Slab Strawberry Shortcake

Take your classic strawberry shortcake to the next level with this easy and crowd-pleasing Slab Strawberry Shortcake! This version layers sweet, juicy strawberries over a tender vanilla-scented shortcake base, all baked in a single sheet pan and topped with fluffy whipped cream. It’s perfect for feeding a group and much easier to serve than traditional stacked shortcakes.

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Why You’ll Love This Recipe
Perfect for a Crowd – Serves more people with less hassle.
Classic Flavors – Juicy strawberries, fluffy cream, and buttery cake.
Easy to Slice & Serve – Great for potlucks, parties, or picnics.
Make-Ahead Friendly – Prep ahead and assemble before serving.
Customizable – Swap in other berries or add a hint of citrus.

Ingredients You’ll Need

For the Strawberries:

• 2 lbs fresh strawberries, hulled and sliced
• ⅓ cup granulated sugar
• 1 tsp lemon juice
• ½ tsp vanilla extract

For the Shortcake Base:

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, cold and cut into cubes
• ¾ cup buttermilk
• ¼ cup sour cream or plain Greek yogurt
• ⅔ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract

For the Whipped Cream:

• 1½ cups heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

Optional Garnish:

• Extra sliced strawberries
• Fresh mint leaves

Tools You’ll Need

• 9×13 inch baking pan or quarter sheet pan
• Electric mixer or stand mixer
• Mixing bowls
• Whisk
• Rubber spatula
• Cooling rack
• Offset spatula (for spreading whipped cream)

Step-by-Step Instructions

Step 1: Macerate the Strawberries

1. In a large bowl, combine sliced strawberries, sugar, lemon juice, and vanilla.
2. Toss well and set aside to macerate for at least 30 minutes, or refrigerate for up to 2 hours.
3. The sugar will draw out the juices and create a sweet syrup.

Step 2: Make the Shortcake Batter

1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
4. Add eggs, one at a time, beating well after each. Stir in vanilla.
5. Mix in sour cream and buttermilk until smooth.
6. Gradually add the dry ingredients, mixing just until combined. Avoid overmixing.

Step 3: Bake the Slab Shortcake

1. Pour the batter into the prepared pan and spread evenly.
2. Bake for 22–27 minutes, or until a toothpick inserted into the center comes out clean.
3. Let cool completely in the pan on a wire rack.

Step 4: Make the Whipped Cream

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

Step 5: Assemble the Slab Shortcake

1. Once the shortcake base is fully cooled, spread the whipped cream evenly over the top.
2. Use a slotted spoon to scoop macerated strawberries over the whipped cream (leaving excess juice behind to avoid sogginess).
3. Garnish with extra strawberries and mint if desired.
4. Slice into squares and serve immediately.

Tips for the Best Slab Strawberry Shortcake
Use Cold Butter – Helps create a tender, biscuit-like crumb.
Don’t Skip Maceration – It enhances the strawberry flavor and texture.
Cool Before Assembling – Prevents the whipped cream from melting.
Use Fresh Cream – Whip it right before serving for the fluffiest texture.
Add a Twist – Mix lemon zest into the batter or almond extract into the cream for a flavor boost.

Serving Suggestions
Brunch Treat – Serve with coffee or tea for a spring brunch.
Summer BBQ – A light and fruity dessert to follow grilled dishes.
Birthday Cake Alternative – Add candles and make it a celebration.
Make it Mini – Cut into small squares and serve as bite-sized treats.
Top with Ice Cream – Swap whipped cream for a scoop of vanilla ice cream on warm days.

How to Store & Make Ahead

Storing:

• Store leftover slices in an airtight container in the refrigerator for up to 2 days.
• The whipped cream will soften the cake over time, so best enjoyed fresh.

Make Ahead:

• Bake the shortcake base a day ahead and store covered at room temperature.
• Macerate strawberries and whip the cream the same day you plan to serve.
• Assemble just before serving for best texture.

Frequently Asked Questions

1. Can I use frozen strawberries?
   Fresh strawberries work best, but thawed frozen ones can be used if well-drained.
2. Can I make this dairy-free?
   Yes, substitute with plant-based milk, dairy-free yogurt, and coconut whipped topping.
3. What if I don’t have buttermilk?
   Use regular milk with 1 tbsp lemon juice or vinegar added. Let sit for 5 minutes before using.
4. Can I use a different fruit?
   Absolutely! Try blueberries, peaches, raspberries, or a mixed berry combination.
5. How do I keep the whipped cream from deflating?
   Chill the bowl and beaters before whipping. Don’t overmix—stop at soft peaks.

Final Thoughts
Slab Strawberry Shortcake is a delightful, no-fuss twist on a classic dessert. It combines all the best parts—moist cake, sweet berries, and fluffy cream—in an easy-to-make and even easier-to-share format. Whether you’re hosting a party or just craving something sweet and fresh, this recipe is guaranteed to impress.

Try it once and it’ll be your new go-to for strawberry season and beyond!

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Chilling Time: 30 minutes (for strawberries)
Cuisine: American

Nutritional Information (Per Serving):
Calories: 290 | Protein: 4g | Carbohydrates: 33g | Fat: 16g | Fiber: 2g | Sodium: 210mg

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