This Sheet Pan Strawberry Shortcake recipe makes serving shortcakes for a crowd a breeze. Made with a gluten-free biscuit layer, whipped topping, and roasted strawberries, it is assembled in three easy layers! Gluten-free, dairy-free, and egg-free.
This twist on a classic strawberry shortcake is an easy way to serve a crowd. With a layer of gluten-free cake and dairy-free whipped topping and covered with roasted sweet strawberries, this strawberry shortcake is made right in a 9x13 pan!
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Why you'll love this recipe
- Simple ingredients
- Strawberry shortcake for a crowd!
- Gluten-free, dairy-free, vegan
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Fresh strawberries - I use fresh strawberries but you could use frozen strawberries that have been thawed. Roasting strawberries (like baked peaches) brings out the natural sweetness of the fruit.
Almond flour - This nut flour creates a delicious, buttery crumb!
White rice flour - This starchy flour combines with almond flour for a perfect crumb.
Olive oil - Olive oil is used in the biscuit layer instead of unsalted butter.
Organic cane sugar - Use organic cane sugar to keep this recipe vegan-friendly.
Arrowroot starch (or cornstarch) - Also known as arrowroot flour, this helps to lighten up the flour mixture and acts as a binder. Cornstarch can be substituted.
Almond milk - Coconut milk or another plant-based milk can be used here.
Maple syrup - Our strawberries will be roasted in maple syrup making them syrupy and delicious.
Dairy-free cream cheese and coconut cream - Instead of Cool Whip, we make our own! You can choose a dairy-free cream cheese or a regular based on your dietary preferences. For coconut cream, you can also use a can of full-fat coconut milk refrigerated overnight.
Organic powdered sugar - This will sweeten and thicken our whipped cream layer.
Step-by-step instructions
Step 1: Combine wet and dry ingredients for the shortcake base in a large mixing bowl. Spread the dough into the bottom of a sheet pan. Bake for 45 minutes until the top starts to turn golden brown.
Step 2: Prepare strawberries and spread them on a separate pan. Roast for 25 minutes. Let them cool in pan on a wire rack.
Step 3: Place whipped topping ingredients in a bowl and beat with a hand mixer on medium-high speed.
Step 4: Spread the whipped topping onto the shortcake base. Use a slotted spoon to layer the roasted strawberries on top of the cake.
Serving suggestions
If you love a good sheet pan recipe, you must try these gluten-free sheet pan pancakes. Fun and delicious!
This shortcake would make a great 4th of July treat. Serve it with some red, white and blue cookies!
For more desserts to serve at gatherings, these gluten-free berry desserts are something everyone can enjoy. Add this refreshing festive mocktail and you've got a party. For cookouts and BBQs, this grilled peach salsa would be the perfect addition!
FAQs
Yes! You can prepare each part of the slab strawberry shortcake a day ahead. Wrap the shortcake base in plastic wrap and store it at room temperature. Keep the strawberry layer mixture in an airtight container and the whipped topping in a separate container in the fridge.
Store the assembled strawberry dessert, covered, in the refrigerator for 1-2 days.
More berry desserts
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Sheet Pan Strawberry Shortcake (Gluten-Free)
Ingredients
Biscuit Layer
- 1 ⅓ cups white rice flour (I used Bob's Red Mill brand)
- 1 cup almond flour
- 3 tablespoons organic cane sugar divided
- 2 tablespoons arrowroot starch
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup + 2 tablespoons unsweetened almond milk divided
- ½ cup olive oil
Roasted Strawberries
- 16 oz fresh strawberries quartered
- 2 tablespoons maple syrup
- ½ teaspoon lemon zest
- ¼ 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 overnight
- 1 cup organic powdered sugar and extra depending on sweet preference
- 2 teaspoons pure vanilla extract
Instructions
- Lightly grease a 9x13 rimmed sheet pan with cooking spray or coconut oil. Set aside.
- In a medium bowl, combine white rice flour, almond flour, 2 tablespoons of organic cane sugar, arrowroot starch, baking powder, and salt. Whisk to combine. In a small bowl, combine 1 cup almond milk and the olive oil. Stir to combine.
- Add the liquid mixture to the dry ingredients, stirring until all ingredients are incorporated. Chill biscuit dough in the refrigerator for 20 minutes.
- Preheat oven to 350 degrees Fahrenheit. While the biscuit dough is chilling, prepare your strawberries. Line a second sheet pan with parchment paper. Place the quartered strawberries in a medium to large bowl with maple syrup, lemon zest, and vanilla extract. Stir to thoroughly combine then spread in an even layer onto parchment-lined baking sheet. Set aside until ready to bake biscuit layer.
- Once biscuit dough has chilled, spread it into an even layer in the greased sheet pan. Using a pastry brush, wash biscuit slab with additional almond milk so that top is moistened, sprinkle with remaining 1 tablespoon of organic cane sugar.
- Place the biscuit sheet pan on the middle rack in oven. Bake biscuit for 45 to 50 minutes, or until the edges and top start to turn a pale golden. Place your strawberries on the bottom rack and roast for 25 minutes.
- Allow both the strawberries and biscuit to cool completely before assembling shortcake.
- While biscuit and strawberries bake, place cream cheese whipped topping ingredients in a medium bowl. Use an electric mixer and mix until smooth. Taste test and add extra powdered sugar if desired. Place in the refrigerator until ready to assemble shortcake.
Assembly
- Spread cream cheese whipped topping over top of biscuit layer leaving a ½-1 inch border. Spread roasted strawberries over top. Slice into squares using a sharp knife. Use a spatula to serve.
Carrie
The biscuit is perfection as well as the strawberries. The topping needs way more sugar, in my opinion. I don’t even like things that sweet but I feel the topping was almost bitter. I sprinkled more sugar on top which helped. Next time I would add more sugar.
Tessa
Thank you, Carrie!
Eva
I haven't made this yet but am wondering if I could substitute ap flour 1:1? Thanks
Jen
Is the rice flour measurement actually supposed to be 2 1/3 cups or is 270g wrong? 1 1/3 weighs no where close to 270g, but 270g comes out to almost 2 1/3 cups.
I just started making this but am not sure how to proceed now. So far I’ve only added 1 1/3 cups of rice flour. Please help!
Tessa
Hi Jen! So sorry for the confusion. I am away from my kitchen right now, but go with the 1 1/3 cups! I will check on the grams asap. Thank you!
Jen
1 1/3 cups worked great. The cake was seriously tasty. Thanks for your help with the measurements!
Laura Wood
Going to fit this one in before the summer feel is gone! Still getting yummy strawberries at store. I really like the idea of roasting the fruit too.
Tessa
Roasted strawberries are so delicious!