Slab Strawberry Shortcake

When strawberry season is in full swing, there’s no better way to celebrate than with this Slab Strawberry Shortcake. It’s everything you love about the classic dessert—fluffy cake, juicy strawberries, and billowy whipped cream—scaled up to feed a crowd. Baked in a sheet pan and sliced into squares, this easy-to-serve version is perfect for potlucks, barbecues, and family gatherings.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Great for a Crowd – Perfectly portioned and easy to transport.
Classic Flavor – All the nostalgic strawberry shortcake taste in a new format.
Easy to Make – Simple, straightforward ingredients and steps.
Make-Ahead Friendly – Bake the cake and prep the strawberries in advance.
Kid & Family Approved – Sweet, creamy, and full of fresh fruit flavor.

Ingredients You’ll Need

For the Cake Base:

• 2 ½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup sour cream
• ½ cup whole milk

For the Macerated Strawberries:

• 2 lbs fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 tbsp lemon juice

For the Whipped Cream Topping:

• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

For Garnish (Optional):

• Extra sliced strawberries
• Fresh mint leaves

Tools You’ll Need

• 10×15-inch sheet pan (jelly roll pan)
• Large mixing bowls
• Electric mixer or hand whisk
• Rubber spatula
• Cooling rack
• Knife and cutting board

Step-by-Step Instructions

Step 1: Prep the Strawberries

1. In a large bowl, combine the sliced strawberries, sugar, and lemon juice.
2. Toss gently and set aside at room temperature for at least 30 minutes.
3. This will draw out the juices and make the strawberries sweet and syrupy.

Step 2: Make the Cake Batter

1. Preheat your oven to 350°F (175°C).
2. Grease a 10×15-inch sheet pan and line the bottom with parchment paper.
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
4. In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3 minutes).
5. Add eggs one at a time, beating well after each addition.
6. Mix in vanilla extract.
7. Stir in sour cream and mix until smooth.
8. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry mix. Stir just until combined.

Step 3: Bake the Cake

1. Pour the batter into the prepared sheet pan and spread evenly.
2. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Whipped Cream

1. In a large chilled bowl, whip the heavy cream with powdered sugar and vanilla using a mixer.
2. Beat on medium-high speed until soft peaks form—be careful not to overwhip.
3. Keep the whipped cream chilled until ready to use.

Step 5: Assemble the Slab Shortcake

1. Once the cake has cooled, spread the whipped cream evenly over the entire surface.
2. Spoon the macerated strawberries and their juices over the whipped cream.
3. Add extra fresh strawberries on top for visual appeal, and garnish with mint if desired.

Step 6: Serve and Enjoy

1. Cut the cake into squares using a sharp knife.
2. Serve immediately, or chill for up to 1 hour before serving for a cool, refreshing treat.

Tips for Success
Use Room Temperature Ingredients – This helps the cake mix evenly and bake with a uniform texture.
Don’t Overmix – Stir just until the batter comes together for a light, fluffy cake.
Chill the Whipped Cream Bowl – Cold equipment helps cream whip faster and hold its shape better.
Serve Shortly After Assembling – For best texture, assemble just before serving or keep it chilled.

Serving Suggestions
Iced Tea or Lemonade – Perfectly refreshing with a slice of shortcake.
Add Berries – Mix in raspberries or blueberries for a berry medley twist.
With a Scoop of Ice Cream – Vanilla or strawberry ice cream adds even more indulgence.
For Brunch – Serve it as a sweet finale to a late-morning spread.

How to Store & Reheat

Storing:

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2 days.
• Separate Layers: For longer storage, keep the whipped cream and strawberries separate from the cake until ready to serve.

Reheating:

• Not recommended for this recipe. Serve chilled or at room temperature for best results.

Frequently Asked Questions

1. Can I use frozen strawberries?
Fresh strawberries are best for this recipe, but frozen can work in a pinch. Thaw completely and drain before using.

2. Can I make it ahead?
Yes! Bake the cake and prep the strawberries and cream a day ahead. Assemble just before serving.

3. What if I don’t have a sheet pan?
You can bake the batter in a 9×13-inch pan—it will be a bit thicker, so increase baking time slightly.

4. Is this cake super sweet?
It’s perfectly balanced—sweet from the strawberries and cream, but not overwhelming. You can adjust the sugar to your liking.

5. Can I make it dairy-free?
Yes! Use plant-based butter and milk in the cake, and whip coconut cream as a substitute for heavy cream.

Final Thoughts
Slab Strawberry Shortcake takes everything you love about the traditional version and makes it bigger, easier, and perfect for sharing. With its soft vanilla cake base, sweet strawberry topping, and clouds of whipped cream, it’s a sunshine-filled dessert that’s sure to steal the spotlight.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 320 | Protein: 5g | Carbohydrates: 30g | Fat: 20g | Fiber: 2g | Sodium: 190mg

Print