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This gluten-free and vegan Sheet Pan Strawberry Shortcake recipe makes serving shortcakes for a crowd a breeze. Simply three straightforward layers!

Rising up, my expertise of strawberry shortcake consisted of store-bought particular person sponge muffins, Cool Whip, and macerated strawberries.

And I beloved it. 

Candy as candy might be and the primary shortcakes of the season meant there was a excessive probability we’d get to take pleasure in them a number of occasions earlier than summer season was out.

Biscuit in a sheet panIt wasn’t till later that I first tried actually home made strawberry shortcake served with a barely candy biscuit, whipped cream, and topped with strawberries. 

Recreation changer. 

Strawberry Shortcake Ingredients

Sheet Pan Strawberry Shortcake Components

However, because it tends to do, the sport modified once more and gluten was now not a part of the image for me. Impressed by Erin McDowell’s slab shortcake with roasted rhubarb, I appreciated the thought of making a gluten-free and dairy-free shortcake recipe that was extremely straightforward for serving a crowd.

Right here’s the key substances you’ll want:

  • contemporary strawberries
  • almond flour
  • white rice flour
  • olive oil
  • natural cane sugar
  • arrowroot starch (or cornstarch)
  • almond milk
  • maple syrup
  • dairy-free cream cheese
  • natural powdered sugar
  • lemon zest

Biscuits and creamFor the sheet pan biscuit layer, I tailored the biscuit recipe from my gluten-free blueberry cobbler recipe. For those who haven’t tried it but, put it in your record!

This barely candy almond flour and white rice flour biscuit act as a fantastic base for the cream cheese whipped topping.

Strawberry Shortcake in a Sheet PanTo maintain issues fully dairy-free, for the whipped cream layer I used a mix of dairy-free cream cheese, coconut cream, and natural powdered sugar.

I like utilizing an almond-based cream cheese, however any dairy-free cream cheese will do.

Gluten-Free Sheet Pan Strawberry Shortcake Now, comes my favourite half: the strawberries.

As a substitute of macerating the contemporary strawberries in sugar, I made a decision to roast them. Roasting strawberries, and different fruits for that matter, with only a little bit of maple syrup, actually convey out the pure sweetness.

Plus, it offers the fruit a jammy consistency that may’t be beat.

Roasted Strawberry Shortcake

Roast your strawberries on the identical time your biscuit layer bakes. Whip up your topping and place it within the fridge till able to assemble all elements.

Really easy, so satisfying.

This sheet pan strawberry shortcake would make a fantastic addition to 4th of July festivities or the top to any summer season meal with mates or household. 

Talking of summer season fruit, Amanda’s grilled peach salsa could be simply excellent for a summer season cookout!

Extra Berry Dessert Recipes

Vegan Gluten-Free Strawberry Crisp

Raspberry Truffle Brownies

Blended Berry Crumble Tart

Sheet Pan Strawberry Shortcake

This gluten-free and vegan Sheet Pan Strawberry Shortcake recipe makes serving shortcakes for a crowd a breeze! A simple biscuit layer, a coconut whipped cream layer, and a layer of roasted strawberries.

Whole Time 1 hour 20 minutes

Components

Gluten-Free Sheet Pan Biscuit

  • 1 1/3
    cups
    270g white rice flour
  • 1
    cup
    92g almond flour
  • 3
    tablespoons
    natural cane sugar
    divided
  • 2
    tablespoons
    arrowroot starch
  • 3
    teaspoons
    baking powder
  • 1/2
    teaspoon
    salt
  • 1
    cup + 2 tablespoons
    unsweetened almond milk
    divided
  • 1/2
    cup
    olive oil

Roasted Strawberries

  • 16
    oz
    contemporary strawberries
    quartered
  • 2
    tablespoons
    maple syrup
  • 1/2
    teaspoon
    lemon zest
  • 1/4
    teaspoon
    pure vanilla extract

Cream Cheese Whipped Topping

  • 8
    oz
    dairy-free cream cheese
  • 1
    cup
    coconut cream
    or hardened cream from one can of full-fat coconut milk refrigerated in a single day
  • 3/4
    cup
    natural powdered sugar
  • 2
    teaspoons
    pure vanilla extract

Directions

  1. Calmly grease a 9×13 rimmed sheet pan with cooking spray or coconut oil. Put aside.

  2. In a medium bowl, mix white rice flour, almond flour, 2 tablespoons of natural cane sugar, arrowroot starch, baking powder, and salt. Whisk to mix. In a small bowl, mix 1 cup almond milk and the olive oil. Stir to mix.

  3. Add the liquid combination to the dry substances, stirring till all substances are integrated. Chill biscuit dough within the fridge for 20 minutes. 

  4. Preheat oven to 350 levels Fahrenheit. Whereas the biscuit dough is chilling, put together your strawberries. Line a second sheet pan with parchment paper. Place the quartered strawberries in a medium to massive bowl with maple syrup, lemon zest, and vanilla extract. Stir to totally mix then unfold in a good layer onto parchment-lined baking sheet. Put aside till able to bake biscuit layer.

  5. As soon as biscuit dough has chilled, unfold it into a good layer within the greased sheet pan. Utilizing a pastry brush, wash biscuit slab with extra almond milk in order that prime is moistened, sprinkle with remaining 1 tablespoon of natural cane sugar.

  6. Place the biscuit sheet pan on the center rack in oven. Bake biscuit for 45 to 50 minutes, or till the sides and prime begin to flip a pale golden. Place your strawberries on the underside rack and roast for 25 minutes.

  7. Permit each the strawberries and biscuit to chill fully earlier than assembling shortcake.

  8. Whereas biscuit and strawberries bake, place cream cheese whipped topping substances in a medium bowl. Use an electrical mixer and blend till easy. Place within the fridge till able to assemble shortcake. 

Assembling Sheet Pan Shortcake

  1. Unfold cream cheese whipped topping over prime of biscuit layer leaving a 1/2-1 inch border. Unfold roasted strawberries over prime. Slice into squares utilizing a pointy knife. Use a spatula to serve.