Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Introduction
Sheet Pan Blueberry Shortcake is a versatile dessert that combines the light, fluffy texture of a classic white cake with the vibrant flavors of fresh blueberries and the creamy goodness of whipped topping. It’s an excellent choice for any gathering, offering a perfect balance of sweetness and tartness. This dessert can be made ahead of time and assembled just before serving, making it a convenient yet impressive treat.
Ingredients
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 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
Cake
- Preheat the Oven: Set the oven to 350°F. Line a 10×15-inch sheet pan (jelly roll pan) with parchment paper, ensuring it goes up the sides. Spray the parchment with nonstick cooking spray.
- Prepare Dry Ingredients: In a large bowl, whisk together the cake flour and baking powder. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer with the paddle attachment, cream the butter, sugar, and vanilla extract until light and fluffy, about 5 minutes. Scrape down the sides as needed.
- Incorporate Egg Whites: With the mixer on low speed, add the egg whites one at a time, beating well after each addition. Scrape down the sides as needed.
- Combine Wet and Dry Ingredients: Add ⅓ 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.
- Bake the Cake: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack to room temperature.
- Chill the Cake: Transfer the cooled cake to the freezer for 10-15 minutes or the refrigerator for 1-2 hours or overnight (covered) to firm up for easier handling.
Blueberry Topping
- Cook Blueberries: In a medium saucepan over medium heat, combine 4 cups of blueberries, sugar, lemon juice, and cornstarch. Heat until the sugar dissolves, the blueberries break down, and the mixture thickens, stirring occasionally.
- Cool and Add Fresh Blueberries: Allow the mixture to cool before stirring in the remaining ½ cup of fresh blueberries. Transfer to the refrigerator to chill.
Whipped Topping
- Chill Equipment: Place the bowl and whisk attachment from your stand mixer in the freezer for about 15 minutes to help the cream whip better.
- Combine Cream Cheese and Sugar: In the chilled bowl, mix the cream cheese and sugar on medium-high speed until smooth.
- Add Heavy Cream: With the mixer off, pour in the heavy cream. Mix on medium speed until soft peaks form. Scrape the sides and bottom of the bowl to ensure even mixing.
- Finish Whipping: Continue mixing on medium speed until stiff peaks form. Add vanilla and a pinch of salt. Chill until ready to use.
Assembly
- Slice and Layer the Cake: Remove the chilled cake from the freezer or refrigerator. Use the parchment paper to lift the cake from the pan. Slice the cake in half to form two rectangles. Place one rectangle on a serving plate.
- Add Blueberry Topping and Whipped Cream: Spread half of the blueberry mixture over the bottom layer of the cake. Top with ⅓ of the whipped cream cheese mixture.
- Top with Second Layer: Place the second layer of the cake over the whipped cream. Spread the remaining whipped cream on top, followed by the rest of the blueberry topping.
- Serve and Enjoy: Serve immediately, or chill until ready to serve.
Tips for the Perfect Sheet Pan Blueberry Shortcake
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature before you begin. This helps create a smoother batter and better texture in the finished cake.
- Properly Measure Flour: Use the spoon and level method to measure flour accurately, preventing a dense cake.
- Don’t Overmix: Mix just until the ingredients are combined to avoid overworking the batter, which can result in a tough cake.
- Chill the Cake: Chilling the cake before assembly makes it easier to handle and ensures clean layers.
- Adjust Sweetness: Taste the blueberry topping and whipped cream as you go, adjusting the sweetness to your preference.
Variations and Additions
- Mixed Berries: Substitute some of the blueberries with other berries like strawberries, raspberries, or blackberries for a mixed berry shortcake.
- Citrus Twist: Add a tablespoon of lemon or lime zest to the cake batter for an extra citrusy flavor.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the top for an extra touch of decadence.
- Nutty Crunch: Sprinkle chopped nuts, such as almonds or pecans, over the whipped cream layer for added texture and flavor.
Storing and Serving
Storing: This dessert can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container to keep it fresh.
Serving: Serve the shortcake chilled for the best texture and flavor. If you prefer a warm dessert, let it sit at room temperature for about 30 minutes before serving.
Pairing and Serving Suggestions
Sheet Pan Blueberry Shortcake pairs wonderfully with a variety of beverages. A chilled glass of Prosecco or a sweet dessert wine can complement the fruity and creamy flavors of the cake. For a non-alcoholic option, consider serving it with a refreshing lemonade or iced tea. To enhance the presentation, garnish each serving with a sprig of mint or a few extra fresh blueberries.
Customization and Variation Ideas
Mixed Berries: Substitute some of the blueberries with other berries like strawberries, raspberries, or blackberries for a mixed berry shortcake. Citrus Twist: Add a tablespoon of lemon or lime zest to the cake batter for an extra citrusy flavor. Chocolate Drizzle: Drizzle melted white or dark chocolate over the top for an extra touch of decadence. Nutty Crunch: Sprinkle chopped nuts, such as almonds or pecans, over the whipped cream layer for added texture and flavor.
Troubleshooting Common Issues
Dry Cake: Ensure you measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Overmixing the batter can also lead to a dry cake, so mix just until combined. Runny Whipped Cream: Start with cold cream and chill your mixing bowl and whisk attachment before whipping. If your whipped cream is too runny, try whipping it for a longer time until stiff peaks form. Soggy Cake: Make sure to chill the cake properly before assembly to prevent it from becoming soggy. If your blueberry topping is too runny, cook it a bit longer to thicken it up.
Nutritional Information
Here’s a general idea of the nutritional content per serving:
- Calories: 310
- Carbohydrates: 38g
- Protein: 4g
- Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 55mg
- Sodium: 180mg
- Fiber: 2g
- Sugar: 25g
Conclusion
Sheet Pan Blueberry Shortcake is a delightful dessert that brings together the classic flavors of cake, blueberries, and cream in a convenient sheet pan format. Perfect for gatherings, this recipe is sure to impress with its beautiful presentation and delicious taste. With simple ingredients and straightforward steps, it’s an approachable dessert that even novice bakers can master. Enjoy every bite of this creamy, fruity, and utterly delightful treat!