Sheet-pan Strawberry Shortcake for a Crowd — Dessert Made Easy

One pan, big impact: a buttery shortcake with jammy berries and billowy cream, ready for 12 in under an hour—party proof.

You’ve got a house full of people and exactly zero bandwidth for fussy desserts. Here’s the move: one pan, one bake, one wildly photogenic slab of strawberry bliss that slices like a brownie. It eats like classic shortcake, but it serves like a sheet cake—so you look like a hero without breaking a sweat. Bonus: it’s make-ahead friendly, budget-smart, and tastes like June even if your calendar says otherwise.

The Secret Behind This Recipe

The magic is twofold. First, the base is a cream shortcake—all the tenderness of a biscuit with none of the cube-cold-butter drama. Heavy cream supplies the fat, moisture, and richness, so you stir, pat, bake, and boom: fluffy crumb with crackly edges.

Second, we let the berries do the heavy lifting. Tossed with sugar and a squeeze of lemon, they macerate into a juicy, self-made sauce that seeps into the crumb in the best possible way. No stovetop reduction, no sticky mess—just bright, jammy strawberries.

And because it’s baked on a half-sheet pan, you get maximum surface area for golden edges and easy slicing. Feed a dozen without building towers of individual shortcakes. Unless you want to, which…respect.

What You’ll Need (Ingredients)

Yields: 12–16 servings

• For the strawberries:
  • 3 pounds (1.4 kg) strawberries, hulled and sliced
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • Pinch of fine sea salt
• For the sheet-pan shortcake:
  • 4 cups (500 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons fine sea salt
  • 2 1/2 cups (600 ml) cold heavy cream
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons melted unsalted butter (for brushing)
  • 2–3 tablespoons turbinado sugar (for sprinkling)
• For the whipped cream:
  • 3 cups (720 ml) cold heavy cream
  • 1/2 cup (60 g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • Optional but awesome: 4 ounces (113 g) mascarpone, cold
• Optional finishing touch: 1/2 cup strawberry jam, warmed (for drizzling)

Let’s Get Cooking – Instructions

1. Preheat the oven to 425°F (220°C). Line a 13×18-inch half-sheet pan with parchment paper and lightly grease the sides.
2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. Stir in the cold heavy cream and vanilla with a fork or spatula just until a shaggy dough forms. It should look slightly craggy, not smooth. If it seems dry, add 1–2 tablespoons more cream.
4. Turn the dough onto the prepared pan. With lightly floured hands, pat it into an even rectangle, about 3/4-inch thick. Press it gently to the edges; a small offset spatula helps.
5. Brush the surface lightly with melted butter and sprinkle generously with turbinado sugar for crunch.
6. Bake on the middle rack for 18–22 minutes, rotating once, until the top is golden and the center springs back when touched. If it’s browning fast, drop the temp to 400°F (205°C) for the last few minutes.
7. Cool the shortcake on a rack for 15–20 minutes. You want it just warm or room temp before topping.
8. While it bakes, toss the strawberries with granulated sugar, lemon juice, and a pinch of salt in a large bowl. Let sit at room temp for 20–30 minutes until a syrupy pool forms. Stir once or twice.
9. Make the whipped cream: In a cold bowl, beat heavy cream, powdered sugar, and vanilla to medium-soft peaks. For extra stability, beat the mascarpone separately until smooth, then whisk into the cream just to medium peaks. Don’t overbeat—grainy cream is a vibe killer.
10. Choose your serving style:
    • Showstopper slab: Spread all the whipped cream over the shortcake, spoon the berries and their juices on top, and drizzle with warm jam if using.
    • Dessert bar (IMO smarter for parties): Cut the shortcake into squares and let people top with cream and berries to prevent sogginess.
11. To slice cleanly, use a long serrated knife and a gentle sawing motion. Wipe the blade between cuts like the pro you are.
12. Serve immediately, ideally with a little extra berry syrup on the side. Expect seconds.

Storage Instructions

Shortcake base: Wrap tightly and store at room temperature for up to 2 days or freeze for up to 2 months. Rewarm in a 300°F (150°C) oven for 8–10 minutes to refresh.

Macerated strawberries: Refrigerate in a covered container for up to 48 hours. The syrup will thicken—stir before serving. FYI, ultra-ripe berries may soften more on day two (still delicious).

Whipped cream: Plain whipped cream holds for 6–8 hours chilled. With mascarpone, it’s stable for 24–48 hours. Re-whisk briefly if it loosens.

Assembled shortcake: Best within 1–2 hours. After that, the base absorbs juices (nice for flavor, meh for structure). Refrigerate leftovers airtight for a day; expect a softer texture.

Health Benefits

• Vitamin C powerhouse: Strawberries are rich in vitamin C and antioxidants that support immune health and skin.
• Fiber boost: You’ll get a bit of fiber from the berries, which helps with satiety—handy when hosting a hungry crew.
• Calcium from dairy: The whipped cream (especially if you use mascarpone) offers a little calcium. Not a kale salad, but balance matters.
• Customizable sugar: You control sweetness in both the strawberries and cream, which can lower added sugar compared to store-bought desserts.
• Better fats, fewer steps: Using cream instead of creaming butter minimizes oxidation-prone mixing and keeps the ingredient list short and clean.

What Not to Do

• Don’t overmix the dough. Stir just until it comes together. Overworking = tough shortcake.
• Don’t use warm cream. Cold cream creates a lighter crumb and better rise.
• Don’t skip macerating the berries. That glossy syrup is the “sauce” that makes every bite sing.
• Don’t assemble too early. The base will soak up juices and lose its pleasant crumb if it sits too long.
• Don’t bake without parchment. It helps with even browning and prevents sticking. Your sanity will thank you.
• Don’t slice scorching hot. Let the slab cool 15–20 minutes or it will crumble and steam the cream.
• Don’t crowd the oven. If doubling, bake pans one at a time for even heat and color.

Variations You Can Try

• Lemon–basil twist: Add 1 tablespoon lemon zest to the dough and toss the berries with a few torn basil leaves.
• Balsamic & black pepper: Finish macerated berries with 1–2 teaspoons aged balsamic and a crack of black pepper. Unexpectedly perfect.
• Chocolate shortcake: Swap 1/2 cup (40 g) of the flour for Dutch-process cocoa and add 1/4 cup (50 g) more sugar to the dough.
• Strawberry–rhubarb: Macerate 2 pounds strawberries with 1 pound thin-sliced rhubarb and increase sugar to 3/4 cup total to balance tartness.
• Gluten-free: Use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum if your blend lacks it. Bake time may vary by a few minutes.
• Dairy-free: Use full-fat coconut cream in the dough (start with 2 1/4 cups) and whip aquafaba or coconut cream for topping. Flavor with vanilla and a pinch of salt.
• July 4th slab: Top with strawberries and blueberries in a flag pattern. It’s festive without being corny. Well, maybe a little.
• Mascarpone cloud: Fold 4 ounces mascarpone into the cream for a tangy, extra-stable topping.

FAQ

Can I use frozen strawberries?

Yes, but thaw them fully and drain excess liquid before macerating with sugar and lemon. They’re juicier and softer, so reserve some of the syrup to spoon over slices and consider adding a handful of fresh berries for texture, if available.

What size pan works if I don’t have a half-sheet?

A standard 13×18-inch half-sheet is ideal. Two 9×13-inch pans will also work; start checking for doneness around 16 minutes. Quarter-sheet (9×13) alone will be too thick and require longer baking, so divide the dough if needed.

Can I make this ahead?

Absolutely. Bake the shortcake a day ahead, cool, wrap, and store at room temp. Macerate the strawberries up to 24 hours ahead and keep chilled. Whip the cream the day of (or the night before if stabilized with mascarpone). Assemble just before serving.

How many people does this really serve?

Realistically, 12 hearty portions or up to 16 smaller pieces. If you’ve got athletes or teenagers involved, plan on 12. If it’s part of a larger dessert spread, you can stretch it to 18 modest squares.

Can I cut the sugar?

Yes. Drop the berry sugar to 1/3 cup if your strawberries are peak-season sweet. In the shortcake, you can reduce to 1/3 cup as well. Keep the powdered sugar in the whipped cream for structure, or use mascarpone to stabilize and shave it down.

Can I use self-rising flour?

Yes. Substitute self-rising for the all-purpose flour and omit the baking powder, baking soda, and salt. Taste your dough—self-rising can be slightly salty, so adjust sugar if you like a sweeter bite.

What if I don’t have heavy cream for the dough?

Use a mix of 1 3/4 cups whole milk and 3/4 cup melted (but cool) unsalted butter, whisked together, as a quick DIY heavy cream. The texture will be slightly different but still tender. Or use 2 1/4 cups buttermilk and add 3–4 tablespoons melted butter.

How do I keep the base from getting soggy?

Either assemble right before serving or build a barrier: spread a thin layer of whipped cream on the cooled shortcake, then add berries. Serving bar style (cut first, then top to order) is the ultimate anti-sog strategy, BTW.

Do I need to adjust for a convection oven?

Yes—reduce the temperature to 400°F (205°C) and start checking at 15–16 minutes. Convection browns faster, so rotate the pan if your oven has hot spots and pull when the center springs back.

The Bottom Line

This sheet-pan shortcake gives you everything you love about the classic—tender crumb, juicy berries, clouds of cream—without the fussy, last-minute chaos. It’s fast to bake, easy to slice, and designed for sharing. Whether you’re feeding a backyard crowd or showing up to a potluck like an absolute legend, this is your set-it-and-serve-it dessert. Low stress, high payoff—exactly how entertaining should taste, IMO.