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Sheet Pan Strawberry Shortcake

Sheet Pan Strawberry Shortcake

  • Author: Samuel
  • Total Time: 45-50 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free

Description

This Sheet Pan Strawberry Shortcake is a simple and delightful dessert that combines fresh, juicy strawberries with a moist, tender plant-based cake and creamy plant-based topping. Prepared entirely on one sheet pan, it makes for easy preparation and clean-up. Sweet, tangy, and perfect for any occasion, it can be customized with mixed berries, zests, nuts, or spices to suit your taste.

Ingredients

Scale

Strawberries

  • 4 cups fresh strawberries, washed and sliced
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice (natural)

Cake Batter

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup sugar
  • 1/2 cup plant-based butter
  • 3/4 cup plant-based milk
  • 1 teaspoon vanilla extract (natural)
  • Pinch of natural gelling agent (optional)

Cream Topping

  • 1 cup plant-based cream, chilled
  • 1–2 tablespoons powdered sugar (optional)

Instructions

  1. Prep the Strawberries: Wash and slice the fresh strawberries. Toss them gently with the sugar and lemon juice (natural) to macerate. Let sit for about 15 minutes while preparing the cake batter to enhance sweetness and flavor.
  2. Make the Cake Batter: In a mixing bowl, whisk together the all-purpose flour, baking powder, and sugar. Add the plant-based butter and rub it in with your fingers until the mixture resembles coarse crumbs. Gradually add the plant-based milk and vanilla extract (natural), mixing gently until you achieve a smooth, thick batter ready to spread evenly.
  3. Assemble on the Sheet Pan: Grease a sheet pan lightly. Spread the batter evenly across the pan and smooth the top with a spatula. Scatter the macerated strawberries evenly over the batter, allowing some juices to sink in, which will create flavorful pockets during baking.
  4. Bake to Perfection: Preheat your oven to 350°F (175°C). Bake for 25 to 30 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. The strawberries will soften and caramelize, deepening the flavor.
  5. Whip the Cream: While the cake cools slightly, whip the chilled plant-based cream to soft peaks. Sweeten lightly with powdered sugar if desired. Spread or pipe the cream topping over the warm cake before serving.

Notes

  • Use ripe strawberries for the best natural flavor.
  • Do not overmix the batter to maintain a tender and fluffy cake texture.
  • Spread batter and strawberries evenly for consistent baking and taste.
  • Cool the cake about 10 minutes before adding cream to prevent it from melting.
  • Optionally add a pinch of natural gelling agent for a firmer cake texture.
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece (1/12 of recipe)
  • Calories: 220
  • Sugar: 18g
  • Sodium: 110mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: strawberry shortcake, sheet pan dessert, plant-based dessert, vegan shortcake, easy strawberry recipe, fruit dessert, plant-based cream, simple baking

Find it online: https://quicktastykitchen.com/sheet-pan-strawberry-shortcake/