This Slab Strawberry Shortcake is a delightful twist on the classic dessert, making it perfect for serving a crowd. With layers of tender shortcake, sweetened strawberries, and fluffy whipped cream, it’s a showstopper at any gathering.
Ingredients:
For the Strawberries:
- 4 cups fresh strawberries, hulled and sliced: The star ingredient, providing fresh, juicy sweetness.
- 1/2 cup granulated sugar: Enhances the natural sweetness of the strawberries and helps create a syrup as they macerate.
For the Shortcake:
- 3 1/2 cups all-purpose flour: Provides structure for the shortcake.
- 1/2 cup granulated sugar: Adds sweetness to the shortcake dough.
- 5 teaspoons baking powder: Helps the shortcake rise, making it light and fluffy.
- 1/4 teaspoon salt: Balances the flavors in the shortcake.
- 1 cup cold unsalted butter, cubed: Adds richness and creates a tender, flaky texture.
- 2 eggs, beaten: Bind the ingredients together and add richness.
- 2 cups heavy whipping cream: Adds moisture and richness to the shortcake dough.
- 1 teaspoon vanilla extract: Enhances the flavor of the shortcake.
For the Topping:
- 2 cups heavy whipping cream, chilled: The base for the whipped cream topping.
- 1/3 cup powdered sugar: Sweetens the whipped cream and helps it hold its shape.
- 2 teaspoons vanilla extract: Adds flavor to the whipped cream.
Instructions:
Step 1: Prepare the Strawberries
- Macerate the strawberries: In a large mixing bowl, combine the sliced strawberries and 1/2 cup of granulated sugar. Stir until the sugar is evenly distributed over the strawberries. Cover the bowl and let it sit at room temperature for at least 30 minutes to allow the strawberries to release their juices and form a syrup. This process is known as maceration.
Step 2: Make the Shortcake
- Preheat your oven to 400°F (200°C): Grease and line a 9×13-inch baking pan with parchment paper, ensuring the paper hangs over the edges for easy removal.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, 1/2 cup of granulated sugar, baking powder, and salt until well combined.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. The butter should be well incorporated, with small pea-sized pieces remaining.
- Combine the wet ingredients: In a separate bowl, whisk together the beaten eggs, 2 cups of heavy whipping cream, and 1 teaspoon of vanilla extract.
- Form the dough: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the shortcake tough.
- Bake the shortcake: Transfer the dough to the prepared baking pan, spreading it evenly to the edges. Bake in the preheated oven for 18-22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the shortcake: Remove the shortcake from the oven and let it cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the shortcake out of the pan and transfer it to a wire rack to cool completely.
Step 3: Prepare the Whipped Cream Topping
- Chill your mixing bowl and beaters: Place the bowl and beaters in the refrigerator for about 10-15 minutes before making the whipped cream. This helps the cream whip faster and more evenly.
- Whip the cream: In the chilled mixing bowl, combine the 2 cups of chilled heavy whipping cream, 1/3 cup of powdered sugar, and 2 teaspoons of vanilla extract. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form. The whipped cream should hold its shape but still be soft and smooth.
Step 4: Assemble the Slab Strawberry Shortcake
- Slice the shortcake: Once the shortcake has cooled completely, carefully slice it in half horizontally to create two layers. You can also leave it whole and layer the strawberries and cream on top if you prefer.
- Layer the strawberries: Spread half of the macerated strawberries and their syrup over the bottom layer of the shortcake. Make sure to distribute the strawberries evenly for a balanced bite in every slice.
- Add the whipped cream: Spread half of the whipped cream over the strawberries, smoothing it out with a spatula.
- Top with the second layer of shortcake: Place the top layer of the shortcake over the whipped cream, pressing down gently.
- Finish with strawberries and whipped cream: Spread the remaining strawberries and their syrup over the top layer of the shortcake, followed by the remaining whipped cream. Use a spatula to create swirls or peaks for a decorative finish.
Step 5: Serve and Enjoy
- Slice and serve: Once assembled, slice the Slab Strawberry Shortcake into squares and serve immediately. The combination of tender shortcake, juicy strawberries, and fluffy whipped cream is irresistible.
- Optional garnish: For an extra touch, garnish each slice with a fresh strawberry or a sprig of mint.
Tips for Success:
- Use cold ingredients: Keep your butter and cream as cold as possible to ensure a tender, flaky shortcake and fluffy whipped cream.
- Don’t overmix the dough: Gently fold the wet ingredients into the dry just until combined to avoid a dense shortcake.
- Macerate the strawberries in advance: Allowing the strawberries to sit with the sugar for at least 30 minutes helps them release their juices and creates a flavorful syrup.
Slab Strawberry Shortcake is a delightful and crowd-pleasing dessert that’s perfect for summer gatherings or special occasions. The combination of buttery shortcake, sweetened strawberries, and creamy whipped topping is sure to satisfy any sweet tooth. This recipe is easy to follow and can be made ahead of time, making it a convenient and delicious choice for entertaining. Whether you’re serving it at a family barbecue or a casual get-together, this dessert is guaranteed to impress your guests with its flavor and presentation. Enjoy every bite of this classic treat, reimagined in a slab form that’s perfect for sharing.
