Cake Pan Rosemary Strawberry Shortcake
A spin on strawberry shortcake that guests will love, this Cake Pan Rosemary Strawberry Shortcake made with rosemary, strawberries, and cream.
Friends, here’s one of the easiest shortcake recipes you can make. Instead of making individual shortcakes, which takes a bit more time, add the batter (with fresh garden rosemary) to a 9×13 cake pan and bake.
Cake Pan Rosemary Strawberry Shortcake
Cut squares of the delicious shortbread, and stack with fresh strawberries in between, and a large dab of whipped cream on top. It’s the ultimate summer dessert for easy entertaining!
Why we love this rosemary strawberry shortcake dessert
Truly the simplest things in life are the best things in life—like a holiday where you pull out the best summer dessert. The shortcake is homemade, as is the whipped cream, and it’s just pure delightfulness in every bite.
We love this recipe because it’s quick and easy. No messing around with making individual shortcakes, but instead pop a cake pan into the oven. When ready to eat, cut into squares and serve.
Ingredients for Cake Pan Rosemary Strawberry Shortcake
Let’s get started. Gather these ingredients:
- Fresh strawberries
- Honey
- All-purpose flour
- Granulated sugar
- Fresh rosemary
- Baking powder
- Salt
- Unsalted butter
- Heavy whipping cream
- Powdered sugar
- Vanilla
Why use rosemary in the shortcake?
Here’s how to make strawberry shortcake even more exciting: add fresh rosemary!
Rosemary has such a subtle, floral aroma and flavor, it pairs nicely with a salty shortcake and sweet berries. We also give some other herb replacements in the tips and substitutions below.
How do you make Rosemary Strawberry Shortcake
- Line a 9×13 pan with parchment paper.
- In a large bowl, combine fresh strawberries and honey.
- Next, in a food processor, combine flour, some of the sugar, chopped rosemary, baking powder and salt. Pulse; add butter, and pulse some more.
Slowly add in cream while pulsing, while dough comes together to form a ball. - Turn out the dough on lightly floured surface. Quickly knead and roll (or push with your fingers) into a 9×13″ rectangle, about a 1/2 inch thick.
- Transfer the dough to the parchment paper. With a sharp knife, score the top of the crust. Sprinkle with remaining sugar.
- Bake until golden brown.
Whip the remaining whipped cream rather stiffly, adding in powdered sugar and vanilla.
How do you serve strawberry shortcake with rosemary?
Cut the shortcake into squares, and in half, filling the middle with strawberries, then whipped cream.
On top, put another dab of whipped cream.
Sprinkle with fresh rosemary and serve – delicious!
Tips and substitutions:
- Swap out the strawberries for your favorite berries, like raspberries, blackberries, blueberries, or a mix of berries.
- Optional to leave out the rosemary and add in fresh basil. YUM.
- Try fresh lavender (chopped) in place of rosemary, for a floral flavor.
- Use turbinado sugar on top, which will give it a nice, crunchy texture.
Mix together fresh strawberries and blueberries for the fruit topping, for a summer weekend!
Grill Option:
Prepare the shortcake as directed, but after kneading, pat dough into a generously buttered 12-inch cast iron skillet. Place on the grill on medium heat, and cover for 25 to 30 minutes or until set in center.
Remove from the grill and allow to sit for 10 minutes. Cut into wedges. Serve with strawberries and whipped cream.
This is the ultimate summer dessert. Especially when you pick your own strawberries, and they are so juicy and sweet.
ENJOY!
A variety of strawberry recipes you may be craving:
Roasted Strawberry Chicken Sandwich
Burrata Melon Strawberry Salad
Strawberry Lemon Ricotta French Toast
Get the Recipe:
Cake Pan Rosemary Strawberry Shortcake
Ingredients
- 2 quarts strawberries, rinsed and sliced (about 6 cups)
- ¼ cup honey
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 2 ½ Tbsp fresh rosemary, finely chopped
- 4 tsp. baking powder
- 1 tsp. salt
- ½ cup cold unsalted butter, cut into small pieces
- 3 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp. vanilla
Instructions
- Preheat oven to 400. Line a 9×13 pan with parchment paper.
- In a large bowl, combine strawberries and honey. Set aside.
- In food processor combine flour, 1/4 cup sugar, chopped rosemary, baking powder and salt. Pulse for a few seconds. Add in the small cubes of butter. Pulse some more.
- Slowly add in 1 3/4 cups of the cream while pulsing, while dough comes together to form a ball.
- Turn out the dough on lightly floured surface. Quickly knead and roll (or push with your fingers) into a 9×13″ rectangle, about 1/2 inch thick.
- Transfer the dough to the parchment paper. With a sharp knife, score the top of the crust. Sprinkle with 1/4 cup of remaining sugar.
- Bake 25-30 minutes, or until golden brown.
- Whip the 1 ¼ cups remaining whipped cream rather stiffly, adding in ¼ cup powdered sugar, and 1 tsp. vanilla.
- Cut the shortcake into squares, and in half, filling the middle with strawberries, then whipped cream. On top, put another dab of whipped cream. Serve.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I submitted a review earlier before actually eating the shortcake with the berries…..it was delicious! Just a very slight hint of the rosemary….and not dry. A keeper for me.