Description
Berry Sheet Pan Shortcake is an easy-to-make, crowd-pleasing dessert with layers of buttery shortcake, sweetened berries, and whipped cream. It’s perfect for any occasion, offering a refreshing balance of flavors and textures in a single sheet pan.
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
Instructions
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!
Notes
- Feel free to swap out the berries for whatever is in season, such as peaches or nectarines for a different twist.
- For a vegan version, use dairy-free whipped cream and substitute the butter and heavy cream with plant-based versions.
- If making ahead, store the shortcake, whipped cream, and berries separately to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
