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Perfect Giant Sheet Pan Strawberry Shortcake Easy Recipe for a Crowd

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A quick and easy strawberry shortcake baked in one giant sheet pan, perfect for serving a crowd with fresh strawberries and fluffy whipped cream.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter, cold and cubed
  • 1 cup buttermilk, cold (or 1 cup milk + 1 tablespoon lemon juice or vinegar)
  • 1 large egg, lightly beaten (optional, for brushing)
  • 4 cups fresh strawberries, hulled and sliced
  • ¼ cup granulated sugar (for strawberries)
  • 1 teaspoon vanilla extract (optional, for strawberries)
  • 2 cups heavy whipping cream, cold
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a half sheet pan (18 x 13 inches) with parchment paper or lightly grease it.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined.
  3. Add cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces.
  4. Pour in cold buttermilk and gently fold with a rubber spatula until just combined. Do not overmix.
  5. Scrape dough into the prepared sheet pan and spread evenly to the edges.
  6. Brush the top with beaten egg if using, for a golden finish.
  7. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
  8. While baking, combine sliced strawberries, sugar, and vanilla extract in a bowl. Stir gently and let macerate for at least 30 minutes.
  9. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Avoid overwhipping.
  10. Once the shortcake has cooled slightly, spread macerated strawberries evenly over the top.
  11. Dollop or spread whipped cream generously over the strawberries.
  12. Cut into squares and serve immediately. Refrigerate leftovers up to 24 hours.

Notes

Keep butter cold to ensure flaky biscuit texture. Do not overmix dough to avoid toughness. Macerate strawberries for at least 30 minutes to enhance sweetness and juice. Drain excess strawberry juice if watery before adding whipped cream to prevent sogginess. Whip cream in a chilled bowl for best results. Baking time may vary by oven; start checking at 20 minutes.

Nutrition

Keywords: strawberry shortcake, sheet pan dessert, easy dessert, crowd-pleaser, summer dessert, whipped cream, fresh strawberries

Find it online: https://lumalunch.com/perfect-giant-sheet-pan-strawberry-shortcake-easy-recipe-for-a-crowd/