Description
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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Ingredients
For the Strawberries:
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2 lbs fresh strawberries, hulled and sliced
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⅓ cup granulated sugar
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1 tsp lemon juice
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½ tsp vanilla extract
For the Shortcake Base:
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2½ cups all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup unsalted butter, cold and cut into cubes
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¾ cup buttermilk
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¼ cup sour cream or plain Greek yogurt
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⅔ cup granulated sugar
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2 large eggs
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2 tsp vanilla extract
For the Whipped Cream:
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1½ cups heavy whipping cream
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3 tbsp powdered sugar
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1 tsp vanilla extract
Optional Garnish:
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Extra sliced strawberries
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Fresh mint leaves
Instructions
Step 1: Macerate the Strawberries
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In a large bowl, combine sliced strawberries, sugar, lemon juice, and vanilla.
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Toss well and set aside to macerate for at least 30 minutes, or refrigerate for up to 2 hours.
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The sugar will draw out the juices and create a sweet syrup.
Step 2: Make the Shortcake Batter
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Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
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Add eggs, one at a time, beating well after each. Stir in vanilla.
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Mix in sour cream and buttermilk until smooth.
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Gradually add the dry ingredients, mixing just until combined. Avoid overmixing.
Step 3: Bake the Slab Shortcake
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Pour the batter into the prepared pan and spread evenly.
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Bake for 22–27 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool completely in the pan on a wire rack.
Step 4: Make the Whipped Cream
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In a large mixing bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
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Keep chilled until ready to use.
Step 5: Assemble the Slab Shortcake
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Once the shortcake base is fully cooled, spread the whipped cream evenly over the top.
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Use a slotted spoon to scoop macerated strawberries over the whipped cream (leaving excess juice behind to avoid sogginess).
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Garnish with extra strawberries and mint if desired.
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Slice into squares and serve immediately.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Cuisine: American