Description
As a busy mom, I know how precious time can be, especially when it comes to whipping up something sweet. That’s why I’m excited to share my Sheet Pan Blueberry Shortcake recipe with you! This delightful treat is not only easy to make, but it also brings a burst of summer flavors to your table. Imagine fluffy cake layered with fresh blueberries and topped with creamy whipped goodness. It’s the perfect dessert to impress your loved ones or simply indulge yourself after a long day. Trust me, this recipe will quickly become a family favorite!
Ingredients
Scale
- 2 ¾ cups (275 g) cake flour
- 2 teaspoons baking powder
- 1 cup (2 sticks / 227 g) salted butter, room temperature
- 2 ½ cups (500 g) granulated sugar
- 2 teaspoons vanilla extract
- 5 large egg whites, room temperature
- 1 cup (225 g) whole milk, room temperature
- 4 ½ cups (667 g) fresh blueberries, divided
- ¼ cup (50 g) granulated sugar
- ¼ cup (61 g) lemon juice
- 2 tablespoons cornstarch
- 2 ounces cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 2 cups (476 g) heavy cream
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- 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. Set aside.
- Cream together butter, sugar, and vanilla extract in a stand mixer until light and fluffy.
- Add egg whites one at a time, mixing well after each addition.
- Gradually add the flour mixture and milk, mixing just until combined.
- Pour the batter into the prepared pan and bake for 28-30 minutes. Allow to cool to room temperature.
- Chill the cake in the freezer for 10-15 minutes or in the refrigerator for 1-2 hours.
- Prepare the blueberry topping by cooking 4 cups of blueberries with sugar, lemon juice, and cornstarch until thick and bubbly. Cool and mix in remaining blueberries.
- For the whipped topping, chill the bowl and whisk attachment, then mix cream cheese and sugar until smooth. Add heavy cream and whip until stiff peaks form, then add vanilla and salt.
- Assemble the cake by slicing it in half, layering with blueberry mixture and whipped topping, then topping with the second half and remaining toppings.
Notes
- Chilling the cake makes it easier to handle.
- Use fresh blueberries for the best flavor.
- Make sure the cream cheese is at room temperature for easy mixing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg