I’m going to call this recipe for Sheetpan Strawberry Shortcake the last “hurrah” of summer. And you’ll notice I didn’t just stop at Strawberries for this shortcake and tossed on a few blueberries and raspberries, too. Really you can use any berries or for that matter, whatever fruit you think might be good on it!
Since the last of our summer holidays are coming up, Labor Day, which is always the first Monday in September, I thought this would be a great dessert. Just in case you’re looking for recipes to serve a crowd over the three day weekend or asked to bring something for a get-together. I don’t think you can go wrong with the red strawberries and the blueberry combination with the white whipped cream topping, either, for a bit of a patriotic punch for the 4th of July. Think of what a hero you’re going to look like as you tote this Sheetpan Strawberry Shortcake anywhere – this is def Sheetpan Strawberry Shortcake for the Win!
About Sheetpan Strawberry Shortcake:
It might even start replacing my boss Three Berry Shortcakes as my go-to summer dessert. I love love love that shortcake extravaganza, though! But let’s talk about THIS shortcake, the perfect shortcake for a party, get together, potluck or barbecue!! In spite of the three layers: the biscuit based shortcake layer, a luscious whipped cream topping, and the gently macerated berries, this cake really isn’t too sweet. If anything, it leans towards the richer side of the spectrum.
The gorgeous, fluffy topping isn’t just whipped cream; it has a little cream cheese in it, too. That gives it a bit of substance and body to hold up to the fruit, and a good bit of tanginess to balance out the sweetness. That cream cheese also helps hold the whipped cream for a good amount of time and makes a fantastic layer that protects the shortcake from any errant berry juices… yeah, in this case, there’s a reason the whipped cream is under the berries!
The bottom layer is a bit like a biscuit shortcake, maybe just a touch more refined, and it has a good amount of richness. This isn’t your typical dry shortcake that needs a lot help from the berries to taste good – it’s delish just as is! It bakes up and cuts like a dream and holds together well. I topped it with an egg wash and a sprinkle of sugar before baking it off, just so if there’s a need to assemble a bit ahead, it will buy you a little time. I’d always recommend, though, making all the components and keeping them separate until ready to serve or shortly before, if possible, but if you need to assemble ahead, there are no worries.
Making Sheetpan Strawberry Shortcake:
As far as shortcakes go, this one is pretty easy. It follows the standard biscuit making procedure. Mix together the dry, cut in the cold butter and then add the cold liquid. The colder you keep the dough, the better it will bake up. It’s going to be a good, thick, shaggy dough and you’ll want to dollop it onto the pan and spread it out. I used the back of a spoon to spread; it’s sticky, fair warning! If I could have done one thing differently, I would have built up the edges just a little bit, to hold the topping and the fruit better if it needed to be toted anywhere.
Berries are funny. The longer they macerate (within reason) the better they taste, but for optimum looks/taste, about an hour should do it. Any longer and they’ll be likely to look a bit mushy. They’ll still taste great, but you eat with your eyes first. I love to use a combo of strawberries with raspberries; the raspberries break down more and contribute to the sauciness. You can never go wrong with a little vanilla or a touch of orange liqueur, but that’s up to you – and maybe you have another fave? This would is great with some limoncello. Use your judgment and know your audience. Parents may not care for anything alcoholic added to something children might eat and others may have dietary restrictions.
As far as the topping, start with the cream cheese first and only when it’s thoroughly softened and whipped, add the cream, bit by bit, stopping to scrape. After about 1/2 of a cup of the cream is in, dump in the rest and then just let it go. When nearly whipped, add in your powdered sugar. If by chance, it looks too thick, add milk by the tablespoonful to thin it back down. You want it like a creamy, dreamy cloud spread across the surface of the shortcake.
Saving Money on Sheetpan Strawberry Shortcake:
It’s gotten to the point where I never buy eggs, butter or cream at the grocery store any longer unless it’s on a deep sale, usually around holidays. Aldi always has a great price on a pint package of cream and Costco has cream by the quart with a pretty good price. In my area, it’s not quite as good as the Aldi price. Butter at either Aldi or the Buyer’s Club is usually about the same as a great grocery store sale price.
In my area, the sales price of strawberries is usually half the regular price, so my use of them revolves around the sales. Again, Aldi has great prices on strawberries. Strawberries will never ripen more once they’re picked. What you see is what you get. Make sure to turn the package upside down and look at the bottom to make sure there are no strawberries crushed or molding. As a matter of fact, when I get home, I store my packages upside-down in the fridge.
I always check my grocery store ads, especially around holiday weeks, just in case they have some fantastic loss-leader prices- a great sales price will sometimes trump the prices at Aldi, and almost always trump prices at your buyer’s club.Print
Sheetpan Strawberry Shortcake
Strawberry shortcake for the Win! Aparty sized version of your Summer dessert.
- Prep Time: 35 min
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 20 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- 3 1/2 cups flour
- 1/2 cup sugar
- 5 teaspoonb baking powder (1 tablespoon plus 2 teaspoons)
- 1/2 teaspoon salt
- 1/2 cup (1 stick ) cold butter, cut in cubes
- 3 eggs total, 2 slightly beaten for the shortcake and 1 beaten well to use as an egg wash on top of shortcake
- 2 cups heavy cream
- 2 tablespoons raw or turninado sugar
Whipped cream topping:
- 6 ounces cream cheese, softened at room temperature
- 2 cups whipping cream
- 1/4 cup powdered sugar (or more to taste)
- 1 teaspoon vanilla or liqueur of choice
- 1 quart (2 pints) strawberies, sliced, or a combination of strawberries and other berries to equal 2 quarts
- 1/4 cup sugar
- 1 tablespoon vanilla or liqueur of choice (optional)
Preheat oven to 400°F.
In large bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt until blended. Cut in butter, using a pastry blender or clean hands, until mixture looks like coarse crumbs. In another, smaller bowl mix together the eggs and 2 cups whipping cream. Add the whipping cream mixture to the flour mixture and using a stiff spatula, work the liquid in by folding from the edges of the bowl to the center, making sure to scrape up from the bottom. Dough will be wet, sticky and shaggy.
Dollop in small mounds on the bottom of 15x10x1-inch ungreased pan and using lightly floured fingers and/or the back of a spoon, nudge and pat into an even layer. Brush and dab the well beaten egg over the top of the shortcake. Sprinkle with the raw or turninado sugar.
Bake for 16 to 20 minutes until cooked through in center and lightly golden brown. Remove and cool (about an hour) before proceeding with assembly.
When ready to serve, in a chilled large bowl, beat the cream cheese until softened and fluffy with electric mixer on medium-high speed. Add about 1/4 cup of the cream and beat until thoroughly mixed in. Scrape bowl, then add another quarter cup, stopping to scrape again. Add the remainder of the cream and beat until stiff peaks form. Gently stir in powdered sugar and vanilla or liqueur on low speed.
One hour before ready to serve, gently mix berries with sugar and vanilla or liqueur. Set aside at room temperature. Should you need to store, do so in refrigerator after the initial hour.
Spread top of shortcake with whipped cream, building up around the edges just a little. Using slotted spoon, spoon sugared berries over top. Cut into desired serving sizes. Store covered in refrigerator.
- You can’t go wrong with more berries than called for!
- For something a bit different, add a tablespoon of white balsamic vinegar to the berries.
Keywords: Shortcake, Strawberry Shortcake, Berries, Strawberries, Cream, Cream Chese, Fruit Desserts
I’ll be sharing Sheetpan Strawberry Shortcake at Fiesta Friday #290 this week. I’m “hosting” this week, along with Angie of Fiesta Friday, so be sure to stop by and check out all the posts from all the bloggers! I’m seeing great things so far!
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