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Sheet Pan Strawberry Shortcake

Sheet Pan Strawberry Shortcake

  • Author: Michael
  • Total Time: 1 hour 40 minutes (including chilling time)
  • Yield: 12 servings 1x
  • Diet: Plant-based, Gluten Free (if using gluten-free flour)

Description

Sheet Pan Strawberry Shortcake is a quick and delightful dessert combining fresh strawberries, fluffy plant-based cream, and a light biscuit base made with natural gelling agent. This easy-to-make recipe requires minimal cleanup and offers a colorful, fresh, and creamy treat perfect for any occasion.

Ingredients

Scale

Strawberry Mixture

  • 4 cups fresh strawberries, sliced
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar

Biscuit Base

  • 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 tablespoon baking powder (gluten-free if needed)
  • 1/4 cup sugar
  • 1/2 cup plant-based butter, cold
  • 1 teaspoon vanilla extract (natural)
  • 1/2 cup plant-based cream (plus extra as needed)

Whipped Cream Layer

  • 1 cup plant-based cream
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the Strawberries: Wash and slice fresh strawberries. Toss them gently in a bowl with lemon juice and sugar to macerate and bring out their natural sweetness. Set aside while preparing the biscuit base.
  2. Make the Biscuit Dough: In a large mixing bowl, combine the all-purpose flour, baking powder, and sugar. Cut in the cold plant-based butter until the mixture resembles coarse crumbs. Stir in vanilla extract (natural). Gradually add plant-based cream, mixing just until the dough comes together but remains soft.
  3. Spread the Dough on the Sheet Pan: Press the dough evenly into a greased sheet pan creating a flat surface about half an inch thick to form the shortcake base.
  4. Bake Until Golden: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until the top is golden and a toothpick inserted in the center comes out clean. Remove and allow to cool slightly.
  5. Whip the Plant-Based Cream: While the biscuit base cools, whip the plant-based cream until fluffy. Mix in vanilla extract (natural) and natural gelling agent to stabilize the cream for spreading.
  6. Assemble the Sheet Pan Strawberry Shortcake: Once the biscuit layer is cool, spread the whipped cream evenly over the surface. Scatter the macerated strawberries generously on top. Chill the assembled dessert in the refrigerator for at least an hour to set before serving.

Notes

  • Choose ripe strawberries for maximum sweetness and freshness.
  • Keep plant-based butter cold to ensure flaky, tender biscuit texture.
  • Do not overmix dough; mix until combined for a soft, crumbly texture.
  • Use the natural gelling agent carefully following quantity instructions to maintain perfect cream consistency.
  • Chill the dessert before serving allows flavors to meld and cream to set.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: strawberry shortcake, plant-based dessert, sheet pan dessert, gluten free dessert, easy berry shortcake, vegan shortcake

Find it online: https://classicrecipehub.com/sheet-pan-strawberry-shortcake/