Sheet Pan Strawberry Shortcake Recipe: 5 Easy Summer Wins

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If you’re looking for a dessert that screams summer, feeds a crowd, and doesn’t require fancy layers or piping bags—this Sheet Pan Strawberry Shortcake Recipe is it. You’re looking at buttery homemade shortcake baked flat and golden, topped with whipped cream you actually made yourself, and juicy strawberries kissed with lemon. It’s got the charm of Grandma’s strawberry shortcake from scratch, but streamlined into an easy baking recipe for summer.

And hey—want to make it look festive for the 4th? Turn it into a patriotic sheet cake tutorial with a red, white, and blue flag cake design.

I grew up on these kinds of desserts. Simple, honest, crowd-pleasing. My mom would make something like this every July when strawberries were cheap and plentiful—and we’d fight over the corner pieces because they had the most whipped cream.

Ingredients for a Homemade Shortcake Dessert

Cake Ingredients (for a classic shortcake biscuit base)

2½ cups all-purpose flour
⅔ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
2 large eggs
1 cup heavy whipping cream
1 tablespoon vanilla extract

Whipped Cream Topping

2 cups heavy whipping cream, chilled
¼ cup powdered sugar
(Optional: splash of vanilla for depth)

Strawberry Topping

2 pounds fresh strawberries, hulled and sliced
¼ cup sugar
1 tablespoon fresh lemon juice

Instructions for This Easy Strawberry Dessert

A. Making the Shortcake

Let’s talk shortcake: not sponge cake, not biscuit—but a beautiful hybrid. Fluffy, rich, not too sweet. Here’s how to nail it:

Preheat your oven to 400°F. Line a half-sheet pan (13×18″) with parchment paper. Don’t skip this step unless you like chiseling cake off your pan.
In a large bowl, whisk together flour, sugar, baking powder, and salt. This is your dry base—balance is key.
Cut in the cold butter. Use a pastry cutter or your fingers. You’re aiming for pea-sized bits—these pockets of butter steam in the oven and give you a tender, flaky base.

Chef tip: Don’t melt the butter into mush. You want cold pieces. Warm butter = greasy shortcake.
In a separate bowl, beat the eggs, cream, and vanilla. Pour this into the dry mix and fold just until combined. The dough should be sticky but not wet.
Spread the dough evenly onto the prepared sheet pan. Use floured hands or an offset spatula. Keep it even—no mounds.
Bake for 20–25 minutes, or until golden brown and springy to the touch. Rotate halfway through for even browning. Let it cool completely.

This is key: don’t top it warm unless you like whipped cream soup.

Golden baked sheet pan shortcake base ready for topping

Preparing the Toppings

This is where the strawberries and cream dessert magic happens.

Whipped Cream Topping

Chill your mixing bowl. Whip cream with powdered sugar until soft peaks form. Not stiff like drywall—soft, like clouds. Set aside in the fridge.

Strawberry Topping

Combine sliced strawberries, sugar, and lemon juice. Toss and let them sit for 15 minutes. This draws out the juices and gives you that syrupy magic.

Most people skip the lemon—don’t. It brightens the whole dish.

Assembling the Dessert

Here’s how to build this fruit-topped cake masterpiece:

Once your shortcake is completely cool, spread the whipped cream all over the top like frosting. Don’t be shy—go edge to edge.
Spoon on the strawberries with their juices. Scatter them so every bite gets fruit.
Serve immediately or within 30 minutes. The cream and fruit will start softening the cake after a while.

Pro tip: Use a plastic or silicone spatula to slice—it won’t scratch your sheet pan.

Recipe Tips

Want a pro finish? Garnish with chamomile flowers—totally edible and look like strawberry blossoms.
Don’t skip parchment or nonstick spray. This cake wants to stick.
Prep toppings last-minute. The cream can deflate, and the berries release more juice over time.
Avoid metal utensils for slicing to protect your pan.
Let the shortcake cool fully or the cream will melt and slide off like a landslide.

Make-Ahead & Storage

This is a make-ahead strawberry shortcake dream:

Bake the shortcake the morning of your event.
Keep it covered at room temp.
Whip cream and prep strawberries within an hour of serving for best texture.
Got leftovers? Refrigerate tightly covered for 2–3 days. It won’t be as crisp, but still totally edible—more like a strawberry trifle.

How to Decorate a Patriotic Flag Cake for the 4th of July

Hosting a Fourth of July cookout? Turn this into a flag cake recipe in minutes:

Use halved strawberries to make red stripes.
Add blueberries in the top-left corner for the star section.
Drop little chamomile flowers or piped whipped cream stars in the blue zone.

You’ve just created the ultimate patriotic dessert idea without a single piping bag.

Patriotic flag cake with strawberries, blueberries, and whipped cream

More Strawberry & Summer Dessert Recipes

If you’re loving this strawberry theme, I’ve got more sweet hits you’ll want to try. Check out these reader favorites from the blog:

Try a layered strawberry shortcake variation for a taller, show-stopping twist.
Stick with the classic strawberry shortcake recipe if you’re craving the original.
Learn how to make strawberry shortcake from scratch with rich biscuit-style layers.
Beat the heat with this refreshing strawberry Dole Whip—a frosty favorite.
Or go creamy with my strawberry banana pudding dessert—a fruity spin on a Southern classic.
Planning a party? Don’t miss these easy patriotic dessert ideas.
And for stress-free hosting, explore these make-ahead July 4th treats that keep your holiday cool and collected.

Perfect if you’re planning a dessert for a crowd and want variety.

FAQ: SHEET PAN STRAWBERRY SHORTCAKE RECIPE

Can I use frozen strawberries?

Fresh is best here. Frozen berries can get mushy and watery. If that’s all you have, thaw completely and drain well before using.

How do I make whipped cream more stable?

Add 1 tablespoon of cornstarch or a spoon of mascarpone. It’ll hold longer at room temp.

Can I use cake flour instead of all-purpose?

Sure, but the texture will be lighter and less biscuit-like. For that shortcake biscuit base, stick with all-purpose.

How do I keep the shortcake from getting soggy?

Assemble just before serving and don’t over-soak the cake with berry juice.

Any tips for slicing clean squares?

Chill the assembled cake for 10 minutes before cutting. Use a damp knife or plastic spatula.

Conclusion + Call to Action

This sheet pan strawberry shortcake recipe gives you all the flavor and nostalgia of classic homemade shortcake, but in an easy-to-share format perfect for summer parties, BBQs, or a patriotic celebration. It’s a quick sheet pan dessert that delivers: fresh berries, real whipped cream, and buttery cake that actually holds up.

Get into the kitchen, grab those berries, and make this best strawberry shortcake recipe your new summer tradition. Trust me—this is the strawberry shortcake I want to eat.

👉 For more summer dessert ideas and presentation inspiration, check out my Pinterest boards—you’ll find tips, plating ideas, and lots of easy seasonal recipes to wow your crowd.

SHEET PAN STRAWBERRY SHORTCAKE RECIPE

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