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Sheet Pan Blueberry Shortcake Recipe

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★★★★★

4.9 from 57 reviews

This Sheet Pan Blueberry Shortcake is a delightful twist on a classic dessert, featuring a moist and tender cake baked on a large sheet pan, layered with a luscious blueberry topping and a creamy whipped cream cheese topping. It is easy to make and perfect for serving a crowd, combining fresh blueberries with a fluffy cake and rich whipped topping for a refreshing and satisfying treat.

Ingredients

Scale

Cake

  • 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

Blueberry Topping

  • 4 ½ cups (667 g) fresh blueberries, divided
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (61 g) lemon juice
  • 2 tablespoons cornstarch

Whipped Cream Cheese Topping

  • 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

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch sheet pan with parchment paper, making sure to line up the sides as well, and spray the parchment with nonstick cooking spray.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour and baking powder. Set aside.
  3. Cream Butter, Sugar, and Vanilla: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and vanilla extract until light and fluffy, about 5 minutes, scraping down the sides as needed.
  4. Add Egg Whites: With the mixer on the lowest speed, slowly add in the egg whites one at a time, beating well after each addition and scraping down the bowl as necessary.
  5. Alternate Adding Flour Mixture and Milk: Still on low speed, add one-third of the flour mixture, then half the milk, another third of the flour mixture, the remaining milk, and finally the rest of the flour mixture. Mix just until combined, scraping the bowl as needed.
  6. Pour Batter and Bake: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool to room temperature on a wire rack.
  7. Chill Cake: After cooling, place the cake in the freezer for 10-15 minutes until firm, or refrigerate for 1-2 hours or overnight, covered. This makes it easier to handle during assembly.
  8. Prepare Blueberry Topping: In a medium saucepan over medium heat, combine 4 cups of blueberries, granulated sugar, lemon juice, and cornstarch. Cook, stirring frequently, until the sugar dissolves, the blueberries break down, and the mixture thickens and bubbles. Break down the blueberries further with a fork if needed. Remove from heat and let cool.
  9. Add Remaining Blueberries: Once cooled, stir in the remaining ½ cup of fresh blueberries. Chill the topping in the refrigerator until ready to use.
  10. Chill Mixing Tools: Place the mixing bowl and whisk attachment of a stand mixer into the freezer for about 15 minutes to chill. This helps the cream whip better.
  11. Make Whipped Cream Cheese Topping: In the chilled bowl, beat the cream cheese with sugar on medium-high speed until smooth and lump free. Gradually pour in heavy cream and beat on medium speed until soft peaks form. Scrape the sides and bottom of the bowl with a rubber spatula to incorporate all ingredients. Continue beating until stiff peaks form.
  12. Add Vanilla and Salt: Gently fold in the vanilla extract and a pinch of kosher salt without overmixing.
  13. Assemble the Shortcake: Remove the chilled cake from the pan by lifting it out with the parchment paper. Place on a flat surface and slice the cake horizontally in half to create two rectangles.
  14. Layer With Blueberries and Whipped Topping: Spread half of the blueberry topping evenly over one cake half. Top with one-third of the whipped cream cheese topping.
  15. Add Second Layer and Finish Topping: Place the other cake half on top, then spread with the remaining whipped cream cheese topping and the rest of the blueberry mixture.
  16. Serve Immediately: Serve the assembled sheet pan blueberry shortcake fresh for the best texture and flavor.

Notes

  • Chilling the cake before assembly helps to handle it easily and maintains clean slices.
  • If fresh blueberries are not in season, frozen blueberries can be used for the topping; thaw and drain excess liquid before cooking.
  • Room temperature ingredients ensure better mixing and a lighter cake texture.
  • For a less sweet option, reduce the sugar in the blueberry topping.
  • Can be prepared a day ahead; keep assembled dessert refrigerated, but serve soon after adding whipped topping for best freshness.

Keywords: blueberry shortcake, sheet pan cake, blueberry dessert, whipped cream cheese topping, easy summer dessert

Find it online: https://flavorsbymaya.com/sheet-pan-blueberry-shortcake-recipe/