Sheet Pan Blueberry Shortcake

Why You’ll Love This Recipe

This sheet pan version of blueberry shortcake is both elegant and easy to serve, making it ideal for feeding a crowd. Unlike traditional shortcake, the light and fluffy white cake base adds a soft texture that pairs beautifully with the tart-sweet blueberry topping. The cream cheese whipped cream holds everything together with just the right amount of richness. Not only is it visually impressive, but it also allows for make-ahead prep, making entertaining stress-free.

Ingredients

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

Cake

• 2 ¾ cups cake flour

• 2 teaspoons baking powder

• 1 cup (2 sticks) salted butter, room temperature

• 2 ½ cups granulated sugar

• 2 teaspoons vanilla extract

• 5 large egg whites, room temperature

• 1 cup whole milk, room temperature

Blueberry Topping

• 4 ½ cups fresh blueberries, divided

• ¼ cup granulated sugar

• ¼ cup lemon juice

• 2 tablespoons cornstarch

Whipped Topping

• 2 ounces cream cheese, room temperature

• ½ cup granulated sugar

• 2 cups heavy cream

• ½ teaspoon vanilla extract

• 1 pinch kosher salt

Directions

1. Preheat oven to 350°F and line a 10×15-inch sheet pan with parchment, spraying with nonstick spray.

2. In a bowl, whisk together cake flour and baking powder. Set aside.

3. In a stand mixer, cream butter, sugar, and vanilla until light and fluffy.

4. Add egg whites one at a time, mixing well after each.

5. Alternate adding the flour mixture and milk, beginning and ending with flour. Mix just until combined.

6. Spread batter into prepared pan and bake for 28–30 minutes, or until a toothpick comes out clean. Cool completely, then chill in the freezer for 10–15 minutes or in the fridge for 1–2 hours.

7. For the blueberry topping, cook 4 cups blueberries with sugar, lemon juice, and cornstarch over medium heat until thickened. Stir in remaining ½ cup blueberries and chill.

8. For whipped topping, beat cream cheese and sugar until smooth. Add heavy cream and whip to stiff peaks. Stir in vanilla and salt.

9. To assemble, cut the cake in half. Layer one half with blueberry mixture and one-third of whipped topping. Top with the second cake layer, remaining whipped topping, and the rest of the blueberry mixture. Serve immediately.

Servings and timing

This recipe serves 12 people.
Prep time: 20 minutes
Cook time: 30 minutes
Chilling time: 30 minutes
Total time: 1 hour 20 minutes

Variations

• Swap blueberries for raspberries, blackberries, or strawberries for a different twist.

• Add lemon zest to the cake batter for extra brightness.

• Use a stabilized whipped cream instead of cream cheese for a lighter topping.

• Make it mini by cutting the sheet cake into squares and layering individually.

• Add a drizzle of white chocolate over the final layer for an elegant finish.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 3 days. The whipped cream topping may soften slightly, but the flavors will meld beautifully. For best presentation, assemble just before serving. This cake is not suitable for reheating but can be enjoyed chilled straight from the fridge.

FAQs

1. Can I make this cake ahead of time?

Yes, you can bake the cake and prepare the blueberry topping up to a day in advance. Assemble just before serving for the freshest look.

2. Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just don’t thaw them before cooking, and you may need a few extra minutes of simmering.

3. Can I use all-purpose flour instead of cake flour?

Yes, but the cake will be slightly denser. To mimic cake flour, replace 2 tablespoons of flour per cup with cornstarch.

4. Can I make this without cream cheese in the topping?

Yes, but the cream cheese helps stabilize the whipped cream. Without it, the topping may be less sturdy.

5. How do I prevent my whipped cream from deflating?

Start with a cold bowl and whisk, don’t overmix, and fold gently when spreading onto the cake.

6. Can this be made gluten-free?

Yes, substitute with a high-quality gluten-free flour blend designed for baking.

7. Can I double this recipe?

Absolutely. You can bake two sheet cakes or use a larger pan, but adjust baking time as needed.

8. Can I freeze this dessert?

The assembled cake doesn’t freeze well due to the whipped topping, but the cake itself can be baked and frozen for up to 2 months.

9. What can I serve with blueberry shortcake?

It’s delicious on its own, but a side of vanilla ice cream or extra fresh berries makes it even better.

10. Why does the cake need to be chilled before assembly?

Chilling makes the cake easier to slice and handle, preventing it from breaking when layered with the toppings.

Conclusion

Sheet Pan Blueberry Shortcake is a crowd-pleasing dessert that combines the charm of a traditional shortcake with the ease of a sheet pan cake. With its tender cake base, tangy-sweet blueberry topping, and luscious cream cheese whipped topping, it’s the perfect balance of flavors and textures. Whether you’re hosting a summer party, celebrating a special occasion, or just craving a fresh berry dessert, this recipe will quickly become a favorite.

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