Sheet Pan Shortcakes with Mixed Berries & Lemon Cream

Even if the host gives a bakery all-clear, bring this awesome DIY dessert and be a BBQ MVP. Prep the berries, cream, curd, and shortcakes and pack it all in separate containers. Then let everyone assemble their own at the party. It's a dessert and an activity!
Publish date:
sheet pan shortcakes with mixed berries and lemon cream

Recipe by Janet Taylor McCracken

Start to Finish: 1 hour

Servings: 12


  • 1 cup each all-purpose flour, whole-wheat flour, and almond flour; plus more all-purpose flour for dusting

  • 2/3 cup plus 1 tbsp. sugar

  • 1 tbsp. baking powder

  • 1 tsp. salt

  • 1/2 tsp. baking soda

  • 1 1/2 sticks butter, cold and cut into 1/2-inch cubes

  • 1 cup buttermilk, plus more for brushing

  • 2 tsp. lemon zest

  • 2 tsp. pure vanilla extract

  • 4 cups mixed berries (halve or quarter large strawberries)

  • 1/2 cup berry or red currant jelly, warmed slightly to loosen

  • 1 1/2 cups heavy cream, cold

  • 1 cup lemon curd


1. Preheat the oven to 425°. Line a 9-by-13-inch baking sheet or pan with parchment paper.

2. In a food processor, pulse 1 cup of each flour, 2/3 cup sugar, the baking powder, salt, and baking soda. Add the butter; pulse until the largest pieces are the size of large peas. Transfer to a large bowl.

3. In a medium bowl, stir 1 cup buttermilk, the lemon zest, and vanilla. Using a fork, stir the buttermilk into the dry ingredients until large clumps form. Transfer to a lightly floured surface. Knead the dough 10 times. Pat into a 6-by-8-inch rectangle; cut lengthwise into 3 strips, then 3 times crosswise to make 12 rectangles. Transfer the shortcakes to the baking sheet, spacing them evenly apart. Brush with buttermilk. Sprinkle with 1 tbsp. sugar.

4. Bake until the shortcakes are golden brown on top and a toothpick inserted into the shortcakes comes out clean, 25 to 30 minutes. Let cool on the baking sheet on a wire rack.

5. In a medium bowl, toss the berries and jelly. In a large bowl, beat the cream until firm peaks form. In a small bowl, whisk the lemon curd and 1 tbsp. water. Gently fold the curd into the cream, creating large swirls.

6. Split the shortcakes horizontally. Serve with the cream and berries.