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:
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2¾ cups cake flour
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2 tsp baking powder
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1 cup salted butter, room temperature
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2½ cups granulated sugar
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2 tsp vanilla extract
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5 large egg whites, room temperature
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1 cup whole milk, room temperature
- For the Blueberry Topping:
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4½ cups fresh blueberries, divided
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¼ cup granulated sugar
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¼ cup lemon juice
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2 tbsp cornstarch
- For the Whipped Topping:
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2 oz cream cheese, room temperature
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½ cup granulated sugar
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2 cups heavy cream
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½ tsp vanilla extract
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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.
