Sheet Pan Blueberry Shortcake is a delightful dessert that features a tender white cake layered with a homemade blueberry mixture and a luxurious whipped cream cheese topping. The cake is made with cake flour for a delicate texture and is best enjoyed on its own or as cupcakes. Room-temperature salted butter adds a hint of salt, but if using unsalted butter, a small amount of kosher salt can be added. The cake recipe calls for egg whites only, resulting in a light and fluffy texture.

For the blueberry topping, it is recommended to use fresh blueberries for the best results. However, thawed frozen blueberries can also be used.

The topping is made by cooking the blueberries with sugar, lemon juice, and cornstarch until thick and bubbly.

The whipped topping is a stabilized whipped cream cheese topping that holds its shape perfectly. It is made by whipping cream cheese, sugar, heavy cream, vanilla extract, and a pinch of salt until stiff peaks form.

To assemble the blueberry shortcake, the cake is sliced in half and one half is topped with the blueberry mixture and whipped topping. The other half of the cake is placed on top, and the remaining whipped topping and blueberries are added. The dessert can be stored in the refrigerator for up to three days.

Overall, Sheet Pan Blueberry Shortcake is a delicious dessert that combines the sweetness of the cake with the tanginess of the blueberries and the creaminess of the whipped topping. It is perfect for any occasion and can be made ahead of time for convenience.