Description
A simplified version of classic shortcake baked in a sheet pan and topped with fresh blueberries and homemade whipped cream. Ideal for summer gatherings and easy entertaining.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup shortening
- 3/4 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 1 cup heavy whipping cream
- 2 tbsp confectioners’ sugar
Instructions
- Preheat oven to 400°F (200°C) and grease a rimmed sheet pan.
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- Cut in shortening until mixture resembles coarse crumbs.
- In a separate bowl, whisk together milk, egg, and vanilla extract.
- Combine wet and dry ingredients, mixing until just combined.
- Spread the batter evenly onto the prepared sheet pan.
- Sprinkle 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 heavy cream and confectioners’ sugar until stiff peaks form.
- Cut sheet cake into squares and serve topped with whipped cream and extra blueberries.
Notes
- Add lemon zest to the batter for a citrusy brightness.
- Use mixed berries or substitute other berries as desired.
- Top with a berry reduction sauce for extra flavor.
- Use almond extract instead of vanilla for a nutty twist.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 16g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg