Sheet Pan Blueberry Shortcake

Sheet Pan Blueberry Shortcake starts with a delicious white cake that is cut in half and layered with a homemade blueberry mixture and whipped cream cheese topping. It’s a delightful dessert, combining the tender cake base with a sweet and tangy blueberry topping. The creamy whipped topping adds a luxurious and creamy element to the dessert, making it a perfect treat for any occasion.

I found this recipe at I Am Baker.

Stabilized Whipped Cream, Regular Whipped Cream, and Cool Whip?

Did you ever realize the abundance of whipped cream variations available? Surprisingly, each variation serves a distinct purpose in enhancing desserts. But what sets them apart from one another?

  • Stabilized Whipped Cream: Stabilized whipped cream has a stabilizing ingredient, like cream cheese or gelatin (I used cream cheese in my recipe), that helps it hold its shape and prevents it from breaking down or deflating over time. This makes it ideal for use in multi-layered desserts like this one and for piping decorative designs.
  • Whipped Cream: Regular whipped cream is made by whipping heavy cream until it forms soft peaks. While it’s perfect for topping pies, cakes, and other desserts, it lacks stabilizing ingredients, so it can quickly lose its texture and deflate. So, if using regular whipped cream in this dessert, it’s important to show it off right away before the whipped cream loses its shape. (It will still be delicious, though!)
  • Cool Whip: I’m sure we’ve all come across those tubs of Cool Whip available at the store. They’re quite handy when it comes to layered desserts as they hold up better than homemade whipped cream. However, it’s worth noting that they do contain high fructose corn syrup and preservatives, which might not be the most appealing ingredients for some who prefer a more natural approach to their treats.

Can I Make Sheet Pan Blueberry Shortcake Ahead of Time?

You can get a head start on this sheet pan blueberry shortcake by preparing the parts of the recipe ahead of time. The stabilized whipped cream will last up to 2-3 days in the refrigerator or can be frozen for a couple of months. You can also get the blueberry topping made in advance. After letting it cool, it will last in an airtight container in the refrigerator for up to 3-4 days.

Can I Make This Without Cutting the Cake In Half?

Yes, you could make this dessert without cutting the sheet cake in half. Instead, you could simply top the cake with the blueberry mixture and whipped topping. It will still be delicious, but it will lose its impressive presentation.

How To Store Sheet Pan Blueberry Shortcake

Once the blueberry shortcake has been assembled, store it in the refrigerator, covered. It will last up to 3 days but is best enjoyed within a day or two.

Sheet Pan Blueberry Shortcake

Sheet Pan Blueberry Shortcake starts with a delicious white cake that is cut in half and layered with a homemade blueberry mixture and whipped cream cheese topping. It’s a delightful dessert, combining the tender cake base with a sweet and tangy blueberry topping. The creamy whipped topping adds a luxurious and creamy element to the dessert, making it a perfect treat for any occasion. 
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American

Ingredients
  

Cake

  • 2 ¾ cup (275 g) cake flour
  • 2 tsp baking powder
  • 1 cup (2 sticks) salted butter, room temperature
  • 2 ½ cups (500 g) granulated sugar
  • 2 tsp pure vanilla extract
  • 5 large egg whites, room temperature
  • 1 cup (225 g) whole milk, room temperature

Berry Topping

  • 4 ½ cups fresh blueberries, divided
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (61 g) lemon juice
  • 2 tbl cornstarch

Whipped Topping

  • 2 oz cream cheese, room temperature
  • ½ cup (100 g) granulated sugar
  • 2 cups (476 g) heavy cream
  • ½ tsp pure vanilla extract
  • 1 pinch salt

Instructions
 

Cake

  • Preheat the oven to 350°F. Line a 10×15-inch sheet pan (jelly roll pan) with parchment paper, including up the sides. Spray the parchment with nonstick cooking spray.
  • In a large bowl, whisk together the cake flour and baking powder. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, and vanilla extract until light and fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.
  • With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed.
  • With the mixer still on low, add ⅓ of the flour mixture into the creamed mixture, then half the milk, another third of the flour mixture, the remaining milk, and then the remaining flour mixture. Mix just until combined. Stop to scrape down the sides of the bowl as needed.
  • Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool to room temperature on a wire rack.
  • After the cake has come to room temperature, transfer it to the freezer to chill for 10-15 minutes, or until firm. You can also place it in the refrigerator for 1-2 hours or overnight (covered). Chilling the cake makes it easier to move.
  • While the cake is chilling, prepare the blueberries and make the whipped topping.

Blueberry Topping

  • In a medium saucepan over medium heat, mix 4 cups of blueberries, granulated sugar, lemon juice, and cornstarch. Heat until the sugar is dissolved, the blueberries are broken down, and it is thick and bubbly. You may need to break down the blueberries a little more with a fork.
  • Set aside to cool before mixing in the remaining ½ cup of blueberries. This will make about 3 cups. Transfer the mixture to the refrigerator to chill as you make the rest of the recipe.

Whipped Topping

  • Before starting, place the bowl and whisk attachment from your stand mixer into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream whip up faster and with more volume.
  • Once chilled, add the cream cheese and sugar to the bowl. Mix on medium-high speed until fully combined and no lumps remain.
  • With the mixer off, pour in the heavy cream. Resume mixing on medium speed until soft peaks have formed (peaks droop slightly). Stop the mixer.
  • Using a rubber spatula, scrape the bottom and sides of the bowl to incorporate all of the cream cheese.
  • With the mixer back on medium speed, mix until stiff peaks have formed. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.)
  • Finally, add in the vanilla and a pinch of salt, being careful not to overmix.
  • Chill until ready to assemble

Assembly

  • Remove the chilled cake from the freezer or refrigerator. Pick up the edges of the parchment and remove the cake from the pan and slide it onto the counter. Slice the cake in half down the middle. You should have two rectangles. Gently place one of the cakes onto a serving plate.
  • Spread half of the blueberry mixture over one of the halves of the cake. Then, top with ⅓ of the whipped cream cheese topping.
  • Place the other cake layer over the whipped topping. Top with the remaining whipped topping and the other half of the blueberries. Serve immediately.
Keyword blueberry, Dessert, shortcake
Join our mailing list

Get the latest news, updates and freebies

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating