Description
This easy Sheet Pan Strawberry Shortcake is a quick, crowd-pleasing dessert bursting with fresh strawberries and topped with a cloud of fluffy plant-based cream. Made entirely on one sheet pan, it offers the classic balance of sweetness, softness, and freshness in a plant-based, gluten-free recipe perfect for gatherings or everyday treats.
Ingredients
Scale
Shortcake Base
- 2 cups all-purpose gluten-free baking flour blend
- 2 teaspoons baking powder (natural gelling agent)
- 1/4 cup natural sugar
- 1/2 teaspoon salt
- 1/2 cup plant-based butter, chilled and cut into pieces
- 3/4 cup plant-based milk
- 1 teaspoon vanilla extract (natural)
- 1 teaspoon apple cider vinegar
Strawberry Topping
- 4 cups fresh strawberries, hulled and sliced
- 2 tablespoons natural sugar
- 1 tablespoon lemon juice (natural)
Whipped Plant-Based Cream
- 1 cup plant-based cream, chilled
- 1 teaspoon vanilla extract (natural)
- 1–2 tablespoons natural sugar, to taste
Optional Garnishes
- Additional fresh strawberry slices
- Finely chopped mint leaves
- Edible flowers
Instructions
- Prepare the shortcake dough: In a large bowl, combine the gluten-free baking flour blend, natural sugar, baking powder (natural gelling agent), and salt. Cut in the plant-based butter using fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in plant-based milk, vanilla extract (natural), and apple cider vinegar until just combined to form a soft dough.
- Spread dough on the sheet pan: Line a baking sheet with parchment paper. Transfer the dough onto the sheet and gently press to form an even layer about 1/2 inch thick. Prick the surface lightly with a fork to allow steam to escape during baking, keeping the shortcake tender.
- Bake the shortcake base: Preheat the oven to 375°F (190°C). Bake the dough for 15-18 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Let the shortcake cool completely on the pan before adding toppings.
- Prepare the strawberry topping: While the shortcake bakes, hull and slice fresh strawberries. Toss them with natural sugar and lemon juice (natural) to macerate. Let sit for at least 10 minutes to enhance the juiciness and flavor.
- Whip the plant-based cream: Using a mixer or whisk, whip the chilled plant-based cream until soft peaks form. Add vanilla extract (natural) and natural sugar to taste, whipping just until combined and creamy.
- Assemble the sheet pan strawberry shortcake: Spread the macerated strawberries evenly over the cooled shortcake, allowing some juice to soak in. Dollop or pipe the whipped plant-based cream on top. Garnish with additional fresh strawberry slices and optional finely chopped mint or edible flowers.
Notes
- Use room temperature plant-based milk and butter for smoother dough and even baking.
- Do not overmix the dough; stir only until ingredients combine to keep the shortcake fluffy.
- Allow strawberries to macerate to release juices and intensify flavor.
- Chill the bowl before whipping plant-based cream for better volume.
- Watch baking time carefully to avoid drying out the shortcake; look for golden edges and firm center.
- Store leftovers covered in an airtight container in the refrigerator for up to 3 days.
- Freeze shortcake base (without toppings) wrapped tightly for up to 2 months; thaw overnight before use.
- Reheat shortcake slices gently in a 300°F (150°C) oven for 5-7 minutes before serving.
- For gluten-free version, use a gluten-free baking blend and adjust baking time if needed.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of recipe)
- Calories: 230
- Sugar: 18g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: strawberry shortcake, sheet pan dessert, plant-based, vegan dessert, gluten-free dessert, fresh strawberries, easy dessert
