Description

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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Ingredients

Scale

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

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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.

Notes

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.

Prep Time: 20 minutes
Cook Time: 20 minutes
Cuisine: American