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Sheet Pan Strawberry Shortcake Recipe

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★★★★★

4.7 from 736 reviews

This Sheet Pan Strawberry Shortcake is a delightful twist on the classic dessert, featuring a moist, fluffy cake baked in a sheet pan for easy slicing and serving. Topped with sweet, macerated fresh strawberries and a luscious, creamy whipped cream cheese topping, it’s an effortless yet elegant treat perfect for gatherings or simple indulgence.

Ingredients

Scale

Cake

  • 2 ¾ cups (275 g) cake flour
  • 2 teaspoons baking powder
  • 1 cup (2 sticks / 227 g) salted butter, room temperature
  • 2 ½ cups (500 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 5 large egg whites, room temperature
  • 1 cup (225 g) milk, room temperature

Strawberries

  • 2 pounds fresh strawberries, washed, hulled, sliced
  • 2 tablespoons granulated sugar

Whipped Topping

  • 2 ounces cream cheese, room temperature
  • ½ cup (100 g) granulated sugar
  • 2 cups (476 g) heavy cream
  • ½ teaspoon vanilla extract
  • 1 pinch kosher salt

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch sheet pan with parchment paper, extending up the sides, and spray the parchment with nonstick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour and baking powder until evenly combined. Set aside for later use.
  3. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar, and vanilla extract on medium speed until the mixture is light, fluffy, and pale in color, about 5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
  4. Add Egg Whites: With the mixer on low speed, add the egg whites one at a time, beating well after each addition. Again, scrape down the sides of the bowl to incorporate all ingredients thoroughly.
  5. Incorporate Dry Ingredients and Milk: Still on low speed, add one-third of the flour mixture, then half of the milk, followed by another third of the flour, the remaining milk, and finally the last third of the flour. Mix just until combined, avoiding overmixing to maintain cake tenderness. Scrape down the sides of the bowl as needed.
  6. Bake the Cake: Pour the batter evenly into the prepared sheet pan and smooth the top. Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Remove and allow to cool completely on a wire rack.
  7. Chill the Cake: Once cooled to room temperature, transfer the cake to the freezer for 10-15 minutes until firm to handle easier. Alternatively, refrigerate for 1-2 hours or overnight, covered, if preferred.
  8. Prepare Strawberries: While the cake bakes and cools, combine the sliced strawberries with 2 tablespoons granulated sugar in a medium bowl. Mix well and refrigerate until ready to assemble to let the strawberries macerate and release their natural juices.
  9. Chill Whisk and Bowl: Place the mixing bowl and whisk attachment in the freezer for about 15 minutes before making the whipped topping. This helps the cream whip more efficiently.
  10. Make Whipped Cream Cheese Topping: In the chilled bowl, beat the room temperature cream cheese and sugar on medium-high speed until fully combined and smooth with no lumps. With the mixer off, pour in the heavy cream, then whip on medium speed until soft peaks form, which means the peaks gently droop. Use a spatula to scrape the bowl sides and bottom to mix in any remaining cream cheese.
  11. Whip to Stiff Peaks: Continue mixing on medium speed until stiff peaks form where peaks stand upright without drooping. Add the vanilla extract and a pinch of kosher salt last, mixing briefly to combine without overmixing the cream.
  12. Assemble the Shortcake: Remove the chilled cake from the pan by lifting the parchment and transferring the cake to a flat surface. Slice the cake lengthwise down the middle into two equal rectangles. Place one layer on a serving plate.
  13. Add Strawberries and Topping: Spread half of the macerated strawberries evenly over the first cake layer. Then spread one-third of the whipped cream cheese topping over the strawberries.
  14. Top and Serve: Place the second cake layer on top of the whipped topping. Finally, spread the remaining whipped topping and cover with the remaining strawberries. Serve immediately to enjoy the freshness and contrasting textures.

Notes

  • For best results, ensure all refrigerated ingredients like eggs, butter, and milk are at room temperature before baking.
  • Chilling the cake before assembling helps in easier slicing and prevents the whipped topping from melting quickly.
  • You can prepare the strawberries a few hours in advance to enhance their natural sweetness and juiciness.
  • If you don’t have cake flour, you can substitute by combining all-purpose flour with cornstarch (to lighten the texture), using about 2 ¾ cups minus 2 tablespoons of all-purpose flour plus 2 tablespoons cornstarch.
  • Make sure not to overmix the batter once you add the flour to keep the cake tender and fluffy.
  • The whipped cream cheese topping can be made a day ahead and stored chilled, covered tightly.

Keywords: Strawberry shortcake, sheet pan cake, whipped cream cheese topping, fresh strawberries, easy dessert, summer dessert

Find it online: https://tastybella.com/sheet-pan-strawberry-shortcake-recipe/