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+ servings
uncut photo of cake with whipped cream and strawberries

Slab Strawberry Shortcake

Course Dessert
Cuisine American
Keyword Baking, cake
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Servings 16 pieces



  • 3 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 5 tsp baking powder
  • ½ tsp salt
  • 1 cup cold unsalted butter cut in pieces
  • 2 eggs slightly beaten
  • 2 cups heavy whipping cream


  • 1 quart strawberries, sliced
  • cup granulated sugar


  • 2 cups heavy whipping cream
  • cup powdered sugar
  • ½ tsp vanilla


  • 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.


Adapted from Betty Crocker