Slab Strawberry Shortcake

Take a classic summer dessert and make it party-ready with this Slab Strawberry Shortcake! Soft, buttery shortcake baked in a sheet pan and layered with juicy strawberries and fluffy whipped cream makes this a crowd-pleasing treat that’s perfect for potlucks, BBQs, birthdays, or anytime you need a dessert that feeds a crowd without compromising flavor.

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Why You’ll Love This Recipe
Made for Sharing – Perfectly portioned to feed a group with ease.
Easy to Slice & Serve – No layering or plating fuss—just cut and enjoy.
Fresh & Fruity – Juicy strawberries and real whipped cream are the stars.
Soft Yet Sturdy Base – Biscuit-style shortcake holds up beautifully to toppings.
Make-Ahead Friendly – Prep each component in advance and assemble just before serving.

Ingredients You’ll Need

For the Strawberry Topping:

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

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 small cubes
• 1¼ cups buttermilk (plus extra for brushing)
• 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 two forks
• Sheet pan (9×13 inch or similar)
• Parchment paper
• Electric mixer (for whipping cream)
• Cooling rack
• Offset spatula or spoon for spreading

Step-by-Step Instructions

Step 1: Prepare the Strawberries

1. In a large bowl, toss sliced strawberries with granulated sugar and lemon juice.
2. Let sit at room temperature for at least 30 minutes, stirring occasionally.
3. This helps draw out the juices and create a sweet strawberry syrup.

Step 2: Make 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. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, combine buttermilk and vanilla extract.
5. Gradually add the wet ingredients to the flour mixture, stirring just until a soft dough forms (don’t overmix).

Step 3: Bake the Shortcake Slab

1. Transfer the dough to the prepared sheet pan and gently press it 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, or until golden brown and a toothpick comes out clean.
4. Remove from oven and let cool completely on a wire rack.

Step 4: Make the Whipped Cream

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

Step 5: Assemble the Slab Strawberry Shortcake

1. Once the shortcake has cooled, spread an even layer of whipped cream over the top using an offset spatula.
2. Spoon the macerated strawberries (and their juices) over the whipped cream.
3. Optionally, garnish with extra dollops of cream or whole strawberries for presentation.

Step 6: Slice and Serve

1. Cut into squares and serve immediately.
2. For cleaner slices, wipe the knife between each cut.

Tips for Best Results
Use Cold Butter – Helps create a tender, flaky biscuit-style shortcake.
Don’t Skip the Resting Time – Letting the strawberries macerate deepens the flavor.
Cool Completely – Assembling while warm will melt the whipped cream.
Chill the Bowl – For fluffier whipped cream, use a cold bowl and beaters.
Serve Fresh – Assemble shortly before serving for best texture and appearance.

Serving Suggestions
With Ice Cream – Add a scoop of vanilla or strawberry ice cream for extra indulgence.
Berry Medley – Mix in blueberries or raspberries for a colorful twist.
Drizzle of Chocolate – A light drizzle of melted chocolate makes it extra decadent.
Picnic-Perfect – Slice and pack into containers for an easy-to-carry dessert.

How to Store & Reheat

Storing:

• Unassembled: Keep shortcake, berries, and whipped cream in separate containers. Assemble just before serving.
• Assembled: Store leftovers covered in the fridge for up to 2 days (note: the base may soften over time).

Freezing:

• Shortcake Base: Can be frozen after baking. Wrap tightly and freeze for up to 2 months. Thaw before assembling.
• Strawberries and whipped cream are best made fresh.

Frequently Asked Questions

1. Can I use frozen strawberries?
   Fresh is best for texture, but thawed and drained frozen strawberries work in a pinch.
2. What’s the best substitute for buttermilk?
   Mix 1¼ cups milk with 1 tbsp lemon juice or white vinegar. Let sit for 5 minutes before using.
3. Can I make this gluten-free?
   Yes! Use a 1:1 gluten-free flour blend and check your baking powder is gluten-free.
4. How do I keep the shortcake from getting soggy?
   Assemble just before serving and don’t over-saturate with juices.
5. Can I double this recipe for a larger crowd?
   Absolutely—use two sheet pans or a larger baking sheet and increase baking time as needed.

Final Thoughts
This Slab Strawberry Shortcake brings everything you love about the traditional dessert—tender cake, fresh berries, fluffy whipped cream—and makes it even more convenient and party-friendly. Whether you’re celebrating a summer holiday or simply enjoying strawberry season, this recipe is guaranteed to delight.

Give it a try and share your slab shortcake success with friends and family! Tag your delicious creations and leave a review to let others know how it turned out.

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

Nutritional Information (Per Serving):
Calories: 310 | Protein: 4g | Carbohydrates: 34g | Fat: 18g | Fiber: 2g | Sodium: 270mg

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