Sheet Pan Blueberry Shortcake: A Delightful Summer Dessert
Imagine biting into a luscious piece of cake that’s perfectly moist, topped with a tangy and sweet blueberry compote, and finished with a creamy whipped topping. This Sheet Pan Blueberry Shortcake is the epitome of summer desserts. It’s not only delicious but also easy to make, thanks to its sheet pan preparation. Here’s a detailed guide to making this wonderful treat, perfect for any gathering or a special family dessert.
Ingredients Breakdown
Before diving into the steps, let’s explore the ingredients and their roles in this recipe.
Cake Ingredients:
- Cake Flour (2 ¾ cups / 275 g): Provides a tender crumb due to its lower protein content compared to all-purpose flour.
- Baking Powder (2 teaspoons): The leavening agent that helps the cake rise.
- Salted Butter (1 cup / 2 sticks / 227 g, room temperature): Adds richness and moisture.
- Granulated Sugar (2 ½ cups / 500 g): Sweetens the cake and helps with the tender crumb.
- Vanilla Extract (2 teaspoons): Adds a delightful flavor.
- Egg Whites (5 large, room temperature): Provide structure and stability, helping the cake to be light and fluffy.
- Whole Milk (1 cup / 225 g, room temperature): Adds moisture and helps blend the ingredients smoothly.
Blueberry Topping Ingredients:
- Fresh Blueberries (4 ½ cups / 667 g, divided): The star of the topping, providing natural sweetness and tartness.
- Granulated Sugar (¼ cup / 50 g): Sweetens the blueberry mixture.
- Lemon Juice (¼ cup / 61 g): Adds a bright, acidic contrast to the sweetness.
- Cornstarch (2 tablespoons): Thickens the blueberry mixture, creating a luscious compote.
Whipped Topping Ingredients:
- Cream Cheese (2 ounces, room temperature): Adds a tangy creaminess.
- Granulated Sugar (½ cup / 100 g): Sweetens the whipped topping.
- Heavy Cream (2 cups / 476 g): Whips up into a light, airy topping.
- Vanilla Extract (½ teaspoon): Adds flavor.
- Kosher Salt (1 pinch): Enhances all the flavors.
Step-by-Step Instructions
1. Preparing the Cake
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch sheet pan (jelly roll pan) with parchment paper, making sure it covers the sides as well. Spray the parchment with nonstick cooking spray to ensure easy removal later.
In a large bowl, whisk together the cake flour and baking powder. This ensures even distribution of the leavening agent. Set this mixture aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and vanilla extract on medium speed until light and fluffy, which should take about 5 minutes. This step incorporates air into the butter, creating a lighter cake.
Reduce the mixer speed to low and add the egg whites one at a time, beating well after each addition. It’s crucial to scrape down the sides of the bowl as needed to ensure everything is well mixed.
With the mixer still on low, add ⅓ of the flour mixture to the creamed butter mixture, followed by half the milk. Repeat this process, ending with the final third of the flour mixture. Mix just until combined to avoid overmixing, which can make the cake tough.
Pour the batter into the prepared pan and spread it evenly. 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.
Once cooled, transfer the cake to the freezer to chill for 10-15 minutes, or to the refrigerator for 1-2 hours (or overnight if covered). Chilling the cake makes it easier to handle during assembly.
2. Making the Blueberry Topping
While the cake chills, prepare the 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 becomes thick and bubbly. This process should take about 10 minutes.
Allow the mixture to cool before stirring in the remaining ½ cup of fresh blueberries. This adds texture and fresh blueberry flavor to the topping. Transfer the blueberry mixture to the refrigerator to chill while you make the whipped topping.
3. Preparing the Whipped Topping
For the whipped topping, start by chilling the bowl and whisk attachment from your stand mixer in the freezer for about 15 minutes. A cold bowl helps the cream whip faster and more voluminously.
In the chilled bowl, combine the cream cheese and sugar. Mix on medium-high speed until smooth and no lumps remain. Scrape down the sides and bottom of the bowl to ensure everything is fully combined.
With the mixer off, pour in the heavy cream. Begin mixing on medium speed until soft peaks form. This means the peaks will droop slightly when the whisk is lifted.
Scrape the bowl again to incorporate any cream cheese that might have settled at the bottom. Continue mixing on medium speed until stiff peaks form. At this stage, the peaks should stand straight up and hold their shape firmly.
Finally, add the vanilla extract and a pinch of kosher salt, mixing just until combined. Be careful not to overmix, as this can cause the cream to become grainy.
4. Assembling the Sheet Pan Blueberry Shortcake
Remove the chilled cake from the freezer or refrigerator. Carefully lift it out of the pan using the parchment paper and transfer it to a flat surface. Slice the cake in half down the middle, creating two equal rectangles.
Place one of the rectangles on a serving plate. Spread half of the blueberry mixture over this layer, followed by ⅓ of the whipped topping. Gently place the second cake layer on top.
Spread the remaining whipped topping over the top layer of the cake, then spoon the rest of the blueberry mixture over the whipped topping. Serve immediately to enjoy the cake at its freshest and most delicious.
Serving and Storing
This Sheet Pan Blueberry Shortcake is best served immediately, as the whipped topping and blueberry mixture are at their peak freshness. However, if you need to store it, cover the cake tightly with plastic wrap and refrigerate for up to 2 days.
Tips for Success
- Room Temperature Ingredients: Ensure your butter, egg whites, and milk are at room temperature. This helps them blend more smoothly and evenly, resulting in a better-textured cake.
- Chill the Cake: Don’t skip the chilling step. A chilled cake is easier to handle and slice, making the assembly process smoother.
- Whip Cream Properly: For the best whipped topping, make sure your bowl and whisk are cold. This helps the cream whip up faster and hold its shape longer.