Description
A soft and fluffy shortcake baked in a sheet pan, topped with honey-sweetened blueberries and fresh whipped cream. Perfect for summer!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/4 cup honey
- 1 teaspoon lemon zest
- 1 1/2 cups whipped cream
Instructions
- Preheat oven to 375°F (190°C). Line a sheet pan with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in heavy cream and vanilla extract until just combined. Do not overmix.
- Press the dough evenly into the prepared sheet pan.
- In a separate bowl, toss blueberries with honey and lemon zest.
- Spread the blueberries evenly over the dough.
- Bake for 20-25 minutes, or until golden brown and firm to the touch.
- Let cool for 10 minutes, then slice into squares.
- Top each piece with a generous dollop of whipped cream before serving.
Notes
- Don’t overmix the dough to keep it tender.
- Let the blueberry mixture sit for 5-10 minutes before spreading.
- Use a hot knife for clean slices.
- Best served fresh but can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg