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Sheet Pan Strawberry Shortcake

Sheet Pan Strawberry Shortcake
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This Sheet Pan Strawberry Shortcake recipe offers a delightful, fresh dessert that’s simple to prepare and perfect for any occasion. Juicy strawberries, fluffy shortcake, and a luscious cream topping come together effortlessly on a single pan, delivering the classic flavors of strawberry shortcake with ease and speed.

Ingredients

Strawberries

  • Fresh strawberries, ripe and juicy – 4 cups (about 1 lb)
  • Granulated sugar (for macerating strawberries) – 2 tablespoons

Shortcake

  • All-purpose flour – 2 cups
  • Baking powder – 2 teaspoons
  • Granulated sugar – 1/4 cup
  • Salt – 1/2 teaspoon
  • Cold unsalted butter – 1/2 cup (1 stick), cut into small pieces
  • Heavy cream – 3/4 cup (plus extra for whipping)
  • Vanilla extract – 1 teaspoon

Optional Toppings

  • Powdered sugar for dusting
  • Freshly whipped cream (heavy cream whipped with sugar and vanilla)
  • Fresh mint leaves for garnish
  • Honey or balsamic glaze for drizzling

Instructions

  1. Prepare the Strawberries: Wash, hull, and slice the fresh strawberries. Toss them gently with 2 tablespoons of granulated sugar and let them macerate at room temperature while preparing the shortcake. This allows the strawberries to release their natural juices, creating a flavorful syrupy topping.
  2. Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, granulated sugar, and salt. This ensures even distribution of the leavening agents and creates a lump-free, tender shortcake base.
  3. Cut in the Butter: Add the cold, unsalted butter pieces to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. This step is essential for achieving flaky, tender pockets in the baked shortcake.
  4. Add Wet Ingredients: Stir in the heavy cream and vanilla extract gently until the dough just starts to come together. Avoid overmixing to maintain a light and tender texture in the shortcake.
  5. Spread and Bake: Pour the dough onto a greased or parchment-lined sheet pan and spread evenly. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the shortcake is golden and puffed.
  6. Assemble the Dessert: Allow the shortcake to cool slightly (warm but not hot). Spoon the macerated strawberries generously over the shortcake base. Top with freshly whipped cream or your favorite creamy topping. Optionally, dust with powdered sugar and garnish with fresh mint leaves or drizzle honey/balsamic glaze before serving.

Notes

  • Use cold butter to ensure flaky texture in the shortcake.
  • Do not overmix the dough to prevent tough shortcake.
  • Allow strawberries to macerate to enhance their natural sweetness and juice release.
  • Let the shortcake cool slightly before adding whipped cream to avoid melting.
  • Using parchment paper helps prevent sticking and makes cleanup easier.

Nutrition

Keywords: strawberry shortcake, sheet pan dessert, easy strawberry dessert, fresh strawberries, shortcake, baked dessert

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