Description
A simplified twist on the classic strawberry shortcake, this sheetpan version features tender biscuit-style cake baked in one pan, topped with sweetened strawberries and fluffy whipped cream. Perfect for feeding a crowd with minimal effort.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 egg, for brushing (optional)
- 1 tablespoon coarse sugar (optional, for topping)
- 1 1/2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan (about 9×13 inches) with parchment paper or lightly grease it.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and 1/4 cup sugar.
- Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Stir in the buttermilk and vanilla just until combined—do not overmix.
- Spread or press the dough evenly into the prepared sheet pan. If desired, brush with beaten egg and sprinkle with coarse sugar.
- Bake for 15–18 minutes, or until golden brown and a toothpick inserted comes out clean. Let cool completely.
- Meanwhile, toss sliced strawberries with 1/4 cup sugar and let sit for 15–30 minutes to release juices.
- In a cold mixing bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
- To assemble, cut the cooled shortcake into squares. Slice each square in half horizontally, layer with strawberries and whipped cream, then top with the other half and more cream and berries if desired.
Notes
- Use a serrated knife to slice the cake squares cleanly.
- Make ahead tip: Bake the shortcake up to 1 day ahead and store tightly wrapped.
- You can substitute the strawberries with other fresh berries or a mix.
Nutrition
- Serving Size: 1 square with toppings
- Calories: 340
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: sheetpan strawberry shortcake, easy shortcake, strawberry dessert, summer dessert, crowd dessert