Sheet Pan Strawberry Shortcake

The aroma of freshly baked strawberries mingling with sweet cream takes you back to warm summer days filled with laughter and good food. This Sheet Pan Strawberry Shortcake is not only a delightful dessert but also a hassle-free option that takes just about an hour from start to finish. It combines a soft, buttery cake with luscious strawberries and whipped cream, creating a perfect treat that impresses without the fuss.

Ideal for family gatherings, picnics, or any occasion where you want to share something special, this recipe is a crowd-pleaser. You can prepare it ahead of time, and it stores well, making it an excellent choice for busy schedules.

Why You’ll Love This Recipe

• The sheet pan method allows for easy slicing and serving.
• Fresh strawberries add a burst of flavor and color.
• Fluffy whipped cream balances the dense cake texture.
• Quick to assemble, perfect for unexpected guests.

What You’ll Need

Gather these ingredients for a delightful dessert:

For the Cake

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk

For the Topping

• 2 cups fresh strawberries, sliced
• 1 cup whipped cream
• 8 oz cream cheese, softened
• ¼ cup powdered sugar

Use low-fat cream cheese for a lighter option.

Substitutions & Swaps

• Swap all-purpose flour for gluten-free flour.
• Replace unsalted butter with margarine or plant-based butter.
• Use yogurt instead of cream cheese for a tangy flavor.
• Fresh strawberries can be substituted with any seasonal berries.

How to Make It

Follow these simple steps to create your delicious dessert:

Preheat

Preheat the oven to 350°F (175°C). Grease and flour a sheet pan.

Whisk

In a bowl, whisk together the flour, baking powder, and salt.

Cream

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add Eggs

Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

Combine

Gradually add the flour mixture, alternating with the milk. Mix until just combined.

Pour

Pour the batter into the prepared sheet pan and spread evenly.

Bake

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool

Let the cake cool completely.

Slice

Once cooled, slice the cake in half horizontally.

Beat Cream Cheese

In a separate bowl, beat the cream cheese until smooth; then add the powdered sugar and whipped cream, mixing until combined.

Layer

Spread half of the whipped cream mixture over the bottom layer of the cake.

Add Strawberries

Layer with sliced strawberries and top with the remaining whipped cream mixture.

Assemble

Place the top half of the cake over the whipped cream and strawberries.

Serve

Serve immediately or refrigerate until ready to serve.

How to Store It

Fridge: Best consumed within 3 days in an airtight container.
Freezer: No, cream texture will change upon thawing.
Reheat: Not recommended; serve chilled or at room temperature.

Tips for Best Results

• Ensure the butter is softened for better creaming.
• Allow the cake to cool completely to avoid melting the cream.
• Fresh strawberries can be macerated for enhanced flavor.
• Use a serrated knife for clean slicing of the cake.

Serving Suggestions

• Pair with ice cream for an extra indulgent treat.
• Serve at summer barbecues or potluck gatherings.
• Enjoy as a light dessert after a hearty meal.