Print

Sheet Pan Blueberry Shortcake Recipe

Sheet Pan Blueberry Shortcake Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.1 from 16 reviews

Indulge in the delightful Sheet Pan Blueberry Shortcake, a heavenly dessert featuring layers of white cake, fresh blueberry topping, and creamy whipped cream cheese.

Ingredients

Cake:

  • 2 ¾ cups (275 g) cake flour
  • 2 teaspoons baking powder
  • 1 cup (2 sticks / 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

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

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: Preheat oven, prepare pan, mix dry ingredients, cream butter, sugar, and vanilla, add egg whites and flour mixture alternately with milk, bake, cool, and chill.
  2. Blueberry Topping: Cook 4 cups blueberries, sugar, lemon juice, and cornstarch until thick, cool, then add remaining blueberries.
  3. Whipped Topping: Chill bowl, mix cream cheese and sugar, add cream, whip to stiff peaks, add vanilla and salt, chill.
  4. Assembly: Slice cake, layer with blueberry mixture and whipped topping, repeat layers, and serve.

Notes

  • Chill cake for easier handling during assembly.
  • Ensure proper chilling of whipped topping for best texture.
  • Serve immediately after assembly for optimal taste.

Nutrition

Find it online: https://cookedbysarah.com/sheet-pan-blueberry-shortcake-recipe/