You know it’s spring in Sacramento when strawberries show up everywhere—farmers markets, roadside stands, and somehow, in your fridge even though you definitely didn’t plan a dessert. (But now you’re thinking about it.)
That’s where this recipe comes in: Strawberry Shortcake, Sheet Pan Style.
It’s the easiest way to feed a group, impress your friends, and avoid the chaos of making individual biscuits while juggling laundry and trying not to burn dinner. It’s part cobbler, part cake, fully lazy genius.
This one’s been a go-to in our house during spring berry season. You don’t need a mixer, you don’t need skills, and you definitely don’t need to chill the dough. If you can stir and slice, you can make this. Promise.
What You’ll Love About It
- Serves a crowd (but also fine if you eat half solo—no judgment)
- One pan = easy cleanup
- Fluffy, buttery base + juicy strawberries + whipped cream = hello, happiness
Ingredients
For the sheet pan shortcake:
- 2 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup cold unsalted butter (cut into small cubes)
- 1 cup buttermilk (or use milk + a splash of lemon juice in a pinch)
- 1 tsp vanilla extract
For the strawberries:
- 2 pounds fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (or more if they’re tart)
- 1 tsp lemon zest (optional but brightens it up)
For topping:
- Fresh whipped cream (homemade
- Extra strawberries for garnish
- Powdered sugar for dusting (if you’re feeling fancy)
Instructions
1. Prep your strawberries.
In a bowl, toss the sliced strawberries with sugar and lemon zest. Let them hang out and get juicy while you make the shortcake.
2. Make the dough.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter and use your fingers or a pastry cutter to work it into the flour until it looks like coarse crumbs.
Pour in the buttermilk and vanilla. Stir just until it comes together—it’ll be sticky and lumpy and perfect.
3. Spread it on a sheet pan.
Grease a 9×13-inch sheet pan, or line it with parchment paper. Spread the dough evenly. It doesn’t need to be perfect—it’s rustic, okay?
Bake at 400°F for 18–22 minutes, or until golden brown and the center springs back when lightly touched.
4. Cool + Slice + Top.
Let the cake cool slightly. Cut into squares, top each one with a generous spoonful of those juicy strawberries and a ridiculous amount of whipped cream.
Dust with powdered sugar if you’re hosting. Or don’t. It’s still perfect.
Where to Get the Best Local Strawberries
Sacramento has some elite berry options. Here are a few faves!
Why This Recipe Just Works
It’s forgiving. You don’t have to pipe anything. You don’t have to bake perfect biscuits. And it feels like effort even though it’s basically just: stir, spread, bake, top.
Also, strawberries and whipped cream will fix 92% of life’s problems.
Make it for:
- A backyard BBQ
- A brunch with friends
- That weird in-between dinner and dessert craving
- Just yourself, a spoon, and some peace and quiet
Final Thoughts: Lazy Baking = Smart Living
This isn’t just dessert. It’s a whole vibe.
Sheet pan strawberry shortcake is the kind of thing you bring to a party and people ask, “Wait, YOU made this?” Like yes, I did, and I didn’t even break a sweat.
Welcome to peak berry season. Go forth and bake the easiest crowd-pleaser of your life.
Meta Title: Easy Strawberry Shortcake (Sheet Pan Style) Recipe for Spring
Meta Description: This simple sheet pan strawberry shortcake recipe is perfect for spring. Easy to make, big on flavor, and guaranteed to impress—no biscuit shaping required.
