Sheet Pan Strawberry Shortcake

Introduction

Sheet Pan Strawberry Shortcake is a vibrant, crowd-pleasing dessert that’s as easy to serve as it is stunning. By baking everything on a single sheet pan, you simplify prep and cleanup, making this treat a go-to for spring and summer picnics, potlucks, or large family gatherings. The beautiful layers of buttery cake, whipped cream, and juicy strawberries provide the perfect combination of sweetness and freshness, ensuring every bite delivers classic shortcake flavor in an easy, shareable format.

Why This Sheet Pan Strawberry Shortcake Is a Must-Try

Unlike traditional shortcakes that require shaping and multiple bakes, this recipe brings everything together on one pan—fast, fuss-free, and still full of homemade charm. The tender, golden sponge absorbs the sweet strawberry syrup, while the thick layer of whipped cream adds richness and a cloud-like texture. Featuring ingredients you likely already have on hand, it’s a dessert that feels special without demanding complicated steps or rare ingredients.

Essential Tools for Streamlined Prep

Chopping strawberries quickly and evenly is a snap thanks to the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. Lining your sheet pan with Reynolds Kitchens Brown Parchment Paper Roll ensures the cake releases perfectly and makes cleanup almost effortless. For whipping cream to the perfect soft peaks, a high-powered appliance like the Ninja BL610 Professional 72 Oz Countertop Blender transforms heavy cream in seconds. Finally, keeping ingredients measured and organized is easy with the Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel.

Baking and Assembling the Sheet Pan Shortcake

Begin with a straightforward buttery cake batter, spread over a parchment-lined sheet pan and baked until golden. While it cools, prepare your strawberries: Dice them and toss in sugar to macerate, creating a naturally sweet syrup that soaks into the cake. Whip the cream until just stiff, spreading it over the cooled cake before layering on the glistening strawberries and syrup. The sheet pan format not only maximizes your yield but ensures a fine balance of cake, cream, and berries in every square.

Serving and Storage Tips

Once assembled, use a sharp knife to cut neat portions directly on the pan. Serve chilled or at room temperature—perfect for outdoor events or quick weeknight desserts. Store leftovers in Rubbermaid Brilliance Food Storage Containers to keep the cake fresh and the cream fluffy. For a festive look, sprinkle chopped mint or a dusting of powdered sugar over the top just before serving.

Nutrition and Yield

This recipe makes approximately 12 generous servings, each with around 280–330 calories depending on the cream and sugar. The balance of fresh fruit, light sponge cake, and real whipped cream means this dessert feels indulgent yet refreshing.

Sheet Pan Strawberry Shortcake (Recap)

With its easy sheet pan construction, crowd-friendly serving, and the unbeatable trio of fluffy cake, airy whipped cream, and fresh strawberries, this Sheet Pan Strawberry Shortcake brings a classic favorite into modern-day entertaining.

Instructions

1. Preheat your oven to 350°F. Line a rimmed baking sheet (about 12×17 inches) with a sheet from your Reynolds Kitchens Brown Parchment Paper Roll for effortless cake release.
2. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well and scraping down the sides as needed, then mix in vanilla extract.
3. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour. Gently fold until just combined—do not overmix.
4. Evenly spread the batter onto your lined sheet pan using a spatula. Bake for 18–22 minutes, or until the cake is lightly golden and a toothpick from the center comes out clean. Cool completely on a wire rack.
5. While the cake cools, dice strawberries efficiently with the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper and toss with 1/2 cup sugar. Let sit for 20–30 minutes until syrupy.
6. Pour heavy cream, powdered sugar, and vanilla into your Ninja BL610 Professional 72 Oz Countertop Blender. Whip on high just until soft peaks form—take care not to over-whip.
7. Once the cake has cooled, spread the whipped cream evenly over the top. Spoon the macerated strawberries (with all their juice) on top of the whipped cream layer.
8. Slice and serve directly from the sheet pan, or store leftovers in Rubbermaid Brilliance Food Storage Containers to maintain freshness.

Cook and Prep Times

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes (not including chilling/macerating time)