Ultimate Slab Strawberry Shortcake Recipes: Easy, Delicious & Perfect for Any Occasion

There’s nothing quite like a classic strawberry shortcake, but when you’re feeding a crowd, a slab strawberry shortcake is the way to go. This delightful twist on the traditional dessert offers all the flavors we love in a more manageable and shareable form. Imagine a buttery, tender cake topped with juicy strawberries and clouds of whipped cream—pure bliss in every bite.

Ingredients

Here are the ingredients you’ll need for this delectable slab strawberry shortcake. Let’s break it down into three main components: the shortcake, strawberries, and whipped topping.

Shortcake

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup whole milk
• 1 large egg
• 1 teaspoon vanilla extract

Strawberries

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

• 2 cups heavy whipping cream, chilled
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Equipment

When making a slab strawberry shortcake, having the right equipment is crucial for achieving that perfect balance of a soft cake, juicy strawberries, and fluffy whipped cream. Here is the list of essential equipment you’ll need:

• Baking Sheet (13×18 inches): This provides ample space for the slab cake to spread and rise evenly.
• Mixing Bowls: At least two are necessary, one for the shortcake batter and another for whipping the cream.
• Measuring Cups and Spoons: Accurate measurements ensure the perfect texture and flavor of your cake and toppings.
• Electric Mixer: This is indispensable for whipping the cream until it reaches the desired fluffiness.
• Parchment Paper: Lining the baking sheet with parchment paper prevents the cake from sticking and makes for easy cleanup.
• Spatula: A flexible spatula helps in evenly spreading the batter on the baking sheet.
• Cooling Rack: Using a cooling rack allows the cake to cool evenly without becoming soggy.
• Knife: A sharp knife is essential for cutting the strawberries into uniform pieces.
• Serving Plates: These are necessary for presenting individual shortcake portions beautifully.

By ensuring you have these tools on hand, you can streamline the baking process and focus on creating a delectable strawberry shortcake slab with ease and confidence.

Directions

With all your ingredients and equipment ready, follow these steps to create your slab strawberry shortcake.

Prep

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Wash and hull the strawberries; set aside.

Make the Shortcake

1. In a large mixing bowl, whisk 2 cups of all-purpose flour, 1 cup of sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
2. Add 1 cup of cold cubed butter and use a pastry cutter or your fingers to blend until the mixture is crumbly.
3. In a separate bowl, whisk 1 cup of milk with 2 large eggs and 1 teaspoon of vanilla extract.
4. Pour the wet mixture into the dry ingredients; stir until just combined.
5. Spread the batter evenly on the prepared baking sheet.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the shortcake cool on a cooling rack.

Prepare the Strawberries

1. Slice the hulled strawberries.
2. In a medium bowl, combine the sliced strawberries with 2 tablespoons of sugar.
3. Allow them to macerate for at least 30 minutes to release their juices.

Whip the Topping

1. In a chilled mixing bowl, add 1 cup of heavy whipping cream.
2. Using an electric mixer, beat on medium-high speed until soft peaks form.
3. Add 1 tablespoon of sugar and 1 teaspoon of vanilla extract; continue to beat until stiff peaks form.
4. Spread the macerated strawberries evenly over the cooled shortcake.
5. Dollop or pipe the whipped cream over the strawberries.
6. Cut into squares and serve immediately. Enjoy!

Tips and Variations

Making a slab strawberry shortcake is both easy and flexible. Here are some tips and variations to elevate your dessert:

Choosing the Right Strawberries

Opt for fresh, ripe strawberries. They should be bright red, firm, and fragrant. If possible, choose local or organic strawberries for the best flavor.

Preparing the Strawberries

Hull and slice the strawberries evenly to ensure they macerate uniformly. Mixing them with a bit of sugar helps soften them and release their natural juices, creating a beautiful syrupy texture.

Whipped Cream Tips

For the whipped cream to hold its shape longer, chill your mixing bowl and beaters in the freezer for 15 minutes before whipping. This technique helps the cream whip faster and maintain stability. You can add a touch of vanilla extract or powdered sugar to enhance the flavor.

Shortcake Variations

• Flavored Shortcake: Add a teaspoon of lemon zest or almond extract to the shortcake batter for a unique twist.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum for the best texture.
• Dairy-Free Shortcake: Replace the butter with a dairy-free alternative and use coconut cream instead of regular whipped cream.

Serving Suggestions

• Serve with a side of vanilla ice cream for an extra indulgent treat.
• Garnish with mint leaves for an added touch of freshness.
• Drizzle a balsamic reduction over the strawberries for a sophisticated flavor contrast.

Storing Leftovers

Wrap leftover shortcake tightly in plastic wrap and store in an airtight container at room temperature for up to two days. Keep the strawberries and whipped cream in separate containers in the refrigerator and assemble just before serving to avoid sogginess.

Substituting Fruits

Feel free to experiment with other fruits. Blueberries, raspberries, or mixed berries are excellent alternatives if strawberries are out of season or if you simply want to experiment with different flavors.

Portion Control

If you prefer individual servings, divide the batter into muffin tins for individual shortcakes. Adjust the baking time accordingly to ensure they are cooked through.

By following these tips and experimenting with variations, you can customize your slab strawberry shortcake to suit any occasion or preference.

Storing and Make-Ahead Instructions

Storing and making your slab strawberry shortcake ahead of time can be a lifesaver for busy schedules. Here’s how to do it:

Storing Leftovers

1. Cooling Completely: Allow the strawberry shortcake to cool completely on a wire rack before storing to prevent condensation, which can make the cake soggy.
2. Airtight Container: Transfer the cooled shortcake to an airtight container. This helps maintain the cake’s freshness and prevents it from absorbing other odors in the fridge.
3. Refrigeration: Store the container in the refrigerator. The shortcake can be refrigerated for up to three days.
4. Separate Whipped Cream: If you made homemade whipped cream, store it in a separate airtight container. Fresh whipped cream can last up to two days in the fridge.

Make-Ahead Instructions

1. Preparing the Cake: You can bake the shortcake up to two days in advance. Follow the recipe as usual, and after it cools completely, wrap it tightly in plastic wrap.
2. Freezing the Cake: If you need to prepare it even earlier, freezing is an option. Wrap the cooled shortcake in plastic wrap, then in aluminum foil. The shortcake can be frozen for up to three months. Defrost it in the refrigerator overnight before serving.
3. Strawberries Prep: Prepare the strawberries by washing, hulling, and slicing them. Sprinkle them with sugar to create a syrupy consistency and store them in an airtight container in the fridge. They can be prepped up to one day ahead.
4. Whipped Cream: Make the whipped cream fresh on the day of serving for optimal texture and taste. If you must make it ahead, store it in a chilled bowl in the fridge and re-whip lightly if necessary before using.
5. Reheating (Optional): If you prefer your shortcake warm, reheat the shortcake in a 300°F oven for 10-15 minutes.
6. Strawberries and Whipped Cream: Just before serving, assemble the shortcake with the pre-prepared strawberries and freshly whipped cream. This ensures the dessert remains as fresh and delicious as possible.

By following these storing and make-ahead instructions, you’ll have a delightful slab strawberry shortcake ready whenever you need it.

Conclusion

Creating a slab strawberry shortcake is an enjoyable and rewarding experience. With the right ingredients and a few simple steps, you can make a dessert that’s perfect for any occasion. The tips and variations I’ve shared will help you customize your shortcake to suit your tastes and dietary needs. Remember to store leftovers properly to keep them fresh and delicious. Don’t hesitate to experiment with different fruits and flavors to make this classic dessert your own. Happy baking!