Red, White & Berry Sheet Pan Shortcake.

The perfect dessert for summer! This berry sheet pan shortcake is delicious and feeds a crowd. The biscuit cake is fluffy and flavorful, topped with a mascarpone whipped cream and all the berries. Pretty and festive too!

I live for a festive summer cake!

This berry sheet pan shortcake is so delicious and easily feeds a crowd! The biscuit cake is so fluffy and tender, full of creamy vanilla flavor. It’s topped with a whipped mascarpone cream and all the fresh summer berries. 

It’s so fun and gorgeous and looks pretty on the table!

I first saw the idea of this sheet pan shortcake on southern living. I was instantly hooked! It makes so much sense to me – especially when it comes to entertaining friends and family in the summer!

I love that you can make a big slab biscuit that essentially pulls apart easily. And then top it with whipped cream and tons of fresh berries! 

Oh and speaking of whipped cream… It’s mascarpone whipped cream.

!!!!!!!!!

Dreamy! 

Words can’t express how delicious this biscuit cake is. 

The thing is that it’s not sweet. It is not overly sweet at all. And it’s studded with blueberries and strawberries for the perfect fruity pop in the cake. 

I also choose not to sweeten the whipped cream. There is something about unsweetened whip cream that I just love, especially in a dessert. It’s light, fluffy and almost tastes more decadent when it’s NOT sweet. 

What a revelation! 

So this is how I do it!

I cut up tons of berries! I like to use strawberries, blueberries, blackberries and raspberries. But any berries that you have work. Use what is in season for you.

The cake is super simple. Flour, sugar, buttermilk, cream… I love these ingredients. Delicious!

I stir in some chopped berries too. And then I scoop it onto a sheet pan, lined up in the little scoops. Then I bake it and let it cool. 

While the cake is cooling, I make the whipped cream! Heavy cream and mascarpone with a touch of vanilla. I like to keep it soft. I don’t whip it to heavy peaks… just very soft peaks. 

The key is frosting it once it’s cool, this way the whipped cream won’t melt off. And then top it with tons of berries!

You can also do some fresh mint and even a drizzle of honey. 

Use a spatula to gently cut and pull apart the shortcake to serve. It’s so easy! (more…)

The post Red, White & Berry Sheet Pan Shortcake. appeared first on How Sweet Eats.