Description

Sheet Pan Strawberry Shortcake is a delightful plant-based dessert combining fresh strawberries with a soft, fluffy cake baked on one sheet pan. Easy to prepare and perfect for any occasion, it offers natural sweetness, vibrant flavors, and a fuss-free baking experience with minimal cleanup.

Ingredients

Scale

Strawberry Topping

3 cups fresh strawberries, washed and sliced
2 tablespoons natural granulated sugar
1 teaspoon natural lemon juice
1 teaspoon vegetarian Worcestershire sauce (natural)
1 tablespoon natural gelling agent

Cake Batter

2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
2 teaspoons baking powder
1/2 cup natural granulated sugar
1/2 cup plant-based dairy/cheese (butter substitute), cut into pieces
3/4 cup plant-based milk
1 teaspoon vanilla extract (natural)

Optional Garnishes

Powdered sugar (natural), for dusting
Plant-based whipped cream
Fresh mint leaves

Instructions

Prepare the Strawberry Topping: Wash and slice the fresh strawberries. In a bowl, combine the strawberries with natural granulated sugar, natural lemon juice, vegetarian Worcestershire sauce (natural), and natural gelling agent. Let the mixture sit for a while so the strawberries release their juices and the topping thickens slightly.
Mix the Cake Batter: In a large bowl, whisk together the all-purpose flour (or gluten-free blend), baking powder, and natural granulated sugar. Add the plant-based dairy/cheese (butter substitute) in pieces and blend until a crumbly texture forms. Slowly stir in plant-based milk and natural vanilla extract until the batter is smooth and thick.
Assemble on the Sheet Pan: Grease a sheet pan and pour the batter evenly, spreading it smoothly. Spoon the thickened strawberry topping over the batter, allowing some juices to seep into it for extra moisture.
Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes or until edges are golden and a toothpick inserted in the cake comes out clean. Let cool slightly before serving.

Notes

Choose ripe strawberries for the best sweetness and texture.
Do not overmix the batter to keep it light and tender.
Spread batter and topping evenly for uniform baking.
Allow the shortcake to cool for 10 to 15 minutes before serving to let flavors meld.
Use natural vanilla extract for enhanced flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of shortcake)
Calories: 220
Sugar: 18g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

Keywords: strawberry shortcake, sheet pan dessert, plant-based dessert, vegan shortcake, gluten-free dessert