Go Back
–+ servings
Easy Berry Sheet Pan Shortcake Recipe

Berry Sheet Pan Shortcake

iamwinfred
This Berry Sheet Pan Shortcake transforms the classic strawberry shortcake into an effortless crowd-pleaser baked in a single 9x13 pan. Buttery, golden shortcake topped with juicy macerated berries and billowy whipped cream feeds 12 people in under 45 minutes — making it the ultimate stress-free summer dessert for potlucks, barbecues, and backyard gatherings.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 385 kcal

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Large mixing bowl
  • Pastry cutter or fork For cutting in cold butter
  • Whisk
  • Medium bowl For berry topping
  • Electric mixer or whisk For whipped cream
  • Sharp knife
  • Cutting board
  • Pastry brush For brushing melted butter on top

Ingredients
  

For the Shortcake

  • 3 cups all-purpose flour 360g
  • 1/2 cup granulated sugar 100g
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup cold unsalted butter 170g, cubed
  • 1 1/4 cups heavy cream 300ml
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 tbsp unsalted butter Melted, for brushing top
  • 2 tbsp coarse sugar For topping

For the Berry Topping

  • 4 cups mixed fresh berries Strawberries, blueberries, raspberries, blackberries
  • 1/4 cup granulated sugar 50g
  • 1 tbsp lemon juice Freshly squeezed
  • 1 tsp lemon zest

For the Whipped Cream

  • 2 cups heavy cream 480ml, cold
  • 1/4 cup powdered sugar 30g
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined, then create a well in the center.
  • Add the cold cubed butter to the flour mixture and use a pastry cutter or two forks to cut it in until the mixture resembles coarse crumbs with pea-sized butter pieces — work quickly to keep everything cold.
  • In a medium bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined, then pour into the well in the dry ingredients.
  • Gently stir until just combined — the dough will be slightly sticky and shaggy with a few dry streaks, which is perfect; do not overmix.
  • Transfer the dough to the prepared pan and use lightly floured hands or a spatula to press it evenly to about 1 inch thick, reaching all corners.
  • Brush the top generously with melted butter and sprinkle with coarse sugar, then bake for 22–25 minutes until golden brown and a toothpick inserted in the center comes out clean.
  • Let the shortcake cool in the pan for 10 minutes, then use the parchment overhang to transfer it to a wire rack to cool completely before topping.
  • Combine the berries with sugar, lemon juice, and lemon zest in a bowl; toss gently and let sit for 15–20 minutes until the berries release their juices.
  • Beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form — stop before it becomes grainy or butter-like.
  • Cut the cooled shortcake into 12 squares, then top with the macerated berries and their juices and generous dollops of whipped cream; serve immediately.

Notes

  • Keep everything cold: Cold butter and cold cream are essential for a flaky, tender shortcake — don't skip this step.
  • Don't overmix: Mix the dough just until it comes together; overworking develops gluten and makes the shortcake tough.
  • Chill your bowl: Pop your mixing bowl and beaters in the freezer for 10 minutes before whipping cream for best results.
  • Make ahead: Bake the shortcake up to 2 days in advance, wrap tightly, and store at room temperature; prepare berries and whipped cream close to serving time.
  • Frozen berries: Fresh berries are strongly preferred; if using frozen, thaw completely and drain excess liquid to prevent a soggy base.
  • Storage: Store unfrosted shortcake at room temperature for 2 days or refrigerated for up to 4 days; freeze tightly wrapped for up to 3 months.
  • Whipped cream tip: Stabilize whipped cream by adding 1 tablespoon of cream cheese before whipping if you need to prepare it a few hours ahead.
  • Flavor variation: Add 1/2 teaspoon of almond extract to the dough for a subtle, sophisticated depth of flavor.
  • Reheat: Refresh refrigerated shortcake in a 300°F oven for 5–7 minutes before serving.
  • Swap the fruit: This recipe works beautifully with sliced peaches, plums, or a tropical mix of mango and pineapple in place of berries.

Nutrition

Serving: 1ServingCalories: 385kcalCarbohydrates: 43gProtein: 5gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 220mgPotassium: 160mgFiber: 2gSugar: 18gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 8mg
Keyword berry shortcake, crowd pleaser dessert, easy shortcake recipe, sheet pan shortcake, summer dessert
Tried this recipe?Let us know how it was!