Description
Sheet Pan Strawberry Shortcake is a delightful and easy-to-make dessert that combines juicy fresh strawberries with tender, fluffy cake baked all together on a single sheet pan. This recipe is perfect for quick preparation, minimal cleanup, and bursting with bright, fresh flavors ideal for any occasion.
Ingredients
Scale
Fresh Fruit
- 2 cups fresh strawberries, washed, sliced
- 1–2 tablespoons sugar (for macerating strawberries)
Dry Ingredients
- 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream or buttermilk
- 1 teaspoon vanilla extract
Optional Toppings
- Whipped cream
- Vanilla ice cream
- Fresh mint leaves
- Powdered sugar
Instructions
- Prepare the Strawberries: Wash and slice fresh strawberries, then toss them with 1-2 tablespoons of sugar to macerate and release their natural juices. Let them sit for at least 15 minutes to develop flavor.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, and salt. This mixture forms the base for the shortcake, ensuring a balanced taste and good rise.
- Cut in the Butter: Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs, which gives the shortcake its tender, flaky texture.
- Add Cream and Vanilla: Pour in heavy cream and vanilla extract, stirring gently just until combined. Avoid overmixing to keep the batter light and soft.
- Assemble on Sheet Pan: Spread the batter evenly onto a greased or parchment-lined sheet pan. Distribute the macerated strawberries evenly over the batter so their juices meld into the cake during baking.
- Bake to Golden Perfection: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until the top is golden and a toothpick inserted comes out clean. Allow the cake to cool slightly before serving.
Notes
- Use room-temperature ingredients for smoother mixing.
- Do not overmix the batter to maintain a tender texture.
- Macerate strawberries for a minimum of 15 minutes to enhance sweetness.
- Check baking at 25 minutes to avoid overbaking and drying out.
- Allow the dessert to cool slightly so juices soak into the cake for better flavor.
- For a crispier top, sprinkle coarse sugar over the batter before baking.
- Frozen strawberries may be used if thawed and drained to avoid sogginess.
- For dairy-free, substitute butter and cream with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10 of recipe)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: strawberry shortcake, sheet pan dessert, easy summer dessert, one-pan baking, strawberry recipe, gluten-free dessert, quick dessert