Sheet Pan Blueberry Shortcake starts with a delicious white cake that is cut in half and layered with a homemade blueberry mixture and whipped cream cheese topping. It’s a delightful dessert, combining the tender cake base with a sweet and tangy blueberry topping. The creamy whipped topping adds a luxurious and creamy element to the dessert, making it a perfect treat for any occasion. I also have a Sheet Pan Strawberry Shortcake you will love!
Ingredients & Substitutions
Flour: To achieve a delicate and fine-crumbed texture in the white cake, I opted for cake flour, which has a lower protein content (around 6-8 percent) compared to all-purpose flour (10-12 percent). The cake is so good on its own that once you try it, you’ll be tempted to make my white cupcakes as well. (They share the same delightful characteristics.) If you don’t have cake flour, you can make your own. You could also use a boxed cake mix.
Butter: Use room-temperature salted butter in the cake recipe, which covers the amount of salt needed in the batter. However, if using unsalted butter, add 3/4 teaspoon of kosher salt to the recipe.
Eggs: Only egg whites are needed in this recipe, which results in a lighter and fluffier cake. To separate the egg white from the yolk, crack the egg over a slotted spoon positioned over a bowl. Let the egg whites fall through the slots in the spoon. Don’t throw away the yolks! Beat them and store them in an airtight container in the refrigerator for up to 2-3 days to use in other recipes like my Browned Butter Toffee Cookies.
Blueberry Topping: For the best results when making the blueberry mixture, use fresh blueberries. If you only have frozen, you could use those that have been thawed. However, if using frozen, use all of them in the mixture without reserving any to fold in when cooled. This is the topping I used in my Blueberry Lemon Napoleons, which you will also want to try!
Stabilized Whipped Topping: This dessert has an amazing whipped cream cheese topping that’s so rich and creamy. The best part is that it holds its shape perfectly, which makes it ideal for layering in desserts like this one. In a pinch, you could also use Cool Whip.
What are the Differences Between Stabilized Whipped Cream, Regular Whipped Cream, and Cool Whip?
Did you ever realize the abundance of whipped cream variations available? Surprisingly, each variation serves a distinct purpose in enhancing desserts. But what sets them apart from one another?
- Stabilized Whipped Cream: Stabilized whipped cream has a stabilizing ingredient, like cream cheese or gelatin (I used cream cheese in my recipe), that helps it hold its shape and prevents it from breaking down or deflating over time. This makes it ideal for use in multi-layered desserts like this one and for piping decorative designs.
- Whipped Cream: Regular whipped cream is made by whipping heavy cream until it forms soft peaks. While it’s perfect for topping pies, cakes, and other desserts, it lacks stabilizing ingredients, so it can quickly lose its texture and deflate. So, if using regular whipped cream in this dessert, it’s important to show it off right away before the whipped cream loses its shape. (It will still be delicious, though!)
- Cool Whip: I’m sure we’ve all come across those tubs of Cool Whip available at the store. They’re quite handy when it comes to layered desserts as they hold up better than homemade whipped cream. However, it’s worth noting that they do contain high fructose corn syrup and preservatives, which might not be the most appealing ingredients for some who prefer a more natural approach to their treats.
Can I Make Sheet Pan Blueberry Shortcake Ahead of Time?
You can get a head start on this sheet pan blueberry shortcake by preparing the parts of the recipe ahead of time. The stabilized whipped cream will last up to 2-3 days in the refrigerator or can be frozen for a couple of months. You can also get the blueberry topping made in advance. After letting it cool, it will last in an airtight container in the refrigerator for up to 3-4 days.
Can I Make This Without Cutting the Cake In Half?
Yes, you could make this dessert without cutting the sheet cake in half. Instead, you could simply top the cake with the blueberry mixture and whipped topping. It will still be delicious, but it will lose its impressive presentation.
How To Store Sheet Pan Blueberry Shortcake
Once the blueberry shortcake has been assembled, store it in the refrigerator, covered. It will last up to 3 days but is best enjoyed within a day or two.
Sheet Pan Blueberry Shortcake
- 4 ½ cups (667 g) fresh blueberries, divided
- ¼ cup (50 g) granulated sugar
- ¼ cup (61 g) lemon juice
- 2 tablespoons cornstarch
- 2 ounces cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 2 cups (476 g) heavy cream
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
- Preheat the oven to 350°F. Line a 10×15-inch sheet pan (jelly roll pan) with parchment paper, including up the sides. Spray the parchment with nonstick cooking spray.
- In a large bowl, whisk together the cake flour and baking powder. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, and vanilla extract until light and fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.
- With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed.
- With the mixer still on low, add ⅓ of the flour mixture into the creamed mixture, then half the milk, another third of the flour mixture, the remaining milk, and then the remaining flour mixture. Mix just until combined. Stop to scrape down the sides of the bowl as needed.
- Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool to room temperature on a wire rack.
- After the cake has come to room temperature, transfer it to the freezer to chill for 10-15 minutes, or until firm. You can also place it in the refrigerator for 1-2 hours or overnight (covered). Chilling the cake makes it easier to move.
- While the cake is chilling, prepare the blueberries and make the whipped topping.
- In a medium saucepan over medium heat, mix 4 cups of blueberries, granulated sugar, lemon juice, and cornstarch. Heat until the sugar is dissolved, the blueberries are broken down, and it is thick and bubbly. You may need to break down the blueberries a little more with a fork.
- Set aside to cool before mixing in the remaining ½ cup of blueberries. This will make about 3 cups. Transfer the mixture to the refrigerator to chill as you make the rest of the recipe.
- Before starting, place the bowl and whisk attachment from your stand mixer into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream whip up faster and with more volume.
- Once chilled, add the cream cheese and sugar to the bowl. Mix on medium-high speed until fully combined and no lumps remain.
- With the mixer off, pour in the heavy cream. Resume mixing on medium speed until soft peaks have formed (peaks droop slightly). Stop the mixer.
- Using a rubber spatula, scrape the bottom and sides of the bowl to incorporate all of the cream cheese.
- With the mixer back on medium speed, mix until stiff peaks have formed. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.)
- Finally, add in the vanilla and a pinch of salt, being careful not to overmix.
- Chill until ready to assemble.
- Remove the chilled cake from the freezer or refrigerator. Pick up the edges of the parchment and remove the cake from the pan and slide it onto the counter. Slice the cake in half down the middle. You should have two rectangles. Gently place one of the cakes onto a serving plate.
- Spread half of the blueberry mixture over one of the halves of the cake. Then, top with ⅓ of the whipped cream cheese topping.
- Place the other cake layer over the whipped topping. Top with the remaining whipped topping and the other half of the blueberries. Serve immediately.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
The inspiration for this cake was our Strawberry sheet pan shortcake. We loved that so much, we had to try it with blueberries! The result was just what we were looking for! The white cake is the perfect canvas for the light and fresh blueberry sauce and whipped frosting. If you like blueberries, this is a must-try!
Another impressive dessert, for sure! (I love the vibrant color of the blueberries.) After loving the sheet pan strawberry shortcake, I was excited to taste the blueberry version. It is light and refreshing with just a hint of blueberry flavor in each bite. With a blueberry's delicate flavor, they don't overpower the other elements of the dessert.
This cake is beautiful! You get double layers of fresh blueberries, creamy whipped topping, and moist cake. I always enjoy the addition of fresh fruit to desserts. The fresh blueberries don't exactly provide a burst of flavor within this recipe but that is quite normal for this kind of fruit. The sweetness is subtle and perfect for those who prefer a light but fresh-tasting dessert!
This is such a lovely, light pairing of flavors in this cake. I love the fresh blueberries next to the creamy filling on this sheet cake!
This cake is a light beautiful springy cake. The blueberries and cream is a delicious pairing to the sheet pan cake! I think you could easily serve it with extra blueberry sauce and whipped cream on the side to add even more for people who love the filling more than cake, like myself.