Slab Strawberry Shortcake

Take everything you love about classic strawberry shortcake and make it crowd-friendly with this Slab Strawberry Shortcake! With a tender, buttery shortcake base baked in a sheet pan, sweet juicy strawberries, and fluffy whipped cream on top, this dessert is perfect for potlucks, summer BBQs, birthdays, and holidays. It’s easy to slice, serve, and sure to impress.

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Why You’ll Love This Recipe
Perfect for a Crowd – Feeds a group with ease and minimal fuss.
Fresh & Fruity – Juicy macerated strawberries make this light and refreshing.
Soft But Sturdy Base – Holds up under the toppings without getting soggy.
Easy to Prepare – No fancy tools or baking skills required.
Make-Ahead Friendly – Prep the components ahead of time for easy assembly.

Ingredients You’ll Need

For the Strawberry Layer:

• 2 lbs fresh strawberries, hulled and sliced
• ⅓ cup granulated sugar
• 1 tbsp lemon juice (brightens flavor)

For the Shortcake Base:

• 3 cups all-purpose flour
• ½ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 cup cold unsalted butter, cut into cubes
• 1¼ cups buttermilk
• 1 tsp vanilla extract
• 2 tbsp coarse sugar (optional, for topping)

For the Whipped Cream:

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

Tools You’ll Need

• Large mixing bowls
• Pastry cutter or fork
• Electric mixer (for whipped cream)
• 9×13 inch sheet pan
• Parchment paper
• Knife or offset spatula for spreading
• Cooling rack

Step-by-Step Instructions

Step 1: Macerate the Strawberries

1. In a bowl, combine sliced strawberries with sugar and lemon juice.
2. Stir well and let sit for 30 minutes at room temperature to release juices.
3. Stir occasionally and set aside while the shortcake bakes.

Step 2: Prepare the Shortcake Dough

1. Preheat oven to 400°F (200°C). Line a 9×13 inch sheet pan with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Add cold butter and use a pastry cutter or fork to cut it into the flour until mixture resembles coarse crumbs.
4. Stir in buttermilk and vanilla until a soft dough forms—do not overmix.

Step 3: Bake the Shortcake Slab

1. Transfer dough to the prepared sheet pan. Gently press into an even layer.
2. Brush the top with a little buttermilk and sprinkle with coarse sugar if desired.
3. Bake for 20–25 minutes, until golden and a toothpick inserted comes out clean.
4. Let cool completely on a wire rack.

Step 4: Make the Whipped Cream

1. In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Refrigerate until ready to assemble.

Step 5: Assemble the Slab Strawberry Shortcake

1. Once the shortcake has cooled, spread whipped cream evenly across the top.
2. Spoon macerated strawberries and their juices over the whipped cream.
3. Optionally garnish with extra whipped cream, fresh mint, or whole strawberries.

Step 6: Slice and Serve

1. Cut into squares and serve with a spatula.
2. For clean slices, wipe your knife between each cut.

Tips for Best Results
Use Cold Butter – Helps the shortcake stay tender and flaky.
Don’t Skip the Maceration – It draws out the natural sweetness of strawberries.
Cool Completely – Assembling while warm will melt the whipped cream.
Assemble Just Before Serving – Keeps the shortcake from getting soggy.
Slice with a Sharp Knife – For neat, bakery-style presentation.

Serving Suggestions
Picnic Ready – Serve chilled with lemonade or iced tea.
Add a Scoop – Top with vanilla or strawberry ice cream for extra indulgence.
Berry Mix – Mix in blueberries or raspberries for a festive red-white-blue look.
Chocolate Drizzle – Drizzle melted chocolate over the top for a gourmet twist.

How to Store & Reheat

Storing:

• Separate: Keep shortcake, berries, and whipped cream stored separately in airtight containers in the fridge for up to 3 days.
• Assembled: Store in the fridge for up to 1 day—best texture is within a few hours of assembling.

Freezing:

• Base Only: Freeze the baked and cooled shortcake for up to 2 months. Wrap tightly.
• Do not freeze whipped cream or strawberries for best texture.

Reheating:

• Shortcake Base: Reheat gently at 300°F (150°C) for 5–7 minutes to refresh before assembling.

Frequently Asked Questions

1. Can I use frozen strawberries?
   Yes, but thaw and drain them well before macerating to avoid too much liquid.
2. What if I don’t have buttermilk?
   Mix 1¼ cups milk with 1 tbsp vinegar or lemon juice. Let sit 5 minutes before using.
3. Can I make this gluten-free?
   Absolutely. Use a 1:1 gluten-free flour substitute and check all baking ingredients.
4. Can I add flavor to the whipped cream?
   Yes! Try almond extract, lemon zest, or a splash of strawberry puree for a fun twist.
5. Can I make it in advance?
   Yes. Bake and cool the base and prepare the strawberries and cream ahead. Assemble just before serving.

Final Thoughts
Slab Strawberry Shortcake brings everything you love about the classic dessert into an easy-to-share format. With soft, buttery shortcake, layers of sweet berries, and clouds of whipped cream, it’s as beautiful as it is delicious. Whether for a backyard party or a summer birthday, this is the dessert everyone will want seconds of.

Try it today and let the flavor of summer shine—don’t forget to share your photos and leave a review!

Preparation Time: 25 minutes
Cooking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 320 | Protein: 4g | Carbohydrates: 35g | Fat: 18g | Fiber: 2g | Sodium: 260mg

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