Sheet Pan Strawberry Shortcake
Sheet Pan Strawberry Shortcake is an elegant but easy! dessert that starts with the perfect white sheet cake cut in half and layered with fresh strawberries and a whipped cream cheese topping. It is a delicious and refreshing variation of the classic dessert perfect for summertime or any occasion! I also have a Strawberry Shortcake Recipe made with buttermilk biscuits that is divine!
Ingredients Substitutions
Flour For the white cake I used cake flour. Cake flour is very low in protein about 68 percent when compared to allpurpose flour 1012 percent. Using it results in a delicate finecrumbed cake that is so delicious on its own! Once you taste the cake you will also want to make my white cupcakes. If you dont have any cake flour on hand make your own! You could also use a boxed cake mix.
Eggs You will need only egg whites in this recipe. This gives you a lighter and fluffier cake. Try to separate them from the yolks as best as you can. To separate the egg white from the yolk simply crack the egg over a slotted spoon that is over a bowl. Let the egg whites fall through the slots in the spoon. Dont throw away the yolks! Beat them and store them in an airtight container in the refrigerator for up to 23 days to use in other recipes like my Browned Butter Toffee Cookies.
Strawberries I used fresh strawberries in this recipe but you could get by with frozen strawberries that have been thawed. If using fresh strawberries be sure to wash and hull them. Instead of simply cutting off the tops straight across insert a sharp knife at an angle and rotate the strawberry in a circle until the stem pulls out.
Can I Make Sheet Pan Strawberry Shortcake Ahead of Time?
You can get a jump start on this sheet pan strawberry shortcake by preparing the parts of the recipe ahead of time. The stabilized whipped cream will last up to 23