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Sheet Pan Strawberry Shortcake

Sheet Pan Strawberry Shortcake

  • Author: Anthony
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-based

Description

Sheet Pan Strawberry Shortcake combines the classic charm of strawberry shortcake with the convenience of baking everything on a single tray. Featuring juicy fresh strawberries, a tender biscuit base, and a luscious plant-based cream topping, this easy dessert is perfect for any occasion and suitable for a plant-focused diet.

Ingredients

Scale

Biscuit Base

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 cup plant-based butter, chilled
  • 1 tablespoon apple cider vinegar (natural)
  • 1/4 cup plant-based cream

Strawberries

  • 4 cups fresh strawberries, washed and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon apple cider vinegar (natural)

Plant-Based Cream Topping

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

Optional Glaze

  • 1 teaspoon natural gelling agent
  • Extra strawberry juice from macerated strawberries

Instructions

  1. Prepare the Strawberries: Wash and slice the fresh strawberries. Toss gently with sugar and apple cider vinegar (natural) to enhance sweetness and release juices. Let macerate while preparing the biscuit base.
  2. Mix the Biscuit Dough: In a bowl, combine flour, baking powder, and sugar. Cut in chilled plant-based butter until mixture resembles coarse crumbs. Stir in apple cider vinegar (natural) and plant-based cream until a soft dough forms.
  3. Spread and Bake the Base: Press dough evenly into a greased sheet pan to form the biscuit base. Bake at 375°F (190°C) for 20 to 25 minutes until golden brown and cooked through.
  4. Prepare the Plant-Based Cream Topping: While the base bakes, whip plant-based cream with vanilla extract (natural) until light and fluffy.
  5. Assemble the Shortcake: Once the biscuit base has cooled slightly, spread the macerated strawberries evenly over it. Add dollops or spread the whipped plant-based cream on top. Chill slightly or serve immediately.

Notes

  • Use ripe strawberries for the best flavor and texture.
  • Do not overmix the dough to keep the biscuit tender and fluffy.
  • Chill the plant-based butter before mixing for flakier biscuit layers.
  • Macerate strawberries in advance to develop flavor and moistness.
  • Whip the plant-based cream until soft peaks form for perfect texture.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of recipe)
  • Calories: 220
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: strawberry shortcake, sheet pan dessert, plant-based dessert, easy strawberry dessert, one-pan shortcake

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