Name: Delicious Sheet Pan Strawberry Shortcake for Effortless Summer Fun
Prep time: 15 min
Cook time: 20 min
Total time: 65 min
Ingredients: 2 cups all-purpose flour (or gluten-free baking blend for gluten-free version); 0.5 cup sugar (adjust based on fruit choice); 1 tablespoon baking powder (a leavening agent); 0.5 teaspoon salt (enhances flavor); 0.5 cup cold butter (keep it chilled until use); 1 cup heavy cream (ensure it's cold for best results); 2 teaspoons vanilla extract (can substitute with almond extract); 1 tablespoon lemon zest (optional); 4 cups strawberries (can replace with other berries or fruits); 2 tablespoons powdered sugar (for sweetening whipped cream)

As I watched the summer sun dip below the horizon, the scent of fresh strawberries filled the air, instantly transporting me to days spent in grandma’s garden. That’s how I fell in love with this Quick Sheet Pan Strawberry Shortcake. It effortlessly marries buttery shortcake, sweet strawberries, and luscious whipped cream, all in a single baking pan! The beauty of this recipe is its ability to serve a crowd—easily delighting 12 to 16 guests—making it perfect for those spontaneous summer gatherings or cozy family dinners. With just 15 minutes of active prep time, this crowd-pleaser lets you impress without the fuss, allowing you to savor every moment with your loved ones. Curious about how to whip up this easy yet delicious dessert? Let’s dive in!

Why is This Sheet Pan Dessert Ideal?

Effortless Preparation: With just 15 minutes of active prep time, you can create a stunning dessert that dazzles without the chaos.

Serves a Crowd: This recipe is designed to impress, easily serving 12-16 people—perfect for summer gatherings or family celebrations.

Versatile Choices: Swap strawberries for peaches or mixed berries, tailoring the dessert to your favorite fruits and giving it a unique twist each time!

Light and Flaky: The buttery shortcake base is light yet satisfying, making every bite a delightful experience alongside the fresh, juicy toppings.

Gluten-Free Option: With a simple swap of flour, you can cater to gluten-free diets without sacrificing flavor, ensuring everyone can enjoy this treat.

Elevate your dessert game and pair this with delightful options like Banana Oatmeal Pancakes for breakfast or a refreshing Korean Scallion Pancake as a unique side!

Sheet Pan Strawberry Shortcake Ingredients

For the Shortcake
• All-purpose flour – Provides structure for the shortcake; substitute with a gluten-free baking blend for a gluten-free version.
• Sugar – Adds sweetness; adjust based on your fruit choice and preference.
• Baking powder – A leavening agent that creates a fluffy texture.
• Salt – Enhances the overall flavor, bringing out the sweetness.
• Cold butter – Essential for flakiness; keep it chilled until use.
• Heavy cream – Introduces moisture and richness; ensure it’s cold for the best results.
• Vanilla extract – Enhances flavor; you can use almond extract for a different twist.
• Lemon zest – Brightens the flavor profile; feel free to omit if preferred.

For the Topping
• Strawberries – The star of this dessert; can be replaced with other berries or fruits like peaches and mangos for a personal touch.
• Powdered sugar – Sweetens the whipped cream and helps stabilize it, ensuring it holds its shape beautifully.

Dive into this delicious Sheet Pan Strawberry Shortcake and make your next gathering unforgettable!

Step‑by‑Step Instructions for Sheet Pan Strawberry Shortcake

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). While the oven is warming up, prepare an 18×13-inch sheet pan by lining it with parchment paper. This will ensure that your Sheet Pan Strawberry Shortcake comes out easily and doesn’t stick, giving you perfect slices later.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, ½ cup of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt until well combined. This mixture is the foundation for your shortcake, bringing structure and flavor to the final dessert. Look for a light, fluffy consistency in your dry mix before proceeding.

Step 3: Cut in the Butter
Add ½ cup of cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces remaining. This step is crucial for achieving that delightful flakiness in your Sheet Pan Strawberry Shortcake, so keep the butter as cold as possible.

Step 4: Combine Wet Ingredients
In a separate bowl, combine 1 cup of cold heavy cream, 2 teaspoons of vanilla extract, and the zest of 1 lemon. Stir until combined, then slowly pour this creamy mixture into the flour blend. Gently fold the ingredients together until just combined, being careful not to overmix to maintain the tenderness of your shortcake.

Step 5: Spread and Bake
Pour the batter into your prepared sheet pan, spreading it evenly using a spatula. Bake in the preheated oven for 18-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes, as you want a lovely golden crust for your Sheet Pan Strawberry Shortcake.

Step 6: Prepare the Strawberry Topping
While the shortcake is baking, slice about 4 cups of fresh strawberries and place them in a bowl. Sprinkle with 2 tablespoons of sugar and a squeeze of lemon juice, then gently mix. Allow them to sit for about 10-15 minutes to create a delicious syrup that will enhance the strawberry flavor when you serve the dessert.

Step 7: Make the Whipped Cream
In a chilled mixing bowl, combine 1 cup of cold heavy cream and ½ cup of powdered sugar along with 1 teaspoon of vanilla extract. Beat on medium speed until soft peaks form, which should take around 3-5 minutes. Watch closely; you want that luscious whipped cream to be fluffy, not overbeaten.

Step 8: Assemble and Serve
Once the shortcake has cooled for about 30 minutes, it’s time to assemble! Spread a generous amount of the whipped cream over the top, and then layer the sweetened strawberries evenly on top. Cut into squares and serve your stunning Sheet Pan Strawberry Shortcake, allowing everyone to enjoy this delightful summer treat!

What to Serve with Quick Sheet Pan Strawberry Shortcake

Imagine the joy of a sun-drenched afternoon, surrounded by loved ones, indulging in a feast that pairs perfectly with this delightful dessert.

Fresh Mint Tea: A refreshing herbal infusion that cleanses the palate, balancing the sweetness of the shortcake beautifully with its cool notes.
Lemonade Spritzers: The tangy zest of lemonade combined with sparkling water creates a bubbly, refreshing drink that enhances the fruity flavors of the shortcake.
Creamy Vanilla Ice Cream: A scoop of rich vanilla ice cream adds a smooth, creamy contrast, melting into the warm shortcake and strawberries for sheer indulgence.
Grilled Peaches: Their caramelized sweetness and juicy texture echo the berries while adding a warm, smoky surprise that harmonizes beautifully with the shortcake.

Bring a touch of elegance with a side of Honey Yogurt Parfait. Layers of creamy honey-sweetened yogurt, fresh fruit, and crunchy granola create a stunning visual and textural contrast to the strawberry shortcake.

For a simple endnote, a Chocolate Drizzle adds a decadent twist, drizzling on top for a sumptuous finish that elevates this already delightful dessert to gourmet status.

Sheet Pan Strawberry Shortcake Variations

Feel free to let your creativity shine while making this delightful dessert! Each variation offers a new sensory experience to savor.

Mixed Berries: Swap strawberries for a medley of berries like blueberries, raspberries, and blackberries for a vibrant twist that bursts with flavor.
Peachy Keen: Replace strawberries with fresh peaches for a summery, juicy delight that’s perfect for those warm evenings.
Mango Magic: Use sliced ripe mango to create a tropical version that adds a rich sweetness and beautiful color.
Gluten-Free Goodness: Substitute all-purpose flour with a 1:1 gluten-free baking blend to ensure everyone can join in on the fun!
Almond Infusion: For a nutty flavor, replace vanilla extract with almond extract in your whipped cream—this twist can brighten the whole dessert!
Bourbon Whipped Cream: Add a splash of bourbon to your whipped cream for an adult-friendly version that elevates the flavors beautifully.
Coconut Cream: Use coconut cream instead of heavy cream in the topping for a tropical flair, pairing exquisitely with mango or pineapple.
Zesty Lemon: For a refreshing boost, incorporate lemon zest into the batter or whipped cream for an extra zing that plays well with the fruit toppings.

This Sheet Pan Strawberry Shortcake has room for endless adaptations, but if you’re craving something different, consider pairing this with delightful options like Red Velvet Strawberry for dessert or try a hearty breakfast with Banana Oatmeal Pancakes!

How to Store and Freeze Sheet Pan Strawberry Shortcake

Room Temperature: Enjoy your Sheet Pan Strawberry Shortcake fresh for up to 2 hours after serving. Keep it covered with a clean kitchen towel to protect it from drying out.
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain freshness, consider keeping the whipped cream separate until ready to serve.
Freezer: For freezing, wrap individual squares in plastic wrap and then place them in a freezer-safe bag; they can be frozen for up to 2 months. Thaw in the fridge before serving.
Reheating: If you prefer to enjoy the shortcake warm, pop it in the oven at 350°F (175°C) for about 10 minutes, making sure to unwrap it beforehand.

Expert Tips for Sheet Pan Strawberry Shortcake

Keep Ingredients Cold: Ensure your butter and cream remain cold to achieve a light and flaky shortcake base that delights every time.
Mix Gently: Avoid overmixing the batter; gentle folding maintains the tenderness and fluffy texture of your Sheet Pan Strawberry Shortcake.
Watch the Whipped Cream: Be cautious not to overbeat the whipped cream—stop when soft peaks form for that perfect fluffy topping.
Assemble Close to Serving: To prevent sogginess, assemble the dessert shortly before serving, layering the strawberries and whipped cream just before taking it to the table.
Pan Size Matters: Using the correct 18×13-inch sheet pan ensures even baking; if the batter is spread too thin, it may bake unevenly.

Make Ahead Options

These Sheet Pan Strawberry Shortcake components are perfect for busy cooks who want to save time without sacrificing flavor! You can bake the shortcake base up to 24 hours in advance; just cool it completely and store it wrapped in plastic wrap at room temperature to maintain its texture. Additionally, you can prepare the strawberry topping up to 3 days ahead by combining the sliced strawberries with sugar and lemon juice, then refrigerating them until ready to serve—this helps enhance their syrupy goodness. When it’s time to impress your guests, simply whip up the cream (which is best made fresh) and assemble the dessert just 2 hours before serving to ensure the shortcake stays light and fluffy, giving you a delightful treat with minimal last-minute effort!

Sheet Pan Strawberry Shortcake Recipe FAQs

How do I choose ripe strawberries for the topping?
Absolutely! Look for strawberries that are vibrant red with a firm texture and a fragrant aroma. Avoid any with dark spots or mushy areas, as these may be overripe. For the sweetest taste, choose strawberries that feel heavy for their size—this ensures their juiciness!

What’s the best way to store leftover Sheet Pan Strawberry Shortcake?
Very! To enjoy your leftovers at their best, store them in an airtight container in the fridge for up to 3 days. If you can, keep the whipped cream separate until you’re ready to serve to prevent it from becoming soggy and losing its fluffy texture.

Can I freeze the Sheet Pan Strawberry Shortcake?
Absolutely! For freezing, allow your shortcake to cool completely. Then, wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. When ready to indulge, thaw them in the fridge overnight. If you prefer them warm, gently reheat them in the oven at 350°F (175°C) for about 10 minutes, unwrapped.

What if my whipped cream doesn’t form peaks?
Very! If your whipped cream isn’t forming peaks, it’s likely that the cream wasn’t cold enough or it may be overbeaten. Make sure your heavy cream and bowl are chilled before you begin. If it’s overbeaten, it may have started turning into butter; at that point, gently fold in a little more cream to try to salvage it.

Is there a gluten-free option for this recipe?
Absolutely! You can easily make this Sheet Pan Strawberry Shortcake gluten-free by substituting the all-purpose flour with a gluten-free baking blend in a 1:1 ratio. Just ensure that all other ingredients are also gluten-free (like baking powder and vanilla), and your crowd will love this delightful treat!

Can I use other fruits instead of strawberries?
The more the merrier! This recipe is incredibly versatile. You can swap strawberries for any of your favorite fruits like peaches, raspberries, or even mango slices. Just keep in mind that some fruits, like peaches, might require a touch more sugar or lemon juice to enhance their flavor when mixed.