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Sheet Pan Strawberry Shortcake

Sheet Pan Strawberry Shortcake

  • Author: Kevin
  • Total Time: 45 minutes
  • Yield: 9-12 servings 1x
  • Diet: Vegan

Description

Sheet Pan Strawberry Shortcake is a delightful and easy-to-make dessert combining fresh strawberries, fluffy plant-based cream, and tender biscuit base all baked together on one pan. This recipe offers a quick, flavorful treat perfect for family or friends, with a refreshing and plant-based twist on a classic favorite.

Ingredients

Scale

Strawberry Topping

  • 4 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar (natural)
  • 1 teaspoon natural gelling agent

Biscuit Dough

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder (natural)
  • 1/4 cup granulated sugar (natural)
  • 1/2 cup cold plant-based butter
  • 3/4 cup plant-based milk (almond, oat, or other)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract (natural)

Whipped Cream

  • 1 cup plant-based cream
  • 1 teaspoon vanilla extract (natural)

Instructions

  1. Prepare the strawberries: Slice fresh strawberries and toss them with granulated sugar (natural) and natural gelling agent. Set aside to macerate and release their natural juices.
  2. Mix the biscuit dough: In a large bowl, combine all-purpose flour, baking powder (natural), and sugar. Cut in cold plant-based butter until the mixture resembles coarse crumbs. Stir in plant-based milk, apple cider vinegar, and vanilla extract (natural) until just combined.
  3. Assemble on the sheet pan: Spread the biscuit dough evenly onto a greased sheet pan, forming a thin layer. Scatter the macerated strawberries with juices evenly over the top, allowing some juices to soak into the biscuit base.
  4. Bake it just right: Bake in a preheated oven at 375°F (190°C) until the biscuits are golden and cooked through, and the strawberry topping bubbles beautifully, approximately 25-30 minutes.
  5. Whip the plant-based cream: While the shortcake cools slightly, whip the plant-based cream with a little vanilla extract (natural) until soft peaks form, ready to dollop on top.
  6. Serve and enjoy: Cut the sheet pan shortcake into squares and top each piece generously with whipped cream for a stunning finish.

Notes

  • Use the freshest ripe strawberries to maximize flavor and natural sweetness.
  • Mix biscuit dough gently to maintain a tender crumb.
  • Watch the bake time to avoid overbaking, ensuring moist biscuits with tender edges.
  • Keep plant-based butter cold until use for flakier biscuits.
  • Allow the shortcake to cool slightly before adding plant-based cream to avoid melting.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece
  • Calories: 220
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Strawberry Shortcake, Plant-based dessert, Sheet pan dessert, Vegan shortcake, Easy dessert, Strawberry recipe

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