Mouthwatering Sheet Pan Blueberry Shortcake – So Easy & Delicious

Looking for a refreshing and easy dessert? This Sheet Pan Blueberry Shortcake Cake is the perfect treat! It features a light and fluffy white cake, layered with a homemade blueberry topping and a rich whipped cream cheese frosting. The combination of sweet blueberries and creamy topping makes this a crowd-pleasing dessert for any occasion!

This cake is easy to prepare and can be made ahead of time, making it a great choice for gatherings, potlucks, or summer parties. Whether you love blueberries or just need a simple yet stunning dessert, this recipe is a must-try.

Ingredients for Sheet Pan Blueberry Shortcake Cake

For the Cake:

• 2 ¾ cups (275 g) cake flour (or make your own by replacing 2 tbsp of all-purpose flour with cornstarch per cup)
• 2 teaspoons baking powder
• 1 cup (2 sticks / 227 g) salted butter, room temperature
• 2 ½ cups (500 g) granulated sugar
• 2 teaspoons vanilla extract
• 5 large egg whites, room temperature
• 1 cup (225 g) whole milk, room temperature

Blueberry Topping:

• 4 ½ cups (667 g) fresh blueberries, divided
• ¼ cup (50 g) granulated sugar
• ¼ cup (61 g) lemon juice
• 2 tablespoons cornstarch

Whipped Topping:

• 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

This simple yet delicious combination of ingredients creates the perfect balance of flavors and textures.

Step-by-Step Instructions for Sheet Pan Blueberry Shortcake

Step 1: Make the Cake

1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a 10×15-inch sheet pan with parchment paper, including up the sides, and spray with nonstick cooking spray.
2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour and baking powder. Set aside.
3. Cream Butter & Sugar: Using a stand mixer with a paddle attachment, cream together the butter, sugar, and vanilla extract until light and fluffy (about 5 minutes). Scrape down the sides as needed.
4. Incorporate Egg Whites: Reduce the mixer to low and add the egg whites one at a time, beating well after each addition.
5. Alternate Adding Flour & Milk: With the mixer on low, gradually add ⅓ of the flour mixture, then half the milk, another ⅓ of the flour, the remaining milk, and then the rest of the flour. Mix just until combined.
6. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Chill: Let the cake cool completely on a wire rack. Once cooled, transfer it to the freezer for 10-15 minutes (or the refrigerator for 1-2 hours). This makes slicing and handling easier.

Step 2: Prepare the Blueberry Topping

1. Cook the Blueberries: In a medium saucepan over medium heat, combine 4 cups of blueberries, sugar, lemon juice, and cornstarch.
2. Simmer & Thicken: Stir and cook until the sugar dissolves, the blueberries break down, and the mixture becomes thick and bubbly. If needed, mash the blueberries slightly with a fork.
3. Cool & Add Fresh Blueberries: Set aside to cool completely, then stir in the remaining ½ cup of fresh blueberries for a mix of textures. Refrigerate while you prepare the whipped topping.

Step 3: Make the Whipped Topping

1. Chill the Bowl & Whisk: Place your mixing bowl and whisk attachment in the freezer for 15 minutes.
2. Beat the Cream Cheese & Sugar: In the chilled bowl, beat the cream cheese and sugar on medium-high speed until smooth.
3. Whip the Cream: With the mixer on low, slowly pour in the heavy cream. Increase speed to medium and beat until soft peaks form.
4. Stiffen the Peaks: Scrape down the bowl, then continue beating until stiff peaks form (whipped cream holds its shape firmly).
5. Add Flavoring: Mix in the vanilla extract and a pinch of salt. Be careful not to overmix!

Step 4: Assemble the Cake

1. Slice the Cake in Half: Once chilled, carefully remove the cake from the pan using the parchment paper. Slice it in half to create two rectangular layers.
2. Layer the Filling: Place one cake layer on a serving platter. Spread half the blueberry topping evenly over it, followed by ⅓ of the whipped cream topping.
3. Stack & Finish: Place the second cake layer on top. Spread the remaining whipped cream topping over the cake, then finish with the remaining blueberry topping.
4. Serve & Enjoy! Slice and serve immediately for the best texture and flavor.

Serving Size, Storage, and Expert Tips

Serving Size & Yield

• This Sheet Pan Blueberry Shortcake Cake makes 12 large servings.
• For smaller portions, cut into 16 squares for a more bite-sized treat.
• Scaling the recipe: Double the ingredients for a larger gathering, using two sheet pans.

Storage & Make-Ahead Tips

💡Refrigeration Sheet Pan Blueberry Shortcake:

• Store any leftovers covered in the refrigerator for up to 3 days.
• Best enjoyed within 1-2 days for optimal freshness.

💡 Freezing Instructions:

• Cake Base Only: Bake the cake, let it cool, then wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight before assembling.
• Whipped Topping: Can be made 2-3 days in advance and stored in the fridge or frozen for 2 months.
• Blueberry Topping: Make ahead and store in an airtight container in the fridge for 3-4 days.

💡Reheating:

• While this cake is best served cold, you can slightly warm individual slices in the microwave for 10-15 seconds if desired.

Expert Tips for the Perfect Sheet Pan Blueberry Shortcake

• ✅ Use Fresh Blueberries: Fresh berries give the best texture and flavor. If using frozen, don’t reserve any for folding in—cook them all in the sauce.
• ✅ Chill Before Assembling: A cold cake is easier to handle and prevents it from crumbling when cutting in half.
• ✅ Whip Topping Properly: Start with a chilled bowl and beat until stiff peaks form for the perfect creamy topping that holds its shape.
• ✅ Make it Even Fancier: Drizzle with lemon glaze, add a sprinkle of powdered sugar, or garnish with fresh mint leaves for a bakery-style finish.

Sheet Pan Blueberry Shortcake Cake

This Sheet Pan Blueberry Shortcake Cake is a light and fluffy white cake layered with a homemade blueberry topping and whipped cream cheese frosting. It’s the perfect dessert for summer gatherings, family events, or just a sweet treat at home. With its refreshing, fruity flavors and creamy texture, this cake is a guaranteed crowd-pleaser!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 12 large pieces

Calories 509 kcal

Equipment

• 10×15-inch sheet pan (or 9×13-inch pan for a thicker cake)
• Stand mixer or hand mixer
• Mixing bowls
• Whisk and rubber spatula
• Saucepan
• Parchment paper
• Cooling rack

Ingredients

  

• For the Cake:
• 2 ¾ cups 275 g cake flour
• 2 teaspoons baking powder
• 1 cup 2 sticks / 227 g salted butter, room temperature
• 2 ½ cups 500 g granulated sugar
• 2 teaspoons vanilla extract
• 5 large egg whites room temperature
• 1 cup 225 g whole milk, room temperature
• For the Blueberry Topping:
• 4 ½ cups 667 g fresh blueberries, divided
• ¼ cup 50 g granulated sugar
• ¼ cup 61 g lemon juice
• 2 tablespoons cornstarch
• For the Whipped Topping:
• 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

Instructions

 

• Step 1: Prepare the Cake
• Preheat the oven to 350°F (175°C). Line a 10×15-inch sheet pan with parchment paper and spray with nonstick spray.
• In a large bowl, whisk together cake flour and baking powder.
• In a stand mixer, cream butter, sugar, and vanilla extract until light and fluffy (5 minutes).
• Add egg whites one at a time, mixing well after each.
• Alternate adding the flour mixture and milk, starting and ending with flour. Mix until just combined.
• Pour batter into the sheet pan and bake for 28-30 minutes or until a toothpick inserted in the center comes out clean.
• Cool to room temperature, then chill in the freezer (10-15 minutes) or fridge (1-2 hours) before assembling.
• Step 2: Make the Blueberry Topping
• In a saucepan over medium heat, mix 4 cups of blueberries, sugar, lemon juice, and cornstarch.
• Cook until the blueberries break down and the mixture thickens (5-7 minutes).
• Let cool, then stir in the remaining ½ cup of fresh blueberries for texture.
• Refrigerate while preparing the whipped topping.
• Step 3: Make the Whipped Topping
• Chill your mixing bowl and whisk attachment in the freezer for 15 minutes.
• Beat cream cheese and sugar in the chilled bowl until smooth.
• Add heavy cream and beat until soft peaks form.
• Scrape down the sides, then continue beating until stiff peaks form.
• Mix in vanilla extract and salt. Refrigerate until ready to use.
• Step 4: Assemble the Cake
• Remove the chilled cake and slice it in half down the middle.
• Place one layer on a serving plate. Spread half of the blueberry topping over it.
• Top with ⅓ of the whipped cream cheese frosting.
• Place the second cake layer on top. Spread the remaining whipped topping and the rest of the blueberry mixture over it.
• Serve immediately or refrigerate until ready to enjoy.

Notes

💡 Cake Flour Substitute: If you don’t have cake flour, replace 2 tablespoons of all-purpose flour with cornstarch per cup.
💡 Make-Ahead Tips: Bake the cake 2 days in advance, store in the fridge, and assemble before serving.
💡 Storage: Keep covered in the fridge for up to 3 days. Whipped topping may deflate slightly over time.
💡 Serving Suggestion: Try topping with powdered sugar, fresh mint, or a lemon glaze for extra flavor!
💡 Customization: Swap blueberries for strawberries, raspberries, or a mixed berry blend for a unique twist.

Keyword Best blueberry dessert recipe, Blueberry shortcake sheet cake, Homemade blueberry shortcake, Sheet pan desserts, White cake with blueberry topping

FAQ for Sheet Pan Blueberry Shortcake

1. Can I make this without cutting the Sheet Pan Blueberry Shortcake in half?

Yes! If you prefer a simpler, one-layer cake, you can skip slicing it in half. Instead, just spread the blueberry topping evenly over the entire cake, followed by the whipped topping. While this method won’t have the classic layered shortcake look, it will still taste absolutely delicious! Additionally, if you want a more elegant presentation, consider baking the cake in two separate pans rather than slicing it after baking. This way, you can still achieve layers without worrying about cutting the cake evenly.

2. Can I use a boxed cake mix instead of making it from scratch?

Absolutely! If you’re short on time or simply prefer the convenience of a boxed cake mix, it’s a great alternative. A white or vanilla cake mix works best to complement the blueberry topping and whipped cream. Just follow the package instructions for baking, but make sure to use a 10×15-inch sheet pan instead of a regular cake pan. One important tip: If you want to enhance the flavor, consider adding an extra teaspoon of vanilla extract or even a hint of lemon zest to the batter. This will help bring out the fresh, fruity notes of the blueberries!

3. Can I use frozen blueberries instead of fresh?

Yes, you can definitely use frozen blueberries! However, there are a few important things to keep in mind. First, don’t thaw them before using—this can make them too watery and affect the consistency of the topping. Instead, cook them straight from frozen. If you typically like to mix in whole fresh blueberries at the end for texture, note that frozen ones might become too soft. In this case, you may want to skip folding in additional berries and simply rely on the cooked mixture. Additionally, since frozen berries may release more liquid, you might need to add a little extra cornstarch (around 1 extra teaspoon) to help thicken the mixture properly.

4. How far in advance can I make this Sheet Pan Blueberry Shortcake ?

This cake is a fantastic make-ahead dessert! You can prepare the individual components in advance:

• The cake: Bake it up to 2 days ahead, wrap it tightly, and store it in the refrigerator. Or, freeze it for up to 3 months and thaw before assembling.
• The blueberry topping: Make it 3-4 days in advance and keep it refrigerated in an airtight container.
• The whipped topping: Prepare it 1-2 days in advance, store it in the fridge, and re-whip for a few seconds before spreading.
  If you want to assemble the entire cake in advance, it’s best to do so no more than a day ahead, as the whipped topping can start to deflate over time. However, since this dessert is best served cold, making it ahead of time can actually enhance the flavors!

5. Can I make this with other berries?

Yes! While blueberries are the star of this recipe, you can easily swap them out or mix them with other berries. Strawberries, raspberries, blackberries, or even a mix of all three would work beautifully. If you’re using strawberries, consider slicing them thinly and layering them between the cake layers rather than cooking them into a topping. Want to get even more creative? Try making a triple-berry blend by combining blueberries, raspberries, and blackberries in the topping for a burst of flavor and a gorgeous color contrast.

6. What if I don’t have a sheet pan? Can I use a different size pan?

Yes, you can still make this recipe even if you don’t have a 10×15-inch sheet pan! Here are some alternative options:

• 9×13-inch pan: The cake will be thicker, so you may need to adjust the baking time—check for doneness around the 35-minute mark.
• Two 8-inch round cake pans: This will give you a more traditional round layer cake look. You’ll need to bake for about 25-30 minutes.
• Cupcakes: Pour the batter into cupcake liners and bake for 18-22 minutes. Then, layer the blueberry topping and whipped cream like a shortcake-inspired cupcake!

7. How do I keep the whipped topping from deflating?

Great question! Since this whipped topping is made with cream cheese, it holds its shape better than regular whipped cream, but there are still ways to ensure it stays light and fluffy:

• Use chilled equipment: Always start with a cold mixing bowl and whisk attachment to help the cream whip faster.
• Beat to stiff peaks: Be sure to beat the cream until it forms stiff peaks, meaning it holds its shape when lifted. However, don’t overmix, as this can make it grainy.
• Keep it cold: Store the whipped topping in the refrigerator until you’re ready to assemble the cake. If needed, re-whip for a few seconds before spreading.

8. Can I make this a dairy-free or gluten-free version?

Yes, with a few adjustments, you can make this cake dairy-free or gluten-free without sacrificing flavor!

• Dairy-free: Replace butter with a plant-based butter, use coconut milk instead of whole milk, and swap out the heavy cream for a dairy-free whipped topping like coconut whipped cream.
• Gluten-free: Substitute the cake flour with a gluten-free all-purpose flour blend (make sure it contains xanthan gum for structure). The texture may be slightly different, but the taste will still be amazing!

9. Can I serve this warm instead of chilled?

Although this cake is typically served cold for a refreshing treat, you can certainly enjoy it warm! If you prefer a warm version, here’s what to do:

• Instead of chilling the cake, serve it fresh from the oven.
• Gently warm the blueberry topping in a saucepan before spooning it over the cake.
• Skip the whipped topping and instead serve with a scoop of vanilla ice cream or a drizzle of warm custard for a comforting dessert!

10. What’s the best way to slice this cake neatly?

Since this cake has multiple layers, cutting clean slices can be a bit tricky. Here’s how to do it effortlessly:

For perfectly square slices, use a ruler to mark even portions before cutting.

Use a sharp, serrated knife and wipe it clean between cuts.

Chill the cake well before slicing—it holds its shape better when cold.

Final Thoughts for Sheet Pan Blueberry Shortcake

This Sheet Pan Blueberry Shortcake Cake is the perfect dessert—light, creamy, fruity, and easy to make ahead! Whether for a summer party, birthday, or just a sweet treat at home, this cake is sure to impress.

🍽️ Tried this recipe? Let us know in the comments how it turned out!
📸 Tag us on Instagram with your cake photos using #YouAreBaker!