Sheet Pan Strawberry Shortcake
All the deliciousness of classic strawberry shortcake on a giant sheet pan, perfect for summer gatherings.
Equipment
- oven
- quarter sheet pan
- parchment paper
- Mixing Bowls
- whisk
- Cookie dough scoop
Ingredients
For the Shortcake
- 2.25 cups all-purpose flour
- 0.33 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons kosher salt
- 0.75 cups frozen unsalted butter, grated
- 0.75 cups cold heavy cream plus more for brushing on top
- 1 large egg
- 1 teaspoon vanilla extract
- coarse sugar for topping (optional)
For the Macerated Strawberries
- 1 pound fresh strawberries, hulled and quartered
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 0.5 teaspoon vanilla extract
Instructions
Instructions
- Preheat the oven to 375˚F (190˚C). Line a quarter sheet pan (13x9 inches) with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold grated butter to the flour mixture and stir together until well incorporated.
- In a small bowl, whisk together the heavy cream, egg, and vanilla. Pour the wet mixture into the flour mixture and gently stir until a shaggy dough forms. Use your hands to gently knead the dough just until it's well incorporated and there are no super dry spots.
- Using a 2 tablespoon cookie dough scoop, scoop the dough onto the sheet pan into 5 rows of 3. The dough should be touching. Gently press each scoop down with your hands to flatten slightly.
- Place in the freezer for 15 minutes (or the refrigerator for 30 minutes). Before baking, brush the tops of the biscuits with heavy cream, then sprinkle with coarse sugar.
- Bake for 20-22 minutes, until the bottoms are golden brown and the tops are just lightly browned. A toothpick inserted in the center should come out clean. Let the biscuits cool completely.
- While the biscuits are in the oven, make the strawberries and whipped cream. In a large bowl, stir together the strawberries, sugar and lemon juice and let sit for 30 minutes.
- Add the chilled heavy cream to a large bowl with the powdered sugar and vanilla extract. Beat on medium speed until medium peaks form and refrigerate until ready to use.
- Once the biscuits are cooled, top with a layer of whipped cream, then spoon the strawberries and the accumulated juices over the top. If you're making this ahead of time, wait to assemble the dessert until just before serving. Enjoy!
Notes
For light, fluffy biscuits, it's super important that your butter is as cold as possible. We put the butter in the freezer for about an hour before starting this recipe, then grate it while it's frozen. We also refrigerate/freeze the unbaked biscuits briefly just before baking to make sure the butter is nice and cold before it goes in the oven! The biscuits can be made up to 3 days ahead of time and stored covered (preferably in an airtight container) at room temperature. The whipped cream will last overnight (covered) in the refrigerator. The strawberries are best made just before serving, but you can slice them the day before and refrigerate until ready to use. Keep any leftovers stored in the refrigerator for up to 3 days.
Nutrition
Serving: 1.5biscuits + toppingsCalories: 365kcalCarbohydrates: 37.8gProtein: 4.6gFat: 22.3gSodium: 48.7mgFiber: 1.7gSugar: 14.1g
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