Sheet Pan Strawberry Shortcake Recipe

Sheet Pan Strawberry Shortcake: A Delectable Dessert for All Occasions

If you’re on the hunt for a dessert that combines elegance with simplicity, look no further than the Sheet Pan Strawberry Shortcake. This delightful treat is not only a feast for the eyes but also a joy to the palate, featuring layers of moist white cake, fresh strawberries, and a luscious whipped cream cheese topping. Whether you’re hosting a gathering or simply craving a sweet indulgence, this recipe is sure to impress. Let’s dive into the details of creating this magnificent dessert.

Ingredients

For the Cake:

• 2 ¾ cups (275 g) cake flour
• 2 teaspoons baking powder
• 1 cup (2 sticks / 227 g) salted butter, room temperature
• 2 ½ cups (500 g) granulated sugar
• 2 teaspoons vanilla extract
• 5 large egg whites, room temperature
• 1 cup (225 g) milk, room temperature

For the Strawberries:

• 2 pounds fresh strawberries, washed, hulled, and sliced
• 2 tablespoons granulated sugar

For the Whipped Topping:

• 2 ounces cream cheese, room temperature
• ½ cup (100 g) granulated sugar
• 2 cups (476 g) heavy cream
• ½ teaspoon vanilla extract
• 1 pinch kosher salt

Instructions

1. Preparing the Cake: Start by preheating your oven to 350°F (175°C). Line a 10×15-inch sheet pan (also known as a jelly roll pan) with parchment paper, ensuring the paper extends up the sides. Lightly spray the parchment with nonstick cooking spray to prevent sticking.

In a large bowl, whisk together the cake flour and baking powder. This dry mixture will serve as the foundation for your cake. Set it aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and vanilla extract. Beat on medium speed until the mixture becomes light and fluffy, which should take about 5 minutes. Scrape down the sides of the bowl as necessary to ensure even mixing.

Next, with the mixer on low speed, add the egg whites one at a time. Allow each egg white to incorporate fully before adding the next. Again, scrape down the bowl as needed.

Now it’s time to combine the dry and wet ingredients. Add one-third of the flour mixture to the creamed butter and sugar, followed by half of the milk. Mix gently. Continue with another third of the flour mixture, the remaining milk, and finally the rest of the flour mixture. Mix just until combined, being careful not to overmix.

Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool to room temperature on a wire rack.

Once the cake has cooled, transfer it to the freezer to chill for 10-15 minutes. This step makes the cake firmer and easier to handle. If you prefer, you can chill the cake in the refrigerator for 1-2 hours or even overnight (covered).

2. Preparing the Strawberries: While the cake is baking, prepare the strawberries. In a medium bowl, mix the sliced strawberries with the granulated sugar. The sugar helps to macerate the strawberries, drawing out their juices and enhancing their sweetness. Store the strawberries in the refrigerator until you’re ready to assemble the cake.

3. Making the Whipped Topping: For the whipped topping, start by chilling the bowl and whisk attachment of your stand mixer in the freezer for about 15 minutes. This step ensures that the cream will whip up quickly and with maximum volume.

Once the bowl is chilled, add the cream cheese and granulated sugar. Mix on medium-high speed until the mixture is smooth and free of lumps.

Turn off the mixer and pour in the heavy cream. Resume mixing on medium speed until soft peaks form. Soft peaks are achieved when the cream starts to hold its shape but still droops slightly.

Scrape down the sides of the bowl to incorporate all of the cream cheese, then continue mixing on medium speed until stiff peaks form. Stiff peaks hold their shape firmly when the whisk is lifted. Finally, add the vanilla extract and a pinch of kosher salt. Mix just until combined, being careful not to overmix. Chill the whipped topping until you’re ready to use it.

4. Assembling the Shortcake: Remove the chilled cake from the freezer or refrigerator. Using the edges of the parchment paper, lift the cake out of the pan and transfer it to a flat surface. Cut the cake in half lengthwise to create two rectangles.

Place one half of the cake on a serving platter. Spread half of the strawberries evenly over the cake, followed by one-third of the whipped cream cheese topping.

Gently place the second half of the cake on top of the whipped cream layer. Spread the remaining whipped cream cheese topping over the top layer of the cake, then finish with the rest of the strawberries.

Serving Suggestions

The Sheet Pan Strawberry Shortcake is best served immediately to enjoy the freshness of the strawberries and the lightness of the whipped cream topping. However, it can also be stored in the refrigerator for a few hours if you need to prepare it in advance.

This dessert pairs wonderfully with a variety of beverages. A chilled glass of rosé or a light, fruity white wine complements the sweetness of the strawberries. For non-alcoholic options, consider serving it with iced tea or a refreshing lemonade.

Tips for Success

• Room Temperature Ingredients: Ensure that the butter, egg whites, and milk are at room temperature before you start. This helps to create a smooth and even batter.
• Chill the Bowl and Whisk: Chilling these tools before making the whipped topping ensures that the cream whips up quickly and to the right consistency.
• Do Not Overmix: When combining the flour mixture with the wet ingredients, mix just until combined. Overmixing can result in a dense cake.
• Use Fresh Strawberries: Fresh, ripe strawberries are essential for the best flavor and texture in this dessert.