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This sheet pan strawberry shortcake transforms the classic individual dessert into a crowd-pleasing treat that serves a gathering with minimal effort. The buttery shortcake base provides the perfect foundation for sweet strawberries and pillowy whipped cream, creating a dessert that feels both nostalgic and special.
I discovered this recipe when hosting a summer garden party and needed a dessert that would impress without keeping me in the kitchen. The look on my guests' faces when I carried out this beautiful slab of strawberry shortcake convinced me this would become my signature summer dessert.
Ingredients
- All-purpose flour: creates a tender yet sturdy base for holding all those juicy berries
- Cold butter: provides the rich flavor and flaky texture that makes shortcake special
- Heavy whipping cream: appears twice in this recipe both in the shortcake and topping for maximum richness
- Fresh strawberries: are non-negotiable here look for bright red berries with no white shoulders for the sweetest flavor
- Granulated sugar: sweetens both the cake and berries without overshadowing the natural flavors
- Pure vanilla extract: adds depth to the shortcake use real not imitation for best results
- Lemon juice: brightens the strawberry topping and enhances their natural sweetness
Step-by-Step Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 400°F. The high temperature creates a beautiful golden exterior while maintaining a tender interior. Have your 13x18 sheet pan ready no greasing needed if using nonstick.
- Mix the Dry Ingredients:
- Whether using a food processor or mixing by hand combine the flour sugar baking powder and salt thoroughly. This ensures even distribution of leavening and sweetness throughout your shortcake.
- Cut in the Butter:
- The secret to flaky shortcake is keeping the butter cold. Pulse cold butter into the dry mixture until it resembles coarse sand. If working by hand use a pastry cutter or two knives and work quickly to prevent the butter from warming.
- Add Wet Ingredients:
- Gently stir in eggs heavy cream and vanilla just until combined. Overmixing will develop gluten and make your shortcake tough. The dough will seem slightly wet.
- Spread the Dough:
- Using slightly damp hands press the dough evenly into your sheet pan. The moisture prevents sticking while you work. Smooth the top with a spatula for an even bake.
- Bake to Golden Perfection:
- Bake for 20 to 25 minutes watching for that perfect golden brown color. The shortcake should spring back slightly when touched. Allow to cool completely before topping.
- Whip the Cream:
- Beat cold heavy cream with powdered sugar until soft peaks form. Stop before it becomes stiff the cream should gently fall over when the beater is lifted. This creates the perfect cloud-like texture.
- Prepare the Strawberries:
- Slice fresh strawberries and toss with sugar and lemon juice. Let them sit for at least 15 minutes to release their juices creating a natural sauce that will soak into the shortcake.
- Assemble the Dessert:
- Layer the completely cooled shortcake with whipped cream followed by the macerated strawberries. If using optional chamomile flowers sprinkle them on top for a beautiful presentation.
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This dessert reminds me of my grandmother's garden where we would pick fresh strawberries together each summer. She taught me to look for the smallest berries explaining they often pack the most intense flavor a tip I still follow when shopping for strawberries today.
Make Ahead Options
The beauty of this dessert lies in its components which can all be prepared separately ahead of time. Bake the shortcake base up to a day in advance and store covered at room temperature. The whipped cream can be made several hours ahead and refrigerated just whisk it briefly before using if it separates. Prepare the strawberry mixture up to two hours before serving any longer and they become too soft and release too much juice.
Variations for Every Season
While strawberries are the classic choice this shortcake base welcomes many fruit toppings. In late summer try sliced peaches tossed with a touch of brown sugar and cinnamon. Fall brings opportunities for apple slices sautéed with butter and spices. Winter citrus segments macerated with a touch of honey make a bright variation. The versatile shortcake remains the same only the fruit topping changes with the seasons.
Serving Suggestions
For an elegant presentation cut perfect squares using a sharp knife dipped in hot water between cuts. Serve on individual plates with extra whipped cream on the side. For casual gatherings simply cut into squares at the table. To take this dessert over the top offer warm chocolate sauce or caramel for drizzling. Ice cream particularly vanilla or strawberry makes an indulgent addition when served alongside each portion.
Frequently Asked Questions
- → How do I make the shortcake dough?
Combine flour, sugar, baking powder, and salt, then pulse with cold butter in a food processor. Mix in eggs, heavy cream, and vanilla to form a dough.
- → How should the strawberries be prepared?
Slice the strawberries and toss them with sugar and lemon juice to enhance their sweetness.
- → Can I use store-bought whipped cream?
Yes, store-bought whipped cream can be used, but homemade whipped cream adds a fresher taste.
- → How do I assemble the dessert?
Once the shortcake has cooled, spread whipped cream on top and layer with the prepared strawberries. Serve immediately.
- → Can this dessert be made ahead of time?
While the shortcake can be baked ahead, it's best to assemble the dessert just before serving to keep it fresh.