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Sheet Pan Strawberry Shortcake

Sheet Pan Strawberry Shortcake

  • Author: Brian
  • Total Time: 50 minutes
  • Yield: 8 to 10 servings 1x
  • Diet: Plant-Based, Dairy-Free, Nut-Free, Vegan

Description

This Sheet Pan Strawberry Shortcake recipe is a delightful plant-based dessert combining juicy fresh strawberries, a fluffy biscuit base, and rich whipped plant-based cream. Easy to prepare with everything baked together on one sheet pan, this recipe offers a perfect balance of sweet, fresh, and tender textures ideal for gatherings or simple treats any time.

Ingredients

Scale

Biscuit Base

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar (natural)
  • 1/2 teaspoon salt
  • 1/2 cup cold plant-based butter
  • 3/4 cup plant-based milk
  • 1 teaspoon natural apple cider vinegar

Strawberry Mixture

  • 4 cups fresh strawberries, sliced
  • 1 tablespoon granulated sugar (natural)
  • 1 teaspoon natural vanilla extract
  • 1/2 teaspoon natural gelling agent

Whipped Cream Topping

  • 1 cup cold plant-based cream

Instructions

  1. Prepare and Marinate the Strawberries: Slice fresh strawberries into even pieces and toss them with 1 tablespoon granulated sugar (natural), a splash of natural vanilla extract, and a pinch of natural gelling agent. Set aside to macerate so they release their juices and become tender.
  2. Mix the Biscuit Dough: In a large bowl, whisk together all-purpose flour, baking powder, granulated sugar (natural), and salt. Cut in cold plant-based butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Stir in plant-based milk combined with natural apple cider vinegar just until combined to form a soft dough.
  3. Assemble on the Sheet Pan: Press the biscuit dough evenly into a greased sheet pan. Scatter the marinated strawberries and all their juices evenly over the top, ensuring each bite blends fluffy biscuit with juicy strawberry flavor.
  4. Bake to Golden Perfection: Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes, until the biscuit edges turn golden brown and the strawberry juices are bubbling invitingly.
  5. Whip the Plant-Based Cream: While the shortcake bakes, whip cold plant-based cream until soft peaks form, creating a luscious topping that will melt into the warm shortcake.
  6. Serve with Cream and Enjoy: Once slightly cooled, spread or dollop the whipped plant-based cream over slices of the baked strawberry shortcake and serve immediately for best texture and flavor.

Notes

  • Use cold plant-based butter to ensure flakier biscuit layers with tender crumb.
  • Do not overmix the dough; stir just until ingredients come together to avoid dense biscuits.
  • Marinate strawberries early to develop luscious juices that soak into the biscuit.
  • Press dough evenly on the sheet pan to cook uniformly and avoid thick or thin spots.
  • Let shortcake cool slightly before adding whipped plant-based cream to prevent it from melting completely.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximately 1/8 of recipe)
  • Calories: 250
  • Sugar: 18g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Sheet Pan Strawberry Shortcake, plant-based dessert, strawberry dessert, biscuit shortcake, vegan shortcake, dairy-free dessert

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