Okay, picture this: sweet, juicy strawberries, fluffy golden cake, and billowy clouds of whipped cream all coming together in one glorious, easy-to-make dessert. That’s exactly what Sheetpan Strawberry Shortcake is all about. It’s the no-fuss version of the classic dessert we all love, baked in one big pan so you can slice, serve, and swoon with ease.

This is the kind of treat that screams sunshine and celebration. It’s perfect for picnics, birthday parties, backyard barbecues, or just a random Tuesday when you’re craving something nostalgic and sweet. You don’t need fancy layers or complicated steps. Just one pan, one bake, and a whole lot of joy. Trust me, you’re going to love this one.

Why You’ll Love Sheetpan Strawberry Shortcake

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Works beautifully as a summer dessert, a party centerpiece, or even an afternoon treat with tea.

Budget-Friendly: Made with pantry staples and fresh strawberries, no special equipment needed.

Quick and Easy: One bowl for the batter, one pan for the cake minimal cleanup, maximum flavor.

Customizable: Swap in other berries, drizzle with chocolate, or use flavored whipped cream for a twist.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Sheetpan Strawberry Shortcake

There’s something magical about how simple ingredients come together to create such a classic, crave-worthy dessert. Let’s take a look:

All-Purpose Flour

The base of your soft and fluffy shortcake—light enough to lift, sturdy enough to slice.

Baking Powder

The leavening agent that gives your cake its rise and airy texture.

Sugar

Adds sweetness and helps create that tender crumb in every bite.

Salt

Just a pinch enhances all the flavors without overpowering the sweetness.

Butter

Melted or softened, butter brings richness and that homemade, comforting flavor.

Eggs

They bind everything together and give the cake a beautiful structure.

Milk or Buttermilk

Keeps the cake moist and tender with just the right amount of tang.

Vanilla Extract

A warm, sweet aromatic touch that deepens the flavor of the cake.

Fresh Strawberries

The stars of the show! Sliced, sugared, and juicy pure strawberry goodness.

Whipped Cream

Light, airy, and dreamy. It ties everything together with its sweet cloud-like texture.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Preheat your oven to 350°F (175°C). Grease and line a sheetpan with parchment paper to ensure the cake releases easily after baking.

Combine Ingredients

In a large bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, whisk eggs, milk (or buttermilk), melted butter, and vanilla until smooth. Pour the wet ingredients into the dry and mix until just combined don’t overmix!

Prepare Your Cooking Vessel

Pour the batter into the prepared sheetpan and smooth it out evenly with a spatula. You want it level so it bakes uniformly.

Assemble the Dish

Bake until the top is golden and a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool completely in the pan.

Cook to Perfection

Bake for about 18–22 minutes, checking after 18. The top should spring back lightly when touched.

Finishing Touches

While the cake cools, mix sliced strawberries with a little sugar and let them sit until they become syrupy and soft. Whip your cream (or grab your favorite store-bought version) and get ready to assemble.

Serve and Enjoy

Cut the cooled cake into squares, top with a generous spoonful of strawberries and a big dollop of whipped cream. That first bite? Absolute heaven.

Nutrition Facts

Servings: 12
Calories per serving: 310

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

How to Serve Sheetpan Strawberry Shortcake

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
– Add a scoop of vanilla ice cream for a chilled, creamy contrast.
– Garnish with fresh mint leaves or a dusting of powdered sugar.
– Drizzle with a bit of melted white or dark chocolate for an elegant touch.
– Set up a shortcake bar with strawberries, raspberries, chocolate chips, and different flavored whipped creams for a DIY dessert spread.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
– Make sure your butter isn’t too hot when mixing it can scramble the eggs.
– Use ripe, juicy strawberries for the best flavor.
– Chill your whipped cream bowl and beaters ahead of time for extra fluffy results.
– This cake is best served the day it’s made, but leftovers can be stored in the fridge.
– If you want extra height, double the batter and use two sheetpans or layer them.

FAQs

1. Can I make this ahead of time?
Yes! Bake the cake and prep the strawberries a day ahead. Assemble just before serving.

2. Can I use frozen strawberries?
You can, but fresh strawberries give the best texture and flavor. Thaw and drain frozen ones first.

3. Can I use whipped topping instead of homemade whipped cream?
Absolutely whatever’s easiest for you works just fine!

4. How do I keep the cake from getting soggy?
Don’t top the cake with strawberries until just before serving to keep it fresh and fluffy.

5. Can I use a different fruit?
Totally! Try raspberries, peaches, or a berry mix it’s super flexible.

6. What if I don’t have a sheetpan?
A 9×13 baking dish works too, just adjust the baking time slightly.

7. Is this cake super sweet?
Nope it’s gently sweet, letting the strawberries and cream shine through.

8. How do I know when the cake is done?
A toothpick inserted in the center should come out clean or with just a few crumbs.

9. Can I make this gluten-free?
Yes! Just use a good 1:1 gluten-free flour blend in place of regular flour.

10. Can I double the recipe?
Yes! Great for a crowd—just use two sheetpans or a larger baking sheet and adjust time as needed.

Conclusion

Sheetpan Strawberry Shortcake is the ultimate crowd-pleasing, low-effort dessert with high-reward flavor. It’s a warm-weather favorite that brings together the perfect trifecta: light cake, fresh strawberries, and dreamy whipped cream. Whether you’re feeding a hungry group or just want a big slice of nostalgia, this sweet treat is guaranteed to make everyone smile. One bite, and you’ll be hooked.

Print