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Sheet Pan Strawberry Shortcake
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Sheet Pan Strawberry Shortcake

This gluten-free and vegan Sheet Pan Strawberry Shortcake recipe makes serving shortcakes for a crowd a breeze! An easy biscuit layer, a coconut whipped cream layer, and a layer of roasted strawberries.
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 272kcal
Author Tessa

Ingredients

Gluten-Free Sheet Pan Biscuit

  • 1 ⅓ cups 220g white rice flour (I used Bob's Red Mill brand)
  • 1 cup 92g 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
  • ¾ cup organic powdered sugar
  • 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. Place in the refrigerator until ready to assemble shortcake. 

Assembling Sheet Pan Shortcake

  • 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. 

Nutrition

Calories: 272kcal | Carbohydrates: 21g | Protein: 2g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 307mg | Potassium: 133mg | Fiber: 3g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 23mg | Calcium: 110mg | Iron: 1mg