If you love classic strawberry shortcake but need something easy to serve a crowd, this Slab Strawberry Shortcake is your perfect solution. It’s everything you love about the nostalgic dessert—fluffy shortcake, sweet strawberries, and whipped cream—but baked in one big pan for fuss-free slicing and sharing. Whether for potlucks, picnics, or family gatherings, this dessert is a guaranteed crowd-pleaser.
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Why You’ll Love This Recipe
Perfect for a Crowd – One big pan means no individual assembling.
Light & Fluffy – Classic shortcake texture with rich creaminess.
Fresh & Fruity – Sweet strawberries are the star of every bite.
Make-Ahead Friendly – Assemble before serving or keep components separate.
Beautiful Presentation – Slice and serve like bars or squares.
Ingredients You’ll Need
For the Shortcake Base:
• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup cold unsalted butter, cubed
• 1 cup buttermilk (plus more if needed)
• 1 tsp vanilla extract
For the Strawberry Topping:
• 2 lbs fresh strawberries, hulled and sliced
• ⅓ cup granulated sugar (adjust to taste)
• 1 tbsp lemon juice (optional, for brightness)
For the Whipped Cream:
• 2 cups heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
Optional Garnish:
• Mint leaves
• Additional sliced strawberries
• Powdered sugar for dusting
Tools You’ll Need
• 9×13 baking pan
• Mixing bowls
• Pastry cutter or fork
• Electric mixer or whisk
• Spatula and knife for serving
Step-by-Step Instructions
Step 1: Prepare the Strawberries
In a large bowl, toss sliced strawberries with sugar and lemon juice.
Cover and let sit at room temperature or in the fridge for 30 minutes to macerate.
This creates a juicy syrup for topping.
Step 2: Make the Shortcake Base
Preheat oven to 400°F (200°C). Grease or line a 9×13 pan with parchment.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in buttermilk and vanilla just until combined—do not overmix.
Spread dough evenly in the prepared pan (it will be thick).
Bake for 18–22 minutes, or until golden on top and a toothpick comes out clean.
Cool completely in the pan.
Step 3: Make the Whipped Cream
In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
Keep chilled until ready to use.
Step 4: Assemble the Slab Shortcake
Once the shortcake has cooled, top with an even layer of whipped cream.
Spoon the strawberries and their juices over the whipped cream.
Garnish with mint or extra berries if desired.
Step 5: Slice & Serve
Cut into squares or bars and serve immediately.
Perfect for parties, birthdays, or holiday get-togethers.
Tips for the Best Slab Strawberry Shortcake
Use Cold Butter – It creates that classic tender, biscuit-like shortcake.
Don’t Overmix – Stir the dough just until it comes together.
Let Strawberries Sit – Macerating draws out the juices and adds flavor.
Chill the Cream – Cold cream whips faster and holds better.
Make It Ahead – Bake the shortcake and slice strawberries a day in advance; assemble before serving.
Serving Suggestions
• With iced tea or lemonade
• As a make-your-own dessert bar
• With chocolate drizzle for extra indulgence
• Topped with lemon zest or crushed meringue for a twist
How to Store & Reheat
Storing:
• Keep components separate for best results.
• Store leftover assembled shortcake in the fridge, covered, for up to 2 days (best texture on day 1).
Freezing:
• Freeze the shortcake base (unassembled) for up to 2 months.
• Thaw and assemble with fresh toppings before serving.
Frequently Asked Questions
1. Can I use frozen strawberries?
Yes, thaw them and drain excess liquid. Add sugar and lemon juice to enhance flavor.
2. Can I use a boxed biscuit mix?
You can, but homemade gives better texture and flavor.
3. Can I make it dairy-free?
Yes—use plant-based butter and milk for the shortcake, and coconut whipped cream.
4. What if I don’t have buttermilk?
Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.
5. Can I use other fruits?
Absolutely! Try blueberries, raspberries, peaches, or a mix for variation.
Final Thoughts
This Slab Strawberry Shortcake is the perfect blend of simplicity and celebration. With fluffy shortcake, sweet berries, and creamy topping in every bite, it’s a summer-inspired dessert that’s just as welcome any time of year. Whether you’re feeding a crowd or prepping ahead, this is one recipe you’ll come back to again and again.
Bake it, slice it, and serve the joy. Don’t forget to share your version and leave a review!
Preparation Time: 20 minutes
Baking Time: 20 minutes
Chilling Time: 30 minutes
Cuisine: American / Summer Dessert
Nutritional Information (Per Serving):
Calories: 320 | Protein: 4g | Carbohydrates: 36g | Fat: 18g | Fiber: 2g | Sugar: 18g | Sodium: 210mg
Slab Strawberry Shortcake
- Total Time: 20 minutes
Description
If you love classic strawberry shortcake but need something easy to serve a crowd, this Slab Strawberry Shortcake is your perfect solution. It’s everything you love about the nostalgic dessert—fluffy shortcake, sweet strawberries, and whipped cream—but baked in one big pan for fuss-free slicing and sharing. Whether for potlucks, picnics, or family gatherings, this dessert is a guaranteed crowd-pleaser.
Want more crowd-friendly dessert recipes like this? Subscribe now to get easy, delicious treats delivered straight to your inbox!
Ingredients
For the Shortcake Base:
• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup cold unsalted butter, cubed
• 1 cup buttermilk (plus more if needed)
• 1 tsp vanilla extract
For the Strawberry Topping:
• 2 lbs fresh strawberries, hulled and sliced
• ⅓ cup granulated sugar (adjust to taste)
• 1 tbsp lemon juice (optional, for brightness)
For the Whipped Cream:
• 2 cups heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
Optional Garnish:
• Mint leaves
• Additional sliced strawberries
• Powdered sugar for dusting
Instructions
Step 1: Prepare the Strawberries
In a large bowl, toss sliced strawberries with sugar and lemon juice.
Cover and let sit at room temperature or in the fridge for 30 minutes to macerate.
This creates a juicy syrup for topping.
Step 2: Make the Shortcake Base
Preheat oven to 400°F (200°C). Grease or line a 9×13 pan with parchment.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in buttermilk and vanilla just until combined—do not overmix.
Spread dough evenly in the prepared pan (it will be thick).
Bake for 18–22 minutes, or until golden on top and a toothpick comes out clean.
Cool completely in the pan.
Step 3: Make the Whipped Cream
In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
Keep chilled until ready to use.
Step 4: Assemble the Slab Shortcake
Once the shortcake has cooled, top with an even layer of whipped cream.
Spoon the strawberries and their juices over the whipped cream.
Garnish with mint or extra berries if desired.
Step 5: Slice & Serve
Cut into squares or bars and serve immediately.
Perfect for parties, birthdays, or holiday get-togethers.
Notes
Use Cold Butter – It creates that classic tender, biscuit-like shortcake.
Don’t Overmix – Stir the dough just until it comes together.
Let Strawberries Sit – Macerating draws out the juices and adds flavor.
Chill the Cream – Cold cream whips faster and holds better.
Make It Ahead – Bake the shortcake and slice strawberries a day in advance; assemble before serving.
- Prep Time: 20 minutes
- Cuisine: American / Summer Dessert
