Step-by-Step Guide to Making Slab Strawberry Shortcake
1. Prepare the Strawberries
Start by preparing the strawberry filling. Combine the sliced strawberries, granulated sugar, and lemon juice in a bowl. Gently toss the strawberries to ensure they are evenly coated. Set aside and allow them to macerate while you prepare the cake. This step is crucial as it helps release the natural juices of the strawberries, creating a sweet, syrupy mixture that will soak into the cake.
2. Make the Cake Batter
In a large mixing bowl, whisk together the flour, baking powder, and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, beat the egg with the sugar until light and fluffy. Add the milk and vanilla extract to the egg mixture and stir until well combined. Gradually add the wet ingredients to the dry ingredients, mixing just until the batter comes together. Be careful not to overmix, as this can result in a dense cake.
3. Bake the Cake
Preheat your oven to 350°F (175°C). Line a large baking sheet or a rimmed baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Pour the batter into the prepared pan, spreading it evenly to the edges. Bake for 20-25 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool completely in the pan.
4. Prepare the Whipped Cream
While the cake is cooling, prepare the whipped cream topping. In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use a hand mixer or a stand mixer fitted with the whisk attachment to beat the cream on medium-high speed until soft peaks form. Be careful not to overbeat, as the cream can quickly turn into butter.
5. Assemble the Slab Strawberry Shortcake
Once the cake has cooled, it’s time to assemble the shortcake. Spread a generous layer of whipped cream over the top of the cake, making sure to cover the entire surface. Using a slotted spoon, spoon the macerated strawberries over the whipped cream, allowing some of the syrup to drizzle over the top. The combination of the fluffy cream, juicy strawberries, and tender cake is simply irresistible.
Tips for the Best Slab Strawberry Shortcake
- Use Fresh, Ripe Strawberries: The flavor of your shortcake largely depends on the quality of the strawberries. Choose fresh, ripe strawberries for the best results.
- Chill Your Ingredients: For a light and airy whipped cream, make sure both your cream and mixing bowl are well-chilled before whipping.
- Don’t Overmix the Batter: To avoid a dense cake, mix the batter just until the ingredients are combined. Overmixing can result in a tough texture.
- Customize Your Shortcake: Feel free to add a twist to your slab strawberry shortcake by incorporating other berries like blueberries or raspberries. You can also add a layer of lemon curd or spread a thin layer of strawberry jam on the cake before adding the whipped cream.
Serving and Storing Slab Strawberry Shortcake
Slab Strawberry Shortcake is best served fresh, but it can be stored in the refrigerator for up to two days. Keep the cake covered to prevent it from drying out. If you’re making this dessert ahead of time, wait to assemble the shortcake until just before serving to keep the cake from becoming soggy.
This Slab Strawberry Shortcake is a delightful and versatile dessert that’s perfect for any occasion. Whether you’re hosting a summer barbecue, a family gathering, or just want to treat yourself, this dessert is sure to impress. Its combination of tender cake, sweet strawberries, and fluffy whipped cream makes it a crowd-pleaser that you’ll want to make again and again.
By following these steps and tips, you’ll create a Slab Strawberry Shortcake that not only looks impressive but also tastes delicious. Enjoy every bite of this summer-inspired dessert!
