Sheet Pan Strawberry Shortcake

Everything you love about a classic strawberry shortcake, but made on one giant sheet pan for easy summer entertaining! With a buttery, flaky homemade biscuit base, mountains of fluffy whipped cream, and plenty of juicy strawberries, this easy dessert is an absolute showstopper that's much less fussy than a standard cake.

This post is sponsored by Shamrock Farms. All opinions are our own.

This recipe checks all of my boxes for the perfect summer entertaining dessert. You can make most of it ahead of time, it's vibrant, fresh and gorgeous, and it features perfectly ripe, seasonal berries!

I don't really know anyone that would pass up a slice of this beauty. Even my husband, who's "not really a dessert person" (insert eye roll) went back for seconds. This is going on our Father's Day menu, paired with a pitcher of Strawberry Peach Sangria, and I know it will be a huge hit with the whole family.

The fun thing about this recipe is that it's not just limited to strawberries. It would be great with just about any fruit that's super ripe and in season. Try it with blueberries, blackberries, cherries, peaches or plums.

Just went strawberry picking and need to use them up? Next up, try our Homemade Strawberry Pop Tarts, Strawberry Rhubarb Crisp, or Strawberry Watermelon Gazpacho.

Step-by-step Instructions

STEP 1: Whisk together the flour, sugar, baking powder, and salt. Add the cold grated butter to the flour mixture and stir together until well incorporated.

PRO TIP: For light, fluffy biscuits, it's super important that your butter is as cold as possible. We put the butter in the freezer for about an hour before starting this recipe, then grate it while it's frozen. We also refrigerate/freeze the unbaked biscuits briefly just before baking to make sure the butter is nice and cold before it goes in the oven!

STEP 2: In a separate bowl, whisk together the heavy cream, egg, and vanilla.

STEP 3: Pour the wet mixture into the flour mixture and gently stir until a shaggy dough forms. Use your hands to gently knead the dough just until it's well incorporated and there are no super dry spots.

STEP 4: Using a 2 tablespoon cookie dough scoop, scoop the dough onto a 13x9 inch sheet pan (a standard quarter sheet pan) into 5 rows of 3. The dough should be touching. Gently press each scoop down with your hands to flatten slightly. Place in the freezer for 15 minutes (or the refrigerator for 30 minutes).

STEP 5: Before baking, brush the tops of the biscuits with heavy cream, then sprinkle with coarse sugar.

STEP 6: Bake for 20-22 minutes, until the bottoms are golden brown and the tops are just lightly browned. A toothpick inserted in the center should come out clean. Let the biscuits cool completely.

STEP 7: While the biscuits are in the oven, make the strawberries and whipped cream. In a large bowl, stir together the strawberries, sugar and lemon juice and let sit for 30 minutes.

STEP 8: Add the chilled heavy cream to a large bowl with the powdered sugar and vanilla extract. Beat on medium speed until medium peaks form and refrigerate until ready to use. We're using Shamrock Farms Heavy Whipping Cream in this recipe, which holds its peak for longer (ideal for summer baking!).

STEP 9: Once the biscuits are cooled, top with a layer of whipped cream.

STEP 10: Lastly, spoon the strawberries and the accumulated juices over the top. If you're making this ahead of time, wait to assemble the dessert until just before serving. Enjoy!

Make Ahead Instructions

If you're making this sheet pan strawberry shortcake for a special occasion, the good news is, you can make almost all of the components ahead of time and assemble just before serving!

The biscuit base can be baked, covered and stored for up to 3 days at room temperature. (Storing them in an airtight container will keep them from drying out.)

Whipped cream, when made with good quality ingredients (like the Shamrock Farms Heavy Whipping Cream we used here), will last covered overnight in a bowl in the refrigerator.

The macerated strawberries are best made just before serving so they don't get too soggy. But, you can slice the strawberries the day before, and just toss with sugar and lemon juice 30 minutes before serving!

For another easy summer dessert, try our Four Berry Pie Bars!

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