Description
This Sheet Pan Strawberry Shortcake recipe offers a delightful twist on a classic dessert, combining tender, buttery shortcake baked on a sheet pan with fresh strawberries and homemade whipped cream. Perfect for serving a crowd, this easy-to-make recipe simplifies the process while delivering a deliciously sweet and refreshing treat.
Ingredients
Shortcake
- 3 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 5 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup unsalted butter, cold (2 sticks)
- 2 eggs, lightly beaten
- 2 cups heavy whipping cream
- 1 teaspoon pure vanilla extract
Whipped Cream
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
Strawberry Topping
- 2 pounds strawberries, washed and sliced
- 1/4 cup granulated sugar (adjust based on berry sweetness)
- 1 teaspoon fresh lemon juice
- Chamomile flowers (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400℉ and prepare a non-stick 13x18 inch sheet pan by setting it aside for the dough.
- Prepare Shortcake Dough: In a food processor, combine flour, sugar, baking powder, and salt and pulse briefly to blend. Add cold butter and pulse until the mixture resembles coarse sand. Transfer to a mixing bowl and stir in eggs, heavy whipping cream, and vanilla extract until just combined.
- Spread Dough on Pan: Transfer the dough to the prepared sheet pan. Using a slightly damp hand or spatula, evenly spread and smooth the dough across the pan surface.
- Bake Shortcake: Place the sheet pan in the oven and bake for 20-25 minutes, or until the shortcake is golden brown. Remove and allow to cool completely.
- Make Whipped Cream: In a large bowl, use an electric mixer or stand mixer with a whisk attachment to beat heavy whipping cream and powdered sugar until soft peaks form. Be careful not to overbeat.
- Prepare Strawberry Topping: In a bowl, mix the sliced strawberries with granulated sugar and fresh lemon juice. Adjust sugar to taste depending on the sweetness of the berries.
- Assemble the Strawberry Shortcake: Once the shortcake has cooled, top it with a generous layer of whipped cream, followed by the strawberry mixture. Garnish with chamomile flowers if desired and serve immediately for the best flavor and texture.
Notes
- Use cold butter to ensure a tender and flaky shortcake texture.
- Do not overmix the shortcake batter to prevent it from becoming tough.
- Whip the cream until soft peaks form to keep it light and airy.
- Adjust the sugar in the strawberry topping based on the natural sweetness of the berries.
- Allow the shortcake to cool completely before assembling to avoid melting the whipped cream.
- Chamomile flowers are optional and add a delicate floral garnish for presentation.
- This recipe serves 12, making it ideal for parties or gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
