Sheet Pan Blueberry Shortcake starts with a delicious white cake that is cut in half and layered with a homemade blueberry mixture and whipped cream cheese topping.It’s a delightful dessert, combining the tender cake base with a sweet and tangy blueberry topping.The creamy whipped topping adds a luxurious and creamy element to the dessert, making it a perfect treat for any occasion.

I also have a Sheet Pan Strawberry Shortcake you will love! Ingredients & Substitutions Flour: To achieve a delicate and fine-crumbed texture in the white cake, I opted for cake flour, which has a lower protein content (around 6-8 percent) compared to all-purpose flour (10-12 percent).The cake is so good on its own that once you try it, you’ll be tempted to make my white cupcakes as well.(They share the same delightful characteristics.) If you don’t have cake flour, you can make your own.

You could also use a boxed cake mix.Butter: Use room-temperature salted butter in the cake recipe, which covers the amount of salt needed in the batter.However, if using unsalted butter, add 3/4 teaspoon of kosher salt to the recipe.

Eggs: Only egg whites are needed in this recipe, which results in a lighter and fluffier cake.To separate the egg white from the yolk, crack the egg over a slotted spoon positioned over a bowl.Let the egg whites fall through the slots in the spoon.

Don’t throw away the yolks! Beat them and store them in an airtight container in the refrigerator for

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