The perfect summer dessert! This berry sheet pan shortcake is crowd-pleasing and simple to make. A tender, biscuit-like sheet cake is topped with a silky mascarpone whipped cream and a bounty of fresh berries — festive and beautiful on any table.
I live for a festive summer cake!
This berry sheet pan shortcake is perfect for sharing. The biscuit-style cake bakes up fluffy and tender with gentle vanilla flavor and pockets of juicy berries folded into the batter. It’s finished with a smooth mascarpone whipped cream and heaps of fresh summer berries.
It’s fun to make, looks gorgeous, and is ideal for gatherings.
The idea of a sheet pan shortcake is brilliant for entertaining — you get one large slab of tender biscuit that pulls apart easily. Top it with whipped cream and plenty of fruit for an impressive yet effortless dessert.
I first saw the sheet pan shortcake concept in Southern Living and adapted it for my own version. It makes so much sense for summer parties, potlucks, and family dinners.
And about the whipped cream — it’s mascarpone whipped cream. The mascarpone adds richness and body so the cream stays luscious without being overly sweet.
Dreamy!
The shortcake itself isn’t overly sweet. It’s lightly sugared and studded with strawberries and blueberries for bursts of fresh fruit throughout the cake.
I prefer the whipped cream unsweetened — it feels lighter and, counterintuitively, more decadent. The mascarpone plus whipped cream create a silky topping that pairs perfectly with the shortcake and berries.
What a revelation!
How I make it
Start by preparing plenty of berries — strawberries, blueberries, raspberries, and blackberries all work wonderfully. Use whatever is in season or what you already have on hand.
The cake batter is straightforward: flour, a touch of sugar, baking powder, baking soda, salt, cold butter, buttermilk, and a little heavy cream with vanilla. I fold in chopped strawberries and blueberries so the cake has pockets of fruit.
Scoop the batter onto a sheet pan in even rounds (a 1/4-cup measure or ice cream scoop works well). Arrange them so the rounds touch; this yields a pull-apart slab that bakes evenly. Drizzle melted butter on top and sprinkle with coarse sugar for a bit of crunch.
While the shortcake cools, whip cold heavy cream until it’s just shy of soft peaks, then beat in mascarpone and a touch of vanilla until soft peaks form. Keep the cream soft and airy so it spreads easily without deflating.
Once the cake is completely cool, spread the mascarpone whipped cream across the top and pile on mixed berries. Fresh mint leaves and a light drizzle of honey are optional but lovely. Use a spatula to gently cut and pull apart the shortcake to serve.
The finished biscuit cake is cloud-like in texture — lighter than a scone, similar to a biscuit, with a tender crumb that’s classic and irresistible.
Berry Sheet Pan Shortcake
Red, White & Berry Sheet Pan Shortcake
15
30 mins
30 mins
30 mins
1 hr 30 mins
Ingredients
- 3 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 cup cold unsalted butter, cut into tiny pieces
- 1 cup whole buttermilk
- 2/3 cup heavy cream
- 2 teaspoons vanilla extract
- 2/3 cup chopped strawberries
- 2/3 cup blueberries
- 2 tablespoons melted butter
- 3 tablespoons coarse sugar
Mascarpone Whipped Cream
- 1 1/2 cups cold heavy cream
- 8 ounces mascarpone cheese
- 1 teaspoon vanilla extract
- 3 to 4 cups mixed berries for topping
Instructions
- Preheat the oven to 400°F. Spray a 9×13-inch (or larger) sheet pan with nonstick spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add the cold butter and work it in with a pastry blender, fork, or your fingers until the butter is in small pieces throughout the flour.
- Stir in the buttermilk, heavy cream, and vanilla. The batter should be thick but slightly wet. Gently fold in the chopped strawberries and blueberries.
- Use a 1/4-cup measure or large ice cream scoop to portion the batter into rounds on the sheet pan, arranging them in rows so they touch. Drizzle with melted butter and sprinkle with coarse sugar.
- Bake 28 to 30 minutes, until golden and set. Remove and let cool completely on a wire rack.
- While the cake cools, make the whipped cream: beat the cold heavy cream until just before soft peaks form. Add mascarpone and vanilla, then continue beating until soft peaks form.
- Spread the mascarpone whipped cream over the cooled shortcake. Top with mixed berries and fresh mint if desired. Slice or pull apart to serve.
Notes
Tastes like summer!