Sheet Pan Strawberry Shortcake

If you’re craving a delightful dessert that’s both simple to prepare and bursting with fresh flavors, this Sheet Pan Strawberry Shortcake recipe is exactly what you need. Combining juicy strawberries, fluffy shortcake, and a touch of sweetness, this dessert comes together effortlessly on a single pan, making it perfect for any occasion. Whether you’re a beginner or a seasoned baker, this Sheet Pan Strawberry Shortcake brings all the joy of a classic strawberry shortcake with unmatched ease and speed.

Why You’ll Love This Recipe

• Effortless preparation: Everything bakes on one sheet pan, so cleanup is a breeze.
• Fresh, fruity flavor: The strawberries shine with natural sweetness and vibrant color.
• Moist and tender texture: The shortcake base is perfectly soft yet sturdy, soaking up the strawberry juices.
• Perfect for gatherings: It’s easy to make in large batches to serve family and friends.
• Customizable layers: Add cream, yogurt, or extras depending on your mood or pantry.

Ingredients You’ll Need

The magic of this Sheet Pan Strawberry Shortcake lies in the simplicity and quality of its ingredients. Each one plays a special role— from the sweet berries to the tender shortcake crumb— balancing taste, texture, and color beautifully on every bite.

• Fresh strawberries: Pick ripe, juicy berries for the best flavor and vibrant appearance.
• All-purpose flour: The base of the shortcake, providing structure and softness.
• Baking powder: Helps the shortcake rise beautifully and stay light.
• Granulated sugar: Adds just the right amount of sweetness without overpowering.
• Salt: Enhances all the flavors evenly throughout the shortcake.
• Butter: Cold, unsalted butter contributes to a tender, flaky texture.
• Heavy cream: Used in the dough for richness and moisture, and also to whip for topping.
• Vanilla extract: Provides a delicate aromatic note to complement the strawberries.
• Optional powdered sugar: For dusting on top to add a pretty finish and subtle sweetness.

Variations for Sheet Pan Strawberry Shortcake

One of the best things about this Sheet Pan Strawberry Shortcake recipe is how easy it is to tailor it to your tastes or dietary needs. Feel free to experiment with different ingredients or add-ons to make it uniquely yours.

• Gluten-free option: Substitute all-purpose flour with a gluten-free blend for a safe treat.
• Reduced sugar: Cut back on sugar or use natural sweeteners like honey or maple syrup.
• Different berries: Swap strawberries for blueberries, raspberries, or a mix of fresh berries.
• Dairy-free version: Use plant-based butter and coconut cream instead of dairy for creaminess.
• Add spices: A pinch of cinnamon or lemon zest brightens up the shortcake flavor wonderfully.

How to Make Sheet Pan Strawberry Shortcake

Step 1: Prepare the Strawberries

Start by washing, hulling, and slicing your fresh strawberries. Toss them gently with a little sugar if you like your fruit sweeter and let them macerate while you prepare the shortcake. This draws out their natural juices and creates a delicious syrupy topping.

Step 2: Mix the Dry Ingredients

Combine the flour, baking powder, sugar, and salt in a large bowl. Sifting together helps prevent lumps and evenly distributes the leavening agents for a tender shortcake.

Step 3: Cut in the Butter

Using cold butter, cut it into the flour mixture until the texture resembles coarse crumbs. This step is key for flaky, tender shortcake pockets once baked.

Step 4: Add Wet Ingredients

Stir in the heavy cream and vanilla extract just until the dough starts to come together—avoid overmixing to keep the shortcake light and tender.

Step 5: Spread and Bake

Pour the dough onto a greased or parchment-lined sheet pan, spreading evenly. Bake at a moderate temperature until golden and puffed, about 20-25 minutes.

Step 6: Assemble the Dessert

Once cooled slightly, spoon the macerated strawberries generously over the sheet pan shortcake. Top with freshly whipped cream or your favorite creamy topping for a luscious finish.

Pro Tips for Making Sheet Pan Strawberry Shortcake

• Use cold butter: Keep it chilled to ensure flaky shortcake texture.
• Don’t overmix: Stir just until combined to avoid tough dough.
• Macerate strawberries: Allow time for the fruit to release fresh juices for more flavor.
• Let shortcake cool slightly: Warm but not hot shortcake so whipped cream doesn’t melt immediately.
• Use parchment paper: Helps prevent sticking and makes cleanup easier.

How to Serve Sheet Pan Strawberry Shortcake

Garnishes

Enhance your dessert with a dusting of powdered sugar or a few fresh mint leaves for a pop of color and freshness. A drizzle of honey or balsamic glaze over the strawberries can add an extra layer of flavor contrast.

Side Dishes

This dessert pairs beautifully with vanilla ice cream or a dollop of crème fraîche for creamy richness. For a lighter option, serve alongside a scoop of lemon sorbet or refreshing fruit salad.

Creative Ways to Present

Cut the sheet pan shortcake into neat squares for easy plating or serve family-style directly from the pan to create a cozy, welcoming vibe. Layering alternating rows of whipped cream and strawberries can also add visual appeal if you make multiple trays.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover shortcake tightly in plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to 3 days and maintain its flavor and texture.

Freezing

You can freeze the assembled sheet pan shortcake without whipped cream for up to 2 months. Thaw overnight in the fridge and add fresh toppings just before serving for best results.

Reheating

Warm leftover shortcake pieces in a microwave or low oven for a few minutes to restore that just-baked softness before adding chilled strawberries and cream. This refreshes the dessert beautifully without drying it out.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries for optimal texture and flavor, but if frozen is all you have, thaw them fully and drain excess liquid to prevent sogginess.

Is this recipe suitable for a large crowd?

Absolutely! The sheet pan format makes it perfect for scaling up, so simply increase ingredients and use a larger pan if needed.

How do I make the whipped cream topping?

Whip chilled heavy cream with a bit of sugar and vanilla extract until soft peaks form. Be careful not to overwhip to avoid butter separation.

Can I prepare the shortcake dough ahead of time?

Yes, you can prepare the dough a day in advance and refrigerate it tightly wrapped. Let it come to room temperature before baking.

What’s the best way to serve the dessert for a casual occasion?

Serve it straight from the pan with spoons for a relaxed feel, allowing guests to help themselves easily while enjoying the juicy strawberry and creamy layers.

Final Thoughts

This Sheet Pan Strawberry Shortcake recipe is a total game-changer when you want a fresh, fruity dessert that’s quick to make but always impresses. Its simple ingredients and easy steps make baking fun and stress-free. I can’t wait for you to try it and share it with your loved ones—it’s guaranteed to become a new favorite in your dessert rotation!

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