Sheet Pan Strawberry Shortcake
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This Sheet Pan Strawberry Shortcake is much easier than baking individual biscuits – it’s a fluffy & sugary extra large biscuit baked in a pan – you will love how easy this is to make for a crowd. It’s also beautiful!
If you love strawberry shortcake but don’t love the extra time it takes to scoop and bake individual biscuits, this recipe is for you. This Sheet Pan Strawberry Shortcake simplifies the process without sacrificing flavor (or beauty). Instead of forming individual shortcakes, you bake one large, fluffy biscuit-style cake in a sheet pan, then slice and serve it like dessert bars. (Click here to see my other dessert recipes.)
The result? Buttery, golden biscuit squares with just the right amount of crunchy sugar on top, perfect for layering with sweetened strawberries and a generous dollop of whipped cream.
Why You’ll Love It:
- Perfect for a crowd: No scooping or shaping biscuits, just spread the dough in a pan and bake.
- Fluffy and flavorful: This large biscuit has that signature shortcake texture, light and tender on the inside with a crisp, sugared top.
- Beautiful and rustic: Serve it in slices with vibrant berries and whipped cream for a really pretty dessert.
Serving Tips:
I love to serve this shortcake warm or room temp, sliced into squares, then topped with lightly sweetened strawberries and fresh whipped cream. You can also make a whipped cream topping bar and let everyone build their own!
Whether it’s for a summer barbecue, Sunday dinner, or a shower or party, this recipe is one you’ll want to save. All the nostalgic flavor of strawberry shortcake – just easier to pull off.
Sheet Pan Strawberry Shortcake
Equipment
- 9"x13" pan
- nonstick cooking spray
- food processor (or pastry cutter) (if you don't have either, you can cut the butter in with two butter knives between your fingers)
Ingredients
Sheet Pan Shortcake
- 1 cup white sugar
- 3½ cups white flour
- 2 tablespoons baking powder
- 3/4 teaspoon salt
- 1 cup butter, unsalted (cold and cut into 1 Tbsp. cubes) (2 sticks)
- 2 eggs
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 1/4 cup coarse cane sugar or crystalized sugar
Whipped Cream
- 2 cups heavy cream
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
Strawberries
- 2 lbs. fresh strawberries, washed and sliced vertically into fourths
- 2 tablespoons white sugar
- fresh mint leaves, optional (for garnish)
Instructions
Sheet Pan Shortcake
- Preheat oven to 385°F. Spray a 9"x13" pan generously with nonstick cooking spray or grease with butter and set aside.
- In a food processor (or in a large bowl with a pastry cutter), add in the sugar, flour, salt, and baking powder. Pulse until well mixed.
- After pulsed, add in cubes of butter and pulse well until butter is dispersed throughout and mixture is crumbly. (Or use butter knives or a pastry cutter to cut the butter into the flour mixture until crumbly.)
- Add mixture to a large bowl and add in eggs (whisked), plus cream, and vanilla. Mix well. The dough will be very tacky! Mix with hands or a rubber spatula until well combined.
- Using wet hands, scoop the dough into the prepared pan. It will tacky! Use hands or a rubber spatula to pat dough into pan. Try to spread it as evenly as possible.
- Sprinkle the coarse cane sugar or crystalized sugar over the top of the dough. This will give the top a great sugary crunch after baking.
- Place into preheated oven and bake for 35-45 minutes until top and sides are golden brown and the middle of the shortcake springs back to the touch.
- Once done, remove from oven and set on stovetop to cool in pan.
Whipped Cream
- While shortcake is baking, prepare the whipped cream. Pour the cold whipping cream into the bowl of a large stand mixer (or use a free-standing bowl with a hand mixer), fitted with the whisk attachment.
- Add the sugar and the vanilla into the cream.
- Whisk the cream on medium speed until stiff peaks form. Keep chilled until ready to use on the shortcake.
Strawberries
- About 5 minutes before assembling the shortcake, sprinkle the 2 tablespoons of sugar over the sliced strawberries. Mix well but gently with a spoon for about a minute, to really cover the strawberries with the sugar. Let them sit for several more minutes to let the juices out.
Assembly
- Once ready to serve, scoop the whipped cream onto the shortcake. Use a knife or spoon to spread the whipped cream evenly across the top.
- Next, gently scoop the prepared strawberries onto the whipped cream.
- If desired add the mint leaves as a garnish.
- Use a knife to slice the shortcake into squares, and serve. Enjoy!
- (This stores well covered in the fridge for up to 3 days.)
I hope you love this Sheet Pan Strawberry Shortcake as much as we liked it! Tag me @plumstreetcollective on Instagram if you get a chance to make this. Happy Baking!
