Name: Sheet Pan Strawberry Shortcake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 3 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 5 teaspoons baking powder; 1/2 teaspoon table salt; 1 cup cold unsalted butter (2 sticks); 2 eggs, lightly beaten; 2 cups heavy whipping cream; 1 teaspoon pure vanilla extract; 2 cups heavy whipping cream; 1/3 cup powdered sugar; 2 pounds strawberries, washed and sliced; 1/4 cup granulated sugar (adjust based on sweetness of berries); 1 teaspoon fresh lemon juice; Chamomile flowers (optional)

Ingredients

3 1/2 cups all-purpose flour

3/4 cup granulated sugar

5 teaspoons baking powder

1/2 teaspoon table salt

1 cup cold unsalted butter (2 sticks)

2 eggs, lightly beaten

2 cups heavy whipping cream

1 teaspoon pure vanilla extract

2 cups heavy whipping cream (for whipped cream)

1/3 cup powdered sugar (for whipped cream)

2 pounds strawberries, washed and sliced

1/4 cup granulated sugar (adjust to taste)

1 teaspoon fresh lemon juice

Chamomile flowers (optional, for garnish)

Instructions

Step 1: Preheat your oven to 400℉ and prepare a non-stick 13×18 inch sheet pan.

Step 2: In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to mix.

Step 3: Add the cold butter to the food processor and pulse several times until the mixture resembles coarse sand.

Step 4: Transfer the flour mixture to a large bowl. Stir in the beaten eggs, 2 cups of heavy cream, and vanilla extract just until combined.

Step 5: Spread the dough evenly on the prepared sheet pan using a slightly damp hand or spatula to smooth the surface.

Step 6: Bake for 20-25 minutes, or until the shortcake is golden brown. Remove from oven and let cool completely.

Step 7: For the whipped cream, beat 2 cups heavy whipping cream with powdered sugar using an electric mixer until soft peaks form. Avoid over whipping.

Step 8: Combine sliced strawberries with granulated sugar and lemon juice in a bowl. Adjust sweetness to taste and let sit for a few minutes.

Step 9: To assemble, spread the whipped cream evenly over the cooled shortcake, then top with the macerated strawberries. Garnish with chamomile flowers if desired. Serve immediately.

Tips & Variations

Use very cold butter for tender, flaky shortcake. You can chill the dough briefly before spreading if it becomes too soft.

For extra flavor, add a teaspoon of almond extract or lemon zest to the dough.

Try different berries like blueberries or raspberries for a mixed berry version.

If you don’t have a food processor, use a pastry cutter or your fingers to cut the butter into the dry ingredients.

Storage

Store any leftover shortcake and toppings separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the shortcake from becoming soggy. Reheat the shortcake gently in a low oven if desired, but keep strawberries and whipped cream chilled until ready to use.

FAQs

Can I make this shortcake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free baking blend, but texture may vary slightly. Look for blends that include xanthan gum for best results.

How long does the whipped cream hold its shape?

Properly whipped cream holds its shape for a few hours when refrigerated. To keep it stable longer, consider adding a small amount of cream stabilizer or gelatin.