This sheet-pan berry shortcake is party-ready.
is a classic for good reason. But that doesn’t mean it can’t be improved. To modernize this summer favorite, I indulged my natural desire to go big or go home. The result is an enlarged-to-the-umpteenth-degree dessert fit for a crowd.
If you’re worried that a large-format shortcake will end up with overbaked sides and a doughy interior, don’t fret: This recipe has a few tricks up its sleeve to ensure an even bake. Also key: Freeze the shortcake slab for 40–60 minutes before baking. This sorta-freezes the exterior of the dough, getting ahead of the fact that the outside will cook faster than the inside. Frozen dough means a longer cook time, so the edges and center should arrive at browned yet moist perfection at the same time.
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