Introduction

Sheet Pan Blueberry Shortcake is a delightful twist on a classic dessert, made easy with a large, fluffy cake baked in a single pan. Topped with a luscious blueberry compote and creamy whipped cream cheese frosting, it’s perfect for serving a crowd or enjoying throughout the week.

The image shows a rectangular two-layer cake on a white rectangular plate, placed on a white marbled surface. The bottom layer consists of a light yellow sponge cake topped with a thick layer of white whipped cream and dark purple blueberry sauce with whole blueberries, some sauce dripping down the sides. The second layer is another slice of sponge cake with a thick layer of whipped cream on top, covered with a generous amount of blueberry sauce and whole blueberries that spread evenly across the surface, with sauce dripping down the sides. A small green mint leaf sits on the top center of the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¾ cups (275 g) cake flour
2 teaspoons baking powder

1 cup (2 sticks / 227 g) salted butter, room temperature
2 ½ cups (500 g) granulated sugar

2 teaspoons vanilla extract
5 large egg whites, room temperature

1 cup (225 g) whole milk, room temperature
4 ½ cups (667 g) fresh blueberries, divided
¼ cup (50 g) granulated sugar

¼ cup (61 g) lemon juice
2 tablespoons cornstarch
2 ounces cream cheese, room temperature

½ cup (100 g) granulated sugar
2 cups (476 g) heavy cream
½ teaspoon vanilla extract

1 pinch kosher salt

Instructions

Step 1: Preheat the oven to 350°F. Line a 10×15-inch sheet pan with parchment paper, extending up the sides, and spray with nonstick cooking spray.
Step 2: In a large bowl, whisk together the cake flour and baking powder. Set aside.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, 2 ½ cups sugar, and vanilla extract on medium speed until light and fluffy, about 5 minutes, scraping the bowl as needed.
Step 4: With the mixer on low, add egg whites one at a time, beating well after each addition and scraping the sides as necessary.
Step 5: Still on low speed, alternate adding the flour mixture (in thirds) and milk (in halves), beginning and ending with flour. Mix until just combined, scraping the bowl as needed.

Step 6: Pour the batter into the prepared pan and bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool to room temperature on a wire rack.
Step 7: Chill the cake in the freezer for 10–15 minutes until firm. Alternatively, refrigerate covered for 1–2 hours or overnight to make it easier to handle.
Step 8: Meanwhile, prepare the blueberry topping. In a medium saucepan over medium heat, combine 4 cups blueberries, ¼ cup sugar, lemon juice, and cornstarch. Cook, mashing the berries slightly, until thick and bubbly. Remove from heat and cool slightly.

Step 9: Once cooled, stir in the remaining ½ cup fresh blueberries and refrigerate the mixture until ready to use.
Step 10: Prepare the whipped topping by chilling the mixing bowl and whisk attachment in the freezer for about 15 minutes.
Step 11: Add cream cheese and ½ cup sugar to the chilled bowl. Beat on medium-high until smooth and lump-free.

Step 12: Pour in the heavy cream and mix on medium speed until soft peaks form. Scrape the bowl and then beat again until stiff peaks form.
Step 13: Gently fold in vanilla extract and a pinch of kosher salt without overmixing. Chill until ready to assemble.
Step 14: Remove the chilled cake from the pan by lifting the parchment, then slice it in half lengthwise to create two rectangles. Place one half on a serving plate.

Step 15: Spread half of the blueberry topping evenly over the cake half, then dollop about one-third of the whipped cream cheese topping over the blueberries.
Step 16: Place the second cake layer on top. Repeat the layering by spreading the remaining blueberries and topped with the remaining whipped cream cheese topping.
Step 17: Serve immediately and enjoy your fresh, homemade sheet pan blueberry shortcake.

Tips & Variations

For extra flavor, zest a lemon into the blueberry topping mixture before cooking.
Use frozen blueberries if fresh aren’t available; thaw and drain excess liquid before cooking.
Try swapping half the whole milk for buttermilk for a slightly tangier, tender cake.

Chill the cake thoroughly before cutting to prevent crumbling and make assembly easier.
Add a sprinkle of toasted almonds or chopped pecans on top for extra crunch.

Storage

Store any leftover assembled shortcake covered in the refrigerator for up to 2 days. If storing the cake and toppings separately, keep the cake wrapped tightly and the blueberry topping refrigerated in an airtight container. Reheat the cake slightly before assembling, if desired. The whipped topping is best served fresh but can be gently whisked before use if refrigerated.

How to Serve

The image shows a slice of layered cake on a white plate set on a white marbled surface. The cake has four layers: the bottom layer is light yellow sponge cake, followed by a thick layer of white cream mixed with whole blueberries and some purple berry juice. On top of this is another layer of light yellow sponge cake, then a thick layer of white cream, and finally a topping of glossy dark purple whole blueberries and berry sauce dripping slightly down the sides. The textures include soft sponge, smooth cream, and shiny berry topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the blueberry topping ahead of time?

Yes, the blueberry topping can be made a day in advance and refrigerated. Just be sure to cool it completely before refrigeration and give it a gentle stir before assembly.

What if I don’t have cake flour?

If you don’t have cake flour, you can substitute all-purpose flour by removing 2 tablespoons per cup of flour and replacing it with 2 tablespoons of cornstarch for each cup. Sift the mixture well to incorporate.