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Home » Bakery » Slab Strawberry Shortcake

Slab Strawberry Shortcake

Published: Jul 6, 2020 · Modified: Feb 8, 2021 by Ashley Lecker · This post may contain affiliate links · 3 Comments

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pinterest image with cake and plated cake

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.

uncut photo of cake with whipped cream and strawberries

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.

cut cake lifted from the pan

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.

cake with toppings on a white plate

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!

Mini Strawberry Pies

Strawberry Rhubarb Bread

Strawberry Crumb Bars

bite of cake on a fork

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: 

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uncut photo of cake with whipped cream and strawberries

Slab Strawberry Shortcake

5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Cooling Time 1 hr
Course Dessert
Cuisine American
Servings 16 pieces

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

Adapted from Betty Crocker
Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!
pinterest image with cake and plated cake
  Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We're celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!   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
Summertime Pies:
  • Blueberry Pie from A Day in the Life on the Farm
Sweet Summertime Cakes and Cupcakes:
  • 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
No Bake Treats:
  • Orange Creamsicle Fruit Dip from Sweet Beginnings
  • Banana Split Cheesecake Cheeseball from Sweet ReciPEAs
  • No Bake Birthday Cake Bites from It's Shanaka
Baked Desserts:
  • 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
« Sausage Egg and Cheese Breakfast Roll-Ups
Pesto Caprese Pasta Salad »

Reader Interactions

Comments

  1. Wendy Klik

    July 07, 2020 at 6:51 pm

    I love the idea of a biscuit cake topped with whipped cream and strawberries.

    Reply
  2. Sylvie

    April 27, 2022 at 11:36 am

    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?

    Reply
    • Ashley Lecker

      April 27, 2022 at 6:41 pm

      Absolutely! I would just keep it covered.

      Reply

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Hi, I am Ashley. I am a busy mom and wife working to make family, food, and life an adventure!

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