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Slab Strawberry Shortcake

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Betty Crocker Kitchens
Updated Apr 18, 2019
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Shortcake to feed a crowd! With no individual assembly required, this genius recipe couldn't be more perfect for all of your spring and summer gatherings. The from-scratch biscuit base is scone-like in its buttery texture and tastes great on its own, but when topped with sweetened whipped cream and sugared strawberries, it's simply divine. If you have other fresh berries on hand, you can use your favorite combination to top the shortcake base. This dessert will be your new party favorite.

More About This Recipe

Slab Strawberry Shortcake

  • Prep Time 35 min
  • Total 1 hr 55 min
  • Servings 16
  • Ingredients 12
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Ingredients

Shortcake

  • 3 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup granulated sugar
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup cold butter, cut in pieces
  • 2 eggs, slightly beaten
  • 2 cups heavy whipping cream

Strawberries

  • 1 quart (4 cups) strawberries, sliced
  • 1/4 cup granulated sugar

Topping

  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. In large bowl, stir 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.
  • Step 
    2
    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.
  • Step 
    3
    Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
  • Step 
    4
    Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.
  • Step 
    5
    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.

Nutrition

470 Calories
34g Total Fat
5g Protein
35g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
310
Total Fat
34g
52%
Saturated Fat
21g
106%
Trans Fat
1g
Cholesterol
120mg
40%
Sodium
340mg
14%
Potassium
160mg
5%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
7%
Sugars
13g
Protein
5g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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