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Sheet Pan Strawberry Shortcake

Sheet Pan Strawberry Shortcake

  • Author: Jonathan
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Diet: Plant-Based

Description

Sheet Pan Strawberry Shortcake is a simple and impressive plant-based dessert bursting with juicy fresh strawberries, fluffy cake, and topped with luscious plant-based cream. This easy recipe combines classic flavors into a delightful treat perfect for family gatherings or a sweet weekend indulgence.

Ingredients

Scale

Strawberry Filling

  • 2 cups fresh strawberries, washed and sliced
  • 2 tablespoons granulated sugar (natural)
  • 1 teaspoon fresh lemon juice

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar (natural)
  • 1 teaspoon lemon zest

Wet Ingredients

  • 1 cup plant-based milk
  • 1/3 cup plant-based butter, melted
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon apple cider vinegar

Toppings

  • 1 cup plant-based cream, cold
  • 1–2 teaspoons powdered sugar (natural), optional
  • 2 tablespoons strawberry glaze made with fresh strawberries and natural gelling agent

Instructions

  1. Prepare the Strawberry Filling: Wash and slice fresh strawberries, then toss them with sugar and lemon juice. Allow to macerate while preparing the cake to enhance their natural juices and create a juicy topping.
  2. Mix the Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, sugar, and lemon zest. This mixture forms the base for a soft and flavorful shortcake.
  3. Combine Wet Ingredients: In a separate bowl, whisk the plant-based milk, melted plant-based butter, vanilla extract, and apple cider vinegar to ensure the cake rises well and stays moist.
  4. Make the Batter and Assemble: Gently fold the wet ingredients into the dry mixture until just combined. Spread the batter evenly into a lined sheet pan, creating a smooth surface for toppings.
  5. Bake the Cake: Bake at 350°F (175°C) for 20-25 minutes or until golden and a toothpick inserted comes out clean. Allow the cake to cool slightly before adding toppings.
  6. Prepare the Plant-Based Cream: Whip cold plant-based cream until soft peaks form. Sweeten lightly with powdered sugar if desired. This topping adds a rich, creamy layer of flavor.
  7. Assemble the Sheet Pan Strawberry Shortcake: Spread the macerated strawberries evenly over the cooled cake, then dollop or pipe the whipped cream on top. Drizzle strawberry glaze made with fresh strawberries and natural gelling agent over the cream before slicing for extra berry flavor.

Notes

  • Use room temperature plant-based butter and milk for a smoother batter.
  • Gently fold batter to avoid dense cake texture.
  • Use fresh lemons for zest and juice to brighten flavors.
  • Allow strawberries to macerate fully for a juicy topping.
  • Keep plant-based cream cold to whip best and hold shape.
  • Store leftovers covered in the refrigerator for up to 3 days, adding fresh cream before serving.
  • Freeze the baked cake base without cream and strawberries; thaw overnight before adding fresh toppings.
  • Warm cake base gently before serving; avoid reheating cream topping.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Strawberry Shortcake, Sheet Pan Dessert, Plant-Based Dessert, Vegan Strawberry Cake, Easy Berry Cake

Find it online: https://familycookspot.com/sheet-pan-strawberry-shortcake/