Introduction: Ready for a Sweet, Summery Dessert?
Craving a dessert that’s as beautiful as it is delicious? This Sheet Pan Blueberry Shortcake is your answer! Picture a fluffy, buttery cake topped with a juicy blueberry compote and creamy whipped topping—it’s like summer in every bite. Perfect for potlucks, family gatherings, or just treating yourself, this dessert is easy to make and serves a crowd. Want to bring a burst of blueberry bliss to your table? Let’s dive into this simple, crowd-pleasing recipe!
Overview: Why Sheet Pan Blueberry Shortcake is a Must-Try
This Sheet Pan Blueberry Shortcake is a fresh take on classic shortcake, baked in a sheet pan for easy serving and big flavor. The light, tender cake pairs perfectly with sweet-tart blueberry topping and a rich, creamy whipped topping. What makes it special? It’s quicker than individual shortcakes, uses fresh ingredients, and is lighter than heavy cakes, making it ideal for warm days or any occasion.
- Time Requirement: About 1 hour total (20 minutes prep, 28–30 minutes baking, plus chilling time).
- Difficulty Level: Easy to moderate. Simple steps, but whipping cream and chilling require a bit of care.
- Why It’s Special: It’s a healthier dessert with fresh fruit, serves a crowd, and is versatile for any season or event.
This shortcake is a sweet, summery treat that’s sure to impress. Let’s get baking!
Essential Ingredients
Here’s what you need to make this Sheet Pan Blueberry Shortcake. Each ingredient adds to the fluffy, fruity, and creamy magic.
For the Cake
- Cake Flour (2 3/4 cups, 275 g): Creates a light, tender texture.
- Baking Powder (2 teaspoons): Helps the cake rise and stay fluffy.
- Salted Butter (1 cup, 2 sticks, room temperature): Adds rich, buttery flavor.
- Granulated Sugar (2 1/2 cups, 500 g): Sweetens the cake.
- Vanilla Extract (2 teaspoons): Adds a warm, sweet note.
- Large Egg Whites (5, room temperature): Keeps the cake light and airy.
- Whole Milk (1 cup, 225 g, room temperature): Adds moisture and richness.
For the Blueberry Topping
- Fresh Blueberries (4 1/2 cups, 667 g, divided): The star ingredient, adding juicy, sweet-tart flavor.
- Granulated Sugar (1/4 cup, 50 g): Sweetens the compote.
- Lemon Juice (1/4 cup, 61 g): Adds a bright, tangy kick.
- Cornstarch (2 tablespoons): Thickens the blueberry topping.
For the Whipped Topping
- Cream Cheese (2 ounces, room temperature): Adds tangy richness to the whipped cream.
- Granulated Sugar (1/2 cup, 100 g): Sweetens the topping.
- Heavy Cream (2 cups, 476 g): Whips into a light, fluffy topping.
- Vanilla Extract (1/2 teaspoon): Enhances the flavor.
- Kosher Salt (1 pinch): Balances the sweetness.
Substitutions and Variations
- Cake Flour: Swap with all-purpose flour (reduce to 2 1/2 cups and add 1/4 cup cornstarch).
- Butter: Use unsalted butter with a pinch of salt or vegan butter for dairy-free.
- Milk: Substitute with almond, oat, or coconut milk for dairy-free.
- Blueberries: Use frozen blueberries (thaw and drain) or swap for strawberries or raspberries.
- Cream Cheese: Replace with mascarpone or a vegan cream cheese alternative.
- Heavy Cream: Use coconut cream for a dairy-free whipped topping with a tropical twist.
- Lemon Juice: Swap for orange juice for a different citrus flavor.
Step-by-Step Instructions
Making this Sheet Pan Blueberry Shortcake is straightforward and fun! Follow these steps for a perfect dessert.
Step 1: Prepare the Cake
- Preheat the oven to 350°F (175°C). Line a 10×15-inch sheet pan (jelly roll pan) with parchment paper, covering the sides, and spray with nonstick cooking spray.
- In a large bowl, whisk together 2 3/4 cups cake flour and 2 teaspoons baking powder. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream 1 cup salted butter, 2 1/2 cups granulated sugar, and 2 teaspoons vanilla extract until light and fluffy, about 5 minutes, scraping down the sides as needed.
- With the mixer on low, add 5 large egg whites one at a time, beating well after each addition.
- Alternate adding the flour mixture and 1 cup milk: 1/3 flour, 1/2 milk, 1/3 flour, remaining milk, remaining flour. Mix until just combined, scraping down the sides as needed.
- Pour the batter into the prepared pan and spread evenly. Bake for 28–30 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake to room temperature on a wire rack, then chill in the freezer for 10–15 minutes (or refrigerate for 1–2 hours) to firm up for easier handling.
Tip: Chilling the cake makes it easier to transfer or cut without crumbling.
Step 2: Make the Blueberry Topping
- In a medium saucepan over medium heat, combine 4 cups fresh blueberries, 1/4 cup granulated sugar, 1/4 cup lemon juice, and 2 tablespoons cornstarch.
- Cook, stirring, until the sugar dissolves, the blueberries break down, and the mixture is thick and bubbly, about 5–7 minutes. Use a fork to mash some blueberries if needed.
- Remove from heat and stir in the remaining 1/2 cup fresh blueberries. Chill in the refrigerator while preparing the whipped topping.
Tip: Let the topping cool completely to avoid melting the whipped cream.
Step 3: Prepare the Whipped Topping
- Place the stand mixer bowl and whisk attachment in the freezer for 15 minutes to chill.
- In the chilled bowl, beat 2 ounces cream cheese and 1/2 cup granulated sugar on medium-high speed until smooth and lump-free.
- With the mixer off, add 2 cups heavy cream. Mix on medium speed until soft peaks form (peaks droop slightly).
- Scrape the bowl with a rubber spatula to incorporate all the cream cheese.
- Mix on medium until stiff peaks form (peaks stand straight up). Add 1/2 teaspoon vanilla extract and a pinch of kosher salt, mixing briefly to combine.
- Chill the whipped topping until ready to assemble.
Tip: Don’t overmix the cream, or it can turn grainy or butter-like.
Step 4: Assemble the Shortcake
- Remove the chilled cake from the pan (use the parchment to lift it out) and place on a serving platter or cut into squares for individual servings.
- Spread or pipe the whipped topping evenly over the cake.
- Spoon the chilled blueberry topping over the whipped cream, spreading evenly or adding dollops for a rustic look.
- Serve immediately or chill for up to 1 hour before serving.
Tip: For a fancier look, pipe the whipped topping with a star tip and garnish with extra blueberries or lemon zest.
Assembly: Building the Perfect Blueberry Shortcake
Assembling this Sheet Pan Blueberry Shortcake is all about layering flavors and textures for a stunning dessert. Here’s how to make it shine:
- Bake a Fluffy Cake: Spread the batter evenly in the pan for a consistent base.
- Chill for Ease: Firm up the cake in the freezer or fridge to make it easier to handle or cut.
- Layer the Toppings: Spread or pipe the whipped topping generously, then add the blueberry compote for a juicy finish.
- Serve Fresh: Assemble just before serving to keep the whipped cream fluffy and the cake tender.
Presentation Tips:
- Serve on a large platter for a family-style dessert or cut into squares for individual portions.
- Garnish with fresh blueberries, lemon zest, or mint leaves for a pop of color.
- Pair with iced tea, lemonade, or a glass of sparkling wine for a summery vibe.
Storage and Make-Ahead Tips
This shortcake is best fresh but can be stored or prepped ahead. Here’s how to keep it delicious:
- Storing Leftovers:
- Store assembled shortcake in the fridge, covered, for up to 2 days. The whipped cream may soften over time.
- Store the cake, blueberry topping, and whipped topping separately in the fridge for up to 3 days and assemble before serving.
- Freeze the baked cake (unglazed) for up to 2 months, wrapped tightly. Thaw at room temperature before topping.
- Reheating:
- The cake doesn’t need reheating, but if serving leftovers, let it sit at room temperature for 15 minutes for the best texture.
- Make-Ahead Tips:
- Bake the cake a day ahead and store, covered, in the fridge or freezer.
- Make the blueberry topping up to 2 days ahead and refrigerate.
- Prepare the whipped topping up to 4 hours ahead and chill, covered, until assembly.
Tip: Assemble just before serving to keep the whipped cream fluffy and the cake from getting soggy.
Recipe Variations
This Sheet Pan Blueberry Shortcake is easy to customize. Here are some fun ideas:
- Strawberry Shortcake: Swap blueberries for sliced strawberries or a mix of berries.
- Tropical Twist: Add 1/4 cup diced mango or pineapple to the blueberry topping.
- Lemon Zest Kick: Mix 1 tsp lemon zest into the whipped topping for extra zing.
- Chocolate Drizzle: Drizzle melted chocolate over the blueberry topping for a decadent touch.
- Gluten-Free Version: Use gluten-free cake flour or a gluten-free all-purpose flour blend.
Tip: Add a sprinkle of toasted coconut to the whipped topping for a tropical flair.
Conclusion: A Summery Dessert to Savor
Sheet Pan Blueberry Shortcake is the perfect way to celebrate fresh blueberries and warm, sunny days. With its fluffy cake, juicy blueberry topping, and creamy whipped topping, it’s a dessert that’s as easy to make as it is to love. Perfect for gatherings, barbecues, or a sweet treat at home, this shortcake is sure to impress. Play with the variations, share with friends, and enjoy every fruity, creamy bite. What’s your favorite way to top this shortcake? Share your ideas in the comments and let us know how it turned out!
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Sheet Pan Blueberry Shortcake
Description
Craving a dessert that’s as beautiful as it is delicious? This Sheet Pan Blueberry Shortcake is your answer! Picture a fluffy, buttery cake topped with a juicy blueberry compote and creamy whipped topping—it’s like summer in every bite
Ingredients
For the Cake
- Cake Flour (2 3/4 cups, 275 g): Creates a light, tender texture.
- Baking Powder (2 teaspoons): Helps the cake rise and stay fluffy.
- Salted Butter (1 cup, 2 sticks, room temperature): Adds rich, buttery flavor.
- Granulated Sugar (2 1/2 cups, 500 g): Sweetens the cake.
- Vanilla Extract (2 teaspoons): Adds a warm, sweet note.
- Large Egg Whites (5, room temperature): Keeps the cake light and airy.
- Whole Milk (1 cup, 225 g, room temperature): Adds moisture and richness.
For the Blueberry Topping
- Fresh Blueberries (4 1/2 cups, 667 g, divided): The star ingredient, adding juicy, sweet-tart flavor.
- Granulated Sugar (1/4 cup, 50 g): Sweetens the compote.
- Lemon Juice (1/4 cup, 61 g): Adds a bright, tangy kick.
- Cornstarch (2 tablespoons): Thickens the blueberry topping.
For the Whipped Topping
- Cream Cheese (2 ounces, room temperature): Adds tangy richness to the whipped cream.
- Granulated Sugar (1/2 cup, 100 g): Sweetens the topping.
- Heavy Cream (2 cups, 476 g): Whips into a light, fluffy topping.
- Vanilla Extract (1/2 teaspoon): Enhances the flavor.
- Kosher Salt (1 pinch): Balances the sweetness.
Substitutions and Variations
- Cake Flour: Swap with all-purpose flour (reduce to 2 1/2 cups and add 1/4 cup cornstarch).
- Butter: Use unsalted butter with a pinch of salt or vegan butter for dairy-free.
- Milk: Substitute with almond, oat, or coconut milk for dairy-free.
- Blueberries: Use frozen blueberries (thaw and drain) or swap for strawberries or raspberries.
- Cream Cheese: Replace with mascarpone or a vegan cream cheese alternative.
- Heavy Cream: Use coconut cream for a dairy-free whipped topping with a tropical twist.
- Lemon Juice: Swap for orange juice for a different citrus flavor.
Instructions
Step 1: Prepare the Cake
- Preheat the oven to 350°F (175°C). Line a 10×15-inch sheet pan (jelly roll pan) with parchment paper, covering the sides, and spray with nonstick cooking spray.
- In a large bowl, whisk together 2 3/4 cups cake flour and 2 teaspoons baking powder. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream 1 cup salted butter, 2 1/2 cups granulated sugar, and 2 teaspoons vanilla extract until light and fluffy, about 5 minutes, scraping down the sides as needed.
- With the mixer on low, add 5 large egg whites one at a time, beating well after each addition.
- Alternate adding the flour mixture and 1 cup milk: 1/3 flour, 1/2 milk, 1/3 flour, remaining milk, remaining flour. Mix until just combined, scraping down the sides as needed.
- Pour the batter into the prepared pan and spread evenly. Bake for 28–30 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake to room temperature on a wire rack, then chill in the freezer for 10–15 minutes (or refrigerate for 1–2 hours) to firm up for easier handling.
Tip: Chilling the cake makes it easier to transfer or cut without crumbling.
Step 2: Make the Blueberry Topping
- In a medium saucepan over medium heat, combine 4 cups fresh blueberries, 1/4 cup granulated sugar, 1/4 cup lemon juice, and 2 tablespoons cornstarch.
- Cook, stirring, until the sugar dissolves, the blueberries break down, and the mixture is thick and bubbly, about 5–7 minutes. Use a fork to mash some blueberries if needed.
- Remove from heat and stir in the remaining 1/2 cup fresh blueberries. Chill in the refrigerator while preparing the whipped topping.
Tip: Let the topping cool completely to avoid melting the whipped cream.
Step 3: Prepare the Whipped Topping
- Place the stand mixer bowl and whisk attachment in the freezer for 15 minutes to chill.
- In the chilled bowl, beat 2 ounces cream cheese and 1/2 cup granulated sugar on medium-high speed until smooth and lump-free.
- With the mixer off, add 2 cups heavy cream. Mix on medium speed until soft peaks form (peaks droop slightly).
- Scrape the bowl with a rubber spatula to incorporate all the cream cheese.
- Mix on medium until stiff peaks form (peaks stand straight up). Add 1/2 teaspoon vanilla extract and a pinch of kosher salt, mixing briefly to combine.
- Chill the whipped topping until ready to assemble.
Tip: Don’t overmix the cream, or it can turn grainy or butter-like.
Step 4: Assemble the Shortcake
- Remove the chilled cake from the pan (use the parchment to lift it out) and place on a serving platter or cut into squares for individual servings.
- Spread or pipe the whipped topping evenly over the cake.
- Spoon the chilled blueberry topping over the whipped cream, spreading evenly or adding dollops for a rustic look.
- Serve immediately or chill for up to 1 hour before serving.
Tip: For a fancier look, pipe the whipped topping with a star tip and garnish with extra blueberries or lemon zest.
FAQs
1. Can I use frozen blueberries?
Yes! Thaw and drain frozen blueberries well before using to avoid excess liquid in the topping.
2. Is this dessert healthy?
It’s lighter than many cakes with fresh fruit. Use less sugar or a sugar substitute for a healthier version.
3. Can I make it dairy-free?
Yes! Use vegan butter, non-dairy milk, and coconut cream instead of heavy cream and cream cheese.
4. Why is my whipped topping runny?
- Ensure the cream and bowl are cold before whipping.
- Mix until stiff peaks form, but don’t overmix.
- Chill the topping if it softens before assembly.
5. Can I make this ahead?
Yes! Bake the cake and make the blueberry topping up to 2 days ahead. Prepare the whipped topping up to 4 hours ahead and assemble before serving.
6. How long does it last?
Assembled shortcake stays fresh in the fridge for up to 2 days. Store components separately for up to 3 days.
7. Can I freeze this dessert?
Freeze the baked cake (unglazed) for up to 2 months. The blueberry topping and whipped cream are best made fresh.
8. What’s the best way to serve it?
Serve chilled or at room temperature with extra blueberries or a scoop of vanilla ice cream for extra indulgence.
This Sheet Pan Blueberry Shortcake is quick, versatile, and perfect for any sweet occasion. Happy baking!