This delicious and easy Sheet Pan Blueberry Shortcake features a light and fluffy white cake layered with a homemade blueberry topping and creamy whipped cream cheese. Perfect for serving a crowd, this dessert offers a fresh, fruity twist on traditional shortcake.
Why You’ll Love This Recipe
- Perfect for a Crowd – The sheet pan format makes it easy to serve and share.
- Fresh Blueberry Flavor – A homemade blueberry topping adds a burst of natural sweetness.
- Light and Fluffy Texture – The cake is soft and airy, perfectly complementing the toppings.
- Easy to Make Ahead – Both the cake and the toppings can be prepared in advance.
- Creamy Whipped Topping – A smooth and lightly sweetened whipped cream cheese layer balances the tartness of the blueberries.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- Cake flour
- Baking powder
- Salted butter, room temperature
- Granulated sugar
- Vanilla extract
- Egg whites, room temperature
- Whole milk, room temperature
For the Blueberry Topping:
- Fresh blueberries, divided
- Granulated sugar
- Lemon juice
- Cornstarch
For the Whipped Topping:
- Cream cheese, room temperature
- Granulated sugar
- Heavy cream
- Vanilla extract
- Kosher salt
Directions
Make the Cake:
- Preheat the oven to 350°F. Line a 10×15-inch sheet pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, whisk together the cake flour and baking powder.
- In a stand mixer, cream the butter, sugar, and vanilla extract until light and fluffy (about 5 minutes).
- Add the egg whites one at a time, mixing well after each addition.
- Alternate adding the flour mixture and milk in thirds, starting and ending with the flour. Mix until just combined.
- Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack.
Chill the Cake:
- Once the cake has cooled, place it in the freezer for 10-15 minutes or refrigerate for 1-2 hours to firm it up.
Prepare the Blueberry Topping:
- In a medium saucepan, combine 4 cups of blueberries, sugar, lemon juice, and cornstarch.
- Heat over medium until the mixture thickens and becomes bubbly.
- Let it cool, then stir in the remaining ½ cup of fresh blueberries. Refrigerate until ready to use.
Make the Whipped Topping:
- Chill a mixing bowl and whisk attachment in the freezer for 15 minutes.
- Beat the cream cheese and sugar together on medium-high speed until smooth.
- Add heavy cream and mix until soft peaks form.
- Increase speed and mix until stiff peaks form, then add vanilla and salt.
Assemble the Shortcake:
- Remove the chilled cake and slice it in half horizontally.
- Place one half on a serving plate and spread half of the blueberry mixture over it.
- Top with ⅓ of the whipped topping.
- Place the second cake layer on top and spread the remaining whipped topping and blueberries over it.
- Serve immediately.
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Chilling Time: 30 minutes
- Total Time: 1 hour 20 minutes
Variations
- Berry Mix Shortcake – Swap blueberries for a mix of strawberries, raspberries, and blackberries.
- Chocolate Drizzle – Add a drizzle of melted white or dark chocolate over the assembled cake.
- Citrus Twist – Enhance the flavor with orange or lime zest in the cake batter.
- Nutty Crunch – Sprinkle toasted almonds or pecans over the whipped topping for added texture.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The cake can be frozen (without toppings) for up to 2 months. Wrap tightly in plastic wrap and aluminum foil.
- Reheating: If desired, bring the cake to room temperature before serving. The blueberry topping and whipped topping should always be stored in the refrigerator.
FAQs
How do I prevent my cake from drying out?
Make sure not to overbake the cake. Checking with a toothpick at the 28-minute mark ensures you don’t overcook it.
Can I use frozen blueberries instead of fresh?
Yes, but thaw and drain them first to prevent excess moisture in the topping.
What’s the best way to slice the cake evenly?
Use a long serrated knife or a cake leveler to cut it evenly. Chilling the cake beforehand helps prevent crumbling.
Can I make this cake in advance?
Yes! You can bake the cake a day ahead and store it in the refrigerator. Assemble just before serving for the best texture.
Can I substitute heavy cream with whipped topping?
Yes, but homemade whipped cream gives a fresher and richer taste.
What can I use instead of cake flour?
You can substitute all-purpose flour by replacing 1 cup with 1 cup minus 2 tablespoons, then adding 2 tablespoons of cornstarch.
Can I make this in a round cake pan?
Yes, you can use two 9-inch round cake pans instead, but adjust the baking time slightly.
How do I know when my whipped topping is ready?
It should form stiff peaks, meaning it holds its shape when you lift the whisk.
Can I use a different sweetener?
Yes, you can use honey or a sugar substitute, but it may slightly alter the texture.
What’s the best way to transport this cake?
Chill it first, then transport in a flat, covered container to keep everything in place.
Conclusion
This Sheet Pan Blueberry Shortcake is an easy yet impressive dessert that’s perfect for any gathering. With its soft cake, juicy blueberry topping, and rich whipped cream, it’s a delightful treat that balances sweetness and freshness beautifully. Whether you’re hosting a summer barbecue or looking for a make-ahead dessert, this shortcake is sure to be a hit. Enjoy!
Sheet Pan Blueberry Shortcake
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Sheet Pan Blueberry Shortcake is a delicious and easy dessert perfect for feeding a crowd. A fluffy white cake is layered with a homemade blueberry topping and creamy whipped cream cheese, creating the perfect balance of sweetness and freshness. Whether for summer gatherings or special occasions, this fruity shortcake is a delightful twist on the classic.
Ingredients
Ingredients
For the Cake:
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ¾ cup salted butter, room temperature
- 1 ¾ cups granulated sugar
- 1 tablespoon vanilla extract
- 5 large egg whites, room temperature
- 1 cup whole milk, room temperature
For the Blueberry Topping:
- 4 ½ cups fresh blueberries, divided
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 1 ½ tablespoons cornstarch
For the Whipped Topping:
- 8 ounces cream cheese, room temperature
- ½ cup granulated sugar
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Line a 10×15-inch sheet pan with parchment paper and spray with nonstick spray.
- In a bowl, whisk together cake flour and baking powder.
- In a stand mixer, cream butter, sugar, and vanilla extract until light and fluffy (about 5 minutes).
- Add egg whites one at a time, mixing well after each.
- Alternate adding the flour mixture and milk in thirds, starting and ending with the flour. Mix until just combined.
- Pour batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely, then refrigerate for 1-2 hours or freeze for 10-15 minutes to firm up.
Prepare the Blueberry Topping:
- In a saucepan, combine 4 cups blueberries, sugar, lemon juice, and cornstarch.
- Heat over medium until thickened and bubbly, then let cool.
- Stir in the remaining ½ cup of fresh blueberries and refrigerate.
Make the Whipped Topping:
- Chill a mixing bowl and whisk attachment for 15 minutes.
- Beat cream cheese and sugar together on medium-high speed until smooth.
- Add heavy cream and mix until soft peaks form. Increase speed and mix until stiff peaks form, then add vanilla and salt.
Assemble the Shortcake:
- Slice the chilled cake in half horizontally.
- Place one half on a serving plate and spread half of the blueberry topping over it.
- Add ⅓ of the whipped topping over the blueberries.
- Place the second cake layer on top, then spread the remaining whipped topping and blueberries over it.
- Serve immediately or refrigerate until ready to serve.
Notes
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze the cake (without toppings) for up to 2 months. Wrap in plastic and foil.
- Reheating: Bring to room temperature before serving. Store toppings separately in the fridge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
