Sheet Pan Blueberry Shortcake Recipe

If you’ve ever wished for a dessert that’s both crowd-pleasing and impossibly easy to make, this Sheet Pan Blueberry Shortcake is about to become your new favorite. We’re talking layers of tender homemade white cake, thick swirls of sweet-tart blueberry compote, and fluffy whipped cream cheese that melts in your mouth. It’s the ultimate combination of juicy berries and pillowy cake, perfect for making ahead and guaranteed to wow a tableful of friends or family. Whether you serve it for a summer cookout or cozy winter gathering, Sheet Pan Blueberry Shortcake offers the nostalgic comfort of a classic shortcake with the drama (and simplicity!) of a big-batch dessert.

Ingredients You’ll Need

Let me walk you through the lineup of what makes this dessert truly special. You probably have most of these pantry staples on hand, and together they create the magical layers, flavors, and stunning color that define Sheet Pan Blueberry Shortcake. Every ingredient brings something important to the table, so grab your measuring cups and let’s get the party started!

• Cake flour: The key to a tender, light crumb. Cake flour keeps the base delicate and melt-in-your-mouth good.
• Baking powder: Gives oomph and rise so your sheet cake is fluffy, not dense.
• Salted butter: Creamy, rich flavor and a soft, luscious texture—be sure it’s room temperature for the best results.
• Granulated sugar: Sweetens both your cake and toppings, while partnering with the butter for a perfect cake crumb.
• Vanilla extract: Adds warmth and a classic bakery aroma to every bite. Don’t skip it—your nose will thank you.
• Egg whites: Whipped into the cake for structure and lift, making the texture dreamily soft.
• Whole milk: Adds richness and ensures your cake bakes up moist, not dry.
• Fresh blueberries: The superstar of the show! You’ll cook most of them down for a jammy, vibrant compote and save some for juicy pops of flavor.
• Lemon juice: Adds brightness and balances the berry sweetness with fresh citrus zip.
• Cornstarch: Thickens the blueberry sauce to luxe, spoonable perfection—no runny mess here!
• Cream cheese: Blends with whipped cream for a tangy, creamy topping that’s truly next-level.
• Heavy cream: Whips up cloud-like, billowy texture for your shortcake’s crowning glory.
• Kosher salt: Just a pinch brings out the flavors and balances the sweetness.

How to Make Sheet Pan Blueberry Shortcake

Step 1: Prepare the Cake Pan and Preheat the Oven

First things first: set yourself up for easy unmolding by lining a 10×15-inch jelly roll pan with parchment paper, extending the paper up the sides for easy cake removal. Hit the parchment with nonstick spray to guarantee a stick-free release. Then, fire up your oven to 350°F so it’s perfectly preheated when your batter is ready. A well-prepped pan is the foundation for flawless Sheet Pan Blueberry Shortcake.

Step 2: Mix the Dry and Wet Ingredients

In a big bowl, whisk together the cake flour and baking powder—this step evenly distributes your leavening for a uniform rise. Then, in a stand mixer, cream together that room-temperature butter, sugar, and vanilla extract. Take your time here (about 5 minutes) for an ultra-light texture. Pause to scrape the bowl so nothing’s left behind. Next, add the egg whites one by one with the mixer on low, beating well after each addition; they’ll create a beautifully airy cake.

Step 3: Combine the Cake Batter

Now, switch to low speed and gently alternate adding the flour mixture and the milk. Start with a third of the flour, pour in half of the milk, add another third of flour, then the rest of the milk, and finally, the rest of the flour. Mix only until combined; overmixing leads to tough cakes. Scrape down the bowl as needed—every bit of batter wants in on the action!

Step 4: Bake and Chill the Cake

Pour your buttery batter into the prepared sheet pan, smoothing it to the edges. Slide the pan into the oven and let it bake for about 28–30 minutes. The goal: a golden top and a toothpick that comes out clean from the center. Cool the cake completely on a wire rack. Once cool, pop the cake into the freezer for 10–15 minutes (or the fridge for an hour or overnight, covered). Chilling makes slicing and layering easy as pie—no crumbling or sticking!

Step 5: Cook the Blueberry Topping

While your cake chills, create the star topping. In a saucepan, combine 4 cups of blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the berries break down and the sauce gets thick, glossy, and irresistible. You can gently mash the berries with a fork for a mix of sauce and juicy bits. After it cools, fold in the remaining blueberries for bursts of fresh flavor. Refrigerate this compote so it’s perfectly set for assembling your Sheet Pan Blueberry Shortcake.

Step 6: Make the Whipped Cream Cheese Topping

For cloud-like layers, start by chilling your mixer bowl and whisk attachment for 15 minutes (this is a pro tip for perfect whipped cream!). Then, whip together the cream cheese and sugar until completely smooth. With the mixer off, pour in the heavy cream, then whip until soft peaks form. Give the bowl a scrape, then whip again until you see stiff peaks that stand at attention. A splash of vanilla and tiny pinch of salt finishes the mixture. Keep it chilled while you prep the cake!

Step 7: Assemble the Sheet Pan Blueberry Shortcake

Ready for the most satisfying part? Lift the chilled cake from the pan, slide it onto your work surface, and cut it straight down the middle to form two big rectangles. Place one half on your serving platter, then lavish it with half the glossy blueberry topping and about a third of the pillowy whipped topping. Carefully set the second layer of cake over top, spread with the rest of the whipped topping, and spoon over the remaining blueberry goodness. Slice and serve immediately for maximum wow-factor!

How to Serve Sheet Pan Blueberry Shortcake

Garnishes

For the finishing touch, shower your Sheet Pan Blueberry Shortcake with a few extra fresh blueberries, a dusting of powdered sugar, or even a sprinkle of finely grated lemon zest. Add a handful of mint leaves for a pop of green and you have a dessert that looks as glorious as it tastes.

Side Dishes

Here’s your chance to go all out: serve slices alongside scoops of vanilla ice cream for extra creaminess, or offer a platter of mixed summer berries for a naturally sweet side. If you’re feeling fancy, a glass of chilled Moscato or sparkling lemonade pairs beautifully with every dreamy bite.

Creative Ways to Present

Think outside the (sheet) pan! For parties, cut the Sheet Pan Blueberry Shortcake into mini squares and stack them as shortcake towers, or serve parfait-style in small mason jars. For an elegant dinner, accent each slice with a drizzle of white chocolate or a swirl of blueberry coulis on the plate. However you slice it, this dessert is a stunner!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Simply cover the Sheet Pan Blueberry Shortcake tightly with plastic wrap or store pieces in an airtight container. Keep in the refrigerator, where it’ll stay moist and delicious for up to three days. The flavors only get better as they mingle overnight.

Freezing

If you want to plan ahead, freeze the unassembled cake and blueberry topping separately. After the cake has cooled, wrap the layers well in plastic and foil, then pop them in the freezer for up to two months. The blueberry compote can be frozen in a sealed container. Thaw both in the fridge before building your showstopping dessert.

Reheating

There’s no reheating needed for Sheet Pan Blueberry Shortcake, since it’s best enjoyed chilled or at room temperature. If you’re serving leftovers and want to bring out the flavors, let the cake sit on the counter for 15 minutes before slicing and digging in.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well for the compote. No need to thaw, but you may need a couple extra minutes of cooking time as the berries release liquid. The results will be deliciously jammy every time.

Can I make Sheet Pan Blueberry Shortcake gluten-free?

Yes, just substitute your favorite 1:1 gluten-free baking flour for the cake flour. Keep in mind that texture may vary a bit, but you’ll still get that irresistible flavor and fun presentation!

What’s the best way to cut the cake without it breaking?

Chilling is your friend! Make sure the cake is well-chilled (even half-frozen if you have time), then use a large, sharp knife for a clean, straight cut. Lifting the cake with the parchment paper also makes handling much easier.

Can I make the whipped topping in advance?

You sure can. The whipped cream cheese topping can be made a day ahead; just keep it tightly covered in the refrigerator until you’re ready to assemble. Give it a gentle re-whip if it loses a bit of its volume.

How long can I leave Sheet Pan Blueberry Shortcake out at room temperature?

Since there’s dairy in the topping, limit the time at room temp to about two hours (especially in warm weather). After that, move any leftovers to the fridge for safe keeping.

Final Thoughts

If you’re on the hunt for a dessert that’s part showstopper, part nostalgic comfort food, Sheet Pan Blueberry Shortcake is calling your name. It’s simple, gorgeous, and unfailingly crowd-friendly—exactly what you want when gathering your favorite people. Give it a try for your next get-together or a fun family night, and get ready for rave reviews!

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