Sweet and buttery biscuits baked sheet-pan style, and topped with homemade whipped cream and fresh strawberries. Making summer desserts is easy with Slab Strawberry Shortcake because it is perfect for a small get together, and celebrates the sweet flavors of summer.
Summer is here and this week I am celebrating with a few friends all of my favorite summer desserts for #SummerDessertsWeek!
This week you will find tons of seasonal and delicious sweet treats that are perfect to be enjoyed all summer.
Slab Strawberry Shortcake is a biscuit the size of a jelly roll pan, topped with whipped cream, and finished with berries. The cake is cut into squares and creates delicious individual cakes.
Yes, you read that correctly. A biscuit in a sheet pan. Buttery, crumbly, and a little sweet. It is pretty amazing.
My kids are all-over this cake. It is actually kind of funny because they make a great team- one likes the cream and strawberries, and the other is all about shortcake portion of the cake.
WHAT DO YOU NEED TO MAKE THIS SHORTCAKE?
- all-purpose flour
- granulated sugar
- baking powder
- salt
- cold unsalted
- eggs
- heavy whipping cream
- strawberries
- powdered sugar
- jelly roll pan
- pastry cutter
- hand mixer
HOW DO YOU MAKE THIS SHORTCAKE?
Heat oven to 400°F. Stir together the flour, ½ cup sugar, baking powder, and salt . Cut in butter, using pastry blender or fork. The mixture will resemble coarse crumbs.
In separate bowl, whisk eggs and 2 cups whipping cream till blended. Gently stir add into the flour mixture. The mixture will be soft and sticky. Flour your fingers fingers and press the dough evenly in bottom of 15x10x1-inch ungreased pan (commonly referred to as a jelly roll pan).
Bake 18 to 20 minutes. Allow biscuit to cool completely for about an hour.
While biscuit cools, mix strawberries and ⅓ cup granulated sugar. Set aside in the fridge.
Just before serving make the whipped cream (a tub of whipped topping can be substituted if desired). Mix the topping ingredients with electric mixer on medium-high speed until stiff peaks form.
To assemble, spread top of the cake with the whipped cream. Using slotted spoon, spoon strawberries over top. Store covered in refrigerator if not serving immediately.
WHY DOES THE BUTTER NEED TO BE COLD FOR BISCUITS?
The small pockets of cold butter actually steam as the biscuit bakes.
The steam creates small pockets in the pastry that lifts the dough. The biscuit will be lighter and not dense as a result.
TIPS ON MAKING WHIPPED CREAM (AND DELICIOUS VARIATIONS TOO)
This recipe uses a fresh whipped cream, but stabilized whipped cream, non-dairy whipped cream, or a store bought whipped topping are great alternatives.
A delicious add-in to the whipped cream recipe I featured is a teaspoon of vanilla extract for a stronger vanilla flavor.
Heavy cream is a must. Using a whole or 2% milk will not have enough fat to get the cream whipped into stable high peaks.
Check out a stabilized whipped cream recipe or a non-dairy coconut whipped cream for different homemade variations for the creamy topping.
STRAWBERRY TIPS
A hearty sliced berry is preferable for the topping. The strawberries are sugared and a slightly thicker slice allows for them to keep a firm texture.
Blackberries, blueberries, and raspberries are also delicious for this recipe. If using raspberries, reduce the sugar by half because they will breakdown faster than a strawberry or blueberry.
CHECK OUT THESE DELICIOUS STRAWBERRY RECIPES!
If you’ve tried SLAB STRAWBERRY SHORTCAKE or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Slab Strawberry Shortcake
Ingredients
Shortcake
- 3 ½ cups all-purpose flour
- ½ cup granulated sugar
- 5 teaspoon baking powder
- ½ teaspoon salt
- 1 cup cold unsalted butter cut in pieces
- 2 eggs slightly beaten
- 2 cups heavy whipping cream
Strawberries
- 1 quart strawberries, sliced
- ⅓ cup granulated sugar
Topping
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- ½ teaspoon vanilla
Instructions
- Heat oven to 400°F. Stir together the flour, ½ cup sugar, baking powder, and salt . Cut in butter, using pastry blender or fork. The mixture will resemble coarse crumbs.
- In separate bowl, whisk eggs and 2 cups whipping cream till blended. Gently stir add into the flour mixture. The mixture will be soft and sticky. Flour your fingers fingers and press the dough evenly in bottom of 15x10x1-inch ungreased pan (commonly referred to as a jelly roll pan).
- Bake 18 to 20 minutes. Allow biscuit to cool completely for about an hour.
- While biscuit cools, mix strawberries and ⅓ cup granulated sugar. Set aside in the fridge.
- Just before serving make the whipped cream (a tub of whipped topping can be substituted if desired). Mix the topping ingredients with electric mixer on medium-high speed until stiff peaks form. TO assemble, spread top of the cake with the whipped cream. Using slotted spoon, spoon strawberries over top. Store covered in refrigerator if not serving immediately.
Notes
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream & Chilled Desserts:
- CopyCat Disney Dole Whip from Big Bear's Wife
- Tropical Icebox Cake from A Kitchen Hoor's Adventures
- Birthday Cake Ice Cream from Simply Inspired Meals
- Fresh Peach Sorbet from Blogghetti
- Key Lime Pie Milkshakes from Love and Confections
- Lemon Corn Panna Cotta from Pastry Chef Online
- Blueberry Pie from A Day in the Life on the Farm
- Rainbow Tie Dye Cake from Hezzi-D's Books and Cooks
- Sour Cream Pound Cake from Savory Experiments
- Blueberry-Lemon Ricotta Pound Cake from Nik Snacks
- Slab Strawberry Shortcake from Cheese Curd In Paradise
- Berry Lavender Cupcakes from The Spiffy Cookie
- Mini Tropical Fruit Upside Down Cakes from For the Love of Food
- Chocolate Zucchini Cream Cheese Cupcakes from Cindy's Recipes and Writings
- Orange Creamsicle Fruit Dip from Sweet Beginnings
- Banana Split Cheesecake Cheeseball from Sweet ReciPEAs
- No Bake Birthday Cake Bites from It's Shanaka
- Southern Peach Cobbler from Back To My Southern Roots
- Raspberry-Blueberry Crisps from Karen's Kitchen Stories
- Blackberry Dumplings from Palatable Pastime
- S'mores Creme Brulee from Jolene's Recipe Journal
- Mini Cherry Pies from Our Sutton Place
Wendy Klik
I love the idea of a biscuit cake topped with whipped cream and strawberries.
Sylvie
I’m planning to make this for my son’s 1st birthday party and I’m hoping to make the biscuit part a day and a half ahead. Do you think it will keep okay in the fridge?
Ashley Lecker
Absolutely! I would just keep it covered.