Imagine digging into the ultimate summer dessert with minimal effort and maximum wow-factor: the Sheet Pan Strawberry Shortcake Recipe. This twist on the classic is a real game changer. You still get buttery, fluffy shortcake, swoops of luscious whipped cream, and those juicy, syrupy strawberries, but thanks to the magic of the sheet pan, you can feed a crowd in one effortless bake. Whether you’re planning a backyard picnic, a birthday, or just want to bring sunshine to your dinner table, this recipe delivers irresistible strawberry shortcake flavor in every bite, with much less fuss.
Ingredients You’ll Need
Every ingredient in this Sheet Pan Strawberry Shortcake Recipe is handpicked for flavor, texture, and color. With just a handful of kitchen staples, you’ll create a dessert where each bite is a celebration of freshness and indulgence.
- All-purpose flour: Forms the perfect sturdy-yet-tender base for the shortcake while keeping it light and fluffy.
- Granulated sugar: A touch of sweetness in both the shortcake and strawberries that highlights the fruit’s natural flavor.
- Baking powder: Essential for that lift and airy crumb everyone craves in shortcake.
- Table salt: Enhances the other flavors, making everything pop in your mouth.
- Unsalted butter (cold): Cold butter chopped in yields those irresistible flaky pockets.
- Eggs (lightly beaten): Bind the dough and provide richness.
- Heavy whipping cream (for dough and whipped cream): Lends a luxurious, moist texture and forms pillowy whipped cream.
- Pure vanilla extract: Adds warmth and classic nostalgic sweetness.
- Powdered sugar: Gives the whipped cream just the right fancy sweetness and stability.
- Strawberries (washed and sliced): The true star of the show, bringing juicy bursts of sweet-tart freshness.
- Lemon juice (fresh): A quick squeeze brightens and balances out the berries.
- Chamomile flowers (optional): Contribute a subtle floral note and an absolutely lovely finish if you want to get fancy.
How to Make Sheet Pan Strawberry Shortcake Recipe
Step 1: Prepare the Shortcake Base
Preheat your oven to 400℉ and get out your trusty 13×18-inch non-stick sheet pan. In a food processor, combine the flour, granulated sugar, baking powder, and salt. Pulse a few times until everything’s mixed. Add those glorious cubes of cold butter and pulse again—just until the mix looks like coarse sand. Transfer this sandy goodness to a big bowl, then gently stir in your eggs, heavy whipping cream, and vanilla extract. Don’t overwork the dough: mix just until combined, then plop it onto your sheet pan. With slightly damp hands, spread and smooth it out evenly, creating the best shortcake canvas you’ll ever see!
Step 2: Bake the Shortcake
Slide the pan into the oven and bake for 20–25 minutes. You’re looking for a golden brown top and edges that whisper of buttery richness. When it’s ready, let your shortcake cool completely on a rack—this patience pays off!
Step 3: Make the Whipped Cream
In a large bowl (or using your stand mixer with the whisk), beat together the heavy whipping cream and powdered sugar. Start slow and gradually increase the speed—stop right when soft peaks form. A dreamy texture matters, so keep an eye out! Overbeating turns whipped cream to butter, so taste as you go and stop when you hit that cloud-like perfection.
Step 4: Prepare the Strawberry Topping
Slice your strawberries and place them into a bowl. Sprinkle over the granulated sugar and fresh lemon juice, adjusting the sugar to taste based on how sweet your berries are. Toss gently and let them sit while the shortcake cools. They’ll become juicy and glossy as the sugar draws out their natural syrup.
Step 5: Assemble the Sheet Pan Strawberry Shortcake Recipe
Once the shortcake has cooled fully, spread a thick layer of the whipped cream across its entire surface. Next, scatter and spoon your sugared strawberries and all their rosy juices over the cream. If you’re feeling adventurous or want to impress, sprinkle on some chamomile flowers for a gorgeous finish. Cut into squares and serve immediately for maximum melt-in-your-mouth delight!
How to Serve Sheet Pan Strawberry Shortcake Recipe
Garnishes
For a showstopping finish, I love topping the Sheet Pan Strawberry Shortcake Recipe with a flurry of fresh mint leaves, edible flowers, or even a dusting of extra powdered sugar. The optional chamomile flowers bring a special charm that makes every slice Instagram-ready. A drizzle of strawberry syrup from the bowl creates gorgeous rivers of color and boosts the berry flavor factor.
Side Dishes
Pairing is all about balance! Because this dessert is the star, I like to keep sides light and refreshing. Think: a crisp glass of lemonade, a chilled rosé, or a scoop of homemade lemon sorbet. For an afternoon tea vibe, offer delicate tea sandwiches or a fruit salad alongside each slice of shortcake.
Creative Ways to Present
Take things up a notch by cutting your finished Sheet Pan Strawberry Shortcake Recipe into rounds using a biscuit cutter, then stacking them into pretty mini-layered stacks. Or serve slab-style right from the pan for a rustic, crowd-pleasing approach. Place individual squares in decorative cupcake liners or on playful plates for parties, and don’t forget to set out extra strawberries for guests to pile on themselves.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, place them in an airtight container and pop them in the fridge. The Sheet Pan Strawberry Shortcake Recipe stays fresh for about 2 days, though the shortcake may soften as it soaks up all those wonderful strawberry juices. Keeping the components separate until serving helps with texture—just store the cut shortcake, whipped cream, and berries individually if possible.
Freezing
The shortcake base freezes beautifully! Wrap individual pieces or the whole baked sheet (once cool) tightly in plastic wrap and freeze for up to 1 month. The strawberries and whipped cream don’t freeze well, so save those for the day-of. Thaw shortcake overnight in the refrigerator or gently on the counter before topping and serving.
Reheating
To bring a bit of fresh-baked warmth back, pop leftover shortcake into a 300℉ oven for about 5 minutes, just until it’s gently warmed. Hold off on adding whipped cream and berries until after reheating. This quick step revives the texture and brightens up the flavors, especially if you’re serving the Sheet Pan Strawberry Shortcake Recipe a day later.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are always best for both flavor and appearance, you can use frozen berries in a pinch. Thaw them first and drain off excess liquid to avoid sogginess, then sweeten as directed. Keep in mind that frozen berries sometimes lose their shape and color but will still taste delicious.
Do I need a food processor to make the shortcake?
Not at all! If you don’t have a food processor, simply use a pastry cutter or two knives to work the cold butter into the flour until it resembles coarse sand. It just takes a bit more elbow grease, but results are equally wonderful.
How do I keep the whipped cream from deflating?
To maintain that pillowy whipped cream, chill your bowl and beaters before you start, and stop whipping when you see soft peaks. You can also stabilize the cream with a spoonful of cornstarch or extra powdered sugar if serving at a warm outdoor event.
Can I make the Sheet Pan Strawberry Shortcake Recipe gluten free?
Absolutely! Swap in a gluten-free all-purpose flour blend (look for one designed for 1-to-1 baking) and proceed as written. Just double-check that your baking powder and other ingredients are gluten free too.
Is it possible to reduce the sugar in this recipe?
Yes, especially in the strawberry topping. Feel free to cut back on sugar if your berries are extra sweet, and reduce the sugar in the dough or whipped cream to taste. It’s a versatile recipe that works beautifully with a lighter touch.
Final Thoughts
If you’re looking for a centerpiece dessert that’s both low-stress and wildly impressive, this Sheet Pan Strawberry Shortcake Recipe is your answer. Each slice sings with juicy fruit, rich cream, and tender cake—designed to make memories and spark smiles. I can’t wait for you to try it and share this classic treat, all dressed up for a crowd. Happy baking!
