This Sheet Pan Strawberry Shortcake is the classic dessert you know and love, except this time it’s even easier to make! A homemade shortcake batter is baked in a sheet cake pan, topped with smooth whipped cream and a freshly made strawberry topping. No need to assemble individually, and with how simple it is to make, you’ll be whipping it up year round whenever you crave that sweet taste of summer!
Reasons You’ll Love This
Sheet Pan Dessert – Why complicate things with layered cakes? It bakes quicker, it’s easier to slice and serve, and it has the same delectable taste.
Strawberry Season – This is a delightful dessert all year round, but when made with fresh, in-season strawberries? It’s truly to die for.
Perfect for a Crowd – Got a big party coming over? No worries, just whip this up real quick & you’ve got plenty of dessert for everyone.
Summer Special – When I think of summer I instantly think of Strawberry Shortcake. It’s an absolute must have!
If you know me, you know I love my sheet pan recipes. Breakfast, dinner, dessert? I’ll make it in a sheet pan if you’ll let me. But making strawberry shortcake in a sheet pan just makes sense. You get the perfect ratio of cake, whip and strawberries in every bite. What more can you ask for?
Ingredient Info
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- Flour – You’ll want to use all purpose flour for this recipe!
- Butter – Unsalted butter is best. The butter should be cold and cut into cubes.
- Heavy Cream – Make sure your heavy cream is cold before using in this recipe. Heavy cream and heavy whipping cream are the same thing. I wouldn’t recommend substituting for anything else.
- Strawberries – Fresh strawberries are perfect for this recipe! You’ll want to cut the tops off and slice them how you see fit.
- Whipped Topping – I just used a carton of Cool Whip for this recipe, but you can use a different brand, or make the whipped cream from scratch!
Step by Step Instructions
This is a discussion about the recipe. For the actual recipe with amounts, please see the recipe below.
- Start by preheating the oven to 400°F. Grab a 9×13 inch sheet pan and line it with parchment paper. Set aside. In a large mixing bowl, add the flour, sugar, baking powder, and salt. Whisk together until combined. Add the cold cubes of butter to the flour mixture and combine with your hands or a pastry cutter. The texture should resemble crumbs.
- In a separate medium mixing bowl, add the cold heavy cream and vanilla extract. Stir to combine. Add this to the flour mixture and mix everything together until just combined. Don’t over mix, the dough will be thick.
- Evenly press the dough into the parchment lined sheet pan until about ½ an inch thick. Bake for 15-20 minutes or until or until golden brown and cooked all the way through. Let it cool in the pan while working on the topping.
- In a bowl, add the sliced strawberries, lemon juice, and sugar. Combine, then cover and let it sit in the fridge for 10-15 minutes.
- Once the shortcake has completely cooled, spread the whipped cream so it covers the entire cake. Then, spoon the strawberries evenly over the whipped cream. Slice the cake into even squares and serve!
Tips & Advice
Christi’s Kitchen Tips
Strawberry shortcake is a summer classic, but there are tons of other fruits you can top this cake with. Fresh peaches would be tasty, but also raspberries, blueberries, blackberries, cherries, pineapple, kiwi, or a combination. Just add lemon juice and sugar to your fruit of choice, and adjust accordingly based on the sweetness of the fruit.
Storage – Cover and store in the fridge for about 1-2 days, I don’t recommend hanging onto it any longer, it will lose its freshness quickly.
If you’re planning on eating this over a longer period of time, store the cake, whipped cream and strawberries separately, then assemble your cake when you’re ready to eat it. Doing it this way may make it last 3-4 days.
Make Ahead – Once you press the dough into the sheet pan, you can let it sit in the fridge for up to 24hrs, or until you’re ready to bake it. Prep the strawberries like you would normally, then when you’re getting ready to serve it, bake the shortcake, and assemble. You can also freeze the shortcake dough for up to a month.
Equipment
For this recipe you’ll need a few or all of the following items:
FAQs
The classic shortcake resembles a biscuit type of cake that is thicker, and less sweet than a typical sponge cake or angel food cake. Really there is no “best” option, just whatever you prefer!
The batter of a strawberry sheet cake will likely be flavored to taste like strawberries, or have strawberries baked inside, and the icing might also have a strawberry flavor. Strawberry shortcake is a biscuit type cake that is less sweet than the average cake, thicker, and topped with whipped cream and a fresh strawberry topping.
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Need some more fruity, summer dessert ideas? There’s a whole line-up of irresistible sweets and treats waiting just for you! Check them out.
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Sheet Pan Strawberry Shortcake
Equipment
- 9×13 Sheet Pan
Ingredients
Shortcake Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold, cut into cubes
- 3/4 cup heavy cream cold
- 1 teaspoon vanilla extract
Strawberry Topping Ingredients
- 4 cups fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 1/2 cups frozen whipped topping thawed
Instructions
- Start by preheating the oven to 400°F. Grab a 9×13 inch sheet pan and line it with parchment paper. Set aside.
- In a large mixing bowl, add the flour, sugar, baking powder, and salt. Whisk together until combined. Add the cold cubes of butter to the flour mixture and combine with your hands or a pastry cutter. The texture should resemble crumbs.
- In a separate medium mixing bowl, add the cold heavy cream and vanilla extract. Stir to combine. Add this to the flour mixture and mix everything together until just combined. Don’t over mix, the dough will be thick.
- Evenly press the dough into the parchment lined sheet pan until about ½ an inch thick. Bake for 15-20 minutes or until or until golden brown and cooked all the way through. Let it cool in the pan while working on the topping.
- In a bowl, add the sliced strawberries, lemon juice, and sugar. Combine, then cover and let it sit in the fridge for 10-15 minutes.
- Once the shortcake has completely cooled, spread the whipped cream so it covers the entire cake. Then, spoon the strawberries evenly over the whipped cream. Slice the cake into even squares and serve!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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