Ready for a stunning twist on a beloved classic? Sheet Pan Strawberry Shortcake takes everything you adore about the nostalgic dessert and transforms it into a gorgeous, crowd-pleasing slab cake that’s as easy as it is irresistible. Imagine ultra-tender cake, juicy macerated strawberries, and billows of cloud-like whipped cream — all beautifully layered into a treat perfect for summer gatherings and weeknight cravings alike.
Why You’ll Love This Recipe
- All-in-One Ease: No need to fuss with individual shortcakes — everything bakes up golden and fluffy on a single sheet pan for maximum simplicity and speedy assembly.
- Crowd-Pleasing Layers: The generous sheet pan format means every bite has just the right balance of soft cake, luscious berries, and airy whipped cream.
- Vivid, Fresh Flavors: Peak-season strawberries and a delicate hint of vanilla make this recipe truly sing, whether served at a backyard party or casual potluck.
- Make-Ahead Magic: Both the cake and toppings can be prepped ahead, so dessert is simply a matter of layering and serving when it’s showtime!
Ingredients You’ll Need
This Sheet Pan Strawberry Shortcake comes together with kitchen staples and a few star ingredients. Each element plays a key role: from the cake’s tender crumb to the berry’s vivid color and the topping’s pillowy finish — they’re simple, essential, and oh-so-delicious working together!
- Cake flour: Gives the cake its ultra-light, delicate crumb; substitute with all-purpose in a pinch, but cake flour is worth it.
- Baking powder: Provides essential lift for that thick, tender sheet cake layer.
- Salted butter: Rich, creamy, and perfectly seasoned — make sure it’s room temperature for easy blending.
- Granulated sugar: Adds not only sweetness but also moisture and lovely browning in both cake and berries.
- Vanilla extract: A must for warmth and classic shortcake flavor.
- Egg whites: Whipped in for structure, airy texture, and stability that helps the cake stand up to juicy strawberries.
- Milk: Makes the cake batter silky smooth and tender. Whole milk brings the creamiest results.
- Fresh strawberries: The undeniable star! Choose ripe, juicy berries for maximum flavor and that signature pop of color.
- Cream cheese: Adds a subtle tang and extra body to the whipped topping that won’t wilt on the cake.
- Heavy cream: Whips up light as a cloud, providing richness and a dreamy finish.
- Kosher salt: Just a pinch perks up every sweet note without ever tasting salty.
Variations
One of the best things about Sheet Pan Strawberry Shortcake is how effortlessly you can make it your own. Swap out ingredients, adjust to dietary needs, or add a flavor twist — the foundation is sturdy and foolproof!
- Mixed Berry Sheet Cake: Try adding blueberries, raspberries, or blackberries to your strawberry mix for a burst of color and flavor.
- Gluten-Free-Friendly: Use a one-to-one gluten-free flour blend in place of cake flour; just double-check your baking powder, too.
- Lemon Zest Boost: Fold a tablespoon of grated lemon zest into your cake batter for a zippy, fragrant layer that pairs beautifully with berries.
- Chocolate Lovers: Shave dark chocolate over the finished cake or stir mini chips into the whipped topping for a double-dessert delight.
How to Make Sheet Pan Strawberry Shortcake
Step 1: Bake the Cake
Preheat your oven and get that trusty sheet pan lined with parchment (don’t skip spraying it — the easy release is worth every second!). Cream the butter, sugar, and vanilla until impossibly fluffy, then beat in egg whites for a lighter-than-air base. Alternately add flour and milk — the batter will be rich but soft, spreading perfectly in your jelly roll pan. Expect a golden, even bake in under 30 minutes!
Step 2: Chill & Slice
After baking, let your cake cool completely on a rack. For the neatest layers, pop it in the freezer for 10-15 minutes (or chill overnight in the fridge). Once firm, lift out using the parchment, and slice the cake in half to create two substantial rectangles — you’re halfway to shortcake heaven!
Step 3: Prep the Strawberries
While the cake cools, hull and slice your strawberries, then toss them in a bowl with a dusting of sugar. Let them chill in the fridge — the sugar coaxes out gorgeous juices, making for a vibrant, quick macerated berry topping.
Step 4: Make the Whipped Topping
Start with a cold bowl and whisk for best results! Beat cream cheese and sugar until completely smooth, then slowly add heavy cream. Whip until you have firm, glossy peaks — be patient, it’s worth it! A splash of vanilla and touch of salt rounds out the flavor.
Step 5: Assemble the Layers
Set the first half of your cake on a serving platter. Spoon over half of your juicy strawberries and top with a generous layer of whipped cream. Gently crown with the second cake layer and finish with more whipped topper and the raspberry-red strawberries. It’s a showstopper that’s simple, stunning, and incredibly satisfying!
Pro Tips for Making Sheet Pan Strawberry Shortcake
- Room Temp Ingredients, Always: Let your butter, eggs, and milk all reach room temperature — you’ll get a smoother batter and taller, fluffier cake.
- Cold Start Whipping: Freeze your mixing bowl and whisk for a few minutes before whipping cream cheese and heavy cream — this gives your topping maximum loft and stability.
- Don’t Overmix: For the whipped topping, stop as soon as you reach stiff peaks. Overwhipping can quickly turn the cream grainy instead of cloudlike.
- Slice with a Serrated Knife: When portioning your shortcake, use a gentle sawing motion with a serrated knife to preserve those gorgeous layers and juicy berries.
How to Serve Sheet Pan Strawberry Shortcake
Garnishes
Sheet Pan Strawberry Shortcake is a beauty on its own, but a few thoughtful garnishes can make it even more special. Consider a scatter of fresh mint leaves, a dusting of powdered sugar, or some delicate lemon zest spirals. If you’re feeling fancy, a drizzle of strawberry syrup or a handful of toasted sliced almonds adds a lovely touch, too.
Side Dishes
This dessert shines as a centerpiece but pairs wonderfully with a scoop of vanilla bean ice cream for extra indulgence. A tall glass of frosty lemonade or fruity iced tea turns your Sheet Pan Strawberry Shortcake into a true summertime celebration, especially at cookouts and showers.
Creative Ways to Present
Turn dessert into a party by serving the shortcake in individual squares topped with a playful swirl of cream and a strawberry fan. For a more rustic vibe, pile pieces onto a cake stand and let guests help themselves. You can even set up a DIY bar: let friends layer their own cake, fruit, and toppings for a hands-on dessert adventure!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover and refrigerate your Sheet Pan Strawberry Shortcake. The flavors marry beautifully overnight (think: late-night snack of your dreams) and the cake still stays tender thanks to all that luscious cream and berry juice.
Freezing
For best results, freeze the unassembled cake layers tightly wrapped for up to 2 months. Avoid freezing with the strawberries or whipped topping, as the texture will suffer. Thaw the cake completely before layering when you’re ready to serve.
Reheating
No reheating required — Sheet Pan Strawberry Shortcake is best enjoyed chilled or at cool room temperature. If you want the cake slightly softer, let servings sit out for 15 minutes before eating; the cream and berries will taste even brighter!
FAQs
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Can I make Sheet Pan Strawberry Shortcake a day ahead?
Absolutely! You can prepare and bake the cake layer as well as whip up the topping and macerate the strawberries the day before. I recommend assembling it just before serving for the freshest, most vibrant result, but leftovers hold well in the fridge for a day or two.
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What’s the best way to get clean slices?
For crisp, bakery-style squares, chill the assembled shortcake for about 30 minutes to firm up the cream. Use a sharp serrated knife, wiping clean between each cut — this will give you gorgeous layers and less mess.
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Can I use frozen strawberries?
You can use thawed frozen strawberries in a pinch, but keep in mind they’ll release more juice and have a softer texture. If using frozen, let them thaw completely, drain off any excess liquid, and sweeten just before assembling.
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Is there a dairy-free option for the whipped topping?
Yes! Substitute the cream cheese and heavy cream with your favorite plant-based versions, like coconut cream (chilled and whipped) and dairy-free cream cheese. The result is just as dreamy and perfect for anyone avoiding dairy.
Final Thoughts
There’s something extra joyful about sharing Sheet Pan Strawberry Shortcake — it’s generous, nostalgic, and bursting with color and flavor that delights everyone at the table. If you’re hunting for a dessert that’s as joyful to serve as it is effortless to make, you’ll fall head over heels for this recipe. I hope it brings a little magic and a lot of smiles to your next gathering!
Print
Sheet Pan Strawberry Shortcake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 large pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this delightful Sheet Pan Strawberry Shortcake recipe, featuring layers of moist vanilla cake, fresh strawberries, and a luscious whipped cream topping. Perfect for gatherings or a sweet treat at home.
Ingredients
Cake
- 2 3/4 cups (275 g) cake flour
- 2 teaspoons baking powder
- 1 cup (2 sticks / 227 g) salted butter, room temperature
- 2 1/2 cups (500 g) granulated sugar
- 2 teaspoons vanilla extract
- 5 large egg whites, room temperature
- 1 cup (225 g) milk, room temperature
Strawberries
- 2 pounds fresh strawberries, washed, hulled, sliced
- 2 tablespoons granulated sugar
Whipped Topping
- 2 ounces cream cheese, room temperature
- 1/2 cup (100 g) granulated sugar
- 2 cups (476 g) heavy cream
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Cake – Preheat oven, prepare pan, cream butter and sugar, add vanilla and egg whites, alternate flour and milk, bake, cool, chill.
- Strawberries – Mix with sugar and chill.
- Whipped Topping – Chill bowl, mix cream cheese and sugar, add cream, whip to stiff peaks, add vanilla and salt, chill.
- Assembly – Slice cake, layer with strawberries and whipped topping, serve.
Notes
- Chilling the cake helps with assembly.
- Ensure the bowl and whisk are well-chilled for whipped topping.
- Assemble just before serving for the freshest taste.
Nutrition
- Serving Size: 1 large piece
- Calories: 380
- Sugar: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
