Easy Sheet Pan Strawberry Shortcake
This easy Sheet Pan Strawberry Shortcake features one giant buttery biscuit baked on a sheet pan, topped with juicy macerated strawberries and fluffy whipped cream. Perfect for feeding a crowd with minimal effort.
Equipment
- 13x18-inch Rimmed Sheet Pan
- Mixing bowls
- Box grater
- Electric mixer
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tbsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, cold and grated
- 1 1/2 cups heavy cream, cold
- 2 tbsp heavy cream (for brushing)
- 1 large egg
- coarse sparkling sugar, for topping
- 3 lbs fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar (for strawberries)
- 1 tsp vanilla extract (for strawberries)
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Instructions
- Combine sliced strawberries, sugar, and vanilla in a large bowl. Let sit at room temperature for 30–60 minutes until syrupy.
- Preheat oven to 400°F. Whisk flour, sugar, baking powder, and salt. Add grated butter and toss to coat. Whisk cream and egg together, then stir into flour until a shaggy dough forms.
- Grease a 13x18-inch rimmed sheet pan. Press dough evenly into pan, reaching all corners.
- Brush top with cream and sprinkle with coarse sugar. Bake 18–22 minutes until golden brown. Cool 15 minutes.
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Slice biscuit into 12–15 squares. Top each with strawberries and whipped cream, or split squares and layer as desired.
Notes
This recipe is ideal for parties and gatherings since the biscuit bakes in one pan and slices easily into uniform portions.