Strawberry Shortcake In A Sheet Pan

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Craving a sweet treat that’s easy to make and perfect for sharing? Look no further than this strawberry shortcake in a sheet pan. This dessert combines the classic flavors of strawberries and cream in a simple, crowd-pleasing format.

You’ll love how quickly this cake comes together. The sheet pan style means even baking and easy serving. Plus, it’s dairy-free and egg-free, making it a hit with guests who have dietary restrictions.

Get ready to impress your friends and family with this delicious twist on a beloved dessert. It’s ideal for summer gatherings, potlucks, or anytime you want a taste of sunshine.

Tool Requirements

You’ll need a few basic items to whip up this tasty strawberry shortcake. Grab a 9×13 inch baking pan – this size works perfectly for the recipe.

A large mixing bowl is essential for combining your dry ingredients. You’ll also want a medium bowl for mixing wet ingredients separately.

Don’t forget a whisk and spatula. The whisk helps blend everything smoothly, while the spatula ensures you scrape every bit of batter into the pan.

A measuring cup and measuring spoons are crucial for accuracy. Baking is a science, so precise measurements matter.

Lastly, have an oven mitt handy. Safety first when handling hot pans! With these simple tools, you’ll be all set to create a delicious dessert that’s sure to impress.

Preparing The Ingredients

Let’s go through the ingredients you’ll need.

For the cake base, grab some all-purpose flour, sugar, baking powder, and salt. You’ll also want plant-based milk and oil to keep things moist.

Don’t forget the star of the show – fresh strawberries! Pick ripe, juicy ones for the best flavor. You’ll need about two pints.

For the topping, coconut cream works great. Make sure to chill it overnight so it whips up nice and fluffy.

Vanilla extract and a bit of lemon juice will add some extra zing to your cake. Have these on hand too.

Lastly, gather any optional add-ins you like. Sliced almonds or shredded coconut can give a nice crunch.

With these ingredients ready, you’re all set to start baking your strawberry shortcake. It’ll be a hit at your next gathering!

Variations To Try

Want to switch things up? Try these tasty twists on the classic:

• Swap the strawberries for other berries like raspberries, blueberries, or blackberries. You can even use a mix for a colorful berry medley.
• Add some zest to your cake batter with lemon or orange peel. The citrus notes pair wonderfully with the sweet berries and cream.
• Sprinkle some chopped nuts like almonds or pecans on top before baking. This adds a nice crunch to contrast the soft cake and fruit.
• For a tropical twist, use sliced mango and pineapple instead of berries. Top with coconut whipped cream for an island-inspired dessert.
• Try a chocolate version by adding cocoa powder to the cake batter. Pair it with strawberries or cherries for a decadent treat.
• Make it boozy by brushing the baked cake with rum or Grand Marnier before adding the fruit and cream. This grown-up version is perfect for parties.

Storage Tips

Keep your strawberry shortcake fresh by storing it properly.

• Pop it in an airtight container to lock in moisture and flavor. The fridge is your best bet for longer-lasting goodness.
• Got leftovers? No problem. Slice the cake into individual portions before storing. This makes it easy to grab a piece whenever you’re craving a sweet treat.
• For the best taste, eat your cake within 3-4 days. The fruit topping might get a bit soggy over time, but it’ll still be yummy.
• Want to save it for later? Freeze it! Wrap the cake tightly in plastic wrap, then foil. It’ll stay tasty for up to 3 months. Just thaw it in the fridge overnight when you’re ready to indulge.
• Remember, room temperature is fine for a day if you plan to eat it quickly. But the fridge is safer for keeping your cake fresh longer.

Strawberry Shortcake In A Sheet Pan

This easy vegan strawberry shortcake in a sheet pan is what you're looking for! It has fresh strawberries, whipped cream and delicious crumble. No matter if you're looking for an easy fresh strawberry recipe, a vegan dessert or a romantic recipe for two, this shortcake has got you covered!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting time 10 minutes mins

Course Dessert

Cuisine American

Servings 2 servings

Calories 250 kcal

Ingredients

  

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• 1/2 cup of all-purpose flour
• 1/4 cup of sugar
• 1/2 teaspoon of baking powder
• A pinch of salt
• 1/4 cup of plant-based milk
• 2 tablespoons of oil
• 1 cup of fresh strawberries
• 1/2 cup of coconut cream chilled overnight
• 1/4 teaspoon of vanilla extract
• 1 teaspoon of lemon juice
• 1 tablespoon of sliced almonds or shredded coconut optional

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Instructions

 

• Preheat your oven to 350°F (175°C).
• Grease a small sheet pan or baking dish.
• In a bowl, mix all-purpose flour, sugar, baking powder, and a pinch of salt.
• Add plant-based milk and oil to the dry ingredients, mixing until just combined.
• Pour the batter into the prepared sheet pan or baking dish.
• Chop the fresh strawberries into small pieces and spread them evenly over the batter.
• Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
• While the cake bakes, whip the chilled coconut cream until it becomes fluffy.
• Add vanilla extract and lemon juice to the whipped coconut cream and mix well.
• Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Once the cake is completely cooled, spread the whipped coconut cream mixture over the top.
• Garnish with optional sliced almonds or shredded coconut if desired.

Nutrition

Calories: 250kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.