There’s something so satisfying about taking a classic dessert and giving it a fresh, unexpected twist. That’s exactly what this Sheet-Pan Strawberry Shortcake does. It’s a harmonious blend of sweet and savory, with juicy strawberries, buttery shortcake, and creamy whipped ricotta brought to life by bold flavors like black pepper, fennel, and even a touch of togarashi spice. It’s the kind of dessert that’s guaranteed to wow your guests without requiring hours of complicated prep work.
Imagine this: a tender shortcake base that’s baked to golden perfection, topped with marinated strawberries that are just the right balance of sweet and tangy, and finished off with a smooth ricotta topping that’s lightly sweetened with honey. The black pepper and fennel seed in the shortcake add depth, while the optional sprinkling of togarashi gives the whole dish a subtle heat that’s totally unexpected yet incredibly delightful.
What I love most about this recipe is how it brings together a mix of flavors and textures in every bite. Plus, it’s made on a single sheet pan, making cleanup a breeze. Whether you’re hosting a dinner party or simply craving something special to end a meal, this dessert is the perfect way to impress without the stress.
Why You’ll Love This Sheet-Pan Strawberry Shortcake Recipe
This isn’t your average strawberry shortcake, and that’s what makes it so exciting! First, it’s all about convenience without sacrificing elegance. Since everything is baked and assembled on a sheet pan, it’s a practical option for both weeknight indulgence and special occasions.
The strawberries are a game-changer, marinated with lemon juice, sugar, black pepper, and fresh thyme. The pepper adds a surprising but pleasant kick that enhances the sweetness of the berries, while the thyme provides a gentle herbal note.
The shortcake itself is buttery and tender, with just enough fennel and black pepper to give it a unique personality. It’s not overly sweet, which makes it the perfect base for the strawberries and whipped ricotta to shine. Speaking of ricotta, the whipped topping is creamy, lightly tangy, and kissed with honey and vanilla for a subtle sweetness that balances the dish beautifully.
If you’re looking for a dessert that’s easy to make, full of complex flavors, and visually stunning, this recipe is for you. It’s the kind of dessert that will have everyone asking for seconds—and the recipe!
Preparation Time and Servings
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 8 generous portions
Ingredients
The Strawberries
- 2 quarts strawberries, hulled and sliced
- 1 tablespoon fresh lemon juice
- ¼ teaspoon black pepper
- 2–3 tablespoons fresh thyme leaves
- 1 tablespoon sugar
The Shortcake
- 2 cups all-purpose flour
- ½ cup sugar (plus 1 tablespoon for topping)
- 2 teaspoons baking powder
- 1 teaspoon fennel seed, ground
- ¼ teaspoon black pepper
- 1½ sticks (¾ cup) cold unsalted butter, cubed
- ½ cup buttermilk (plus 2 teaspoons for brushing)
- 2 large eggs
The Whipped Ricotta
- 1 cup ricotta cheese
- 2 tablespoons honey
- 2 tablespoons Greek yogurt
- 1 teaspoon vanilla extract
Optional Garnish
- ⅛ teaspoon togarashi (Japanese spice blend) or cayenne pepper
Step-by-Step Instructions
1. Prepare the Strawberries
Start by marinating the strawberries to bring out their natural sweetness. In a large mixing bowl, toss the sliced strawberries with fresh lemon juice, black pepper, thyme leaves, and sugar. Let this sit at room temperature for at least 15 minutes. This allows the flavors to meld beautifully while the strawberries release their juices, creating a light syrup.
2. Make the Shortcake
Preheat your oven to 375°F and line a large sheet pan with parchment paper.
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, ground fennel seed, and black pepper. The fennel and pepper might seem unusual, but trust me—they add a subtle, aromatic depth that makes this shortcake unforgettable.
Next, add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. You want visible bits of butter because they’ll create a flaky texture when baked.
In a separate bowl, whisk together the buttermilk and eggs. Pour this wet mixture into the dry ingredients and stir just until combined. The dough will be slightly sticky, but that’s what you want for a tender shortcake.
Turn the dough out onto your prepared sheet pan and gently pat it into a rectangle about 1 inch thick. Brush the top with a little extra buttermilk and sprinkle with a tablespoon of sugar for a golden, slightly crunchy finish. Bake for 18–20 minutes, or until the shortcake is golden brown and firm to the touch. Allow it to cool on the pan for about 10 minutes.
3. Prepare the Whipped Ricotta
While the shortcake is baking, whip up the ricotta topping. In a food processor or blender, combine the ricotta, honey, Greek yogurt, and vanilla extract. Blend until the mixture is completely smooth and creamy. Taste and adjust the sweetness, if needed. This can be made up to a day ahead and stored in the refrigerator.
4. Assemble the Shortcake
Once the shortcake has cooled slightly, spread the whipped ricotta evenly over the top. Don’t skimp—this layer adds so much creaminess to the dish. Next, spoon the marinated strawberries and their juices over the ricotta. The syrup will soak into the shortcake, adding even more flavor.
For the finishing touch, sprinkle a pinch of togarashi or cayenne pepper over the top. It’s totally optional but adds a subtle heat that complements the sweetness beautifully. Slice into squares and serve immediately.
How to Serve this Sheet-Pan Strawberry Shortcake
- Serve this dessert warm or at room temperature. It’s excellent on its own, but you can also pair it with a cup of tea or coffee for a cozy treat.
- For a more indulgent experience, add a dollop of freshly whipped cream or a scoop of vanilla ice cream on top.
- If you’re serving this for a special occasion, garnish each slice with a sprig of fresh thyme for an elegant presentation.
Additional Tips
- Drain Your Ricotta: If your ricotta is particularly wet, drain it in a fine mesh strainer for 15–20 minutes before blending. This ensures a thick, creamy topping.
- Use Cold Butter: Cold butter is key to achieving a tender, flaky shortcake. Work quickly to avoid melting it as you incorporate it into the flour.
- Don’t Overmix: When combining the wet and dry ingredients for the shortcake, mix just until the dough comes together. Overmixing can result in a dense texture.
- Make Ahead: The ricotta topping and shortcake can be prepared a day in advance. Store them separately and assemble just before serving.
- Customize the Topping: If you’re not a fan of togarashi, try using a sprinkle of cinnamon or even a light dusting of powdered sugar for a more traditional finish.
Recipe Variations
- Gluten-Free Option: Use a gluten-free flour blend to make the shortcake. Make sure the blend contains xanthan gum for the best texture.
- Vegan Alternative: Replace the butter with a plant-based alternative, use almond milk in place of buttermilk, and substitute coconut yogurt for the Greek yogurt in the ricotta topping.
- Herbal Twist: Swap the thyme in the strawberries for fresh mint or basil for a completely different flavor profile.
- Spicy Kick: If you love a little heat, mix a pinch of cayenne pepper directly into the shortcake dough.
Freezing and Storage
If you have leftovers (though that’s rare!), store them in an airtight container in the refrigerator for up to three days. The shortcake may absorb some of the strawberry juices over time, so it’s best to store the components separately if possible.
To freeze, wrap the cooled shortcake tightly in plastic wrap and aluminum foil, then freeze for up to two months. Thaw at room temperature before reheating in a 350°F oven for 5–7 minutes.
FAQ
Can I use store-bought ricotta?
Absolutely! Just make sure to drain it if it’s watery.
Can I make this dessert ahead of time?
Yes! You can prepare the components in advance and assemble them just before serving.
What is togarashi, and where can I find it?
Togarashi is a Japanese spice blend that typically includes chili flakes, sesame seeds, and orange zest. You can find it in most Asian grocery stores or online.
Conclusion
This Sheet-Pan Strawberry Shortcake is so much more than a dessert—it’s an experience. With its unexpected blend of flavors and easy sheet-pan preparation, it’s sure to become a favorite in your recipe collection. So grab some fresh strawberries and your spice rack, and let’s create something unforgettable. Don’t forget to snap a picture and share your masterpiece!
Print
Sheet-Pan Strawberry Shortcake with Whipped Ricotta
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Sheet-Pan Strawberry Shortcake elevates the classic dessert with marinated strawberries, whipped honey ricotta, and a buttery shortcake flavored with fennel and black pepper. An easy yet elegant dessert perfect for any occasion!
Ingredients
- For the Strawberries: 2 quarts strawberries, 1 tbsp lemon juice, ¼ tsp black pepper, 2–3 tbsp thyme, 1 tbsp sugar.
- For the Shortcake: 2 cups flour, ½ cup sugar, 2 tsp baking powder, 1 tsp ground fennel, ¼ tsp black pepper, ¾ cup cold butter, ½ cup buttermilk, 2 eggs.
- For the Whipped Ricotta: 1 cup ricotta, 2 tbsp honey, 2 tbsp Greek yogurt, 1 tsp vanilla extract.
- Optional Garnish: ⅛ tsp togarashi or cayenne.
Instructions
- Marinate strawberries with lemon juice, black pepper, thyme, and sugar.
- Make shortcake dough with flour, butter, buttermilk, and eggs. Bake at 375°F for 18–20 minutes.
- Blend ricotta, honey, yogurt, and vanilla until smooth.
- Assemble: Layer whipped ricotta and marinated strawberries on cooled shortcake. Garnish with togarashi if desired.
Notes
- Drain ricotta for a thicker topping.
- Prepare components ahead of time for easy assembly.
- Substitute fennel with cinnamon for a traditional flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American