Imagine a dessert that combines the perfect balance of buttery, flaky shortcake, luscious fresh strawberries, and clouds of whipped cream - all baked on a single sheet pan! This Sheet Pan Strawberry Shortcake is not just a recipe; it's a summer sensation that will transform your dessert game from ordinary to extraordinary. Whether you're hosting a backyard BBQ, a family gathering, or simply craving a sweet treat, this foolproof dessert promises to be the star of any occasion.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup powdered sugar
- 1 cup whipped cream
Instructions
- Preheat the oven to 425°F (218°C) and line a large rimmed sheet pan with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- Gradually pour in the heavy cream, stirring gently with a fork until the dough just comes together. Be careful not to overmix.
- Transfer the dough to the prepared sheet pan and pat it out into a large, even rectangle approximately 1/2 inch thick.
- Bake the shortcake base for 15-18 minutes, or until the edges are golden brown and the top is lightly golden. Remove from the oven and let cool completely on a wire rack.
- While the shortcake base is cooling, prepare the strawberries. Hull and slice the fresh strawberries, then gently toss them with powdered sugar to macerate and release their juices.
- Once the shortcake base has cooled, spread the whipped cream evenly across the surface.
- Arrange the macerated strawberry slices in an even layer over the whipped cream.
- Cut the sheet pan shortcake into 12 equal squares for serving.
- Optionally, dust the top with additional powdered sugar just before serving for extra sweetness and presentation.
- Serve immediately and enjoy the fresh, summery dessert.
Tips
- Keep your butter ice-cold: Cold butter is the secret to creating those flaky, tender layers in your shortcake. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough: Mix the ingredients just until they come together. Overworking can lead to tough, dense shortcake.
- Use fresh, ripe strawberries: The quality of your strawberries will make a huge difference. Choose bright, fragrant berries at peak ripeness.
- Macerate strawberries in advance: Letting strawberries sit with powdered sugar for 15-20 minutes before assembling helps release their natural juices and intensifies their flavor.
- Let the shortcake cool completely: Patience is key! Cooling prevents the whipped cream from melting and ensures clean, beautiful slices.
- Serve immediately: This dessert is best enjoyed fresh, so assemble and serve right after preparation for the ultimate texture and taste experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 4g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 65mg
