Sheet Pan Strawberry Shortcake for a Crowd -

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Introduction

Sheet Pan Strawberry Shortcake for a Crowd is a brilliant, modern twist on the beloved American classic—elevated for effortless entertaining without sacrificing charm, flavor, or that nostalgic, summery sweetness. Designed specifically for large gatherings—from backyard BBQs and graduation parties to bridal showers and holiday brunches—this version ditches the fussy individual assembly in favor of a streamlined, visually stunning, and incredibly scalable sheet-pan format. Imagine golden, tender shortcake biscuits baked en masse on a single rimmed baking sheet, crowned with a luxuriously thick layer of macerated strawberries glistening with ruby-red syrup, and finished with billows of freshly whipped cream—all assembled *in situ* for maximum impact and minimal last-minute stress. It’s not just convenient; it’s communal, photogenic, deeply satisfying, and guaranteed to spark conversation (and seconds!). Whether you’re feeding 12 or serving 30, this recipe scales beautifully while preserving the delicate balance of buttery crumb, bright fruit acidity, and cloud-like cream that defines true shortcake excellence.

The History

Strawberry shortcake traces its roots to 16th-century England, where “shortcake” referred to a rich, crumbly biscuit made with flour, sugar, butter, and sometimes eggs—“shortened” by fat to yield a tender, flaky texture. Early versions were more akin to scones or even cake-like slabs, often served with stewed or roasted strawberries and cream. By the 19th century, the dish had crossed the Atlantic and evolved significantly in the United States, particularly as fresh, locally grown strawberries became widely available in spring and early summer. The iconic trio—biscuit, berries, and cream—solidified into a cultural staple, especially in New England and the Mid-Atlantic, where regional variations emerged: some preferring split biscuits, others opting for sponge cake layers or even angel food. The sheet pan adaptation, however, is a distinctly 21st-century innovation—born from the rise of meal-prep culture, viral social media food trends, and the growing demand for recipes that marry tradition with practicality. Chefs and home cooks alike began experimenting with baking entire shortcake bases on large pans to eliminate portioning, reduce cleanup, and create a dramatic, shareable centerpiece. This evolution honors the spirit of the original—celebrating seasonal abundance and simple pleasures—while embracing contemporary lifestyles centered around ease, inclusivity, and joyful gathering.

Ingredients Breakdown

Every element in this Sheet Pan Strawberry Shortcake has been meticulously chosen for performance, flavor synergy, and scalability:

Shortcake Base: All-purpose flour provides structure, while cake flour (used in combination) lends tenderness and fine crumb. Granulated sugar adds subtle sweetness and aids browning; brown sugar contributes moisture and caramel notes. Baking powder and baking soda work in tandem for optimal lift and airy texture. Cold, cubed unsalted butter is non-negotiable—it creates steam pockets for flakiness and richness. Heavy cream delivers fat and liquid in one ingredient, ensuring moistness without overworking the dough. An egg yolk enriches color and binding, while vanilla extract and a pinch of flaky sea salt deepen complexity.
Strawberry Layer: Fresh, ripe, in-season strawberries are essential—their natural sugars, acidity, and fragrance cannot be replicated. A two-stage maceration process (first with granulated sugar to draw out juices, then with brown sugar and lemon juice for brightness and depth) builds layered flavor and prevents a watery syrup. Cornstarch thickens the juices into a glossy, clingy glaze that won’t soak into the shortcake. A splash of balsamic vinegar (optional but highly recommended) adds a sophisticated, balancing tang.
Whipped Cream: Ultra-cold heavy whipping cream (at least 36% fat) ensures stability and volume. Powdered sugar dissolves seamlessly and helps stabilize the foam; pure vanilla bean paste (or high-quality extract) imparts aromatic warmth. A whisper of cream cheese (softened and whipped in) adds luxurious body, tang, and prevents weeping—especially critical when serving buffet-style over several hours.
Finishing Touches: A light dusting of confectioners’ sugar adds visual elegance and a hint of sweetness. Fresh mint leaves offer aromatic contrast and vibrant color. Extra whole or halved strawberries provide textural interest and reinforce the seasonal theme.

Step-by-Step Recipe

Prep & Pre-Chill: Line a heavy-duty, rimmed half-sheet pan (18″ x 13″ x 1″) with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal. Place the pan in the freezer for 15 minutes. Meanwhile, whisk together flours, sugars, baking powder, baking soda, and salt in a large bowl. Cut cold butter into ½-inch cubes and return to freezer for 5 minutes.
Mix Dry & Fat: Using a pastry cutter or two forks, cut the frozen butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Avoid over-mixing—cold butter = flaky layers.
Hydrate Gently: In a separate small bowl, whisk together heavy cream, egg yolk, and vanilla. Pour over the flour mixture. Using a silicone spatula or wooden spoon, stir *just* until a shaggy dough forms—no more than 12–15 strokes. Do not knead. Dough should hold together when pinched but still look slightly crumbly.
Chill Dough: Turn dough onto a lightly floured surface. Gently pat into a 12″ x 10″ rectangle, about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 45 minutes (up to 2 hours). This relaxes gluten, firms butter, and ensures clean cuts.
Roll & Shape: Remove dough from fridge. Lightly flour surface and rolling pin. Roll dough to a precise 13″ x 11″ rectangle, ¾-inch thick. Transfer carefully to the chilled, parchment-lined sheet pan. Trim edges neatly with a sharp knife for uniform baking. Prick all over with a fork. Refrigerate uncovered for 20 minutes.
Bake to Golden Perfection: Preheat oven to 425°F (220°C) with rack in center position. Bake shortcake for 18–22 minutes, rotating pan halfway through, until deeply golden brown, puffed, and firm to the touch. A skewer inserted in center should come out clean. Cool completely in pan on a wire rack—minimum 1 hour (do not rush this step!)
Prepare Strawberries: While shortcake cools, hull and slice 3 lbs of strawberries. In a large non-reactive bowl, combine 1 cup granulated sugar and berries; toss gently. Let sit 20 minutes. Stir in ½ cup brown sugar, 3 tbsp lemon juice, 1 tsp cornstarch, and ½ tsp balsamic vinegar (if using). Let macerate 30–45 minutes, stirring every 10 minutes, until syrupy and thickened.
Whip Cream: In a chilled metal bowl, beat cold heavy cream, powdered sugar, vanilla, and 4 oz softened full-fat cream cheese on medium-high until soft peaks form (2–3 minutes). Do not overbeat. Chill until ready to assemble.
Assemble with Precision: Once shortcake is completely cool, spread the strawberry mixture evenly over the surface, pressing down gently to ensure full coverage and syrup adhesion. Dollop chilled whipped cream generously over strawberries. Use an offset spatula to swirl and cover entirely, leaving some berry peaks visible. Refrigerate uncovered for 30 minutes to set.
Finish & Serve: Just before serving, dust lightly with confectioners’ sugar using a fine-mesh sieve. Garnish lavishly with fresh mint and extra whole strawberries. Use the parchment overhang to lift the entire shortcake onto a large cutting board. Slice into generous 3″ x 3″ squares using a sharp, non-serrated knife wiped clean between cuts.

Tips

Butter Temperature is Everything: Butter must be *cold*—almost icy—to create steam pockets during baking. If your kitchen is warm, freeze butter for 15 minutes after cubing. Warm butter = greasy, dense shortcake.
No Overmixing, Ever: Stir the dough only until it comes together. Overworking develops gluten, leading to toughness instead of tenderness. Embrace the shagginess!
Chill Religiously: Each chilling step (pan, dough, rolled dough, baked base) is non-negotiable. It prevents spreading, ensures even rise, and guarantees clean slicing. Skipping chill time compromises texture and structure.
Use a Scale for Accuracy: When scaling for crowds (e.g., 2x or 3x), weigh ingredients—not rely on volume measures—for consistent results. Flour compaction varies wildly.
Room-Temp Egg Yolk Only: Cold yolks can cause the cream to seize or curdle when mixed. Let the yolk sit out for 10 minutes before adding.
Prevent Soggy Bottoms: Ensure the shortcake is *completely cool* before adding strawberries. Any residual warmth will turn the berries into soup and soften the base.
Make-Ahead Magic: Bake shortcake up to 2 days ahead; store wrapped tightly at room temp. Macerate berries up to 1 day ahead; refrigerate in airtight container. Whip cream up to 8 hours ahead; store covered in fridge. Assemble no more than 2 hours before serving.
Cut Cleanly: Use a hot, wet knife (dip in hot water, wipe dry) for each slice. This prevents dragging and preserves the beautiful layers.
Lighten Up Without Losing Luxe: Substitute half the heavy cream with cold whole milk in the shortcake dough (add 1 extra tbsp butter for fat balance). For cream, use ⅔ heavy cream + ⅓ cold whole milk—but include the cream cheese for stability.
Test Your Oven: Ovens vary wildly. Use an oven thermometer! If your oven runs hot, reduce temp by 10–15°F. If shortcake browns too fast, tent loosely with foil after 15 minutes.

Variations and Customizations

Gluten-Free: Replace all-purpose and cake flour with a 1:1 certified gluten-free blend (like King Arthur or Bob’s Red Mill). Add ½ tsp xanthan gum if not included. Increase cream by 1 tbsp for moisture.
Vegan: Use cold vegan butter (Miyoko’s or Earth Balance), full-fat coconut milk (chilled, solid part only) + almond milk for cream, flax egg (1 tbsp ground flax + 2.5 tbsp water), and maple syrup instead of sugars. Top with coconut whipped cream and macerated berries.
Flavor Infusions: Add 1 tbsp finely grated lemon or orange zest to shortcake dough. Stir 1 tsp lavender buds (food-grade) into sugar before macerating berries. Fold ¼ cup toasted chopped pistachios or almonds into whipped cream.
Fruit Swaps: Blackberry-Lime (swap blackberries, add lime zest/juice), Peach-Bourbon (ripe peaches, 1 tbsp bourbon, pinch cinnamon), Mixed Berry (strawberries, raspberries, blueberries), or Rhubarb-Strawberry (1:1 ratio, increase sugar slightly).
Decadent Upgrades: Brush cooled shortcake with warm apricot jam glaze before berries for shine and subtle fruit note. Drizzle assembled dessert with white chocolate ganache or balsamic reduction. Add crumbled amaretti cookies or shortbread to whipped cream.
Mini Version: Bake shortcake dough in a 9×13″ pan, then cut into 2″ squares. Top individually with berries and cream for elegant plated servings.
Kid-Friendly: Skip balsamic; add 1 tsp kid-safe strawberry extract to whipped cream. Decorate with rainbow sprinkles and chocolate-dipped strawberry “flags.”
Alcohol-Enhanced: Stir 2 tbsp Grand Marnier, Chambord, or Prosecco into macerated berries 10 minutes before assembling. Add 1 tsp to whipped cream.
Herbal Twist: Infuse cream with 2 tbsp fresh basil or thyme (steep 30 min, strain, chill) before whipping. Garnish with same herb.
Breakfast-Style: Reduce sugar in shortcake by ¼ cup. Top with Greek yogurt whipped cream, honey-roasted almonds, and fresh fruit medley.

Health Considerations and Nutritional Value

While Sheet Pan Strawberry Shortcake is undeniably a celebratory dessert, thoughtful modifications can enhance its nutritional profile without sacrificing enjoyment:

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Natural Sweetness & Antioxidants: Fresh strawberries are low in calories (about 50 kcal per cup) and exceptionally rich in vitamin C (over 100% DV per cup), folate, potassium, and anthocyanins—the powerful antioxidants responsible for their vibrant red hue and linked to reduced inflammation and improved heart health.
Whole Grain Option: Substitute up to ½ cup of the all-purpose flour with white whole wheat flour. This adds fiber (2–3g per serving), B vitamins, and magnesium, promoting satiety and digestive health. Note: Texture becomes slightly denser—balance with extra cream or buttermilk.
Reduced Added Sugar: The recipe uses moderate sugar for structural and functional reasons (caramelization, preservation, texture), but you can safely reduce granulated sugar in the shortcake by 2–3 tbsp and brown sugar in berries by 2 tbsp without major compromise. Rely on ripe, peak-season berries for natural sweetness.
Smart Fat Choices: Butter provides fat-soluble vitamins (A, D, E, K) and butyrate (a gut-health-promoting fatty acid). For a heart-healthier option, replace half the butter with cold avocado oil or high-oleic sunflower oil—neutral in flavor, rich in monounsaturated fats.
Protein Boost: Fold 2 scoops (about 40g) unflavored collagen peptides or whey protein isolate into the whipped cream mixture. Adds ~15g protein per serving with zero flavor impact.
Dairy Alternatives: Lactose-intolerant guests can enjoy the shortcake base (naturally low-lactose due to baking) and dairy-free whipped topping (coconut or oat-based). Ensure butter substitute is certified lactose-free.
Serving Size Awareness: A standard 3″ x 3″ square contains approximately 320–380 kcal (depending on variations). Pairing with a green salad or grilled protein transforms it into a balanced, festive meal component rather than just dessert.
Allergen Notes: Contains gluten, dairy, and eggs. Nut-free as written. Always verify labels on pre-made ingredients (vanilla, baking powder) for hidden allergens like soy or corn derivatives.
Glycemic Considerations: The combination of fiber (from berries), healthy fats (butter, cream), and protein (egg, cream cheese) helps slow glucose absorption, resulting in a lower glycemic load than many refined-sugar desserts. Still, those managing diabetes should monitor portions and consider pairing with a protein-rich appetizer.
Mindful Indulgence: The recipe’s emphasis on whole, minimally processed ingredients—real fruit, real dairy, unrefined sugars—aligns with a “clean eating” philosophy. Enjoying it occasionally, with presence and pleasure, supports a sustainable, joyful relationship with food.

Ingredients

Makes 24–30 generous servings

For the Shortcake Base:

3 cups (360g) all-purpose flour, spooned & leveled
1 cup (120g) cake flour, spooned & leveled
⅔ cup (135g) granulated sugar
⅓ cup (75g) light brown sugar, packed
2 tbsp baking powder
½ tsp baking soda
1½ tsp fine sea salt
1 cup (227g) unsalted butter, very cold, cut into ½-inch cubes
1¾ cups (414ml) cold heavy whipping cream
1 large egg yolk, room temperature
2 tsp pure vanilla extract

For the Strawberry Layer:

3 lbs (1.36kg) fresh, ripe strawberries, hulled and sliced ¼-inch thick (about 8–9 cups)
1 cup (200g) granulated sugar
½ cup (100g) light brown sugar, packed
3 tbsp fresh lemon juice (from 1–2 lemons)
1 tsp cornstarch
½ tsp high-quality balsamic vinegar (optional but recommended)

For the Whipped Cream:

3 cups (710ml) cold heavy whipping cream (36–40% fat)
¾ cup (90g) powdered sugar, sifted
2 tsp pure vanilla extract or 1 tsp vanilla bean paste
4 oz (113g) full-fat cream cheese, softened to room temperature

For Finishing:

¼ cup (30g) confectioners’ sugar, for dusting
Fresh mint leaves, for garnish
Extra whole or halved strawberries, for garnish

Directions

Chill Pan & Prep Dry Ingredients: Line a 18″ x 13″ x 1″ heavy-duty rimmed half-sheet pan with parchment paper, leaving a 2-inch overhang on the 18-inch sides. Place pan in freezer for 15 minutes. In a large bowl, whisk together both flours, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Cut in Butter: Add cold, cubed butter to flour mixture. Using a pastry cutter or two forks, cut butter into dry ingredients until mixture resembles coarse crumbs with numerous pea-sized butter pieces. Work quickly to keep butter cold.
Combine Wet Ingredients: In a small bowl, whisk cold heavy cream, room-temperature egg yolk, and vanilla extract until smooth.
Form Dough: Pour cream mixture over flour-butter mixture. Using a silicone spatula or wooden spoon, stir gently *just* until a shaggy, cohesive dough forms—about 12–15 strokes. Do not overmix. Dough should hold together when squeezed but remain slightly crumbly.
Chill Dough: Turn dough onto a lightly floured surface. Gently pat into a 12″ x 10″ rectangle, approximately 1 inch thick. Wrap tightly in plastic wrap and refrigerate for 45–60 minutes.
Roll & Transfer: Lightly flour surface and rolling pin. Roll chilled dough to a precise 13″ x 11″ rectangle, ¾ inch thick. Carefully lift and transfer to the chilled, parchment-lined sheet pan. Gently press dough into corners. Trim uneven edges with a sharp knife for clean lines. Prick entire surface 15–20 times with a fork. Refrigerate uncovered for 20 minutes.
Bake: Preheat oven to 425°F (220°C) with rack in center position. Bake shortcake for 18–22 minutes, rotating pan 180° halfway through, until deep golden brown, puffed, and firm to the touch. A skewer inserted in the center should emerge clean. Cool completely in pan on a wire rack—minimum 1 hour.
Prepare Strawberries: While shortcake cools, hull and slice strawberries. In a large bowl, combine strawberries and 1 cup granulated sugar. Toss gently and let sit 20 minutes. Stir in brown sugar, lemon juice, cornstarch, and balsamic vinegar (if using). Let macerate 30–45 minutes, stirring every 10 minutes, until syrup is thick, glossy, and coats the back of a spoon.
Whip Cream: In a chilled metal or glass bowl, combine cold heavy cream, powdered sugar, vanilla, and softened cream cheese. Using an electric mixer on medium-high speed, beat until stiff, glossy peaks form—about 2–3 minutes. Do not overbeat. Cover and refrigerate until ready to use.
Assemble: Once shortcake is completely cool, spread macerated strawberries evenly over the surface, pressing down gently. Dollop chilled whipped cream over strawberries. Using an offset spatula, gently swirl and spread cream to fully cover, leaving some strawberry peaks visible. Refrigerate uncovered for 30 minutes to set layers.
Finish & Serve: Just before serving, sift confectioners’ sugar evenly over the top. Garnish generously with fresh mint and extra whole strawberries. Use parchment overhang to lift shortcake onto a large cutting board. Slice into 3″ x 3″ squares with a sharp, non-serrated knife wiped clean between cuts. Serve immediately.

FAQ

Can I make this gluten-free?: Yes! Substitute both flours with 4 cups (480g) of a high-quality 1:1 gluten-free baking blend (ensure it contains xanthan gum). Add ½ tsp additional xanthan gum if blend doesn’t include it. Increase cold heavy cream by 1 tbsp to compensate for GF flour’s absorbency. Texture will be slightly more tender but equally delicious.
How far in advance can I bake the shortcake base?: The baked shortcake base is remarkably sturdy. Store it wrapped tightly in plastic wrap at room temperature for up to 2 days, or freeze for up to 1 month (thaw at room temp 2 hours before assembling). Never refrigerate the base—it will dry out and harden.
Why does the recipe use both baking powder AND baking soda?: Baking powder provides primary leavening for rise and tenderness. Baking soda reacts with the acidic components (brown sugar, lemon juice in berries, cream) to neutralize bitterness, enhance browning, and add a subtle lift. Together, they create the ideal balance of height, crumb, and flavor.
My strawberries released too much liquid—what went wrong?: This usually happens with underripe berries, insufficient maceration time, or skipping the cornstarch. Ensure berries are perfectly ripe (fragrant, deeply red, slightly soft). Always macerate for at least 30 minutes *after* adding cornstarch, stirring frequently. If excess liquid pools, gently spoon off the clear syrup before spreading—don’t pour it all on!
Can I use frozen strawberries?: Fresh is strongly recommended for texture and flavor. If absolutely necessary, thaw 3 lbs frozen unsweetened strawberries completely, drain *very* well in a fine-mesh strainer (press gently), and increase cornstarch to 1½ tsp. Expect less vibrant color and slightly softer texture.
How do I prevent the whipped cream from deflating or weeping?: Cold ingredients, cold bowl, and the inclusion of cream cheese are your best defenses. Do not overwhip—stop at stiff peaks. If making ahead, fold in 1 tsp unflavored gelatin (bloomed in 1 tbsp cold water, then microwaved 5 seconds to dissolve) for extra stability. Keep refrigerated until 15 minutes before assembly.
What size sheet pan is mandatory?: A standard full-size half-sheet pan (18″ x 13″ x 1″) is essential for proper thickness and even baking. Using a smaller pan will result in a thicker, underbaked center and overbrowned edges. A larger pan (like a full sheet) will make the shortcake too thin and fragile. Invest in a heavy-gauge aluminum pan for best results.
Can I bake this in a convection oven?: Yes—but reduce temperature to 400°F (200°C) and decrease baking time by 2–3 minutes. Convection circulates heat more efficiently, so monitor closely after 15 minutes to avoid over-browning.
Is there a lower-sugar option that still works structurally?: You can reduce total sugar in the shortcake by ¼ cup (to 1¼ cups combined) without major issues. For berries, reduce sugars by ¼ cup total but *do not* reduce cornstarch—it’s critical for syrup consistency. Taste berries before assembling and adjust lemon juice if needed for balance.
How do I transport this to a potluck?: Assemble completely at home. Place the sheet pan inside a sturdy cardboard box or insulated carrier lined with a folded towel. Keep refrigerated until departure. Upon arrival, store in host’s fridge (uncovered) for up to 1 hour before serving. Bring extra garnishes (mint, berries, confectioners’ sugar) to refresh appearance.

Summary

Sheet Pan Strawberry Shortcake for a Crowd reimagines a timeless favorite as a stunning, stress-free centerpiece designed for joyful, abundant gatherings—where golden, tender shortcake, vibrant macerated strawberries

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