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Sheet Pan Strawberry Shortcake

Sheet Pan Strawberry Shortcake

  • Author: Marcus
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free

Description

This Sheet Pan Strawberry Shortcake is a simple yet stunning dessert bursting with fresh strawberries and topped with a luscious creamy plant-based topping. Easy to prepare with one-pan baking, it offers a fresh and vibrant flavor perfect for family gatherings or quick indulgences. Customizable and plant-based, it provides maximum joy with minimal effort.

Ingredients

Scale

Strawberry Mixture

  • 3 cups fresh strawberries, rinsed and sliced
  • 2 tablespoons granulated sugar (natural)
  • 1 teaspoon lemon zest

Cake Batter

  • 2 cups all-purpose flour (or gluten-free blend)
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar (natural)
  • 1/2 cup plant-based butter, cold and cut into pieces
  • 1 cup non-dairy milk
  • 1 teaspoon vanilla extract (natural)

Creamy Topping

  • 1 cup plant-based cream topping
  • 1/4 teaspoon natural gelling agent
  • Extra fresh strawberry slices for garnish

Instructions

  1. Prepare the Strawberry Mixture: Rinse and slice the fresh strawberries. Toss them gently with granulated sugar (natural) and lemon zest. Let sit while preparing the cake batter to allow the strawberries to release their natural juices and intensify flavor.
  2. Mix the Batter: In a large bowl, combine all-purpose flour (or gluten-free blend), baking powder, and sugar (natural). Cut in cold plant-based butter until mixture resembles coarse crumbs. Slowly add non-dairy milk and vanilla extract (natural), stirring just until a soft batter forms.
  3. Assemble on the Sheet Pan: Grease a sheet pan and spread the batter evenly over the surface. Spoon the macerated strawberries with their juices evenly across the batter to infuse fruity sweetness.
  4. Bake and Cool: Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes or until golden and a toothpick inserted in the center comes out clean. Allow the cake to cool completely for the flavors to set and texture to firm up for topping.
  5. Add the Creamy Topping: Whip the plant-based cream topping with a pinch of natural gelling agent to gently stabilize it. Spread or pipe generously over the cooled cake and garnish with extra fresh strawberry slices.

Notes

  • Use ripe, firm strawberries for the best texture and taste.
  • Spread batter evenly for consistent baking.
  • Stir the batter only until combined to keep it light and tender.
  • Allow the cake to cool completely before adding the topping to prevent melting.
  • Use a small amount of natural gelling agent to help the cream topping hold its shape.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 10g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: strawberry shortcake, plant-based dessert, sheet pan cake, vegan, gluten-free dessert, easy dessert, fresh strawberries

Find it online: https://tastysoulkitchen.com/sheet-pan-strawberry-shortcake/