Slab Strawberry Shortcake

Submitted by gailanng

"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. "

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 16

ingredients

• Shortcake

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

• Strawberries

• 1 quart strawberry, sliced
• 1⁄4 cup granulated sugar

• Topping

• 2 cups heavy whipping cream
• 1⁄3 cup powdered sugar
• 1 teaspoon vanilla

directions

1. 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.
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.
3. Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
4. Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally.  Refrigerate until ready to use.
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.
6. If serving later in the day, prepare strawberries 1 hour before assembling shortcake.
7. Top shortcake with sugared berries right before serving so juiciness is controlled.