1. Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries in this recipe. However, fresh strawberries tend to release more juice when mixed with sugar, creating a deliciously sweet syrup for topping the shortcake. If using frozen strawberries, thaw them before use and drain off excess liquid to avoid making the shortcake too soggy.

2. How do I make the shortcake more flavorful?

To enhance the flavor of your shortcake, consider adding a teaspoon of lemon zest to the dough. The citrusy aroma will elevate the taste of the shortcake and pair wonderfully with the strawberries. You could also experiment with adding a pinch of cinnamon or nutmeg to the dough for a unique twist.

3. Can I prepare this dessert in advance?

Yes, you can prepare the components of the Sheet Pan Strawberry Shortcake ahead of time. Bake the shortcake and store it in an airtight container for up to two days. Prepare the whipped cream and store it separately in the fridge. Slice the strawberries and refrigerate them as well. Assemble the dessert just before serving to maintain the fresh texture of the shortcake and whipped cream.

Sheet Pan Strawberry Shortcake

Description

Sheet Pan Strawberry Shortcake is an easy-to-make dessert that combines the classic flavors of strawberries, shortcake, and whipped cream. This one-pan version makes it simple to serve a crowd and enjoy the deliciousness of this timeless treat with minimal effort.

Ingredients

All-Purpose Flour: 2 cups – Forms the base of the shortcake, providing a tender, fluffy texture.
Baking Powder: 2 teaspoons – Helps the shortcake rise and become light and airy.
Sugar: 1/4 cup – Adds sweetness to the shortcake and balances the tartness of the strawberries.
Salt: 1/4 teaspoon – Enhances the flavors and balances sweetness.
Butter: 1/2 cup (1 stick) – Provides richness and flavor, helping to create a soft, flaky texture.
Heavy Cream: 1 cup – Gives the shortcake its tender, moist texture.
Vanilla Extract: 1 teaspoon – Adds depth of flavor to the shortcake and enhances the other ingredients.
Fresh Strawberries: 4 cups (sliced) – The star of the dish, their sweet, juicy flavor contrasts beautifully with the tender shortcake.
Whipped Cream: 1 cup – A creamy topping that complements the lightness of the shortcake and the sweetness of the strawberries.

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Instructions

Preheat the oven and prepare the sheet pan: Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.
Make the shortcake dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Pour in the heavy cream and vanilla extract, stirring until the dough just comes together.
Shape the dough: Transfer the dough to the sheet pan and press it into an even layer.
Bake the shortcake: Bake for 20-25 minutes or until golden brown. A toothpick inserted should come out clean.
Prepare the strawberries: Slice the strawberries and mix them with a tablespoon of sugar. Let them sit to release their juices.
Whip the cream: In a chilled bowl, whip the heavy cream until soft peaks form. Add sugar or vanilla extract if desired.
Assemble the shortcake: Cut the shortcake into squares, top with strawberries and whipped cream.
Serve and enjoy: Serve immediately or refrigerate the components separately for later assembly.

Notes

Don’t overmix the dough to keep the shortcake tender.
Test doneness with a toothpick – it should come out clean when the shortcake is ready.
Store leftovers separately: the shortcake, whipped cream, and strawberries in airtight containers.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square (1/8 of the recipe)
Calories: 300
Sugar: 18g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg