Sheet Pan Strawberry Shortcake (Printable Version)
Buttery shortcake with strawberries and cream for a perfect dessert.
# What You'll Need:
→ Shortcake
01 -
3 1/2 cups all-purpose flour
02 -
3/4 cup granulated sugar
03 -
5 teaspoons baking powder
04 -
1/2 teaspoon table salt
05 -
1 cup unsalted cold butter, 2 sticks
06 -
2 eggs, lightly beaten
07 -
2 cups heavy whipping cream
08 -
1 teaspoon pure vanilla extract
→ Whipped Cream
09 -
2 cups heavy whipping cream
10 -
1/3 cup powdered sugar
→ Strawberry Topping
11 -
2 pounds strawberries, washed and sliced
12 -
1/4 cup granulated sugar, adjustable based on berry sweetness
13 -
1 teaspoon fresh lemon juice
14 -
Chamomile flowers, optional
# Steps to Follow:
01 -
Preheat oven to 400℉ and set aside a non-stick 13x18 sheet pan.
02 -
If using a food processor, add flour, sugar, baking powder, and salt. Pulse briefly to combine. Add cold butter and pulse until the mixture resembles coarse sand. Transfer to a mixing bowl and stir in eggs, heavy whipping cream, and vanilla extract just until combined.
03 -
Transfer the dough to the sheet pan and use a slightly damp hand to spread it evenly. Use a spoon or spatula to smooth the dough.
04 -
Bake for 20-25 minutes until golden brown. Remove from oven and let cool completely.
05 -
Use an electric mixer or stand mixer with a whisk attachment to beat heavy whipping cream and powdered sugar in a large bowl until soft peaks form. Do not overbeat.
06 -
Slice strawberries and mix with sugar and lemon juice. Adjust sugar based on berry sweetness.
07 -
Let the shortcake cool completely. Top with whipped cream, followed by strawberry topping. Serve immediately for best results.
# Additional Notes:
01 -
Shortcake works best with cold butter to achieve crumbly texture.