Slab Strawberry Shortcake

If you love strawberry shortcake but want to serve a crowd without all the fuss, this Slab Strawberry Shortcake is your new go-to dessert. Fluffy vanilla shortcake meets sweet, juicy strawberries and whipped cream—baked in a sheet pan for easy slicing and sharing. It’s the perfect make-ahead treat for picnics, potlucks, BBQs, or just a laid-back summer gathering.

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Why You’ll Love This Recipe
Feeds a Crowd – No need to make individual shortcakes.
Fluffy & Buttery Base – Baked like a tender cake, but with classic shortcake flavor.
Easy to Slice & Serve – Great for parties and family-style dinners.
Fresh Summer Vibes – Highlighting juicy strawberries in every bite.
Make-Ahead Friendly – Bake and chill ahead of time for stress-free prep.

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, cubed
• 1 cup buttermilk (cold)
• 1 tsp vanilla extract
• 1 egg (for brushing)
• 1 tbsp turbinado sugar or granulated sugar (for sprinkling)

For the Strawberries:

• 5 cups fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

For the Whipped Cream:

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

Optional Toppings:

• Fresh mint leaves
• Extra sliced strawberries
• Shaved white chocolate or lemon zest

Tools You’ll Need

• 10×15 inch rimmed sheet pan (or jelly roll pan)
• Mixing bowls
• Pastry cutter or fork
• Rolling pin (optional)
• Parchment paper
• Whisk or electric mixer
• Cooling rack

Step-by-Step Instructions

Step 1: Macerate the Strawberries

1. In a bowl, combine sliced strawberries, sugar, lemon juice, and vanilla.
2. Stir and let sit for at least 30 minutes to draw out the juices.
3. Stir occasionally and set aside or refrigerate if prepping ahead.

Step 2: Make the Shortcake Dough

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Add the cold butter cubes and cut in using a pastry cutter or fork until it resembles coarse crumbs.
4. Stir in buttermilk and vanilla just until a sticky dough forms.
5. Gently knead a few times on a floured surface until smooth.
6. Press or roll into a rectangle about ½ inch thick and transfer to the sheet pan.
7. Brush with beaten egg and sprinkle with sugar.

Step 3: Bake the Shortcake Base

1. Bake for 18–22 minutes until golden brown and a toothpick comes out clean.
2. Let cool completely in the pan on a wire rack.

Step 4: Make the Whipped Cream

1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Chill until ready to use.

Step 5: Assemble the Slab Shortcake

1. Once the base is cool, spread whipped cream evenly over the surface.
2. Spoon the macerated strawberries and juices over the whipped cream.
3. Garnish with mint, extra berries, or your favorite toppings.

Step 6: Slice & Serve

1. Slice into squares and serve immediately.
2. For cleaner cuts, chill the assembled cake for 15 minutes before slicing.

Tips for the Best Slab Strawberry Shortcake
Use Cold Butter – This ensures a tender, biscuit-like crumb.
Don’t Overmix – Mix dough until just combined to avoid toughness.
Macerate Early – The longer the berries sit, the juicier they get.
Chill Before Serving – Helps set the cream and strawberries for clean slices.
Customize It – Try adding blueberries, raspberries, or a touch of balsamic glaze.

Serving Suggestions
Picnic Dessert – Easy to transport and serve outdoors.
Brunch Table – A fresh, fruity finish to a mid-morning meal.
Potluck Favorite – Feeds a crowd and gets rave reviews.
Birthday Alternative – A unique twist on cake for summer celebrations.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 2 days. For best texture, store components separately and assemble just before serving.

Freezing:
Freeze the baked shortcake base (without toppings) tightly wrapped for up to 2 months. Thaw and top fresh.

Reheating (for base only):
Oven: Warm shortcake at 300°F (150°C) for 5–8 minutes before topping.
Microwave: Briefly warm slices (without cream) in 10-second intervals.

Frequently Asked Questions

1. Can I make it dairy-free?
   Yes—use plant-based butter, dairy-free milk with lemon juice (for buttermilk), and coconut cream for whipped topping.
2. What if I don’t have buttermilk?
   Mix 1 cup milk with 1 tbsp lemon juice or white vinegar and let sit for 5 minutes.
3. Can I use frozen strawberries?
   Yes—thaw and drain them well before macerating with sugar.
4. Can I make it ahead?
   Definitely. Bake the base and whip the cream a day ahead. Assemble before serving for best results.

Final Thoughts
This Slab Strawberry Shortcake is the perfect blend of ease, elegance, and irresistible flavor. With buttery shortcake, juicy strawberries, and clouds of whipped cream, every bite tastes like sunshine. Whether you’re hosting a summer party or just treating yourself, this sheet-pan dessert is bound to impress.

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: 310 | Protein: 5g | Carbohydrates: 34g | Fat: 18g | Fiber: 2g | Sodium: 230mg

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