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Sheet Pan Strawberry Shortcake Recipe

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★★★★★

4.6 from 142 reviews

This Sheet Pan Strawberry Shortcake is a delightful twist on a classic dessert, combining a light and fluffy cake baked on a sheet pan with fresh sugared strawberries and a rich, creamy whipped topping made from cream cheese and heavy cream. The recipe yields an easy-to-assemble layered dessert perfect for gatherings and celebrations, featuring a moist cake base, luscious strawberry filling, and a smooth, airy whipped topping infused with vanilla.

Ingredients

Scale

Cake

  • 2 ¾ cups (275 g) cake flour
  • 2 teaspoons baking powder
  • 1 cup (2 sticks / 227 g) salted butter, room temperature
  • 2 ½ 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
  • ½ cup (100 g) granulated sugar
  • 2 cups (476 g) heavy cream
  • ½ teaspoon vanilla extract
  • 1 pinch kosher salt

Instructions

  1. Prepare the cake batter: Preheat oven to 350°F (175°C). Line a 10×15-inch sheet pan with parchment paper and spray with nonstick cooking spray. In a large bowl, whisk together cake flour and baking powder. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, and vanilla extract on medium speed until light and fluffy, about 5 minutes, scraping down the bowl as needed. Add egg whites gradually on low speed, beating well after each addition. Alternate adding the flour mixture and milk in thirds, mixing just until combined.
  2. Bake the cake: Pour the batter into the prepared sheet pan and spread evenly. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and transfer to a wire rack to cool to room temperature.
  3. Chill the cake: After cooling, place the cake in the freezer for 10-15 minutes or refrigerate 1-2 hours or overnight, covered. Chilling firms the cake, making it easier to handle for assembly.
  4. Prepare the strawberries: In a medium bowl, combine sliced strawberries with 2 tablespoons granulated sugar. Mix well and refrigerate until ready to assemble.
  5. Prepare the whipped topping: Chill the mixing bowl and whisk attachment in the freezer for about 15 minutes. Add cream cheese and ½ cup granulated sugar to the chilled bowl and beat on medium-high speed until smooth and lump-free. With the mixer off, add heavy cream, then whip on medium speed until soft peaks form. Scrape down the bowl, then continue whipping until stiff peaks form. Add vanilla extract and a pinch of kosher salt, mixing gently to combine without overwhipping. Chill until assembly.
  6. Assemble the shortcake: Remove the chilled cake from the freezer/refrigerator and lift it from the pan using the parchment paper. Place on a flat surface and slice the cake horizontally into two equal rectangles. Place one cake half on a serving plate. Spread half of the sugared strawberries evenly over this layer, then top with one-third of the whipped topping. Place the second cake layer on top, then spread the remaining strawberries and whipped topping evenly over the top. Serve immediately for best texture and flavor.

Notes

  • Make sure all dairy ingredients are at room temperature to ensure proper mixing and texture.
  • Chilling the cake before slicing helps prevent crumbling and makes the assembly easier.
  • Use fresh, ripe strawberries for the best natural sweetness and flavor.
  • Whipping cream at a cold temperature yields more volume and a better whipped texture.
  • Store any assembled leftovers in the refrigerator and consume within 2 days for best freshness.
  • For a lower sugar option, adjust the sugar quantities to taste, especially in the strawberry mixture and whipped topping.

Keywords: Strawberry shortcake, sheet pan cake, whipped cream topping, fresh strawberries, easy dessert, layered cake

Find it online: https://nayabaker.com/sheet-pan-strawberry-shortcake-recipe/