vinegar to the strawberries for a subtle depth of flavor.

Storage

Store any leftover assembled shortcake in an airtight container in the refrigerator for up to 2 days. For best results, store the shortcake base, whipped cream, and strawberries separately and assemble just before serving. Reheat the shortcake base briefly in a warm oven if desired.

How to Serve

This image shows a dessert with three clear layers on a baking tray. The bottom layer is a light golden-brown cake with a soft texture. The middle layer is thick white whipped cream spread evenly over the cake, fluffy and smooth. The top layer is a generous amount of sliced fresh strawberries, bright red and juicy, laid out in a dense and colorful pattern. Small white and yellow edible flowers are scattered among the strawberries, adding a delicate touch. The tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shortcake base ahead of time?

Yes, you can bake the shortcake base a day in advance. Keep it wrapped tightly at room temperature or chilled, then assemble with whipped cream and strawberries before serving.

Can I use frozen strawberries?

Fresh strawberries are best for this recipe because they hold their texture and flavor better. If using frozen, thaw and drain excess liquid before mixing with sugar and lemon juice to avoid a soggy topping.