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Sheet Pan Strawberry Shortcake Recipe

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★★★★★

4.4 from 115 reviews

This Sheet Pan Strawberry Shortcake is a delightful twist on the classic dessert, featuring a moist, vanilla-flavored sheet cake layered with sweet macerated strawberries and a luscious cream cheese whipped topping. Baked in a 10×15-inch sheet pan for easy serving and assembly, this recipe combines a tender cake base with fresh, juicy strawberries and a rich, creamy topping to create a crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale

Cake

  • 2 ¾ cups (275 g) cake flour
  • 2 teaspoons baking powder
  • 1 cup (2 sticks / 227 g) salted butter, room temperature
  • 2 ½ cups (500 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 5 large egg whites, room temperature
  • 1 cup (225 g) milk, room temperature

Strawberry Mixture

  • 2 pounds fresh strawberries, washed, hulled, sliced
  • 2 tablespoons granulated sugar

Whipped Cream Cheese Topping

  • 2 ounces cream cheese, room temperature
  • ½ cup (100 g) granulated sugar
  • 2 cups (476 g) heavy cream
  • ½ teaspoon vanilla extract
  • 1 pinch kosher salt

Instructions

  1. Prepare Cake Flour Mixture: In a large bowl, whisk together the cake flour and baking powder thoroughly. Set aside.
  2. Cream Butter, Sugar, and Vanilla: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and vanilla extract on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
  3. Add Egg Whites: Reduce mixer to lowest speed and gradually add egg whites one at a time, mixing well after each addition. Scrape the bowl as needed.
  4. Combine Flour and Milk Alternately: Still on low speed, add one-third of the flour mixture, followed by half the milk, another third of the flour mixture, the remaining milk, and finally the last third of the flour mixture. Mix just until combined; avoid overmixing. Scrape sides as needed.
  5. Bake Cake: Pour the batter into the prepared 10×15-inch sheet pan lined with parchment paper sprayed with nonstick spray. Bake at 350°F (175°C) for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  6. Chill Cake: Once cooled to room temperature, transfer the cake to the freezer for 10-15 minutes until firm, or chill in the refrigerator for 1-2 hours or overnight, covered.
  7. Prepare Strawberries: While the cake bakes, combine sliced strawberries with 2 tablespoons granulated sugar in a medium bowl. Refrigerate until ready to assemble, allowing the strawberries to macerate and become juicy.
  8. Chill Mixing Equipment: Place the stand mixer bowl and whisk attachment in the freezer for about 15 minutes to chill; this will aid in whipping the cream to stiff peaks.
  9. Make Whipped Cream Cheese Topping: Remove chilled bowl and whisk from freezer. Add cream cheese and ½ cup granulated sugar to the bowl and beat on medium-high speed until smooth, with no lumps. With the mixer off, pour in the heavy cream, then whip on medium speed until soft peaks form.
  10. Incorporate Cream Cheese and Whip: Scrape the sides and bottom of the bowl with a spatula to incorporate all cream cheese mixture. Resume whipping on medium speed until stiff peaks develop, which hold their shape firmly.
  11. Add Vanilla and Salt: Gently fold in the vanilla extract and pinch of kosher salt without overmixing. Chill the whipped topping until ready to assemble.
  12. Assemble Cake: Remove the chilled cake from the freezer or refrigerator. Lift the cake out of the pan using parchment edges and place on a serving surface. Slice cake horizontally in half to create two rectangular layers.
  13. Layer Strawberries and Whipped Topping: Spread half of the macerated strawberries evenly over the bottom layer of cake, then dollop and spread one-third of the whipped cream cheese topping over the strawberries.
  14. Add Second Cake Layer and Top: Place the second cake layer over the whipped topping. Spread the remaining whipped topping over the top, then finish by arranging the remaining strawberries over the top layer. Serve immediately.

Notes

  • Use room temperature ingredients to ensure better mixing and texture.
  • Chilling the cake before assembly makes it easier to handle and slice.
  • The whipped topping is best served the same day for optimal texture and flavor.
  • Refrigerate any leftovers and consume within 2-3 days for freshness.
  • You can substitute fresh cream cheese with mascarpone for a different flavor profile.

Keywords: strawberry shortcake, sheet pan cake, whipped cream cheese topping, summer dessert, baked strawberry shortcake

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