Indulge in this elegant yet simple Sheet Pan Strawberry Shortcake, a delightful dessert featuring layers of moist white cake, fresh strawberries, and a luscious whipped cream cheese topping. Perfect for summer gatherings or any special occasion, this refreshing twist on the classic strawberry shortcake is sure to impress! If you prefer a more traditional approach, don’t miss our Strawberry Shortcake Recipe made with buttermilk biscuits.
Ingredients and Substitutions
Flour: This recipe uses cake flour, which has a lower protein content (6-8%) compared to all-purpose flour (10-12%). It results in a delicate, fine-crumbed cake that’s delicious on its own. If you don’t have cake flour, you can make your own or use a boxed white cake mix for convenience.
Butter: Use room-temperature salted butter for the cake. If you opt for unsalted butter, add ¾ teaspoon of kosher salt to the batter to enhance the flavor.
Eggs: Only egg whites are used to create a lighter, fluffier cake. Separate the egg whites carefully, and save the yolks for other recipes like our Browned Butter Toffee Cookies.
Whipped Topping: The whipped cream cheese topping is a rich and creamy stabilized whipped cream, perfect for layered desserts. If you’re short on time, store-bought whipped topping like Cool Whip can be used as a substitute.
Strawberries: Fresh strawberries are ideal, but thawed frozen strawberries can also work. To prepare fresh strawberries, wash and hull them by removing the stem and core.
Can I Make This Ahead of Time?
Yes! You can prepare parts of this strawberry shortcake in advance:
- Whipped Topping: Store in the refrigerator for up to 2-3 days or freeze for up to 2 months.
- Strawberries: Sliced strawberries mixed with sugar can be refrigerated for 1-2 days.
- Cake: Bake the cake and store it tightly wrapped in the refrigerator overnight.
Can I Use Different Fruits?
Absolutely! This versatile recipe works well with various fruits:
- Raspberries
- Blueberries
- Blackberries
- A mix of your favorite berries
Do I Have to Cut the Cake in Half?
No, cutting the cake in half creates an impressive layered look but isn’t mandatory. You can simply top the entire sheet cake with the whipped topping and strawberries, then slice and serve.
How to Store Sheet Pan Strawberry Shortcake
- Refrigeration: Store covered in the refrigerator for up to 3 days. For the best taste and texture, enjoy within 1-2 days.
- Freezing: Not recommended once assembled, as the whipped topping may not retain its texture after thawing.
Ingredients
For the Cake:
- 2¾ cups cake flour (275 g)
- 2 teaspoons baking powder
- 1 cup salted butter, room temperature (2 sticks / 227 g)
- 2½ cups granulated sugar (500 g)
- 2 teaspoons vanilla extract
- 5 large egg whites, room temperature
- 1 cup milk, room temperature (225 g)
For the Strawberries:
- 2 pounds fresh strawberries, washed, hulled, and sliced
- 2 tablespoons granulated sugar
For the Whipped Topping:
- 2 ounces cream cheese, room temperature
- ½ cup granulated sugar (100 g)
- 2 cups heavy cream (476 g)
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
Prepare the Cake:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Line a 10×15-inch (25×38 cm) sheet pan (jelly roll pan) with parchment paper, extending up the sides.
Spray the parchment with nonstick cooking spray.
Mix Dry Ingredients:
In a large bowl, whisk together 2¾ cups cake flour (275 g) and 2 teaspoons baking powder. Set aside.
Cream Butter and Sugar:
In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup salted butter (2 sticks / 227 g), 2½ cups granulated sugar (500 g), and 2 teaspoons vanilla extract.
Beat on medium speed until light and fluffy, about 5 minutes. Scrape down the sides as needed.
Add Egg Whites:
With the mixer on low speed, add 5 large egg whites one at a time, beating well after each addition.
Continue to scrape down the sides of the bowl as needed.
Combine Ingredients:
Alternately add the dry flour mixture and 1 cup milk (225 g) to the creamed mixture:
- Add ⅓ of the flour mixture.
- Add half of the milk.
- Add another ⅓ of the flour mixture.
- Add the remaining milk.
- Add the final ⅓ of the flour mixture.
- Mix on low speed until just combined. Do not overmix.
Bake the Cake:
Pour the batter into the prepared sheet pan, spreading it evenly.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely on a wire rack.
Chill the Cake:
Once cooled to room temperature, transfer the cake to the freezer for 10-15 minutes or refrigerate for 1-2 hours (covered) to firm up. Chilling makes it easier to handle when assembling.
Prepare the Strawberries:
In a medium bowl, combine 2 pounds sliced strawberries and 2 tablespoons granulated sugar.
Toss to coat and refrigerate until ready to assemble.
Prepare the Whipped Topping:
Chill Mixing Equipment:
Place the mixing bowl and whisk attachment in the freezer for about 15 minutes.
Beat Cream Cheese and Sugar:
In the chilled bowl, beat 2 ounces cream cheese (room temperature) and ½ cup granulated sugar (100 g) until smooth and free of lumps.
Add Heavy Cream:
With the mixer off, add 2 cups heavy cream (476 g) to the bowl.
Begin mixing on medium speed until soft peaks form.
Scrape Bowl and Continue Whipping:
Scrape down the sides and bottom of the bowl to ensure everything is well combined.
Continue mixing on medium speed until stiff peaks form.
Add Vanilla and Salt:
Gently mix in ½ teaspoon vanilla extract and a pinch of kosher salt.
Be careful not to overmix.
Chill Until Assembly:
Refrigerate the whipped topping until you’re ready to assemble the cake.
Assemble the Strawberry Shortcake:
Cut the Cake:
Remove the chilled cake from the freezer or refrigerator.
Using the parchment paper, carefully lift the cake out of the pan and place it on a flat surface.
Slice the cake in half down the middle to create two equal rectangles.
Layer the Cake:
Place one half of the cake on a serving platter or cake board.
Evenly spread half of the sugared strawberries over the cake layer.
Top with one-third of the whipped cream cheese topping.
Add Second Layer:
Gently place the second half of the cake on top of the whipped topping.
Spread the remaining whipped topping over the top layer.
Finish by adding the remaining strawberries on top.
Serve:
Slice and serve immediately.
Enjoy your Sheet Pan Strawberry Shortcake!
Enjoy this delightful and easy-to-make Sheet Pan Strawberry Shortcake that’s perfect for sharing with friends and family. It’s a crowd-pleaser that brings together the freshness of strawberries, the lightness of whipped cream, and the tenderness of homemade cake.
