Easy Berry Sheet Pan Shortcake Recipe

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Summertime calls for fresh, vibrant desserts that bring everyone together, and this Easy Berry Sheet Pan Shortcake is the perfect crowd-pleaser. This oversized shortcake, baked on a sheet pan, combines a buttery, golden cake base with juicy mixed berries and fluffy whipped cream.

It’s a low-effort, high-reward dessert that’s ideal for barbecues, picnics, or any summer gathering. With simple ingredients and straightforward steps, this recipe delivers a stunning dessert that’s as beautiful as it is delicious. Plus, it’s easy to slice and serve, making it a stress-free option for feeding a crowd.

In this post, we’ll walk you through everything you need to know to make this summery treat, from the ingredients and equipment to step-by-step instructions. We’ll also share tips for customizing your shortcake, storing leftovers, and even some nutritional insights.

Whether you’re hosting a party or just craving a fresh dessert, this berry sheet pan shortcake will become your go-to summer recipe.

Why You’ll Love This Berry Sheet Pan Shortcake

This dessert checks all the boxes for a perfect summer treat:

Easy to Make: Minimal prep and simple ingredients make this recipe beginner-friendly.
Crowd-Friendly: Baked on a sheet pan, it serves a large group with ease.
Fresh and Flavorful: Juicy berries and light whipped cream create a refreshing summer vibe.
Versatile: Swap berries or add your favorite toppings to make it your own.
Perfect for Sharing: The sheet pan format makes slicing and serving a breeze.

Ready to dive into this delicious dessert? Let’s get started with the ingredients and equipment you’ll need.

Ingredients

To make this Easy Berry Sheet Pan Shortcake, you’ll need the following ingredients. Each one is linked to an Amazon affiliate link for easy shopping:

2 cups all-purpose flour
1/4 cup granulated sugar (for the cake)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
3/4 cup whole milk
1 large egg
1 teaspoon vanilla extract
4 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
1/4 cup granulated sugar (for the berry topping)
2 cups heavy cream (for whipped cream)
1/4 cup powdered sugar (for whipped cream)
1 teaspoon vanilla extract (for whipped cream)

These simple ingredients come together to create a dessert that’s bursting with flavor. If you’re looking to support your health while enjoying delicious treats, consider adding a supplement like Moringa Actives to your routine.

It’s designed to help manage hunger and support metabolism, perfect for maintaining balance during summer indulgences.

See also: Easy Strawberry Shortcake Recipe

Kitchen Equipment/Appliances Needed

To make this recipe, you’ll need the following kitchen tools, all linked to Amazon for your convenience:

Sheet pan (13×18 inches, also called a half-sheet pan)
Mixing bowls (medium and large)
Whisk
Pastry cutter or fork (for cutting butter into flour)
Measuring cups
Measuring spoons
Spatula (for spreading batter)
Electric mixer or whisk (for whipped cream)
Parchment paper (for lining the sheet pan)
Cooling rack (optional, for cooling the cake)

Having the right tools makes this recipe even easier to whip up. If you’re looking to boost your energy for summer cooking, try Cappuccino MCT, a coffee-based supplement that supports metabolism and provides a natural energy lift.

Step-by-Step Instructions

Follow these simple steps to create your Easy Berry Sheet Pan Shortcake. This recipe is designed to be straightforward, so even novice bakers can achieve great results.

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 375°F (190°C). Line a sheet pan with parchment paper to prevent sticking and make cleanup easier.

Step 2: Make the Shortcake Batter

In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Stir with a whisk to mix evenly.

Add 1/2 cup of cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.

In a separate mixing bowl, whisk together 3/4 cup of whole milk, 1 large egg, and 1 teaspoon of vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but spreadable.

Step 3: Bake the Shortcake

Spread the batter evenly onto the prepared sheet pan using a spatula. Bake for 15-18 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool on a cooling rack or in the pan.

Step 4: Prepare the Berry Topping

While the cake bakes, rinse and dry 4 cups of mixed berries. If using strawberries, hull and slice them. In a mixing bowl, toss the berries with 1/4 cup of granulated sugar. Let them sit for 15-20 minutes to release their juices.

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Step 5: Make the Whipped Cream

In a chilled mixing bowl, use an electric mixer or whisk to whip 2 cups of heavy cream with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form. This should take about 2-3 minutes with a mixer or 5-7 minutes by hand.

Step 6: Assemble the Shortcake

Once the cake has cooled, spread the whipped cream evenly over the top. Spoon the sugared berries and their juices over the whipped cream, distributing them evenly. Slice into squares and serve immediately.

See also: Easy Magic Cake Recipe

Tips for Success

To ensure your berry sheet pan shortcake turns out perfectly, keep these tips in mind:

Use cold butter for a flaky, tender cake texture.
Don’t overmix the batter to avoid a tough cake.
Let the berries sit with sugar to draw out their natural juices for maximum flavor.
Chill your mixing bowl and whisk before making whipped cream for faster whipping.
Customize with your favorite berries or add a splash of lemon zest for extra zing.

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Storage and Make-Ahead Tips

This shortcake is best served fresh, but you can prepare components in advance:

Cake: Bake the cake up to a day ahead and store it tightly wrapped at room temperature.
Berries: Prep the sugared berries a few hours in advance and refrigerate.
Whipped Cream: Make whipped cream just before serving for the best texture, but it can be stored in the fridge for a few hours if needed.
Leftovers: Store assembled shortcake in the refrigerator for up to 2 days. The cake may soften due to the berry juices.

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Variations and Substitutions

This recipe is highly customizable to suit your preferences or dietary needs:

Swap berries for peaches, cherries, or other summer fruits.
Use gluten-free flour for a gluten-free version.
Substitute coconut milk for whole milk and coconut cream for heavy cream for a dairy-free option.
Add a layer of lemon curd under the whipped cream for a citrusy twist.

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See also: Easy Ice Cream Sandwiches Recipe

Nutritional Facts

Here’s an approximate nutritional breakdown per serving (based on 12 servings):

Calories: 320 kcal
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 65mg
Sodium: 180mg
Total Carbohydrates: 32g
Dietary Fiber: 2g
Sugars: 14g
Protein: 4g

These values may vary based on specific brands and ingredient substitutions. For those focused on weight management, Fat Burn Active is a natural supplement with 11 ingredients to support fat reduction and overall fitness goals.

Why This Recipe is Perfect for Summer

This berry sheet pan shortcake is a quintessential summer dessert. The bright, juicy berries capture the essence of warm-weather markets, while the light, buttery cake and fluffy whipped cream keep things refreshing.

Its sheet pan format makes it ideal for potlucks, picnics, or backyard barbecues, where you can easily serve a crowd without spending hours in the kitchen. The vibrant colors and fresh flavors make it a standout on any dessert table, and its simplicity ensures you’ll have more time to enjoy the sunshine.

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Serving Suggestions

Serve this shortcake with:

A scoop of vanilla ice cream for extra indulgence.
A sprinkle of chopped mint leaves for a fresh twist.
A drizzle of honey for added sweetness.

Pair it with a glass of iced tea or lemonade for the ultimate summer experience. To support healthy digestion after enjoying this dessert, try Probiosin Plus, a probiotic supplement that promotes gut health and aids weight management.

See also: Easy Lemon Squares Recipe

FAQs About the Easy Berry Sheet Pan Shortcake Recipe

1. Can I use frozen berries instead of fresh berries for this sheet pan shortcake?

Yes, you can use frozen berries if fresh ones aren’t available. Thaw them completely and drain excess liquid before tossing with granulated sugar. This prevents the shortcake from getting soggy.

Frozen berries work well for summer desserts when fresh produce is out of season, and they still deliver great flavor.

2. How far in advance can I prepare this berry sheet pan shortcake for a party?

You can prep parts of this recipe ahead to save time. Bake the shortcake base a day in advance and store it wrapped at room temperature. Prepare the sugared berries a few hours before and keep them refrigerated.

Whip the heavy cream just before assembling for the freshest texture. Assemble the shortcake right before serving to keep it looking and tasting its best.

3. What size sheet pan should I use for this recipe?

The recipe calls for a standard half-sheet pan, which measures about 13×18 inches. Using a sheet pan this size ensures the shortcake bakes evenly and has the perfect thickness.

If you use a smaller or larger pan, adjust the baking time and check for doneness with a toothpick. A half-sheet pan is ideal for crowd-friendly desserts like this, making it easy to slice and serve at summer gatherings.

4. Can I make this shortcake gluten-free or dairy-free?

Absolutely! For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free flour blend. For dairy-free, use coconut milk instead of whole milk, vegan butter instead of unsalted butter, and coconut cream for the whipped topping. These substitutions keep the dessert summery and delicious. re leftovers of this berry sheet pan shortcake?

Store any leftover shortcake in an airtight container in the refrigerator for up to 2 days. The berries and whipped cream may make the cake softer over time, but it’ll still taste great. For best results, store the cake, berries, and whipped cream separately if possible, and reassemble before serving.

See also: Best Pickle Popsicles Recipe

Conclusion

This Easy Berry Sheet Pan Shortcake is the ultimate summer dessert, simple, delicious, and perfect for sharing. With its buttery cake, juicy berries, and creamy topping, it’s sure to be a hit at any gathering.

Whether you’re hosting a party or just treating your family, this recipe delivers big flavor with minimal effort. Plus, with the right tools and ingredients, you’ll have a stress-free baking experience.

For those looking to maintain their summer glow, supplements like Collagen Select can support healthy skin, hair, and nails, while Meltamin offers a refreshing cactus-flavored fat burner to keep you feeling light and energized. Enjoy this dessert and make your summer gatherings unforgettable.

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