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Slab Strawberry Shortcake is a delicious, moist and tender slab shortcake recipe smothered in homemade whipped cream and fresh sliced strawberries. It’s a Summer day’s dream dessert. This delicious treat is perfect for celebrating all the Summer holidays and more. No more making double or even triple small round shortcakes when you can make one amazing slab cake and be done. This is a Betty Crocker recipe so it’s a given that it’s absolutely amazing.
Slab Strawberry Shortcake is perfect for group celebrations such as:
- Memorial Day Picnics
- 4th of July Celebrations
- Labor Day Celebrations
- High School and College Graduations
- Father’s Day
- Summer Birthday Parties
- Backyard BBQ’s
The baking pan we’re going to use to make Slab Strawberry Shortcake is ajelly roll pan. It measures 15x10x1 inches. Don’t confuse a jelly roll pan for a cookie sheet, they are two different pans.
Strawberry Shortcake Slab Cake Ingredients:
- 3 1/2 cups all-purpose flour
- 1/2 cup white sugar
- 5 Teaspoons baking powder
- 1/2 Teaspoon salt
- 1 cup cold butter, cut into pieces
- 2 eggs, slightly beaten
- 2 cups heavy whipping cream
- 4 cups sliced fresh strawberries
- 1/4 cup white sugar
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
Slab Strawberry Shortcake: The Steps
Before we start this delicious Slab Strawberry Shortcake recipe preheat your oven to 400 degrees and get your jelly roll pan ( 15x10x1 inch pan) out of the cupboard and on the counter. The jelly roll pan will not be greased for this recipe. Place all of the flour, 1/2 cup white sugar, the baking powder, and salt in a large bowl. Stir the ingredients together. Using a pastry blender or a fork, cut the butter into the mixed ingredients until you have coarse crumbs.
Place the eggs and whipping cream in a medium bowl, beat the ingredients together until they’re just incorporated.
STIR the egg/milk mixture into the flour mixture until you have a soft dough.
Lightly flour your fingers and press and pat the dough into your ungreased jelly roll pan.
Bake the dough in your preheated oven for about 20 minutes or until it’s golden brown. Let the dough cool completely on a wire rack as you’re waiting for the cake to cool…
Place 4 cups of sliced strawberries in a large bowl. Add a 1/4 cup of white sugar to the bowl of strawberries and stir. Stir the strawberries occasionally while you wait for the shortcake to cool. Stirring the sugar and strawberries together will help dissolve the white sugar into the strawberry juices.
Once the Strawberry Shortcake is complete:
When the cake is completely cooled and you are ready to serve this delicious treat place 2 cups of heavy whipping cream and 1/3 cup powdered sugar in a large chilled bowl. Beat the two ingredients together with an electric mixer on medium-high speed until stiff peaks form. Spread the top of the cooled cake with whipped cream. Using a slotted spoon, spoon the sliced strawberries over the cake, then slice it and serve! Slab Strawberry Shortcake, your delicious ticket to an amazing Summer Treat!
PIN IT FOR LATER
Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Strawberry Jello Mousse Cups…Strawberry Upside Down Cake...Fresh Peach Cobbler…Twinkie Cake...Lemon Cream Pie
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5 from 6 votes
Slab Strawberry Shortcake
Prep Time35 days d 20 hours hrs
Course: Dessert
Cuisine: American
Keyword: shortcake, slab cake, slab strawberry shortcake
Servings: 16
Author: Betty Crocker
Ingredients
- 3 1/2 cups all purpose flour
- 1/2 cup white sugar
- 5 Teaspoons baking powder
- 1/2 Teaspoon salt
- 1 cup butter, cold, cut into cubes
- 2 eggs, slightly beaten
- 2 cups heavy whipping cream
- 4 cups sliced strawberries
- 1/4 cup white sugar
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
Instructions
Preheat oven to 400 degrees. Pan needed for the recipe - an ungreased 15x10x1 inch Jelly Roll Pan.
Place the flour, 1/2 cup of white sugar, baking powder and salt into a large bowl, stir the ingredients together until they are well combined. Cut the butter into the flour mixture using a pastry blender until you have coarse crumbs.
Place the eggs into a small bowl along with two cups of whipping cream, beat the two together until they are just incorporated. Stir the eggs/whipping cream mixture into the flour mixture until you have a soft dough.
Flour your fingers and pat and press the dough onto the bottom of an ungreased jelly roll pan (15x10x1 inch pan). Bake about 20 minutes or until golden brown on top. Cool completely on a wire rack.
While the shortcake is cooling place the strawberries and 1/4 sugar in a large bowl. Set the bowl aside and stir occasionally.
Right before serving Strawberry Slab Shortcake place 2 cups of heavy cream and 1/3 cup powdered sugar in a large chilled bowl. Beat the two together on medium to high speed until stiff peaks form. Spread the top of the shortcake with whipped cream. Using a slotted spoon, spoon the strawberries over top of the whipped cream. Serve immediately.
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Looking for more shortcake recipes, try these from other bloggers…Homemade Strawberry Shortcake…Grandma’s Old Fashioned Strawberry Shortcake
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ABOUT MARY
My children are grown now and I’m a Gramma. I hope you visit Bunny’s Warm Oven and take with you some tasty recipes that catch your eye. I also hope that you will make them and share. Read more...
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14 Comments
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Anita @ Daily Cooking Quest
4 years ago
A sheet pan is perfect for any pot luck events. And summer is just perfect for a strawberry cake. And yup, a jelly roll is smaller than a half sheet pan, so be sure not to use a wrong pan. 🙂
Reply
Heidy L. McCallum
4 years ago
What a great looking dessert Bunny! I love all the wonderful recipes on your blog. This would be great for a Church Potluck or family gathering.
-1
Reply
Lauren Vavala | DeliciousLittleBites
4 years ago
I haven’t had Strawberry Shortcake in forever! This sounds heavenly and just perfect for summer!
Reply
Kelly Anthony
4 years ago
I completely agree. This is a summer day’s dream dessert. I love fresh strawberry desserts in the summer especially when it looks this good.
Reply
Sara Welch
4 years ago
What a light and fluffy recipe and perfectly sweet! Excited to make this again and again!
Reply
Lola Osinkolu
4 years ago
So perfect for a warm family get-together! I’m sure everyone would love this!
Reply
Sarah Geise
Admin
Reply toLola Osinkolu
4 years ago
Thank you Lola
Reply
Michele Sanchez
4 years ago
Am excited to make this, but was wondering if it would still come out great with almond flour instead of all-purpose?
Reply
Mary Malone
Author
Reply toMichele Sanchez
4 years ago
Hi Michele! I didn’t know the answer to that so I looked it up. Evidently you can sub Almond flour. Here’s a chart that shows you what the best flour substitutes are….https://www.kitchensanity.com/food/substitutes-for-flour/
Reply
Alicia Rey-Murrell
3 years ago
This looks delicious. Question-my daughter has an egg allergy. Could I make this without the egg?
Reply
Mary Malone
Author
Reply toAlicia Rey-Murrell
3 years ago
I’ve never made it without the egg Alicia but I did look up what to substitute an egg for in a recipe for baking and this is what I found…https://www.webmd.com/allergies/food-substitutes-for-egg-allergy. You may want to try one of these egg substitutes and make the cake for your daughter.
Reply
Emily
3 years ago
How early can you top it with the cream? I want to make it before the party. Would it be fine in the fridge or does the cake get soggy?
Reply
Mary Malone
Author
Reply toEmily
3 years ago
You can definitely make the shortcake before the party and have the strawberries and whipped cream ready to put on the cake when you serve it. You could use Cool Whip and then just have the strawberries waiting in the fridge when it’s time to serve. But I definitely wouldn’t add the strawberries until you’re ready to serve.
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3 years ago
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