There’s something deeply comforting about a dessert that’s simple to make yet feels like a celebration with every bite—and that’s exactly what this Sheet Pan Blueberry Shortcake delivers.

With a tender, buttery biscuit base, honey-kissed blueberries, and a pillowy cloud of whipped cream on top, this is the kind of treat that’s made for sharing—but no judgment if you keep a few slices just for yourself.

I first made this on a summer Sunday when I had more blueberries than I knew what to do with. I didn’t want the fuss of layering cakes or pulling out piping bags—just something rustic, sweet, and fresh. And this recipe? It came together in one pan, in under an hour, and completely stole the show at the table.

Whether you’re baking for a casual get-together, a picnic, or just to treat yourself, this sheet pan version of the classic shortcake is foolproof, fuss-free, and endlessly versatile. Let’s dive into why you’re going to love making—and eating—this gorgeous dessert.

Why You’ll Love This Sheet Pan Blueberry Shortcake

This isn’t your average shortcake—it’s better. From the very first bite, you’ll see why this Sheet Pan Blueberry Shortcake deserves a permanent spot in your dessert rotation. It’s comforting, beautiful, and oh-so-simple to make. Whether you’re baking for a family dinner, brunch with friends, or just need a quick sweet fix, this recipe checks every box.

Rich, Moist, and Light Texture

Think of the perfect shortcake: soft, golden, and just the right amount of crumbly. That’s what you get here. Unlike dense, biscuit-style shortcakes, this one is light and tender, soaking up all the juicy blueberry goodness without turning soggy. The result? A dessert that’s delicate, buttery, and utterly satisfying.

Simple, Everyday Ingredients

No specialty store runs here! Everything you need is likely already in your kitchen:

• Flour, sugar, butter, cream—all pantry staples.

• No electric mixer required.

• Just a bowl, a spoon, and a sheet pan.

Easy to Make for Any Skill Level

This is a true beginner-friendly recipe. If you can stir and spread, you can make this shortcake. With just one bowl for mixing and one pan for baking, cleanup is minimal—meaning more time to enjoy your creation.

Customizable to the Season

One of the best parts? You can make it your own:

• Swap the blueberries for strawberries, raspberries, or even peaches.

• Add a touch of lemon glaze, fresh mint, or a sprinkle of toasted almonds.

• Make it as simple or dressed-up as you like.

Ingredients

The beauty of this recipe is in its simplicity. Each ingredient plays an important role in building flavor, texture, and that “just one more bite” factor.

Full Ingredient List (with Purpose)

• 2 cups all-purpose flour – Creates the sturdy-yet-soft base of the shortcake.

• 1/4 cup granulated sugar – Adds just the right amount of sweetness.

• 1 tbsp baking powder – Gives the shortcake a gentle lift and fluffiness.

• 1/2 tsp salt – Balances the flavors and brings out the sweetness.

• 1/2 cup cold, cubed unsalted butter – Makes the texture tender and flaky.

• 3/4 cup heavy cream – Keeps the shortcake moist and soft.

• 1 tsp vanilla extract – Adds a subtle depth of flavor and warmth.

• 2 cups fresh blueberries – Juicy, sweet, and bursting with summer flavor.

• 1/4 cup honey – Coats the berries and enhances their natural sweetness.

• 1 tsp lemon zest – Adds brightness and a pop of citrus to contrast the berries.

• 1 1/2 cups whipped cream – Soft, airy topping that ties everything together.

How to Make Sheet Pan Blueberry Shortcake

This recipe is wonderfully straightforward—and that’s part of its charm. You won’t need a mixer, a springform pan, or any advanced baking tools. Just a bowl, a spoon, and a sheet pan. Let’s walk through the steps together!

Step-by-Step Instructions

1. Preheat and Prep the Pan

• Preheat your oven to 375°F (190°C).

• Line a standard sheet pan with parchment paper, letting it hang slightly over the edges for easy removal.

2. Make the Shortcake Dough

• In a large mixing bowl, whisk together:

  • 2 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1 tbsp baking powder

  • 1/2 tsp salt

• Add 1/2 cup cold cubed butter and cut it into the dry ingredients until the mixture resembles coarse crumbs (like wet sand).

• Pour in:

  • 3/4 cup heavy cream

  • 1 tsp vanilla extract

• Stir until just combined. Don’t overmix—this keeps the shortcake tender.

3. Assemble the Layers

• Gently press the dough evenly into the prepared pan.

• In a separate bowl, toss:

  • 2 cups fresh blueberries

  • 1/4 cup honey

  • 1 tsp lemon zest

• Let the mixture sit for 5–10 minutes so the berries can macerate.

• Spoon the berries and juices evenly over the dough.

4. Bake and Cool

• Bake for 20–25 minutes, until golden brown and set.

• The edges should be crisp and the top slightly puffed.

• Let the shortcake cool for 10–15 minutes in the pan.

5. Slice and Serve

• Cut into 8 or 12 squares, depending on your preference.

• Top each square with a generous dollop of whipped cream just before serving.

Pro Tip: Use a hot knife for clean cuts and picture-perfect slices!

What to Serve with Sheet Pan Blueberry Shortcake

This dessert is delightful on its own, but it also pairs beautifully with drinks and side treats that complement its light, fruity character.

Delicious Pairings

Drinks:

• Iced vanilla latte – the creamy sweetness balances the tart berries.

• Sparkling lemonade – refreshing and citrusy.

• Chilled white wine or rosé – makes it feel like a true summer occasion.

Desserts & Sides:

• Lemon sorbet – sharp and icy, a great contrast to the soft cake.

• Vanilla ice cream – classic and indulgent.

• Fresh berry compote – spooned over the top for even more fruit flavor.

• Toasted coconut or almonds – adds crunch and depth.

Variations and Substitutions

One of the things I love most about this recipe is how easy it is to adapt. Whether you’re working around allergies or just using what you have on hand, here are some simple swaps and upgrades.

Gluten-Free Option

• Use a 1:1 gluten-free baking flour blend in place of regular flour.

• Double-check that your baking powder is gluten-free, too—some brands contain trace gluten.

Dairy-Free or Vegan Option

• Replace heavy cream with full-fat coconut cream.

• Use a plant-based butter substitute.

• For topping, try whipped coconut cream or a vegan whipped topping alternative.

Different Fruits

• This recipe shines with any juicy fruit:

  • Strawberries, raspberries, cherries, or even sliced peaches work beautifully.

  • You can also mix berries for a colorful, more complex flavor profile.

Extra Flavor Add-Ins

• Want a warmer flavor? Add 1/2 teaspoon cinnamon or cardamom to the dough.

• Zest a little orange into the whipped cream for a citrusy pop.

• Sprinkle chopped basil or mint on top for a fresh twist.

Storage Instructions

One of the many perks of this Sheet Pan Blueberry Shortcake is that it stores quite well—though chances are, you won’t have much left to save! Whether you’re prepping ahead or stashing leftovers, here’s how to keep it tasting fresh.

Room Temperature

• Once assembled, your shortcake can sit out for up to 2 hours at room temperature.

• Because of the whipped cream topping, it’s best served fresh—ideally right after assembling.

Refrigeration Tips

• Store leftover slices in an airtight container in the refrigerator for 2 to 3 days.

• Keep in mind that the whipped cream may soften or deflate slightly over time. If you’re making it ahead, wait to add the topping until right before serving, or give it a quick re-whip to restore its fluff.

Freezing Instructions

• Want to make this ahead? You can bake and cool the shortcake base, then freeze it (without toppings) for up to 2 months.

• When ready to serve, thaw at room temperature, then top with freshly macerated berries and whipped cream. It tastes just as heavenly as the day it was baked!

Recipe Tips and Tricks

Want to ensure your shortcake comes out golden, fluffy, and picture-perfect? Here are a few tried-and-true tips from one home baker to another:

• Always use cold butter – It creates steam pockets in the dough, giving you that light, flaky texture.

• Don’t overmix the dough – A gentle hand keeps it tender, not tough.

• Cool the blueberry mixture – This prevents it from making the dough soggy.

• Chill the whipped cream bowl and beaters – Cold tools help achieve a better whip with more volume and structure.

• For clean slices, dip your knife in hot water and wipe between cuts. It works like a charm!

Related Recipes

If you loved this Sheet Pan Blueberry Shortcake, you might enjoy these other sweet bakes:

• Homemade Strawberry Shortcake Cheesecake Roll – A delicious fusion of strawberry shortcake and cheesecake in a rolled dessert.

• Peach Bellini Cupcakes – Light, fruity, and boozy cupcakes perfect for summer celebrations.

• Easy Homemade Cream Puffs – Delicate pastries filled with sweet cream—another airy favorite!

• White Chocolate Raspberry Cheesecake Balls – Bite-sized, berry-filled cheesecake treats.

• Strawberry Crunch Cheesecake Tacos – A fun, playful twist on a classic dessert.

FAQs

We’ve all got questions before trying a new recipe—so here are the most common ones I hear about this crowd-pleasing dessert.

Can I use frozen blueberries?

Absolutely! Just thaw them completely and drain any excess liquid before mixing with honey and zest. This helps avoid a watery topping.

Can I make this recipe ahead of time?

Yes! You can bake the shortcake base a day ahead, store it tightly wrapped, and assemble with berries and whipped cream just before serving. It’s a great make-ahead option for entertaining.

Can I use Cool Whip instead of whipped cream?

You can, especially for convenience—but real whipped cream (or stabilized whipped cream with cream cheese) holds its shape and flavor better over time.

Can I use salted butter?

Yes, just reduce the added salt in the recipe to about 1/4 teaspoon. It’ll still taste delicious and balanced.

How do I make the whipped cream more stable?

To prevent whipped cream from weeping or collapsing:

• Add a spoonful of cream cheese or mascarpone while whipping.

• Or use unflavored gelatin (bloomed in water, then added while whipping) for an ultra-stable result.

Conclusion

This Sheet Pan Blueberry Shortcake is your go-to dessert when you want something impressive yet easy, delicious yet approachable. Whether you stick to the classic version or make it your own with seasonal twists, it’s a dessert that’s guaranteed to make people smile.

With its soft, golden shortcake base, juicy berries, and billowy whipped cream, every bite feels like a cozy celebration of simple baking joy.

✨ If you make this recipe, I’d love to hear about it! Leave a comment below or tag me on Instagram—your kitchen creations always make my day.

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