Sheet Pan Strawberry Shortcake
A rich and sponge-y vanilla cake topped with sweetened whipped cream and macerated strawberries and basil. So light and delicious. This super easy Sheet Pan Strawberry Short Cake can feed a crowd but also keeps well for a day or two in the fridge. Guaranteed a hit!
I knew I had to make this Sheet Pan Strawberry Shortcake upon flipping through a review copy of “SHEET PAN EVERYTHING”, the new cookbook by Ricardo Larrivee published by Appetite by Random House. I’ve always been a fan of sheet pan cooking and my sheet pans are workhorses in the kitchen. They’ve mostly handled a lot of smashed potatoes, roasted veggies, roasted chicken, bacon strips, cookies, granola, etc. but this cookbook opened my eyes to many other possibilities such as Vegetable and Sausage Poutine, Glazed Tofu, Couscous with Vegetables and Chickpeas, and Crispy Ham and Cheese Wrap. All of these cooked on a sheet pan. Pretty wild!
🎥 Watch video for Sheet Pan Strawberry Shortcake
To my delight, there is a section devoted to sweet recipes. I love the single layer situation that makes it fuss-free to serve a crowd. This cake is made in a 18” x 13” half-sheet pan and can serve up to 16 (or more) modest servings. The cake itself is a genoise-style cake that relies primarily on whole eggs and sugar for structure and lift, without any butter or oil.
Thanks to Ricardo Larrivee and Appetite by Random House for gifting a copy of this book to me and for allowing me to share this Sheet Pan Strawberry Shortcake recipe with you (all images are mine except for book cover image). This book made me nostalgic for Ricardo’s Food Network cooking show which I used to watch religiously. I made a Caramel Pear Trifle from his show I still dream about to this day. This is the kind of cake I will dream about too.
Eat well and be well,
Sonia x
Tips and FAQs - Sheet Pan Strawberry Short Cake:
Check baking time early to avoid over baking
The recipe states to bake the cake for 18-22 minutes but I consistently bake it for far less time. It takes about 14 minutes for mine to be perfectly done because my oven runs hot. This sheet cake is a thin cake so you don’t want it to over bake it!
Vanilla extract (not in original recipe but I recommend!)
Add 1 teaspoon of vanilla extract to the cake batter — add it anytime during the 10-minute whisk time for the egg and sugar mixture. You may also want to add 1 teaspoon of vanilla in the whipped cream — add to the cream and sugar before whipping.
Stabilized whipped cream
Substitute ¼ cup of granulated sugar with powdered sugar. Powdered sugar contains cornstarch and organic powdered sugar contains tapioca starch. Both starches are added to powdered sugar as an anti-caking agent and they also happen to help stabilize the whipped cream so it holds longer without deflating or weeping (turning liquidy). If you happen to have crème fraîche, sour cream, mascarpone or yogurt — you can add a couple tablespoons of it too for stabilizers — add along with the cream and sugar when they go into the mixing bowl.
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Sheet Pan Strawberry Shortcake
Excerpted from Sheet Pan Everything by Ricardo Larrivee. Copyright © 2021 Ricardo Media. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Sheet Pan Strawberry Shortcake
A rich and sponge-y vanilla cake topped with sweetened whipped cream and macerated strawberries and basil. This sheet pan format makes it easy to feed a crowd!
Ingredients
Instructions
- For the Cake:
- With the rack in the middle position, preheat the oven to 350°F(180°C). Line the bottom of a sheet pan with parchment paper, letting it hang over two sides. Butter the paper and sides of the sheetpan.
- In a bowl, combine the flour, baking powder and salt. Set aside. 1 cup (150g) all-purpose flour, 1 tsp baking powder, ¼ tsp salt
- In a large bowl, whisk the eggs and sugar with an electric mixer until the mixture is pale, is tripled in volume and falls from the beaters in a ribbon, about 10 minutes. 6 eggs, ¾ cup (160g) sugar
- Sift the dry ingredients over the egg mixture and fold in with a whisk. Spread the batter out evenly on the sheet pan (full size pan measuring 18” x 13”).
- Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack, about 1 hour. (Note: I bake mine for 12 minutes (my oven runs hot). Make sure to check early for doneness when making for the first time.)
- For the Strawberries:
- Meanwhile, in a bowl, combine the strawberries with the sugar and orange liqueur, if using. Let macerate for 15 minutes. Drain the strawberries, keeping the syrup. 6 cups (810g) quartered strawberries, 2 tbsp sugar, 1 tbsp (15ml) orange liqueur
- For the Whipped Cream:
- In a bowl, whisk the cream and sugar with an electric mixer until medium-firm peaks form. 2½ cups (625ml) 35% cream, ½ cup (105g) sugar
- Assembly:
- Drizzle the cake with the strawberry syrup. Cover with the whipped cream and strawberries. Garnish with Thai (or regular) basil leaves. I also added a dusting of icing sugar to finish it all off. The cake will keep for 2 days in the refrigerator, well wrapped.
Notes
Excerpted from Sheet Pan Everything by Ricardo Larrivee. Copyright © 2021 Ricardo Media. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Nutrition Facts
Calories
265Fat
15 gSat. Fat
9 gCarbs
29 gFiber
1 gNet carbs
27 gSugar
21 gProtein
4 gSodium
101 mgCholesterol
103 mgDisclaimer: nutritional information is auto-generated and should be used as an approximation.
If you made this recipe, would you let me know how it went? I love hearing about it!