Welcome, culinary enthusiasts! If you’re searching for a delightful and visually stunning dessert that’s perfect for any gathering, look no further. Our Sheet Pan Blueberry Shortcake recipe promises simplicity with a gourmet touch, merging the sweet tang of blueberries with a fluffy, moist cake. This is more than just a dessert; it’s an experience to share. Read on for the full recipe, including tips and insights to elevate your baking game!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 12
Ingredients
For the Cake:
- 2 ¾ cups (275 g) cake flour
- 2 teaspoons baking powder
- 1 cup (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
For the 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
For the 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
1. Cake Preparation:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch sheet pan with parchment paper, ensuring it covers the sides. Spray the parchment with nonstick cooking spray.
- In a large bowl, whisk together the cake flour and baking powder. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and vanilla extract until light and fluffy, about 5 minutes. Periodically scrape down the sides.
- Gradually add egg whites, one at a time, on the lowest speed, ensuring each is well incorporated before adding the next.
- Alternately add the flour mixture and milk to the creamed butter, beginning and ending with the flour. Mix until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 28-30 minutes, or until a toothpick comes out clean. Allow to cool on a wire rack.
2. Blueberry Topping:
- While the cake cools, combine 4 cups of blueberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Cook until the berries break down and the mixture thickens. Cool, then stir in the remaining blueberries.
3. Whipped Topping:
- Chill the mixing bowl and whisk attachment in the freezer for 15 minutes. Whip the cream cheese and sugar until smooth, then slowly add the heavy cream and whip to stiff peaks. Finish by folding in vanilla and salt.
4. Assembly:
- If chilled, remove the cake from the refrigerator and slice into two equal rectangles. Place one layer on a serving plate. Spread half of the blueberry mixture and a third of the whipped topping over it. Top with the second cake layer, followed by the remaining whipped topping and blueberries.
Conclusion
Our Sheet Pan Blueberry Shortcake is a symphony of flavors that combines the classic appeal of shortcake with the zesty sweetness of blueberries. It’s a versatile dessert that’s perfect for a casual family dinner or a festive celebration. The best part? This dessert is not only delicious but also visually appealing, ensuring it stands out at any table.
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Blueberry Shortcake recipe
- Total Time: 45 minutes
- Yield: 12 1x
Description
Indulge in the ultimate Sheet Pan Blueberry Shortcake! Perfect blend of sweetness and zest, this gourmet dessert is a must-try. Click for the full recipe
Ingredients
Scale
For the Cake:
-
- 2 ¾ cups (275 g) cake flour
- 2 teaspoons baking powder
-
- 1 cup (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
For the 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
For the 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
1. Cake Preparation:
-
- Preheat your oven to 350°F (175°C). Line a 10×15-inch sheet pan with parchment paper, ensuring it covers the sides. Spray the parchment with nonstick cooking spray.
-
- In a large bowl, whisk together the cake flour and baking powder. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and vanilla extract until light and fluffy, about 5 minutes. Periodically scrape down the sides.
- Gradually add egg whites, one at a time, on the lowest speed, ensuring each is well incorporated before adding the next.
- Alternately add the flour mixture and milk to the creamed butter, beginning and ending with the flour. Mix until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 28-30 minutes, or until a toothpick comes out clean. Allow to cool on a wire rack.
2. Blueberry Topping:
- While the cake cools, combine 4 cups of blueberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Cook until the berries break down and the mixture thickens. Cool, then stir in the remaining blueberries.
3. Whipped Topping:
-
- Chill the mixing bowl and whisk attachment in the freezer for 15 minutes. Whip the cream cheese and sugar until smooth, then slowly add the heavy cream and whip to stiff peaks. Finish by folding in vanilla and salt.
4. Assembly:
-
If chilled, remove the cake from the refrigerator and slice into two equal rectangles. Place one layer on a serving plate. Spread half of the blueberry mixture and a third of the whipped topping over it. Top with the second cake layer, followed by the remaining whipped topping and blueberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
