Description
Sheet Pan Strawberry Shortcake is a light and refreshing plant-based dessert perfect for summer gatherings. Featuring juicy fresh strawberries macerated with natural flavorings and a tender, flaky shortcake base baked on a sheet pan, this recipe is completed with a fluffy plant-based cream topping. Quickly prepared with minimal cleanup, this dessert balances sweet and tart naturally, ideal for sharing with friends and family on warm days.
Ingredients
Scale
Strawberries and Topping
- 4 cups fresh strawberries, cleaned and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon vegetarian Worcestershire sauce (natural) (optional)
- 1 teaspoon vanilla extract (natural)
- 1 cup plant-based cream, chilled
- 1 tablespoon granulated sugar (for whipping cream)
- ¼ teaspoon natural gelling agent (optional, for stabilizing cream)
- 1 teaspoon vanilla extract (natural) (for whipped cream)
Shortcake Base
- 2 cups all-purpose flour (or gluten-free flour blend)
- 1 tablespoon baking powder (gluten-free if needed)
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup cold plant-based butter, cut into small pieces
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract (natural)
- ¾ cup plant-based cream
Instructions
- Prepare the Strawberries: Clean and slice the fresh strawberries. Toss gently with 2 tablespoons sugar, 1 teaspoon vegetarian Worcestershire sauce (natural) if using, and 1 teaspoon vanilla extract (natural). Set aside to macerate while preparing the shortcake base.
- Mix the Dry Ingredients: In a large bowl, sift together all-purpose flour (or gluten-free blend), baking powder, salt, and ¼ cup sugar to create the dry mix.
- Cut in the Plant-Based Butter: Using cold plant-based butter, cut into the dry ingredients with a pastry cutter or fingers until the mixture resembles coarse crumbs to ensure a flaky texture.
- Combine Wet Ingredients and Form Dough: In a separate bowl, whisk together the apple cider vinegar, vanilla extract (natural), and ¾ cup plant-based cream. Stir this wet mixture into the dry ingredients just until combined. Avoid overmixing to keep the shortcake light and tender. Spread the dough evenly onto a parchment-lined sheet pan.
- Bake the Shortcake: Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even browning.
- Whip the Plant-Based Cream: While the shortcake cools slightly, whip the chilled plant-based cream with 1 tablespoon sugar and natural gelling agent (if using) until soft peaks form. Gently fold in 1 teaspoon vanilla extract (natural) for extra flavor.
- Assemble and Serve: Spread the macerated strawberries evenly over the baked shortcake. Top with generous dollops or a smooth layer of the whipped plant-based cream. Garnish with fresh mint leaves or a light dusting of powdered sugar if desired. Serve immediately.
Notes
- Use room temperature ingredients where possible for smoother mixing.
- Do not overmix the batter to maintain a tender shortcake texture.
- Allow strawberries to macerate to develop a naturally sweet syrup.
- Chilling the beaters and bowl helps plant-based cream whip faster and hold shape.
- Rotate the sheet pan halfway through baking for even browning.
- Prep Time: 15 minutes
- Cook Time: 20 to 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/9 of recipe)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Sheet pan strawberry shortcake, plant-based dessert, vegan summer dessert, strawberry shortcake, plant-based cream dessert, gluten-free shortcake
