Why You’ll Love This Recipe
Sheet Pan Strawberry Shortcake with Blueberries is a light, refreshing, and easy-to-make dessert that is perfect for any occasion, especially summer gatherings and 4th of July celebrations. The fluffy angel food cake serves as the perfect base, topped with a generous layer of whipped topping and a colorful mix of fresh strawberries and blueberries. The combination of sweet berries and airy cake is guaranteed to please everyone. It’s an effortless way to make a crowd-pleasing dessert, and the sheet pan presentation makes it perfect for serving large groups!
Ingredients
1 box angel food cake mix (just add water kind)
Water (amount as per box instructions)
1 pint strawberries, chopped
1 cup blueberries (optional, for 4th of July flair!)
1 container Cool Whip (or any whipped topping)
Parchment paper
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Prep the Cake Batter: Follow the angel food cake box instructions, which typically involve adding water to the mix and stirring until smooth.
Bake the Cake: Line a 12×17 sheet pan with parchment paper. Pour the prepared batter into the pan and bake at 350°F (175°C) for 20-25 minutes, or until the top is lightly browned.
Cool the Cake: Remove the cake from the oven and let it cool completely. If you’re in a hurry, you can speed up the cooling process by placing it in the fridge for a few minutes.
Flip and Peel: Once cooled, carefully lift the cake out of the pan using the parchment paper. Flip the cake over back into the pan and gently peel off the parchment paper.
Add Toppings: Spread a generous layer of Cool Whip or whipped topping over the top of the cake. Then evenly scatter the chopped strawberries and blueberries over the whipped topping.
Serve and Enjoy: Slice the cake into squares and serve chilled. It’s the perfect dessert for a summer celebration, especially the 4th of July!
Servings and Timing
Servings: 12-16
Prep time: 10 minutes
Bake time: 20-25 minutes
Cooling time: 30 minutes (can be sped up in the fridge)
Total time: 1 hour
Variations
Add More Berries: Feel free to add raspberries or blackberries to the topping for even more color and flavor.
Gluten-Free Version: If you’re looking for a gluten-free version, check for gluten-free angel food cake mixes or use a homemade angel food cake.
Switch Up the Whipped Topping: You can substitute Cool Whip with homemade whipped cream for a richer, fresher taste.
Extra Crunch: For a bit of texture, sprinkle crushed graham crackers or crushed nuts on top of the whipped topping before serving.
Storage/Reheating
Storage: Store leftover strawberry shortcake in an airtight container in the fridge for up to 2-3 days.
Serving Tip: This dessert is best served chilled and should be enjoyed within a few days to maintain the freshness of the whipped topping and fruit.
FAQs
1. Can I use a different type of cake mix?
Yes, while angel food cake is traditional for shortcakes, you can use a vanilla or sponge cake mix if you prefer a denser cake.
2. Can I use fresh whipped cream instead of Cool Whip?
Absolutely! Fresh whipped cream is a great alternative to Cool Whip and will add a homemade touch to this dessert.
3. Can I make this in advance?
Yes, this dessert can be made in advance and stored in the fridge for up to 1-2 days. Just be sure to add the fruit topping right before serving to keep the freshness intact.
4. Can I freeze the sheet pan strawberry shortcake?
While the angel food cake itself can be frozen, the whipped topping and fresh fruit should be added just before serving for the best texture and flavor.
5. How can I make this dessert more festive for the holidays?
For a festive touch, use a star-shaped cookie cutter to cut the cake into fun shapes or add extra decorations like sprinkles or edible glitter.
6. Can I use frozen fruit instead of fresh?
Fresh fruit is best for this recipe, but if you’re using frozen fruit, be sure to thaw and drain it well before adding it to the cake to prevent excess moisture.
7. Can I add other flavors to the cake batter?
If you want to enhance the flavor of the cake, try adding a teaspoon of vanilla extract or almond extract to the batter for a subtle flavor boost.
8. Can I use a different whipped topping brand?
Yes, you can use any whipped topping brand or even make your own homemade whipped cream for a more personalized flavor.
9. Is this dessert suitable for vegans?
This dessert is not vegan-friendly because it contains Cool Whip and angel food cake mix, both of which include dairy. However, there are vegan alternatives to both, so you can substitute them for a vegan version.
10. Can I make this recipe in a smaller pan?
Yes, you can adjust the size of the pan based on how many servings you need. Just be sure to adjust the baking time accordingly for a smaller or larger pan.
Conclusion
Sheet Pan Strawberry Shortcake with Blueberries is a simple, colorful, and crowd-pleasing dessert that takes the traditional strawberry shortcake to new heights. With a light and fluffy angel food cake base, topped with fresh berries and whipped topping, this dessert is a guaranteed hit for any summer occasion. Whether you’re celebrating the 4th of July or simply craving a refreshing treat, this recipe is perfect for bringing joy to your table!
[tasty-recipe id=”19895″]