Slab Strawberry Shortcake

Take a classic dessert and make it perfect for a crowd with this Slab Strawberry Shortcake! It features a tender, buttery shortcake base, layered with fluffy whipped cream and sweet, juicy strawberries. Baked in a sheet pan for easy slicing and sharing, this slab version is ideal for spring and summer gatherings, potlucks, birthdays, or whenever you want to impress—without the fuss.

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Why You’ll Love This Recipe
Made for Sharing – Big-batch dessert baked in a sheet pan.
Fresh & Fruity – Bursting with juicy strawberries.
Light and Fluffy – The whipped cream and biscuit layers are perfectly balanced.
Simple Ingredients – Pantry staples and fresh fruit do all the work.
Great Make-Ahead Dessert – Prep the layers ahead and assemble when ready.

Ingredients You’ll Need

For the Shortcake Base:

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup cold unsalted butter, cubed
• 1 cup buttermilk
• 1 large egg
• 1 tsp vanilla extract

For the Strawberries:

• 4 cups fresh strawberries, hulled and sliced
• ⅓ cup granulated sugar
• 1 tsp lemon juice

For the Whipped Cream:

• 1 ½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Optional Garnishes:

• Fresh mint
• Extra strawberry slices
• Powdered sugar dusting

Tools You’ll Need

• 9×13-inch baking sheet or quarter sheet pan
• Mixing bowls
• Pastry cutter or food processor
• Hand mixer or stand mixer
• Rubber spatula
• Knife and cutting board

Step-by-Step Instructions

Step 1: Macerate the Strawberries
In a bowl, combine sliced strawberries with sugar and lemon juice.
Stir gently and let sit at room temperature for 30–45 minutes to release their juices.

Step 2: Make the Shortcake Base
Preheat oven to 400°F (200°C).
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together buttermilk, egg, and vanilla extract.
Add wet ingredients to dry and stir until just combined—don’t overmix.

Step 3: Bake the Slab
Grease or line your baking sheet with parchment paper.
Spread the dough evenly into the pan, smoothing the top with a spatula.
Bake for 18–22 minutes, or until golden brown and a toothpick comes out clean.
Cool completely in the pan on a wire rack.

Step 4: Make the Whipped Cream
In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Keep refrigerated until ready to use.

Step 5: Assemble the Slab Strawberry Shortcake
Once the shortcake base is completely cooled, spread whipped cream evenly over the surface.
Top with macerated strawberries and some of their juices.
Garnish with mint, extra berries, or a dusting of powdered sugar if desired.

Step 6: Slice & Serve
Use a sharp knife to cut into squares or rectangles.
Serve chilled or at room temperature.

Tips for the Best Slab Strawberry Shortcake
Use Cold Butter – This ensures a light, flaky biscuit texture.
Don’t Skip Macerating – It softens the berries and creates a delicious syrup.
Cool Before Assembling – Prevents melting the whipped cream.
Whip Cream Fresh – For best texture, whip right before serving or keep chilled.
Customize – Use a mix of berries or add lemon zest to the whipped cream for a twist.

Serving Suggestions
Picnics & BBQs – The perfect summer dessert for outdoor events.
Holiday Tables – A lighter alternative to heavy cakes or pies.
Brunch Buffet – A sweet finale that’s easy to prep ahead.
Birthdays – Layer it with extra whipped cream and candles for a fun, crowd-friendly cake.

How to Store & Reheat

Storing:

• Assembled: Best enjoyed the same day. Store leftovers in the fridge for up to 2 days.
• Separate: Store cake, berries, and whipped cream individually and assemble just before serving.

Freezing:

• Cake Base: Freeze the baked base (unfrosted) for up to 1 month. Thaw and add toppings before serving.

Reheating:

• Not recommended for the assembled dessert. Enjoy chilled or at room temperature.

Frequently Asked Questions

1. Can I use store-bought whipped topping?
Yes, but fresh whipped cream offers better flavor and texture.

2. Can I make this gluten-free?
Absolutely—use a 1:1 gluten-free flour blend.

3. Can I use frozen strawberries?
Fresh is best, but thawed and drained frozen berries can work in a pinch.

4. Can I double the recipe?
Yes, just use a larger sheet pan and watch the baking time.

5. Can I use cream instead of buttermilk?
If you don’t have buttermilk, use 1 cup milk + 1 tbsp lemon juice or vinegar, and let it sit 5 minutes.

Final Thoughts
This Slab Strawberry Shortcake takes a beloved classic and makes it even better for sharing. With its tender biscuit base, sweet syrupy strawberries, and airy whipped cream, it’s a fresh and festive dessert that’s sure to impress—without the stress.

Bake it for your next gathering and watch it disappear slice by slice. Don’t forget to tag your dessert photos online—I’d love to see your sweet slab creation!

Preparation Time: 20 minutes
Baking Time: 20 minutes
Cooling & Assembly Time: 30 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 340 | Protein: 5g | Carbohydrates: 34g | Fat: 20g | Fiber: 2g | Sugar: 16g | Sodium: 280mg

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