Description

Sheet Pan Blueberry Shortcake is a delicious and easy-to-make dessert that combines a light, fluffy white cake with a homemade blueberry topping and a creamy whipped cream cheese topping. Perfect for summer gatherings, family get-togethers, or holiday celebrations, this dessert is made in a sheet pan for easy serving and can be prepared in advance.

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

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Instructions

Prepare the Cake:
Preheat the oven to 350°F and line a 10×15-inch sheet pan with parchment paper, spraying with nonstick spray.
Mix Dry Ingredients:
In a large bowl, whisk together the cake flour and baking powder. Set aside.
Prepare Cake Batter:
In another bowl, beat butter and sugar until creamy. Add egg whites one at a time, then vanilla extract. Gradually add milk, and then fold in the dry ingredients until smooth.
Bake the Cake:
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean. Let the cake cool.
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.
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.
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.
Chill and Serve:
Chill the cake for 30 minutes before serving. Enjoy!

Notes

Add Nuts: For extra crunch, sprinkle chopped pecans or almonds on top.

Berries: Swap blueberries for strawberries, raspberries, or mixed berries for a different flavor.

Make it Vegan: Use plant-based whipped cream cheese and dairy-free heavy cream to make this dessert vegan-friendly.