I’m going to call this recipe for Sheetpan Strawberry Shortcake the last “hurrah” of summer. And I didn’t just stop at Strawberries. This time, I tossed on a few blueberries and raspberries for a Patriotic red, white, and blue theme. Perfect for a summer holiday.
Sheetpan Strawberry Shortcake – Here I added other berries for a red white and blue theme.
Since the last of our summer holidays is coming up, Labor Day, which is always the first Monday in September, I thought this would be a great dessert. If you need a recipe to serve a crowd or tote somewhere, you can’t go wrong with a Berry Sheetpan Shortcake. This is a Sheetpan Strawberry Shortcake for the Win!
About Sheetpan Strawberry Shortcake:
Sheetpan Strawberry Shortcake might even start replacing my signature Three Berry Shortcakes as my go-to summer dessert. It’s an extravaganza! But let’s talk about THIS shortcake, the perfect shortcake for a party, get together, potluck, or barbecue!!
The biscuit-based shortcake layer is on point, and there’s a luscious whipped cream topping, and the macerated berries are the final festive touch. This recipe is designed so it will last a bit longer on a table than your average shortcake, but it’s always best to assemble shortly before serving.
The bottom layer is a rich biscuit shortcake. It isn’t your typical dry shortcake that needs a lot of 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. It’s egg-washed and sprinkled with sugar before baking, so it will hold up a bit longer on a buffet table.
The gorgeous, fluffy topping isn’t just whipped cream; there’s cream cheese, which adds a subtle tang and contrast to the sweet berries. And there’s a reason it’s under the berries – it protects the shortcake from any errant berry juices. The cream cheese topping has enough stability to hold up to the fruits, and will last longer and travel better than a topping that’s just whipped cream.
Sheetpan Strawberry Shortcake – Here I added other berries for a red white and blue theme.
Pro Tips for Making Sheetpan Strawberry Shortcake:
As far as shortcakes go, this one is pretty easy.
The Shortcake:
- It follows the standard biscuit-making procedure. Mix together the dry ingredients, 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!
- Brush with eggwash and sprinkle with sugar; it tastes great and helps prevent any possible sogginess.
The Berries:
- 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.
- For flavor, you can’t go wrong with vanilla or a touch of orange liqueur or limonello. Maybe you have another fave flavor booster? Know your audience. Some people have dietary restrictions, and parents might not be down with any alcohol, even the tiniest amount.
The Whipped Topping:
- Made with a combo of cream cheese and whipped cream, it holds up better and is deliciously tangy.
- Add the cream cheese and whip well, then add the cream, bit by bitl, 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 it’s too thick, add milk by the tablespoonful. It should be a creamy, dreamy, fluffy cloud spread across the surface of the shortcake.
If you like this recipe for Sheetpan Strawberry Shortcakes, you might also like:
Three Berry Shortcake: an extravagance and one of my signature desserts.
Three Berry Shortcake
Texas Sheet Cake: this humble cake is a classic, perfect for a crowd.
Old Fashioned Texas Sheet Cake
Saving Money on Groceries:
What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
- Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Here are a couple of extra tips to save time & money.
General Baking Items:
- Never buy baking items when needed and never pay full price. Instead, stock up during your grocery holiday sales, especially before Easter and the Winter Holidays. Many items are up to half off.
- Discount stores have good pricing on baking items year-round, as does your buyer’s club, although quantities are larger.
- Immediately upon arriving home, freeze items containing flour for three days.
Berries:
- Look for and make this with in-season fruit. It will taste best and save money. Berries are often on sale before holidays, especially in the spring and summer.
- Discount stores often have great sales, and while the buyers’ club may charge a bit more, the quality is usually outstanding.
- Always turn over and check the bottom for crushed or damaged fruit.
Cream:
- Cream is always cheaper at discount groceries like Aldi & Lidl. Their everyday price beats out the buyer’s club and the best grocery store holiday sales price.
- Cream keeps for weeks, so if the standard grocery is the only option, get in the habit of picking up at a low price before holidays.
Cream Cheese:
- Will be on sale before almost every holiday, especially the big “baking” holidays like Easter and the Winter Holidays. The discount stores, Aldi & Lidl, as well as buyer’s clubs, have great pricing and Holiday sales, too.
- Check dollar stores around Christmas; in the past few years, I’ve picked up packages for a dollar (as of 2024).
- Know your pricing: the regular price, sale price, and great sale price. Don’t be afraid to stock up at rock bottom. Cream cheese keeps for weeks after the “best by” date. It can be frozen, but once thawed, it is best used in recipes.
- Neuchâtel is often less expensive than full-fat. Some brands rely on”gums” for thickening, which can affect no-bake items that need to set up w/o heat.
Sheetpan Strawberry Shortcake – added raspberry and blueberry for a red white and blue holiday touch
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
Ingredients
Shortcake base:
- 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
Berries:
- 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)
Instructions
Shortcake:
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.
Topping:
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.
Berries:
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.
To assemble:
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.
Notes
- 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.
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I’ll be sharing Sheetpan Strawberry Shortcake at Fiesta Friday #290 this week.
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