Sheet Pan Strawberry Shortcake Recipe

If you dream about sunshine in dessert form, Sheet Pan Strawberry Shortcake is an absolute must-try. This crowd-pleasing twist on the classic shortcake transforms everything you love about summer’s favorite treat into a gloriously easy, slab-style layer cake—perfect for sharing at parties or just making an ordinary night feel special.

Ingredients You’ll Need

This Sheet Pan Strawberry Shortcake recipe keeps things simple but spectacular with just a handful of fresh, pantry-friendly staples. Each ingredient brings its own texture, flavor, or dash of color—nothing fussy, just pure, classic deliciousness.

• Cake flour: Gives the cake its signature light and tender crumb—don’t substitute with all-purpose if you want true shortcake perfection.
• Baking powder: The leavening hero that ensures your cake rises nice and fluffy for perfect layering.
• Salted butter: Adds richness and a subtle salty balance; make sure it’s room temp for easy creaming.
• Granulated sugar: Sweetens every component, from the cake itself to the strawberries and whipped topping.
• Vanilla extract: The not-so-secret flavor booster that transforms basic cake into something wholly irresistible.
• Egg whites: Ensure the cake is especially soft and white; room temperature helps with volume and texture.
• Milk: Keeps the crumb moist and melt-in-your-mouth; whole milk is best for richness.
• Fresh strawberries: Macerated in sugar, they create that iconic, juicy shortcake topping—use the ripest berries you can find.
• Cream cheese: Whipped into the topping for an ultra-creamy, slightly tangy layer that won’t deflate.
• Heavy cream: Whips up billowy and thick for the essential “cloud” layer atop your shortcake.
• Kosher salt: Just a pinch to enhance every sweet, creamy bite.

Variations

One of the best parts of Sheet Pan Strawberry Shortcake is how endlessly customizable it is. Don’t be afraid to swap ingredients or add your own twist—this recipe is as flexible as your cravings and what’s in season!

• Mixed Berry Shortcake: Mix in blueberries, sliced peaches, or raspberries with your strawberries for a summer market medley.
• Gluten-Free Option: Use a 1:1 gluten-free baking flour blend in place of cake flour for a treat everyone can enjoy.
• Lemon Zest Twist: Add finely grated lemon zest to the cake batter or whipped topping for a bright, citrusy pop.
• Chocolate-Dipped Strawberries: Top with chocolate-dipped berries or drizzle melted chocolate over the finished cake for a decadent flair.

How to Make Sheet Pan Strawberry Shortcake

Step 1: Prep the Sheet Pan and Make the Cake Batter

Start by preheating your oven to 350°F and lining a 10×15-inch sheet pan (also called a jelly roll pan) with parchment paper. Be sure the parchment comes up the sides—it’ll make removing the cake a breeze later. Give it a light spray with nonstick cooking spray to prevent sticking. Then, whisk together the cake flour and baking powder in a large bowl. In your stand mixer, whip butter, sugar, and vanilla until the mixture is pale and airy, about five minutes—don’t rush this step. Add the egg whites one at a time for a silky, fluffy batter. Alternate adding portions of the flour mixture and milk, mixing until just combined, and then spread that dreamy batter evenly in your pan.

Step 2: Bake and Chill the Cake

Bake for 28 to 30 minutes, or until a toothpick poked in the center comes out clean and the cake is pale golden on top. Cool the cake completely on a wire rack, then pop it in the freezer for 10–15 minutes (or fridge for 1–2 hours, or even overnight if prepping ahead). Chilling your Sheet Pan Strawberry Shortcake base makes it sturdy and easy to slice and layer—no crumbling!

Step 3: Macerate the Strawberries

While the cake bakes, prep the strawberries by tossing them with two tablespoons of sugar in a bowl. As they rest in the fridge, the berries become super juicy and sweet, creating that classic shortcake “juice” you’ll want to spoon over every slice.

Step 4: Whip the Cream Cheese Topping

For the fluffiest whipped cream, chill your mixing bowl and whisk beforehand. Blend the cream cheese and sugar till smooth, then slowly whip in the heavy cream until it reaches soft peaks. Scrape the bowl, then continue beating to stiff peaks—your topping should stand up firm and luscious! Add vanilla and salt to finish. Keep chilled until ready to use.

Step 5: Assemble the Layered Shortcake

Once chilled, lift the cake from the pan using the parchment edges and transfer to a counter. Slice in half to make two rectangles. Place one layer on your serving platter, cover it generously with half the macerated strawberries, then spread on a thick blanket of whipped topping. Add the second cake layer, top with the rest of the whipped topping, and finish with the remaining strawberries. Slice and serve immediately for the ultimate sheet pan strawberry shortcake experience!

How to Serve Sheet Pan Strawberry Shortcake

Garnishes

For that extra wow, shower the finished Sheet Pan Strawberry Shortcake with more fresh berry slices, a sprinkle of powdered sugar, or even a few mint leaves. If you’re feeling fancy, try a scattering of white chocolate shavings or edible flowers for a dessert that looks just as dreamy as it tastes.

Side Dishes

While this shortcake is a showstopper on its own, for a true summer spread, serve it alongside a tangy lemon or raspberry sorbet, or with a fresh fruit salad. For backyard barbecues, iced tea or sparkling lemonade are delightful, refreshing sips between bites of cake and cream.

Creative Ways to Present

If you want to play with presentation, cube the cake and layer it with berries and cream in mason jars or parfait glasses for picnic-friendly treats. Slice the slab into small finger portions for a potluck, or set out with a “shortcake bar” of toppings—think extra berries, whipped cream, mini chocolate chips, and more—so everyone can customize their own slice.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover the assembled Sheet Pan Strawberry Shortcake loosely with plastic wrap and refrigerate. It stays fresh and delicious for up to 2 days—though the cake will soften a bit from the strawberries and cream (which some of us secretly love).

Freezing

For best results, freeze the cake layers (unfilled and fully cooled) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature before assembling. While the macerated strawberries and cream don’t freeze well, the cake itself is freezer-friendly—great for prepping in advance!

Reheating

This dessert is best enjoyed chilled or at room temperature, so you don’t need to reheat it. If assembling ahead, let the shortcake sit out for 10–15 minutes before serving for the fluffiest, most flavorful texture.

FAQs

Final Thoughts

There’s something magical about the simplicity of Sheet Pan Strawberry Shortcake—lush berries, dreamy cream, and vanilla cake all stacked for sharing. Whether you serve it at a summer picnic or surprise your friends on a casual weeknight, I hope this recipe delights you as much as it does my own family. Go ahead and give it a try—you’ll see why it’s destined to become a new favorite!

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