Sheet Pan Blueberry Shortcake

Why You’ll Love This Recipe

Sheet Pan Blueberry Shortcake is a modern twist on the classic layered dessert. By baking everything in a single pan, it simplifies the preparation while delivering all the goodness of tender shortcake, juicy blueberries, and fluffy whipped cream. Perfect for feeding a crowd, it’s a convenient and delicious dessert that’s ideal for summer gatherings or casual weeknight treats.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flourgranulated sugarsaltbaking powdershorteningmilkeggvanilla extractfresh blueberriesconfectioners’ sugarheavy whipping cream

directions

Preheat your oven to 400°F (200°C) and grease a rimmed sheet pan.

In a large bowl, combine flour, sugar, baking powder, and salt.

Cut in the shortening until the mixture resembles coarse crumbs.

In a separate bowl, whisk together milk, egg, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined.

Spread the batter evenly onto the prepared sheet pan.

Sprinkle fresh blueberries over the top.

Bake for 15–20 minutes, or until golden and a toothpick inserted in the center comes out clean.

Allow to cool completely in the pan.

In a chilled bowl, whip the heavy cream and confectioners’ sugar until stiff peaks form.

Cut the sheet cake into squares, and serve topped with whipped cream and extra blueberries.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 15 minutesBaking time: 15–20 minutesCooling and assembly time: 20 minutesTotal time: 50–55 minutes

Variations

Add lemon zest to the batter for a citrusy brightness.

Substitute strawberries, raspberries, or blackberries for a mixed berry version.

Drizzle with a berry reduction sauce for an extra burst of flavor.

Use almond extract instead of vanilla for a nutty twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.For best texture, assemble just before serving.If needed, reheat individual portions briefly in the microwave, then top with fresh whipped cream.

FAQs

Can I use frozen blueberries?

Yes, just make sure to thaw and drain them first to avoid excess moisture.

Can I make the shortcake ahead of time?

Absolutely. Bake the sheet cake a day in advance and store it covered at room temperature.

Can I use store-bought whipped cream?

Yes, though homemade whipped cream offers a fresher flavor and texture.

Can I add sugar to the berries?

Yes, tossing the blueberries with a bit of sugar before adding them enhances their sweetness.

Is this dessert overly sweet?

No, it’s balanced between the mildly sweet cake, fresh berries, and whipped cream.

Can I double the recipe?

Yes, just use a larger sheet pan or bake in two batches.

Do I need to flour the blueberries?

It’s optional, but lightly coating them in flour can help prevent them from sinking.

What type of milk works best?

Whole milk is ideal, but 2% or plant-based milk can be used with slight variations in texture.

Can I use butter instead of shortening?

Yes, butter can be substituted but may result in a denser texture.

Can I freeze the shortcake?

Yes, freeze the cake portion without toppings for up to 2 months.

Conclusion

Sheet Pan Blueberry Shortcake brings all the charm of traditional shortcake in a simplified, crowd-pleasing format. With its easy preparation and fresh, fruity flavor, it’s a versatile dessert that’s sure to impress guests and satisfy sweet cravings. Enjoy it for summer picnics, potlucks, or anytime you need a quick and delicious treat.

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