Sheet Pan Blueberry Shortcake

Step 1

Preheat the oven to 350°F. Line a 10×15-inch sheet pan (jelly roll pan) with parchment paper, including up the sides. Spray the parchment with nonstick cooking spray.

Step 2

In a large bowl, whisk together the cake flour and baking powder. Set aside.

Step 3

In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, and vanilla extract until light and fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.

Step 4

With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed.

Step 5

With the mixer still on low, add ⅓ of the flour mixture into the creamed mixture, then half the milk, another third of the flour mixture, the remaining milk, and then the remaining flour mixture. Mix just until combined. Stop to scrape down the sides of the bowl as needed.

Step 6

Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool to room temperature on a wire rack.

Step 7

After the cake has come to room temperature, transfer it to the freezer to chill for 10-15 minutes, or until firm. You can also place it in the refrigerator for 1-2 hours or overnight (covered). Chilling the cake makes it easier to move.

Step 8

While the cake is chilling, prepare the blueberries and make the whipped topping.

Step 9

In a medium saucepan over medium heat, mix 4 cups of blueberries, granulated sugar, lemon juice, and cornstarch. Heat until the sugar is dissolved, the blueberries are broken down, and it is thick and bubbly. You may need to break down the blueberries a little more with a fork.

Step 10

Set aside to cool before mixing in the remaining ½ cup of blueberries. This will make about 3 cups. Transfer the mixture to the refrigerator to chill as you make the rest of the recipe.

Step 11

Before starting, place the bowl and whisk attachment from your stand mixer into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream whip up faster and with more volume.

Step 12

Once chilled, add the cream cheese and sugar to the bowl. Mix on medium-high speed until fully combined and no lumps remain.

Step 13

With the mixer off, pour in the heavy cream. Resume mixing on medium speed until soft peaks have formed (peaks droop slightly). Stop the mixer.

Step 14

Using a rubber spatula, scrape the bottom and sides of the bowl to incorporate all of the cream cheese.

Step 15

With the mixer back on medium speed, mix until stiff peaks have formed. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.)

Step 16

Finally, add in the vanilla and a pinch of salt, being careful not to overmix.

Step 17

Chill until ready to assemble.

Step 18

Remove the chilled cake from the freezer or refrigerator. Pick up the edges of the parchment and remove the cake from the pan and slide it onto the counter. Slice the cake in half down the middle. You should have two rectangles. Gently place one of the cakes onto a serving plate.

Step 19

Spread half of the blueberry mixture over one of the halves of the cake. Then, top with ⅓ of the whipped cream cheese topping.

Step 20

Place the other cake layer over the whipped topping. Top with the remaining whipped topping and the other half of the blueberries. Serve immediately.