Slab Strawberry Shortcake

Looking to feed a crowd with a classic dessert everyone loves? This Slab Strawberry Shortcake is your new go-to recipe. It features a buttery shortcake base, a thick layer of fluffy whipped cream, and juicy macerated strawberries—all served in a convenient sheet pan style. It’s perfect for BBQs, potlucks, birthdays, or just because.

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Why You’ll Love This Recipe
Feeds a Crowd – Easy to slice and serve for big gatherings.
Classic Flavor – Sweet strawberries, fluffy whipped cream, and tender shortcake never go out of style.
Simple Ingredients – Made from pantry staples with fresh fruit.
Make-Ahead Friendly – Assemble just before serving or prepare components ahead.
Kid-Friendly – A dessert that’s both fun to eat and make with little helpers.

Ingredients You’ll Need

For the Shortcake Base:
2½ cups all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup cold unsalted butter, cut into small cubes
1 cup buttermilk
1 large egg
1 tsp vanilla extract

For the Strawberry Topping:
2 lbs fresh strawberries, hulled and sliced
⅓ cup granulated sugar
1 tbsp lemon juice

For the Whipped Cream Layer:
2 cups heavy whipping cream
⅓ cup powdered sugar
1 tsp vanilla extract

Optional Garnishes:
Fresh mint leaves
Extra sliced strawberries
Powdered sugar for dusting

Tools You’ll Need
Mixing bowls
Sheet pan (approximately 9×13-inch or quarter sheet pan)
Parchment paper
Pastry cutter or fork
Electric mixer or stand mixer
Rubber spatula
Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Strawberries
In a large bowl, combine the sliced strawberries with sugar and lemon juice.
Toss gently to coat and let them sit at room temperature for at least 30 minutes.
This allows the strawberries to release their natural juices and become syrupy.

Step 2: Make the Shortcake Base
Preheat your oven to 400°F (200°C).
Line a 9×13-inch sheet pan with parchment paper and lightly grease it.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the buttermilk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix.
Spread the dough evenly into the prepared sheet pan, pressing it lightly into all corners.
Bake for 18-22 minutes, or until the top is golden and a toothpick inserted comes out clean.
Let the shortcake base cool completely on a wire rack.

Step 3: Make the Whipped Cream
In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Keep chilled until ready to assemble.

Step 4: Assemble the Slab Shortcake
Once the shortcake base is fully cooled, spread the whipped cream evenly over the top.
Spoon the macerated strawberries over the whipped cream, including some of the juice for flavor.
Garnish with fresh mint leaves, extra strawberries, or a dusting of powdered sugar if desired.

Step 5: Slice & Serve
Cut into squares or rectangles using a sharp knife.
Serve immediately for best texture and freshness.

Tips for the Best Slab Strawberry Shortcake
Use Cold Butter – This helps create a tender, biscuit-like base.
Don’t Overmix – Overworking the dough can make it tough.
Let Everything Cool – Assembling on a warm base will melt the whipped cream.
Make Ahead – Bake the shortcake and prep the strawberries a day in advance; assemble just before serving.
Keep Whipped Cream Cold – For the fluffiest texture, chill your bowl and beaters before whipping.

Serving Suggestions
Summer BBQs – A cooling dessert that pairs well with grilled meats and fresh salads.
Brunch Parties – Add to your dessert table for a sweet finish.
Birthday Celebrations – A lighter alternative to traditional cake.
Holiday Gatherings – Especially perfect for Fourth of July or Memorial Day spreads.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 2 days. The shortcake may soften slightly from the whipped cream and strawberries.
Separate Components: For best results, store the shortcake, strawberries, and whipped cream separately and assemble when serving.

Reheating:
Not recommended for the assembled shortcake. If you want to enjoy the base warm, reheat individual pieces of the shortcake (without toppings) in the oven at 300°F (150°C) for 5-7 minutes.

Frequently Asked Questions

1. Can I use frozen strawberries?
   Fresh strawberries are ideal, but you can use frozen ones in a pinch. Thaw completely and drain excess liquid before macerating.
2. What’s a good buttermilk substitute?
   You can mix 1 cup of milk with 1 tbsp lemon juice or vinegar. Let it sit for 5-10 minutes before using.
3. Can I make this gluten-free?
   Yes! Use a gluten-free all-purpose flour blend and check that your baking powder is gluten-free.
4. How do I make it dairy-free?
   Substitute the butter with plant-based butter, the buttermilk with almond or oat milk plus lemon juice, and use a dairy-free whipping cream alternative.
5. Can I use other fruits?
   Absolutely! Blueberries, raspberries, or peaches also work well in place of or alongside strawberries.

Final Thoughts
This Slab Strawberry Shortcake is a crowd-pleasing dessert that brings all the nostalgia of the classic version with the convenience of a slab-style treat. It’s fresh, fluffy, and sweet in all the right ways. Perfect for entertaining or making an ordinary day feel a little more special.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 350 | Protein: 5g | Carbohydrates: 32g | Fat: 22g | Fiber: 2g | Sodium: 210mg

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