Sheet Pan Blueberry Shortcake Recipe

If you’re searching for a delightful, crowd-pleasing dessert that combines the breezy charm of summer fruit with a soft, tender cake, then you absolutely must try this Sheet Pan Blueberry Shortcake. This recipe delivers a generous, luscious white cake baked right on a sheet pan, layered with a homemade blueberry mix that’s just bursting with fresh, tangy flavor, and topped off by a heavenly whipped cream cheese topping. It’s not only visually stunning but also incredibly easy to make, perfect for sharing with friends or family at any gathering or a simple weekend treat that feels extra special.

Ingredients You’ll Need

Getting the flavor and texture just right starts with a handful of simple, well-chosen ingredients that come together effortlessly. Each element plays an essential role — from the tender cake flour to the fresh blueberries and the rich cream cheese whipped topping, these ingredients bring harmony and depth to every bite.

• Cake flour: Provides a light, soft crumb that’s perfect for sheet pan cakes.
• Baking powder: Gives the cake the necessary rise and fluffiness.
• Salted butter: Adds richness and moisture to the cake base.
• Granulated sugar: Sweetens the cake and blueberry topping perfectly.
• Vanilla extract: Brings warm, aromatic undertones that enhance every flavor.
• Large egg whites: Help achieve a delicate, airy texture without heaviness.
• Whole milk: Keeps the cake moist and tender throughout baking.
• Fresh blueberries: The star of the show — juicy and bursting with natural sweetness and tartness.
• Lemon juice: Brightens the blueberry topping with a zesty punch.
• Cornstarch: Thickens the blueberry mixture to a luscious, jammy consistency.
• Cream cheese: Adds a tangy creaminess to the whipped topping.
• Heavy cream: Whips to fluffy peaks, making the topping light and airy.
• Kosher salt: Balances the sweet components and enhances depth of flavor.

How to Make Sheet Pan Blueberry Shortcake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F and lining a 10×15-inch sheet pan with parchment paper. This creates a perfect non-stick surface and helps with cleanup. Then, whisk together your cake flour and baking powder—this ensures your dry ingredients are evenly distributed. In your stand mixer, cream the butter, sugar, and vanilla extract until fluffy and light, which takes about 5 minutes. This step is key to achieving that delicate texture in your cake. One by one, add the egg whites on low speed, fully incorporating each to create volume and airiness. Then alternate adding the flour mixture and whole milk in thirds and halves, respectively, mixing only until combined. Pour your batter smoothly into the prepared pan and bake for about 28 to 30 minutes until a toothpick inserted comes out clean. Let the cake cool completely on a wire rack to lock in that tender crumb.

Step 2: Chill the Cake for Easy Handling

Once your cake is cool, transfer it to the freezer for 10-15 minutes to firm up. Chilling the cake like this is a handy trick that makes it much easier to cut and layer later without crumbling. If you have more time, refrigerate it covered for 1 to 2 hours or even overnight, which intensifies the flavors and gives the cake a lovely texture for assembly.

Step 3: Make the Blueberry Topping

While the cake chills, the blueberry topping comes together on your stovetop. Combine 4 cups of fresh blueberries with sugar, lemon juice, and cornstarch in a medium saucepan over medium heat. Stir and cook until the blueberries break down, the mixture thickens, and it bubbles gently — this transformation turns the fruit into a jammy, luscious topping. Using a fork, gently mash any larger berries to intensify the texture, then let the mixture cool completely. Just before assembly, stir in the remaining fresh blueberries for bursts of fresh fruit throughout.

Step 4: Prepare the Whipped Cream Cheese Topping

Pop the mixer bowl and whisk attachment into the freezer for about 15 minutes before you start. Using a chilled bowl helps heavy cream whip faster and fluffier, giving you the perfect cloud-like topping. Beat the cream cheese and sugar until smooth and creamy with no lumps, then gradually add heavy cream and vanilla extract while mixing until soft peaks form. This whipped topping is light yet rich, with a mild tang from the cream cheese that pairs beautifully with the sweet blueberry layer. Finish by folding the mixture gently with a rubber spatula to incorporate everything evenly.

Step 5: Assemble the Sheet Pan Blueberry Shortcake

Now the fun part: assembly! Slice the chilled cake horizontally into two even layers. Spread the cooled blueberry topping generously over the bottom layer, making sure to cover every corner. Then, dollop and spread the whipped cream cheese topping evenly on the top layer. Carefully place the top cake layer over the whipped cream and give it a gentle press. Your Sheet Pan Blueberry Shortcake is ready for the final touch or a quick chill in the fridge to set it nicely.

How to Serve Sheet Pan Blueberry Shortcake

Garnishes

Enhance your Sheet Pan Blueberry Shortcake with fresh garnishes that add visual appeal and extra flavor. Sprinkle a handful of whole fresh blueberries on top for an inviting pop of color and freshness. A light dusting of powdered sugar makes the cake look picture-perfect. If you’re feeling fancy, add a few sprigs of fresh mint or edible flowers for a garden-fresh touch that’s sure to impress everyone at the table.

Side Dishes

This dessert pairs wonderfully with light and refreshing sides. Serve with a scoop of vanilla bean ice cream for that classic shortcake experience with a creamy contrast. Fresh fruit salad or a tangy citrus sorbet adds brightness and cuts through the richness if you want a lighter complement. For a cozy gathering, a cup of freshly brewed tea or coffee perfectly rounds out the indulgence.

Creative Ways to Present

If you want to dress up your Sheet Pan Blueberry Shortcake for a party or special occasion, try cutting it into beautiful squares and serve on individual plates with extra blueberry sauce drizzled artistically around. You could also layer it in clear glass trifle bowls for an inviting presentation where the colors and textures shine through multiple layers. For a more rustic feel, go family-style and serve it straight from the pan with large spoons, encouraging everyone to dive in and enjoy.

Make Ahead and Storage

Storing Leftovers

You can store leftovers of this Sheet Pan Blueberry Shortcake in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after sitting overnight, but be sure to keep it covered well so the whipped cream topping maintains its fluffy texture and the cake remains moist.

Freezing

To freeze the shortcake, assemble it first, then tightly cover the entire pan with plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. When you’re ready to enjoy, let it thaw in the refrigerator overnight. The cake and blueberry topping hold up beautifully after freezing, though the whipped topping might lose a bit of its texture and can be refreshed by lightly whipping before serving.

Reheating

This dessert is best served chilled, so reheating isn’t recommended. However, if you prefer room temperature, simply let the slice sit out for about 20 minutes before enjoying. This allows the flavors to open up and the cake to soften slightly without losing the refreshing coolness of the blueberry and cream cheese layers.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just make sure to thaw and drain any extra liquid from the frozen blueberries before making the topping to avoid excess moisture that can affect the cake’s texture.

Is it possible to make this recipe dairy-free?

You can substitute dairy-free butter, milk alternatives like almond or oat milk, and coconut cream for the whipped topping, though the texture and flavor will vary slightly from the traditional version.

How do I cut the cake evenly into layers?

The trick is chilling the cake well, either in the freezer or refrigerator, so it firms up. Use a long serrated knife and a gentle sawing motion to slice horizontally for neat, even layers.

Can I prepare the components ahead of time?

Yes, you can bake the cake and make the blueberry topping a day or two ahead. Chill everything well and prepare the whipped cream topping just before assembly for the freshest texture.

What if I don’t have cake flour? Can I substitute something else?

While cake flour is preferred for a tender crumb, you can use all-purpose flour with a small adjustment by removing 2 tablespoons per cup of flour and replacing with cornstarch to mimic cake flour’s lighter texture.

Final Thoughts

There’s truly something magical about how a Sheet Pan Blueberry Shortcake transforms simple ingredients into an impressive, mouthwatering dessert that’s as easy to make as it is delightful to eat. Whether you’re serving it for a festive occasion or just because, this recipe will undoubtedly become a favorite in your kitchen. I can’t wait for you to try it and enjoy the satisfying combination of fluffy cake, vibrant blueberries, and creamy topping that never fails to bring smiles all around.