Red, White & Berry Sheet Pan Shortcake.
The perfect dessert for summer! This berry sheet pan shortcake is delicious and feeds a crowd. The biscuit cake is fluffy and flavorful, topped with a mascarpone whipped cream and all the berries. Pretty and festive too!
I live for a festive summer cake!
This berry sheet pan shortcake is so delicious and easily feeds a crowd! The biscuit cake is so fluffy and tender, full of creamy vanilla flavor. It’s topped with a whipped mascarpone cream and all the fresh summer berries.
It’s so fun and gorgeous and looks pretty on the table!
I first saw the idea of this sheet pan shortcake on southern living. I was instantly hooked! It makes so much sense to me – especially when it comes to entertaining friends and family in the summer!
I love that you can make a big slab biscuit that essentially pulls apart easily. And then top it with whipped cream and tons of fresh berries!
Oh and speaking of whipped cream… It’s mascarpone whipped cream.
!!!!!!!!!
Dreamy!
Words can’t express how delicious this biscuit cake is.
The thing is that it’s not sweet. It is not overly sweet at all. And it’s studded with blueberries and strawberries for the perfect fruity pop in the cake.
I also choose not to sweeten the whipped cream. There is something about unsweetened whip cream that I just love, especially in a dessert. It’s light, fluffy and almost tastes more decadent when it’s NOT sweet.
What a revelation!
So this is how I do it!
I cut up tons of berries! I like to use strawberries, blueberries, blackberries and raspberries. But any berries that you have work. Use what is in season for you.
The cake is super simple. Flour, sugar, buttermilk, cream… I love these ingredients. Delicious!
I stir in some chopped berries too. And then I scoop it onto a sheet pan, lined up in the little scoops. Then I bake it and let it cool.
While the cake is cooling, I make the whipped cream! Heavy cream and mascarpone with a touch of vanilla. I like to keep it soft. I don’t whip it to heavy peaks… just very soft peaks.
The key is frosting it once it’s cool, this way the whipped cream won’t melt off. And then top it with tons of berries!
You can also do some fresh mint and even a drizzle of honey.
Use a spatula to gently cut and pull apart the shortcake to serve. It’s so easy!
The biscuit cake is fluffy and cloud-like. The texture is amazing – better than a scone and close to a biscuit. It’s classic and fabulous!
Berry Sheet Pan Shortcake
Red, White & Berry Sheet Pan Shortcake
Ingredients
- 3 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ cup cold unsalted butter, cut into tiny pieces
- 1 cup whole buttermilk
- ⅔ cup heavy cream
- 2 teaspoons vanilla extract
- ⅔ cup chopped strawberries
- ⅔ cup blueberries
- 2 tablespoons melted butter
- 3 tablespoons coarse sugar
mascarpone whipped cream
- 1 ½ cups cold heavy cream
- 8 ounces mascarpone cheese
- 1 teaspoon vanilla extract
- 3 to 4 cups mixed berries for topping
Instructions
- Preheat the oven to 400 degrees F. Spray a 9x13 inch (or larger) sheet pan with nonstick baking spray.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. Add the butter and stir, then use a pastry blender, fork or your fingers to incorporate the butter until it’s in small pieces throughout the flour.
- Stir in the milk, heavy cream and vanilla extract. The mixture should be thick but still wet. Stir in the strawberries and blueberries.
- Use a ¼ cup measure or large ice cream scoop to scoop the shortcake batter into rounds and place it on the sheet pan. I like to do 5 or 6 rows of 3 scoops. You want them to be touching and close. Drizzle with the melted butter and sprinkle with the coarse sugar.
- Bake for 28 to 30 minutes, until golden and set. Remove and let cool completely.
- While the cake is cooling, make the whipped cream. Beat the cold heavy cream in the bowl of your electric mixer until just before soft peaks form. Beat in the mascarpone cheese and vanilla extract. Beat until soft peaks form.
- Spread the whipped cream over the shortcake. Top with fresh berries - strawberries, blueberries, raspberries and blackberries. Sprinkle on fresh mint leaves. Slice and serve!
Notes
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I appreciate you so much!
Tastes like summer!
6 Comments on “Red, White & Berry Sheet Pan Shortcake.”
Looks delicious! Can the biscuit be made in advance?
Made this today for a bbq and it was a HIT! Super easy to put together and not overly sweet. We will be making this on repeat this summer!
This is DELICIOUS!!! I did not have time to make the frosting/whipped cream, but the cake by itself is amazing!! I needed to add two more tablespoons of buttermilk as the dough was not “wet” as the recipe indicated. Lovely crumb texture and fantastic flavor – just lightly sweet and perfect! I will definitely make this again and add the topping for summer parties.
Can I make any of these a day in advance? Thanks!
Made this for Father’s Day and it was a huge hit!
The only issue was that the whipped cream DEFINITELY needs some sugar in it. I saw reasoning for omitting, but none of us loved the non-sweetened version. I had never made whipped cream before, so I followed the directions exactly to make sure it turned out right. It just didn’t really taste like anything, to be honest.
I, too, like several others, wonder if the components can be made ahead?
But…seeing as you never seem to reply to questions from your subscribers, or others…