Easy Sheet Pan Strawberry Shortcake

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If you love traditional strawberry shortcake but hate the tedious process of cutting out individual biscuits, this Sheet Pan Strawberry Shortcake from Number 2 Pencil is a total game-changer. Instead of individual portions, this recipe uses a clever technique to bake one giant, buttery, golden-brown biscuit across a whole baking sheet. It is the perfect easy strawberry shortcake for a crowd, allowing you to serve 12 to 15 people with just a fraction of the effort.

The beauty of this sheet pan biscuit recipe is its simplicity. The dough is pressed into the pan, baked until the edges are crispy and the center is tender, and then sliced into uniform squares or “bars.” Once topped with syrupy macerated strawberries and a cloud of fresh whipped cream, you have a large batch summer dessert that looks impressive but feels completely stress-free. Whether it’s a family reunion, a neighborhood BBQ, or a Fourth of July celebration, this is the most efficient way to serve a classic.

Why You’ll Love This Sheet Pan Shortcake

• Zero Cutting Required: No biscuit cutters, no scraps to re-roll, and no floury mess on your counters.
• Feeds a Crowd: Easily serves 15+ people from a single baking sheet.
• Uniform Texture: Every piece has that perfect balance of a crunchy sugar top and a soft, “short” crumb.
• Fast Assembly: You can slice the entire sheet into bars in seconds, making serving a breeze.

Ingredients

The Giant Sheet Pan Biscuit

• 4 cups All-Purpose Flour
• 1/4 cup Granulated Sugar
• 2 Tbsp Baking Powder
• 1 tsp Salt
• 1 cup (2 sticks) Unsalted Butter, cold and grated
• 1 1/2 cups Heavy Cream, cold (plus 2 Tbsp for brushing)
• 1 large Egg
• For topping: Coarse Sparkling Sugar or Turbinado Sugar

The Strawberries

• 3 lbs Fresh Strawberries, hulled and sliced
• 1/2 cup Granulated Sugar
• 1 tsp Vanilla Extract

The Whipped Cream

• 2 cups Heavy Whipping Cream, very cold
• 1/2 cup Powdered Sugar
• 1 tsp Vanilla Extract

Instructions

1. Macerate the Berries

In a large bowl, combine the sliced strawberries, sugar, and vanilla. Let them sit at room temperature for at least 30–60 minutes. The berries will release their juices, creating a natural syrup that is vital for soaking into the biscuit base.

2. Prep the Biscuit Dough

Preheat your oven to 400°F. In a large bowl, whisk the flour, sugar, baking powder, and salt. Grate the cold butter directly into the bowl and toss to coat. In a measuring cup, whisk 1 1/2 cups cream and the egg. Pour into the flour and stir until a shaggy dough forms.

3. Shape the Sheet

Lightly grease a 13×18-inch rimmed sheet pan (half-sheet pan). Press the dough evenly into the pan, reaching all the way to the edges. It may feel thin, but it will rise beautifully in the oven.

4. Bake

Brush the top of the dough with 2 tablespoons of cream and sprinkle generously with coarse sugar. Bake for 18–22 minutes until golden brown. Let the biscuit sheet cool in the pan for 15 minutes.

5. Slice and Assemble

Whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Slice the giant biscuit into 12 or 15 squares. Split each square horizontally or simply pile the strawberries and whipped cream directly on top of each square and serve.

Expert Tips for Success

• The Grated Butter Secret: Grating frozen or very cold butter is much faster than using a pastry cutter and ensures even distribution for a flakier sheet pan strawberry shortcake.
• Don’t Over-Bake: You want the biscuit to be golden but still soft in the middle. If it gets too dark, it will be hard to split.
• Rimmed Pan is Essential: Make sure your sheet pan has a rim to keep the dough contained as it rises and to catch any stray sugar.
• Serve Warm: If possible, serve the biscuit squares while they are still slightly warm from the oven for that “melty” cream experience.

Variations

• Strawberry Shortcake Bars: Instead of splitting the biscuits, leave them whole and top with a thick layer of cream and berries to eat like a bar.
• Mixed Berry Sheet Pan: Use a mix of strawberries, blackberries, and blueberries for a patriotic “Red, White, and Blue” look.
• Almond Glaze: Drizzle the finished bars with a simple almond-flavored icing for extra sweetness.

FAQ:

Q: Can I make the sheet pan biscuit in advance? A: Yes. You can bake the large biscuit sheet up to a day ahead. Store it at room temperature wrapped in foil or plastic wrap. For the best flavor, pop it in a 350°F oven for 5–10 minutes to refresh the “crunch” before slicing and serving.

Q: My biscuit is hard to slice; what went wrong? A: This usually happens if the dough was over-mixed (making it tough) or over-baked. To ensure a tender sheet pan biscuit recipe, mix until the flour just disappears and pull it from the oven as soon as the top is golden.

Q: How many people does one sheet pan serve? A: A standard 13×18-inch half-sheet pan easily serves 12 large portions or 15–18 smaller squares, making it the ideal large batch summer dessert.

Q: Can I use a cake mix instead of the biscuit dough? A: While you can make a “sheet cake” version, it won’t have the same structural integrity as the traditional biscuit. The biscuit base is designed to be sturdy enough to hold the heavy macerated berries without getting soggy.

Q: Can I freeze the leftovers? A: You can freeze the baked biscuit sheet (without toppings) for up to 3 months. However, once you add the strawberries and whipped cream, the dessert should be eaten within a few hours, as the moisture will make the biscuit base soft.

Q: Why do I need to grate the butter? A: Grating frozen butter is the secret to a flaky, “short” texture. It creates tiny pockets of fat throughout the dough that steam in the oven, creating a lift that makes the sheet pan version just as airy as individual biscuits.