Slab Strawberry Shortcake

Chef’s Note

“For best results, be sure to chill the bowl and beaters before making the whipped cream. Try your favorite berry combination to top the shortcake. ”








  • Shortcake
  • 3 12 cupsall-purpose flour
  • 12 cupgranulated sugar
  • 5 teaspoonsbaking powder
  • 12 teaspoonsalt
  • 1 cup cold butter, cut into pieces
  • 2 eggs, slightly beaten
  • 2 cupsheavy whipping cream
  • Strawberries
  • 1 quartstrawberry, sliced
  • 14 cupgranulated sugar
  • Topping
  • 2 cupsheavy whipping cream
  • 13 cuppowdered sugar
  • 1 teaspoonvanilla
  • Directions

  • Heat oven to 400°F. In large bowl, stir together the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
  • In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
  • Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
  • Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.  Refrigerate until ready to use.
  • When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.
  • If serving later in the day, prepare strawberries 1 hour before assembling shortcake.
  • Top shortcake with sugared berries right before serving so juiciness is controlled.
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