Have you ever wondered how to make a dessert that’s not only delightful but also easy to whip up in your kitchen? Enter the Slab Strawberry Shortcake—a perfect blend of sweet strawberries, creamy whipped topping, and a soft cake base! This classic dessert is not just delicious; it’s a dessert that brings smiles and joy to gatherings. With the focus on fresh strawberries, this recipe is a seasonal favorite, perfect for summer picnics or family gatherings. Let’s dive into how you can make this delectable treat!
Ingredients List
To create a scrumptious Slab Strawberry Shortcake, you’ll need the following 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 (for the strawberries)
- 2 cups heavy whipping cream (for topping)
- 1/3 cup powdered sugar
Feel free to experiment with substitutes if you’re looking for alternatives! For example, you can use coconut oil instead of butter or replace heavy cream with coconut cream for a dairy-free version.
Timing
Getting your Slab Strawberry Shortcake ready takes about 90 minutes. That’s 20% less time than the average layered cake recipe, making it a great option for busy weekends or last-minute gatherings. Here’s the breakdown:
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Cooling Time: 50 minutes
- Total Time: 90 minutes
Step-by-Step Instructions
Step 1: Preheat Your Oven
Preheat your oven to 400 degrees Fahrenheit. Grab an ungreased 15x10x1 inch Jelly Roll Pan for this tasty recipe.
Step 2: Mix Dry Ingredients
In a large bowl, place the flour, 1/2 cup of white sugar, baking powder, and salt. Stir to combine thoroughly.
Step 3: Cut in Butter
Add your cold, cubed butter into the flour mixture. Use a pastry blender to mix until you achieve a crumbly texture resembling coarse crumbs.
Step 4: Combine Wet Ingredients
In a separate small bowl, whisk together the slightly beaten eggs and 2 cups of heavy whipping cream until just incorporated.
Step 5: Form Dough
Pour the egg and cream mixture into the flour mixture. Stir until it becomes a soft dough. Flour your hands and gently press the dough into the bottom of the jelly roll pan.
Step 6: Bake the Shortcake
Bake in the preheated oven for about 20 minutes or until the top is golden brown. After baking, let it cool completely on a wire rack.
Step 7: Prepare Strawberries
While your cake cools, place the sliced strawberries into a large bowl with 1/4 cup of sugar. Stir occasionally and let them sit to release their juices.
Step 8: Make Whipped Cream
For your topping, place 2 cups of heavy cream and 1/3 cup of powdered sugar in a large chilled bowl. Beat together on medium to high speed until stiff peaks form.
Step 9: Assemble
Spread the whipped cream over the top of the cooled shortcake. Using a slotted spoon, add the strawberries over the whipped cream. Serve immediately and enjoy!
Nutritional Information
A typical serving of Slab Strawberry Shortcake contains approximately:
- Calories: 400
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 100mg
- Carbohydrates: 45g
- Sugars: 20g
- Protein: 5g
It’s important to remember that the nutritional information may vary based on ingredient substitutions and portion sizes.
Healthier Alternatives
Looking to make your Slab Strawberry Shortcake healthier? Consider the following swaps:
- Use whole-grain flour instead of all-purpose flour for added fiber.
- Replace some of the butter with unsweetened applesauce to reduce fat.
- Sweeten the strawberries with honey or maple syrup instead of sugar for a natural sweetness.
Serving Suggestions
This Slab Strawberry Shortcake is incredibly versatile. Here are some serving ideas:
- Pair with a scoop of vanilla ice cream for an indulgent treat.
- Top with fresh mint leaves for a refreshing twist.
- Serve in charming mason jars for a fun dessert presentation at gatherings.
Common Mistakes to Avoid
While making Slab Strawberry Shortcake, keep these common pitfalls in mind:
- Overmixing the dough: This can lead to a tough cake. Mix until just combined.
- Not letting the shortcake cool completely: It may become soggy if you skip this step.
- Using warm cream for the whipped topping: Chilled cream whips up better, achieving the perfect consistency.
Storing Tips
If you have leftovers (which is rare), store them in an airtight container in the refrigerator. To maintain freshness, consume within 2-3 days. You can prepare the shortcake base ahead of time and add the toppings just before serving.
Conclusion
In summary, the Slab Strawberry Shortcake is an ideal choice for any gathering—easy to make, visually appealing, and utterly delicious. Don’t hesitate to try this recipe yourself; it’s a guaranteed crowd-pleaser! Share your experiences in the comments, and feel free to explore our other delightful recipes!
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but be sure to thaw and drain them first to avoid excess moisture.
How can I make this cake gluten-free?
Substitute all-purpose flour with a gluten-free flour blend.
Is there a vegan version of this recipe?
Absolutely! Use flax eggs instead of regular eggs and coconut cream in place of heavy cream.
How long will this cake last?
It’s best enjoyed fresh, but it can last up to 2-3 days in the refrigerator.
Enjoy this delightful treat and share the joy it brings with your loved ones!
Print
Slab Strawberry Shortcake
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and easy dessert made with sweet strawberries and creamy whipped topping on a soft cake base, perfect for summer gatherings.
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 (for the strawberries)
- 2 cups heavy whipping cream (for topping)
- 1/3 cup powdered sugar
Instructions
- Preheat your oven to 400°F (200°C) and grab an ungreased 15x10x1 inch jelly roll pan.
- In a large bowl, combine flour, 1/2 cup sugar, baking powder, and salt. Stir to mix thoroughly.
- Cut in the cold cubed butter until the mixture resembles coarse crumbs.
- In another bowl, whisk together the slightly beaten eggs and 2 cups of heavy whipping cream until just combined.
- Pour the egg and cream mixture into the flour mixture and stir until a soft dough forms. Flour your hands and press the dough into the bottom of the jelly roll pan.
- Bake for about 20 minutes, or until the top is golden brown. Let it cool completely on a wire rack.
- While the cake cools, mix the sliced strawberries with 1/4 cup sugar in a bowl and let sit to release their juices.
- For the topping, beat 2 cups of heavy cream with 1/3 cup powdered sugar until stiff peaks form.
- Spread whipped cream over the cooled shortcake, then top with strawberries. Serve immediately.
Notes
Feel free to experiment with ingredient substitutions for a different twist, such as using coconut oil for butter or coconut cream for a dairy-free version. Store leftovers in an airtight container in the refrigerator for 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: strawberry shortcake, dessert, summer recipe, easy dessert, picnic treat