Strawberry Shortcake Slab Cake

Introduction

Slab Strawberry Shortcake is the answer to your dessert needs when you’re hosting a gathering or simply craving a delightful treat that comes together easily. It’s a creative twist on the timeless favorite strawberry shortcake, baked as a slab to serve a crowd effortlessly. Perfect for summer celebrations, weekend sweets, or just because, this cake is bursting with fresh strawberries, fluffy whipped cream, and tender shortcake layers. If you’re looking for a dessert that combines simplicity with elegance, look no further.

Detailed Ingredients with Measures

For the Shortcake Base:

– 2 ¾ cups all-purpose flour
– ¼ cup granulated sugar
– 1 tbsp baking powder
– ½ tsp salt
– ¾ cup cold unsalted butter (cut into small cubes)
– 1 cup buttermilk

For the Strawberry Filling:

– 4 cups fresh strawberries (hulled and sliced)
– ½ cup granulated sugar
– 1 tbsp freshly squeezed lemon juice

For the Whipped Cream Topping:

– 1 ½ cups cold heavy whipping cream
– 2 tbsp powdered sugar
– 1 tsp pure vanilla extract

Prep Time

Preparing the Slab Strawberry Shortcake is not only straightforward but also a joy to assemble. Slicing fresh strawberries and whipping up the cream make this process feel truly homemade.
Prep Time: approximately 20 minutes

Cook Time, Total Time, Yield

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Serves 12 to 16

With just a little effort and a few simple steps, this Slab Strawberry Shortcake is a guaranteed crowd-pleaser. Treat yourself and your-loved ones to this easy, delectable dessert that fits flawlessly into any occasion.

Detailed Directions and Instructions

Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. If desired, lightly grease the parchment paper.

Make the Shortcake Base

1. In a large mixing bowl, combine the dry ingredients: all-purpose flour, sugar, baking powder, and salt. Stir with a whisk to ensure everything is evenly distributed.
2. Cut cold butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingers, combine until the texture resembles coarse crumbs.
3. In a separate bowl, whisk together the wet ingredients: eggs, vanilla extract, and heavy cream. Gradually pour this mixture into the dry ingredients. Mix until just combined and a dough forms. Avoid overmixing.
4. Press the dough evenly into the prepared baking pan, ensuring a uniform layer.

Bake the Shortcake

1. Place the pan into the preheated oven and bake for about 20-25 minutes or until the edges are golden brown and the center is set.
2. Remove from oven and let the shortcake cool completely in the pan. Use the parchment overhang to lift it out when cool.

Prepare the Strawberries

1. While the shortcake is baking/cooling, wash and hull the strawberries. Slice them into halves or quarters, depending on their size.
2. Place the strawberry slices into a bowl and sprinkle with sugar. Toss the strawberries gently and let them macerate for at least 20-30 minutes. This will release their juices and create a natural syrup.

Make the Whipped Cream

1. In a cold mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract.
2. Using an electric mixer on medium-high speed, whip the mixture until soft peaks form. Be careful not to overwhip, as it can turn grainy and begin to churn into butter.

Assemble the Slab Strawberry Shortcake

1. Once the shortcake base has completely cooled, spread a generous layer of whipped cream evenly over the surface.
2. Top the whipped cream with the macerated strawberries and their juices. Spread the strawberries evenly, ensuring each section is covered.
3. For extra garnish, you can add fresh mint leaves or a dusting of powdered sugar.

Chill and Serve

1. Refrigerate the assembled shortcake for about 1 hour to allow the flavors to meld together.
2. Slice into squares or slabs using a sharp knife. Wipe the knife clean after each cut to maintain clean edges.
3. Serve immediately for best results.

Notes

Strawberry Selection

Use fresh, ripe strawberries for the best flavor. If strawberries are out of season, you can substitute them with other berries, such as raspberries or blueberries.

Whipped Cream Stability

For more stable whipped cream, you can add a tablespoon of cornstarch or powdered gelatin to the mixture during whipping.

Customizing Sweetness

Adjust the amount of sugar in the whipped cream and macerated strawberries to your taste preference. Taste as you go to ensure the levels are just right.

Make Ahead Tips

You can prepare the shortcake base and macerated strawberries a day in advance. Store the shortcake covered at room temperature and keep the strawberries in the refrigerator. Assemble the dessert shortly before serving to keep it fresh.

Storage

Store leftover shortcake in an airtight container in the refrigerator for up to 2 days. Note that the whipped cream and strawberries may soften the shortcake over time.

Pan Size Variations

If using a different pan size, adjust the baking time accordingly. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.

Cook techniques

Preparing the Strawberries

Wash and hull the strawberries. Slice them into halves or quarters, depending on their size, to ensure an even texture in your shortcake. Toss the berries with sugar and let them macerate for about 30 minutes to release their juices.

Making the Biscuit Dough

Combine dry ingredients like flour, sugar, salt, and leavening agents. Incorporate chilled butter into the dry mixture using your hands or a pastry cutter until the mixture resembles coarse crumbs. Avoid overworking the dough to maintain a flaky texture.

Shaping and Baking the Biscuits

Roll the dough out onto a floured surface to your desired thickness and cut it using a round biscuit cutter. Arrange the biscuits on a parchment-lined baking sheet, ensuring enough space between them. Brush the tops with milk or cream for a golden finish before baking.

Whipping the Cream

Using chilled equipment, whip heavy cream with sugar and vanilla until soft peaks form. Be careful not to overwhip, as this can lead to grainy whipped cream.

Assembling the Shortcake

Slice each biscuit in half horizontally. Layer the bottom half with macerated strawberries and their juices, followed by a dollop of whipped cream. Place the top biscuit layer over the filling and garnish with more strawberries and cream as desired.

FAQ

Can I use frozen strawberries?

Yes, frozen strawberries can be used if fresh ones are unavailable. Thaw them and drain excess liquid before macerating to prevent the shortcake from becoming too soggy.

What can I substitute for heavy cream?

You can use coconut cream as a dairy-free alternative. Ensure the coconut cream is chilled before whipping for optimal consistency.

How should I store leftover shortcake?

It’s best to store components separately to maintain freshness. Keep biscuits in an airtight container at room temperature, strawberries in the refrigerator, and whipped cream in an airtight container in the refrigerator for up to two days.

Can I make the biscuits ahead of time?

Yes, the biscuits can be made in advance. Once cooled, store them in an airtight container at room temperature for up to two days or freeze them for longer storage.

What’s the best way to ensure flaky biscuits?

Make sure to use cold butter and avoid overmixing the dough. The butter chunks create air pockets as they melt during baking, leading to a flaky texture.

Conclusion

The slab strawberry shortcake is a beautifully simple yet satisfying dessert, perfect for a variety of occasions. With its delightful combination of a light, fluffy texture, sweet and fresh strawberries, and a creamy finish, it’s a crowd-pleaser that delivers every time. This recipe’s format is ideal for serving larger groups and makes both preparation and presentation a breeze. Whether you’re celebrating a holiday, hosting a party, or just indulging in a sweet craving, this is a dessert that will not disappoint.

More recipes suggestions and combination

Classic Strawberry Shortcake

Opt for individual servings by making classic strawberry shortcakes with layered biscuits, cream, and strawberries.

Berry Medley Shortcake

Try swapping or combining strawberries with other fresh berries like blueberries, raspberries, or blackberries for extra flavor depth.

Chocolate Drizzle Shortcake

Add a drizzle of melted chocolate or chocolate ganache for an indulgent twist.

Lemon Cream Shortcake

Incorporate a hint of lemon zest into the cream or biscuit to bring a citrusy freshness to the dessert.

Peach-Infused Shortcake

Experiment with fresh, juicy peaches as an alternative or alongside strawberries for a summery variation.

Whipped Coconut Cream Shortcake

Replace the regular cream with whipped coconut cream for a dairy-free option that still delivers delicious creaminess.

Vanilla Bean Glaze Topper

Add a light vanilla bean glaze over the shortcake for extra sweetness and a touch of elegance.

Ice Cream Shortcake

Replace the whipped cream with scoops of vanilla ice cream for a cold and creamy treat.

Nutty Crunch Shortcake

Sprinkle some toasted almonds, walnuts, or pecans over the top for a delightful crunch.