Description

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.

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Ingredients

Scale

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

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Instructions

Step 1: Prep the Strawberries

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

Step 2: Make the Cake Batter

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

Pour the batter into the prepared sheet pan and spread evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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

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

Step 5: Assemble the Slab Shortcake

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

Step 6: Serve and Enjoy

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

Notes

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.

Prep Time: 25 minutes
Cook Time: 25 minutes
Cuisine: American