Sheet Pan Blueberry Shortcake

 
Sheet Pan Blueberry Shortcake starts with a delicious white cake that is cut in half and layered with a homemade blueberry mixture and whipped cream cheese topping. Its a delightful dessert combining the tender cake base with a sweet and tangy blueberry topping. The creamy whipped topping adds a luxurious and creamy element to the dessert making it a perfect treat for any occasion. I also have a Sheet Pan Strawberry Shortcake you will love!
Ingredients Substitutions
Flour To achieve a delicate and finecrumbed texture in the white cake I opted for cake flour which has a lower protein content around 68 percent compared to allpurpose flour 1012 percent. The cake is so good on its own that once you try it youll be tempted to make my white cupcakes as well. They share the same delightful characteristics. If you dont have cake flour you can make your own. You could also use a boxed cake mix.

Butter Use roomtemperature salted butter in the cake recipe which covers the amount of salt needed in the batter. However if using unsalted butter add 34 teaspoon of kosher salt to the recipe.
Eggs Only egg whites are needed in this recipe which results in a lighter and fluffier cake. To separate the egg white from the yolk crack the egg over a slotted spoon positioned over a bowl. Let the egg whites fall through the slots in the spoon. Dont throw away the yolks! Beat them and store them in an airtight container in the refrigerator for up to 23 days to use in other recipes like my Browned Butter Toffee Cookies.
Blueberry Topping For the best results when making the blueberry mixture use fresh blueberries. If you only have frozen you could use those that have been thawed. However if using frozen use all of them in the mixture without reserving any to fold in when cooled. This is the topping I used in my Blueberry Lemon Napoleons which you will also want to try!
Stabilized Whipped Topping This dessert has an amazing whipped cream cheese topping thats so rich and creamy. The best part is that it holds its shape perfectly which makes it ideal for layering in desserts like this one. In a pinch you could also use Cool Whip.
What are the Differences Between Stabilized Whipped Cream Regular Whipped Cream and Cool Whip?
Did you ever realize the abundance of whipped cream variations available? Surprisingly