Description

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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Ingredients

Scale

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

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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.

Notes

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.

Prep Time: 20 minutes
Cuisine: American