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Slab Strawberry Shortcake

Course Dessert
Cuisine American
Keyword shortcake, slab cake, slab strawberry shortcake
Prep Time 35 days 20 hours
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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