Slab Strawberry Shortcake

Ingredients:

For the Strawberries:

4 cups of ripe strawberries, hulled and thinly sliced

1/2 cup of white granulated sugar

For the Shortcake Layer:

3 1/2 cups plain all-purpose flour

1/2 cup granulated sugar

5 teaspoons baking powder

A pinch of salt (1/4 teaspoon)

1 cup (2 sticks) unsalted butter, cold and cut into cubes

2 large eggs, lightly beaten

2 cups heavy cream

1 teaspoon pure vanilla extract

For the Whipped Cream Topping:

2 cups cold heavy whipping cream

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1/3 cup powdered (confectioners’) sugar

1 teaspoon vanilla extract (optional)

Instructions:

Preheat and Prep the Strawberries

Set your oven to 400°F (200°C). In a medium bowl, mix the sliced strawberries with 1/2 cup of granulated sugar. Let them sit and macerate for at least 30 minutes—this helps release their natural juices and enhances flavor.

Make the Shortcake Base

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cubed cold butter and cut it into the flour using a pastry blender or fork until the mixture forms coarse crumbs.

Combine Wet Ingredients

In a separate bowl, beat the eggs with the heavy cream and vanilla extract. Pour the wet mixture into the dry ingredients and stir until a soft dough forms.

Shape and Bake

Gently press the dough evenly into a 10×15-inch jelly roll pan (or baking sheet with sides). Bake for 15–20 minutes, or until the top turns golden brown. Let the shortcake base cool completely in the pan.

Make the Whipped Cream

When ready to assemble, beat the chilled heavy cream with the powdered sugar and vanilla using an electric mixer on medium-high speed until stiff peaks form.

Assemble the Slab Cake

Spread the whipped cream evenly over the cooled shortcake base. Spoon the sugared strawberries on top. Slice into squares, serve, and enjoy immediately.