Slab Strawberry Shortcake

If you love classic strawberry shortcake but want something easier to serve for a crowd, this Slab Strawberry Shortcake is just what you need. It features a tender biscuit-style base, a layer of juicy strawberries, and a dreamy whipped cream topping—all baked in a sheet pan for simple slicing and sharing. It’s the perfect dessert for barbecues, potlucks, or spring and summer gatherings.

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Why You’ll Love This Recipe
Feeds a Crowd – Baked in a sheet pan for easy slicing and serving.
Fresh & Fruity – Bursting with sweet, juicy strawberries.
Fluffy Biscuit Base – Buttery and soft, just like classic shortcake.
Easy to Make – No need for individual assembly.
Make-Ahead Friendly – Perfect for prepping ahead and serving later.

Ingredients You’ll Need

For the Strawberry Topping:

• 6 cups fresh strawberries, hulled and sliced
• ½ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

For the Biscuit Shortcake Base:

• 3 cups all-purpose flour
• ½ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ¾ cup cold unsalted butter, cubed
• 1 ¼ cups buttermilk
• 1 tsp vanilla extract
• 1 egg (for egg wash)
• 1 tbsp milk (for egg wash)

For the Whipped Cream:

• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Tools You’ll Need

• Sheet pan (10×15 inch)
• Mixing bowls
• Pastry cutter or fork
• Whisk
• Electric mixer or stand mixer
• Offset spatula
• Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Strawberries
In a large bowl, combine sliced strawberries, sugar, lemon juice, and vanilla.
Toss well and let sit at room temperature for at least 30 minutes, stirring occasionally.
This will draw out the juices and create a syrupy topping.

Step 2: Make the Biscuit Shortcake Base
Preheat your oven to 400°F (200°C) and line a 10×15-inch sheet pan with parchment paper.
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.
Stir in buttermilk and vanilla extract just until the dough comes together.
Transfer the dough to the prepared sheet pan and press evenly into the pan with floured hands or a spatula.
Whisk the egg and milk together for an egg wash, and brush it over the top of the dough for a golden finish.

Step 3: Bake the Shortcake Base
Bake for 18–22 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the shortcake base cool completely on a wire rack before assembling.

Step 4: Whip the Cream
In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla on high speed until soft peaks form.
Be careful not to overwhip; it should be fluffy and spreadable.

Step 5: Assemble the Slab Shortcake
Once the base has fully cooled, spread the whipped cream evenly over the surface.
Use an offset spatula for a smooth finish.
Spoon the macerated strawberries over the whipped cream.
You can spread them out completely or serve them on the side for topping each slice.

Step 6: Slice & Serve
Use a sharp knife to cut into squares or rectangles for easy serving.
Optional: garnish with fresh mint leaves or extra strawberry slices on top.
Serve immediately or refrigerate until ready to enjoy.

Tips for the Best Slab Strawberry Shortcake
Use Cold Butter – It helps create a flaky, tender biscuit texture.
Don’t Overmix – Gentle mixing keeps the base soft and fluffy.
Let the Base Cool – Spreading whipped cream on a warm base can cause it to melt.
Prep Ahead – Bake the base and prep strawberries a day ahead, then assemble before serving.
Add Zest – Mix lemon or orange zest into the whipped cream for a citrusy twist.

Serving Suggestions
Spring Brunch – A show-stopping dessert for Easter or Mother’s Day.
Summer BBQs – Cool and fruity for warm-weather gatherings.
Make It Fancy – Serve each piece with a drizzle of strawberry syrup or a scoop of vanilla ice cream.
Picnic Ready – Slice and pack into containers for outdoor snacking.

How to Store & Reheat

Storing:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Keep separate: For best texture, store components separately and assemble just before serving.

Freezing:

• Freeze Base: The baked shortcake base can be frozen without toppings for up to 2 months.
• Thaw: Bring to room temperature before adding whipped cream and strawberries.

Frequently Asked Questions

1. Can I use frozen strawberries?
Yes, but thaw and drain them well. They may produce more juice than fresh ones.

2. What if I don’t have buttermilk?
Make a substitute by mixing 1 ¼ cups milk with 1 tbsp lemon juice or vinegar. Let it sit for 5 minutes.

3. Can I make it dairy-free?
Use dairy-free butter and coconut whipped cream. Swap buttermilk with almond milk + lemon juice.

4. What other fruits work well?
Try blueberries, peaches, raspberries, or a mixed berry combo.

5. Can I use store-bought whipped topping?
Yes, it’s a quick shortcut, though homemade gives a fresher flavor.

Final Thoughts
This Slab Strawberry Shortcake is everything you love about the traditional version—sweet, fluffy, creamy, and fruity—but made easier and more convenient for feeding a crowd. With a buttery base, fresh strawberries, and whipped cream in every bite, it’s sure to become a favorite for warm-weather celebrations.

Try it at your next gathering and don’t forget to share your photos or leave a review below. I’d love to hear how it turned out!

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Cooling & Assembly Time: 30 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 310 | Protein: 4g | Carbohydrates: 32g | Fat: 18g | Fiber: 2g | Sodium: 180mg

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