Can I make Sheet Pan Strawberry Shortcake ahead of time?

Yes, you can prepare parts of the Sheet Pan Strawberry Shortcake in advance. Bake the shortcake earlier in the day and let it cool completely. For the best texture and flavor, prepare the whipped cream and strawberries shortly before serving and assemble everything just before presentation.

How do I keep my Sheet Pan Strawberry Shortcake from getting soggy?

To prevent your Sheet Pan Strawberry Shortcake from becoming soggy, avoid assembling it too early. Strawberries release juices over time, which can soak into the shortcake. Assemble right before serving and use freshly prepared strawberries for the best results.

Can I use frozen strawberries for Sheet Pan Strawberry Shortcake?

While fresh strawberries are ideal for Sheet Pan Strawberry Shortcake, you can use frozen ones if needed. Be sure to thaw and drain them היט well to remove excess liquid. Keep in mind that the texture may be softer and slightly less vibrant.

What other fruits work well in Sheet Pan Strawberry Shortcake?

This Sheet Pan Strawberry Shortcake recipe is very versatile. You can substitute or combine strawberries with blueberries, raspberries, or blackberries. A mixed berry version adds extra flavor complexity and works beautifully for summer desserts.

Sheet Pan Strawberry Shortcake Easy Recipe

Name: Sheet Pan Strawberry Shortcake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 3 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 5 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, cold; 2 large eggs, lightly beaten; 2 cups heavy whipping cream; 1 teaspoon vanilla extract; 2 cups heavy whipping cream (for topping); 1/3 cup powdered sugar; 2 pounds fresh strawberries, sliced; 1/4 cup granulated sugar (for strawberries); 1 teaspoon fresh lemon juice

Description

Sheet Pan Strawberry Shortcake is a crowd-pleasing summer dessert made with a buttery homemade shortcake base, topped with fluffy whipped cream and sweet, juicy strawberries for a fresh and irresistible treat.

Ingredients

Scale

3 1/2 cups all-purpose flour
3/4 cup granulated sugar
5 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, cold
2 large eggs, lightly beaten
2 cups heavy whipping cream
1 teaspoon vanilla extract
2 cups heavy whipping cream (for topping)
1/3 cup powdered sugar
2 pounds fresh strawberries, sliced
1/4 cup granulated sugar (for strawberries)
1 teaspoon fresh lemon juice

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Instructions

Preheat oven to 400°F (200°C) and prepare a 18×13-inch sheet pan, lining with parchment paper if needed.
In a large bowl, mix flour, sugar, baking powder, and salt until combined.
Add cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
Stir in eggs, heavy whipping cream, and vanilla extract until just combined.
Transfer the dough to the prepared sheet pan and spread evenly using a spatula or damp hands.
Bake for 15–25 minutes or until lightly golden brown. Remove and cool completely.
In a bowl, combine sliced strawberries with sugar and lemon juice. Let sit to release juices.
In another bowl, whip heavy cream with powdered sugar until soft peaks form.
Once the shortcake has cooled, spread whipped cream evenly over the top.
Add the strawberry mixture on top of the whipped cream.
Slice into portions and serve immediately.

Notes

Use cold butter for the best flaky and tender texture.
Do not overmix the dough to avoid a dense shortcake.
Prepare strawberries and whipped cream just before serving to prevent excess moisture.
A dark sheet pan may bake faster, so monitor closely.
Store leftovers in the refrigerator for up to 2–3 days, covered היט.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 652 kcal
Sugar: 26 g
Sodium: 134 mg
Fat: 45 g
Saturated Fat: 28 g
Unsaturated Fat: 14 g
Trans Fat: 1 g
Carbohydrates: 57 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 158 mg