If you’re looking for a fresh, summery dessert that’s effortless yet absolutely crowd-pleasing, this Sheet Pan Strawberry Shortcake recipe is calling your name. Combining juicy strawberries, fluffy shortcake, and whipped cream all baked together on one pan, it’s a perfect way to serve up warm, sweet comfort with minimal fuss. Whether you’re planning a quick treat or need a last-minute dessert to impress guests, this recipe captures the bright flavors and easy prep that will have everyone asking for seconds.
Why You’ll Love This Recipe
- One-pan simplicity: Everything bakes together on a single sheet pan, saving time and cleanup.
- Fresh ingredients: Ripe strawberries burst with natural sweetness, balancing the tender shortcake perfectly.
- Versatile dessert: Ideal for casual family nights or elegant gatherings with just a few tweaks.
- Fast prep: Minimal ingredients and straightforward steps keep this recipe quick and easy.
- Deliciously shareable: Baked in a sheet pan, it’s perfect for serving a crowd with style.
Ingredients You’ll Need
This Sheet Pan Strawberry Shortcake recipe keeps it simple with well-chosen ingredients that come together to create the ultimate layered dessert. Each one plays a vital role, from the soft biscuit base to the juicy strawberries that provide bright color and flavor, to the creamy topping that makes every bite heavenly.
- Fresh strawberries: Use ripe, sweet berries for the best natural flavor and vibrant presentation.
- Granulated sugar: Sweetens the strawberry layer and helps macerate the fruit for a syrupy goodness.
- Flour: The foundation of the shortcake, providing structure and a tender crumb.
- Baking powder: Ensures your shortcake rises beautifully for a fluffy texture.
- Salt: Enhances flavor and balances the sweetness perfectly.
- Unsalted butter: Adds richness and moisture to the biscuit base for that classic shortcake feel.
- Milk or cream: Keeps the dough soft and helps bind ingredients smoothly.
- Vanilla extract: Injects a warm, aromatic note that complements the strawberries.
- Heavy cream: Whipped to soft peaks for dolloping generously on top.
- Powdered sugar: Sweetens and stabilizes the whipped cream topping beautifully.
Variations for Sheet Pan Strawberry Shortcake
This recipe is wonderfully adaptable, so feel free to make it your own depending on what you have on hand or your dietary preferences. Experimenting with flavors and textures is part of the fun!
- Berry mix: Swap or add blueberries, raspberries, or blackberries for a colorful medley.
- Gluten-free option: Use a gluten-free flour blend to keep it safe for sensitive diets without sacrificing texture.
- Vegan version: Replace butter with coconut oil and dairy milk with almond or oat milk, plus use coconut cream for whipped topping.
- Citrus zest: Add lemon or orange zest to the shortcake dough or strawberry mixture for a zesty twist.
- Spiced touch: A pinch of cinnamon or nutmeg in the dough adds warmth and complexity.
How to Make Sheet Pan Strawberry Shortcake
Step 1: Prepare the Strawberries
Start by washing and slicing fresh strawberries, then toss them with granulated sugar. Let them sit for 15-20 minutes so they release their juices and create a sweet, slightly syrupy glaze.
Step 2: Mix the Shortcake Dough
In a bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk and vanilla extract just until combined to form a soft dough.
Step 3: Spread the Dough on the Sheet Pan
Lightly grease a large sheet pan, then spread the shortcake dough evenly over the surface, leaving a little space at the edges for rising.
Step 4: Bake the Base
Bake the dough at 375°F (190°C) for about 15-20 minutes or until golden and firm to the touch. This creates the perfect biscuit base for your shortcake.
Step 5: Assemble the Dessert
Once slightly cooled, evenly spoon the macerated strawberries and their juices over the baked shortcake base. Then, top generously with whipped cream or cream of your choice for a creamy finish.
Pro Tips for Making Sheet Pan Strawberry Shortcake
- Use cold butter: Ensures a flaky, tender biscuit texture when mixed into the flour.
- Don’t overmix dough: Keeps the shortcake light and airy instead of dense.
- Let strawberries macerate: Drawing out juices creates that luscious syrup that soaks into the biscuit.
- Whip cream properly: Soft peaks provide the perfect balance of fluffiness and stability.
- Serve warm or room temperature: Both enhance the flavors and ensure the shortcake stays tender.
How to Serve Sheet Pan Strawberry Shortcake
Garnishes
Top your shortcake with fresh whole or sliced strawberries, a sprinkle of powdered sugar for that picture-perfect look, and a few fresh mint leaves to brighten the plate.
Side Dishes
Pair this dessert with a scoop of vanilla ice cream or a drizzle of homemade strawberry sauce for an indulgent treat that’s consistently irresistible.
Creative Ways to Present
Cut the sheet pan shortcake into rustic squares or use a cookie cutter to make heart-shaped or round pieces for a festive twist, perfect for parties or celebrations.
Make Ahead and Storage
Storing Leftovers
Keep any leftover shortcake covered tightly in the fridge for up to 3 days. The strawberries might release a bit more juice, which makes reheated bites even more flavorful.
Freezing
You can freeze the baked shortcake base before adding strawberries and cream. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before assembling.
Reheating
Warm individual portions gently in the microwave for about 15 seconds or briefly in a preheated oven at 300°F to enjoy the fresh-baked feel without drying it out.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are best for flavor and texture, frozen berries can work if fully thawed and drained to prevent excess moisture.
Is this recipe suitable for a vegan diet?
Yes! Substitute butter with plant-based fats and use non-dairy milk and cream alternatives to easily make a vegan-friendly Sheet Pan Strawberry Shortcake.
How do I prevent the shortcake from becoming soggy?
Bake the shortcake separately and let it cool slightly before adding strawberries and cream to keep the base from soaking up too much liquid.
Can I make smaller individual portions?
Absolutely! You can bake the dough in a muffin tin for mini shortcakes or use ramekins for personalized servings.
What can I use if I don’t have heavy cream?
Whipping cream is ideal, but you can try chilled full-fat coconut cream or mix mascarpone with a little milk to create a creamy topping alternative.
Final Thoughts
This Sheet Pan Strawberry Shortcake strikes the perfect balance between simplicity and indulgence, making it a go-to dessert to whip up anytime you want to wow your taste buds or your guests. With fresh strawberries and a fluffy shortcake crust all baked together on one pan, it’s a delightful way to celebrate every season’s sweetest moments. Give it a try—you’re going to love how effortlessly delicious it is!