Sheet pan blueberry shortcake is a fun, easy twist on the classic dessert that’s perfect for sharing. It features tender white cake baked in a sheet pan, layered with sweet blueberry filling and a fluffy whipped topping. I love how it comes together in a simple, slice-and-serve format that’s just right for parties, picnics, or a weekend treat.
Why I Love This Recipe
I love how effortless this dessert is to make for a crowd. The sheet pan format makes it easy to assemble and serve, without sacrificing the buttery, moist texture I expect from a great shortcake. The homemade blueberry sauce is vibrant and fresh, and the whipped cream cheese topping adds just enough tang to balance the sweetness. It’s beautiful, delicious, and doesn’t require any fancy decorating skills.
Ingredients
For the Cake:
- 2¾ cups cake flour
- 2 teaspoons baking powder
- 1 cup salted butter, room temperature
- 2½ cups granulated sugar
- 2 teaspoons vanilla extract
- 5 large egg whites, room temperature
- 1 cup whole milk, room temperature
For the Blueberry Topping:
- 4½ 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
- Pinch of kosher salt
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- I preheat the oven to 350°F and line a 10x15-inch sheet pan with parchment paper. I let the parchment hang over the sides so I can lift the cake out later. I lightly spray it with nonstick spray.
- In a large bowl, I whisk together the cake flour and baking powder. In another bowl, I cream the butter, sugar, and vanilla until light and fluffy. I beat in the egg whites one at a time. Then I alternate adding the flour mixture and milk until everything is combined.
- I pour the batter into the pan and spread it evenly. I bake it for 28–30 minutes, or until a toothpick inserted in the center comes out clean. I let it cool completely in the pan on a wire rack.
- While the cake cools, I make the blueberry topping. I cook 4 cups of blueberries in a saucepan with sugar, lemon juice, and cornstarch over medium heat until the mixture thickens and becomes glossy. Then I remove it from heat and stir in the remaining ½ cup of blueberries.
- For the whipped topping, I beat the cream cheese and sugar until smooth. Then I slowly add the heavy cream while whipping until soft peaks form. I add the vanilla and salt, and continue whipping until stiff peaks form.
- Once the cake is cooled, I lift it from the pan and cut it in half crosswise to create two layers. I place one layer on a serving tray, spread half the blueberry topping and whipped topping over it, then repeat with the second layer.
Servings and Timing
This recipe serves 12.
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling and Chill Time: 30–60 minutes
Total Time: About 1 hour 30 minutes
Variations
- I sometimes swap in raspberries or strawberries for a berry twist.
- For a citrus pop, I add lemon zest to the cake batter or the whipped topping.
- I’ve used almond extract in place of vanilla for a nutty undertone.
- When I want more crunch, I sprinkle crushed graham crackers or toasted almonds between the layers.
Storage/Reheating
I store any leftover shortcake in the fridge, covered, for up to 3 days. The whipped topping holds up surprisingly well. I don’t reheat it—it tastes best cold or at room temperature. If I’m making it ahead, I store the cake, topping, and blueberry mixture separately and assemble right before serving.
FAQs
Can I use frozen blueberries?
Yes, I can use frozen blueberries in the sauce. I just thaw and drain them first to avoid too much liquid in the topping.
Can I make this dessert ahead?
Definitely. I like to bake the cake and prep the toppings a day in advance. I store everything separately in the fridge and assemble just before serving.
What if I don’t have cake flour?
No problem. I take 2¾ cups all-purpose flour, remove 5½ tablespoons, and replace it with 5½ tablespoons of cornstarch. Then I sift it well.
How do I prevent the whipped topping from deflating?
I make sure to whip it until stiff peaks form, and keep it chilled until I’m ready to use it. I also avoid overmixing after adding the cream to the cream cheese.
Can I bake this in a different pan?
Yes, I can use a 9x13 pan for a thicker cake or even divide it into two round pans for a traditional layered cake look. I just adjust the baking time accordingly.
Conclusion
Sheet pan blueberry shortcake is one of my favorite ways to enjoy a classic dessert with minimal fuss. It’s soft, fruity, and creamy in every bite—and so easy to slice and serve for a group. Whether it’s for a summer cookout or a casual get-together, I always come back to this sweet, simple, crowd-pleasing dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sheet Pan Blueberry Shortcake is a simple, shareable twist on the classic dessert. With a fluffy white cake base, fresh homemade blueberry sauce, and a tangy whipped cream cheese topping, it’s the perfect make-ahead treat for parties, picnics, or holidays. Easy to slice, serve, and enjoy!
Ingredients
- For the Cake:
-
2¾ cups cake flour
-
2 teaspoon baking powder
-
1 cup salted butter, room temperature
-
2½ cups granulated sugar
-
2 teaspoon vanilla extract
-
5 large egg whites, room temperature
-
1 cup whole milk, room temperature
- For the Blueberry Topping:
-
4½ cups fresh blueberries, divided
-
¼ cup granulated sugar
-
¼ cup lemon juice
-
2 tablespoon cornstarch
- For the Whipped Topping:
-
2 oz cream cheese, room temperature
-
½ cup granulated sugar
-
2 cups heavy cream
-
½ teaspoon vanilla extract
-
Pinch of kosher salt
Instructions
- Preheat and Prep:
Preheat oven to 350°F. Line a 10x15-inch sheet pan with parchment paper, leaving overhang for easy lifting. Lightly spray with nonstick spray. - Make the Cake Batter:
In one bowl, whisk flour and baking powder. In a separate bowl, cream butter, sugar, and vanilla until fluffy. Beat in egg whites one at a time. Alternate adding flour mixture and milk until fully combined. - Bake the Cake:
Pour batter into prepared pan and smooth out the top. Bake for 28–30 minutes, or until a toothpick comes out clean. Cool completely in the pan. - Make the Blueberry Topping:
In a saucepan, combine 4 cups blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring until thick and glossy. Remove from heat and stir in remaining ½ cup blueberries. Let cool. - Make the Whipped Topping:
Beat cream cheese and sugar until smooth. Slowly add heavy cream while whipping to soft peaks. Add vanilla and salt. Continue whipping to stiff peaks. Chill if not using immediately. - Assemble:
Once cooled, lift the cake from the pan and cut it in half crosswise. Place one layer on a serving tray. Spread half the blueberry topping and half the whipped toppin
Notes
- Use frozen blueberries if needed—just thaw and drain first.
- Make cake and toppings in advance and assemble before serving.
- Substitute almond extract for vanilla for a nuttier flavor.
- Add lemon zest to cake or topping for brightness.
- Store leftovers covered in the fridge for up to 3 days.
