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!
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.
💡 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.