Slab Strawberry Shortcake

FOR THE STRAWBERRIES:

• 4 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar

FOR THE SHORTCAKE:

• 3 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 5 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 2 eggs, beaten
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract

FOR THE TOPPING:

• 2 cups heavy whipping cream, chilled
• 1/3 cup powdered sugar
• 2 teaspoons vanilla extract

PREPARATION

1. Preheat oven to 400°F.
2. In a medium bowl, stir together strawberries and 1/2 cup granulated sugar and set aside to macerate while you work on the shortcake, at least 30 minutes.
3. In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, and salt until combined.
4. Using a fork or a pastry blender, cut in butter until mixture resembles coarse crumbs.
5. In a separate bowl or container, beat together eggs, whipping cream, and vanilla extract until combined, then stir into flour mixture until dough comes together.
6. Press dough into a 10×15-inch jelly roll pan.
7. Bake until golden brown, 15-20 minutes, then let cool completely before assembling cake.
8. When ready to serve, make the whipped cream topping:
9. In a large bowl, beat the chilled whipping cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until stiff peaks form.
10. Spread whipped cream over shortcake, then top with strawberries. Slice, serve, and enjoy!