Sheet Pan Blueberry Shortcake

Why You’ll Love This Recipe

This blueberry shortcake is a beautifully layered dessert combining the richness of a homemade white cake, the tartness of blueberries, and a creamy whipped topping. The simple preparation and stunning presentation make it a perfect dessert for holidays or casual get-togethers. Plus, you can prepare parts ahead of time!

Ingredients

For the Cake:

• 2 ¾ cups cake flour

• 2 teaspoons baking powder

• 1 cup 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

For the Blueberry Topping:

• 4 ½ cups fresh blueberries (divided)

• ¼ cup granulated sugar

• ¼ cup lemon juice

• 2 tablespoons cornstarch

For the Whipped Topping:

• 2 ounces cream cheese, room temperature

• ½ cup granulated sugar

• 2 cups heavy cream

• ½ teaspoon vanilla extract

• 1 pinch kosher salt

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

Directions

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

2. Mix Dry Ingredients
   Whisk together the cake flour and baking powder in a large bowl. Set aside.

3. Prepare Cake Batter
   In a separate bowl, beat butter and sugar until creamy. Add egg whites one at a time, followed by vanilla extract. Gradually add milk, then fold in the dry ingredients until smooth.

4. Bake the Cake
   Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean. Let it cool.

5. Prepare Blueberry Topping
   In a saucepan, combine 3 cups of blueberries with sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until thickened. Stir in remaining blueberries and set aside to cool.

6. Make Whipped Topping
   Beat cream cheese, sugar, and vanilla until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.

7. Assemble the Dessert
   Once the cake has cooled, slice it in half. Spread the blueberry mixture over the bottom layer, then add the whipped topping. Place the second layer of cake on top and finish with more blueberry topping.

8. Chill and Serve
   Chill the cake for 30 minutes before serving. Enjoy!

Servings and Timing

• Servings: 12

• Prep time: 20 minutes

• Cook time: 30 minutes

• Chill time: 30 minutes

• Total time: 1 hour 20 minutes

Variations

• Add Nuts: Add chopped pecans or almonds for extra crunch.

• Berries: Substitute blueberries with strawberries or raspberries for a different flavor.

• Make it Vegan: Use plant-based substitutes for the whipped cream cheese and heavy cream.

Storage/Reheating

Store leftovers in the fridge for up to 3 days. This dessert is best enjoyed chilled.

FAQs

Can I make this dessert ahead of time?

Yes, the components can be prepared in advance. The whipped topping and blueberry mixture can be stored in the fridge for 2-3 days.

Can I use frozen blueberries?

Yes, frozen blueberries can be used; however, you’ll need to use them all for the topping, as thawing may release extra moisture.

Can I bake this in a different pan?

Yes, a 9×13-inch pan can also be used if you don’t have a sheet pan.

Conclusion

Sheet Pan Blueberry Shortcake is an easy-to-make and delicious dessert that’s perfect for sharing. With its light, fluffy cake, sweet blueberry topping, and creamy whipped topping, it’s sure to be a crowd-pleaser at any event or casual gathering. Enjoy this refreshing and tasty treat!