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Slab Strawberry Shortcake

  • 4 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 3 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • 2 eggs, beaten
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream, chilled
  • 1/3 cup powdered sugar
  • 2 teaspoons vanilla extract
  1. Preheat oven to 400°F.
  2. In a medium bowl, stir together strawberries and 1/2 cup granulated sugar and set aside to macerate while you work on the shortcake, at least 30 minutes.
  3. In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, and salt until combined.
  4. Using a fork or a pastry blender, cut in butter until mixture resembles coarse crumbs.
  5. In a separate bowl or container, beat together eggs, whipping cream, and vanilla extract until combined, then stir into flour mixture until dough comes together.
  6. Press dough into a 10×15-inch jelly roll pan.
  7. Bake until golden brown, 15-20 minutes, then let cool completely before assembling cake.
  8. When ready to serve, make the whipped cream topping:
  9. In a large bowl, beat the chilled whipping cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until stiff peaks form.
  10. Spread whipped cream over shortcake, then top with strawberries. Slice, serve, and enjoy!