Why You’ll Love This Recipe

Berry Sheet Pan Shortcake is a perfect dessert for when you need something easy yet impressive. It’s incredibly simple to make, and you can easily adjust the berry mix to whatever is in season. The sheet pan format makes serving large groups a breeze, without sacrificing flavor or presentation. The combination of fresh berries, lightly sweetened cake, and whipped cream offers a perfect balance of sweetness, creaminess, and freshness. It’s perfect for any occasion, from summer barbecues to holiday gatherings.

Ingredients

For the shortcake:

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
3/4 cup heavy cream, plus extra for brushing
1 teaspoon vanilla extract

For the berries:

4 cups mixed berries (strawberries, raspberries, blueberries, or blackberries)
2 tablespoons granulated sugar
1 tablespoon lemon juice

For the whipped cream:

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper.
Prepare the shortcake batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Make a well in the center and pour in the heavy cream and vanilla extract. Stir until just combined—don’t overmix.
Bake the shortcake: Turn the dough out onto the prepared sheet pan and gently pat it into an even layer. Brush the top with a little extra heavy cream for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Prepare the berries: While the shortcake is baking, combine the mixed berries, sugar, and lemon juice in a bowl. Toss gently to combine and let them sit to macerate while the shortcake cools.
Make the whipped cream: In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
Assemble the sheet pan shortcake: Once the shortcake has cooled for a few minutes, cut it into squares. Place each square on a serving plate and top with a generous scoop of macerated berries and a dollop of whipped cream.
Serve: Serve immediately and enjoy!

Servings and Timing

Servings: 12-16 squares
Prep Time: 15 minutes
Cook Time: 25 minutes
Assembly Time: 10 minutes

Variations

Berry Mix: Feel free to swap out the berries for whatever is in season, such as peaches, nectarines, or even a combination of citrus fruits for a tangy twist.
Gluten-Free: To make this dessert gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Vegan: Use a non-dairy whipped cream and substitute the butter and heavy cream with plant-based versions (e.g., coconut cream or oat cream).

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The shortcake may become a little soggy, but it will still be delicious.
Reheating: To reheat, warm the shortcake squares in the microwave for 10-15 seconds, then top with fresh whipped cream and berries.

FAQs

1. Can I make this Berry Sheet Pan Shortcake ahead of time?

Yes, you can make the shortcake and whipped cream ahead of time. Store the shortcake in an airtight container, and the whipped cream in a separate bowl in the fridge. Assemble the shortcake right before serving.

2. Can I use frozen berries instead of fresh?

Yes, frozen berries can be used, though fresh berries will yield the best flavor and texture. If you’re using frozen berries, let them thaw and drain excess moisture before macerating them.

3. Can I use a different kind of cream for the whipped topping?

You can substitute heavy cream with coconut cream for a dairy-free option. Just ensure it’s chilled well before whipping.

4. How can I make this recipe less sweet?

You can reduce the amount of sugar in the shortcake batter and whipped cream to suit your preference. The berries themselves can also be left unsweetened for a more tart contrast.

5. Can I make this in individual portions?

Yes, you can bake the shortcake batter in individual ramekins or muffin tins for personal servings. Just adjust the baking time accordingly (about 15-20 minutes).

6. How do I prevent the shortcake from becoming soggy?

To avoid sogginess, serve the shortcake soon after assembling. You can also bake the shortcake ahead of time and keep it separate from the berries and whipped cream until serving.

7. Can I add a layer of jam or preserves to the shortcake?

Yes! A thin layer of fruit jam or preserves would be a delicious addition, especially if you want to enhance the berry flavor.

8. Can I freeze the shortcake?

The shortcake can be frozen, but the whipped cream and berries should be fresh when serving. Wrap the baked shortcake tightly in plastic wrap and foil before freezing it for up to 2 months.

9. What if I don’t have a sheet pan?

If you don’t have a sheet pan, you can use a 9×13-inch baking dish instead. The baking time may need a slight adjustment, so check for doneness with a toothpick.

10. How should I serve the Berry Sheet Pan Shortcake?

Serve this dessert immediately after assembling to keep the shortcake fresh and the whipped cream airy. You can garnish with extra berries or even a drizzle of honey if desired.

Conclusion

Berry Sheet Pan Shortcake is the perfect dessert for those who love the classic flavors of strawberry shortcake but want an easier, more efficient way to serve a crowd. With a light and fluffy shortcake base, sweetened berries, and fluffy whipped cream, this dessert is guaranteed to impress and satisfy. Whether for a family dinner, a summer gathering, or just a treat for yourself, this simple yet delicious dessert will quickly become a favorite!

Berry Sheet Pan Shortcake