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Sheet Pan Strawberry Shortcake

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!
Makes one 9"x13" pan - or about 12 slices.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Author Plum Street Collective

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.)