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.