Description
This delightful Sheet Pan Strawberry Shortcake recipe makes it easy to prepare a classic American dessert featuring a buttery shortcake, luscious whipped cream, and fresh strawberry topping all baked on a single sheet pan for convenience and perfect results.
Ingredients
Scale
Shortcake
- 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
Whipped Cream
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
Strawberry Topping
- 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)
Instructions
- Preheat Oven and Prepare Pan. Preheat your oven to 400℉ (205℃). Lightly grease or use a non-stick 13×18 inch sheet pan and set it aside for the shortcake dough.
- Make Shortcake Dough. In a food processor, pulse together the flour, sugar, baking powder, and salt. Add the cold butter and pulse until the mixture resembles coarse sand. Transfer to a mixing bowl and stir in the beaten eggs, heavy cream, and vanilla extract just until combined to avoid overworking the dough.
- Spread Dough and Bake. Transfer the shortcake dough onto the prepared sheet pan. Use a slightly dampened hand to spread the dough evenly and smooth the top with a spatula or spoon. Bake in the preheated oven for 20-25 minutes until the shortcake turns golden brown on top. Remove from oven and allow to cool completely.
- Prepare Whipped Cream. In a large bowl, beat the heavy whipping cream and powdered sugar using an electric mixer or stand mixer with a whisk attachment until soft peaks form. Be careful not to overbeat to maintain a light texture.
- Prepare Strawberry Topping. Slice the strawberries and combine them with granulated sugar and fresh lemon juice in a bowl. Let the mixture sit for a few minutes to macerate and release their juices. Chamomile flowers can be added optionally for fragrance and decoration.
- Assemble Strawberry Shortcake. Once the shortcake has cooled completely, spread a generous layer of whipped cream over the top, then spoon the strawberry mixture evenly on top of the cream. Serve immediately for best freshness and flavor.
Notes
- For best results, ensure your butter is very cold before incorporating into the flour mixture to achieve a flaky shortcake.
- Do not overmix the shortcake dough to keep the texture tender and light.
- Macarate the strawberries with sugar and lemon juice for at least 10 minutes to enhance their sweetness and flavor.
- Whip the cream until soft peaks form – overwhipping may cause it to become grainy or turn into butter.
- This recipe serves 12 and is perfect for gatherings or celebrations.
- Optional chamomile flowers add a lovely touch for presentation but can be omitted.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Shortcake, Sheet Pan Dessert, American Dessert, Summer Dessert, Shortcake Recipe, Whipped Cream, Fresh Strawberries
