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With Spring well and truly here (yes, I hold my breath until the month of May), I knew I had to make this STRAWBERRY SHORTCAKE recipe immediately upon flipping through my review copy of SHEET PAN EVERYTHING, the new cookbook by Ricardo Larrivee published by Appetite by Random House. I’ve always been a fan of sheet pan cooking and my sheet pans are workhorses in the kitchen. But I’ll admit, they’ve mostly handled a lot of smashed potatoes, roasted veggies, roasted chicken, bacon strips, cookies, granola, etc. The usual. This cookbook opened my eyes to so many other possibilities I never imagined! Some of the recipes that caught my eye include, Vegetable and Sausage Poutine, Glazed Tofu, Edamame and Vermicelli Bowl, Couscous with Vegetables and Chickpeas, plus the Crispy Ham and Cheese Wrap. All of these mouthwatering meals cooked on a sheet pan. Pretty wild!

And I haven’t even mentioned the sweets yet. This was definitely my first time baking a cake in a sheet pan and as you can clearly see, it worked out wonderfully. I love the fact that this single layer situation makes it fuss-free to feed a crowd. This cake is made in a 18” x 13” half-sheet pan and serves 16 or more. The cake itself is rich and spongy, and really rather easy to make. My girls made the cake all on their own and I added the toppings after the cake cooled. You can watch us make it on my IG stories. Since we weren’t having a gathering, we piled into the car and dropped half of it off to my sister’s family. Perfect excuse for a socially-distanced hello. Everyone LOVED IT.

So many thanks to Ricardo Larrivee and Appetite by Random House for gifting me a copy of this book and for allowing me to share this STRAWBERRY SHORTCAKE recipe with all of you here on the blog (all images are mine except for book cover image). This book made me nostalgic for Ricardo’s cooking show on Food Network Canada which I used to watch religiously! I always loved his cheerful personality and his recipes. (I once made his Caramel Pear Trifle which I still dream about to this day. That was 10 years ago). This STRAWBERRY SHORTCAKE is the kind of cake I will dream about too. And make again and again.

If you have a recipe question or food for thought to share with me, drop it in comments below!

Eat well and be well,

Sonia x

You May Also Be Interested in these recipes:

》strawberries and cream pavlova

》tahini cake with berries

》apple and tahini frangipane tart

recipe head note - Sheet Pan Strawberry Short Cake:

• The recipe states to bake the cake for 18-22 minutes but I consistently bake it for far less time. It takes about 12 minutes for mine to be perfectly done. This goes for all recipes you’re making for the first time, CHECK DONENESS early, especially if your oven runs hot like mine. This sheet cake is a thin cake so you don’t want it to over bake it.

Sheet Pan Strawberry Shortcake

Excerpted from Sheet Pan Everything by Ricardo Larrivee. Copyright © 2021 Ricardo Media. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

PREPARATION 40 MIN / COOKING 18 MIN / COOLING 1H / MACERATING 15 MIN / SERVINGS 16

INGREDIENTS.

For the Cake:

1 cup (150g) unbleached all-purpose flour

1 tsp baking powder

1/4 tsp salt

6 eggs

3/4 cup (160g) sugar

For the Strawberries:

6 cups (810g) quartered strawberries

2 tbsp sugar

1 tbsp (15ml) orange liqueur (optional)

Thai basil leaves, for serving (I used regular basil leaves)

For the Whipped Cream:

2 1/2 cups (625ml) 35% cream

1/2 cup (105g) sugar

Optional: I added a dusting of icing sugar to finish!

METHOD.

For the Cake:

With the rack in the middle position, preheat the oven to 350°F(180°C). Line the bottom of a sheet pan with parchment paper, letting it hang over two sides. Butter the paper and sides of the sheetpan.

In a bowl, combine the flour, baking powder and salt. Set aside.

In a large bowl, whisk the eggs and sugar with an electric mixer until the mixture is pale, is tripled in volume and falls from the beaters in a ribbon, about 10 minutes.

Sift the dry ingredients over the egg mixture and fold in with a whisk. Spread the batter out evenly on the sheet pan (full size pan measuring 18” x 13”).

Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack, about 1 hour. (Note: I bake mine for 12 minutes (my oven runs hot). Make sure to check early for doneness when making for the first time.)

For the Strawberries:

Meanwhile, in a bowl, combine the strawberries with the sugar and orange liqueur, if using. Let macerate for 15 minutes. Drain the strawberries, keeping the syrup.

For the Whipped Cream:

In a bowl, whisk the cream and sugar with an electric mixer until medium-firm peaks form.

Assembly:

Drizzle the cake with the strawberry syrup. Cover with the whipped cream and strawberries. Garnish with Thai basil leaves. I also added a dusting of icing sugar to finish it all off. The cake will keep for 2 days in the refrigerator.

Enjoy!

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