Slab Strawberry Shortcake

Slab Strawberry Shortcake

I have adored Strawberry Shortcake for as long as I can recall. It's the "cake" I ask for every birthday, even though it's far from a traditional cake, but there's no other dessert I would prefer. (Save for a perfectly done creme brulee, perhaps.) I adore it to the extent that I don’t believe there's much potential for enhancement — it's perfect as it stands — but one way to enhance it further is to have significantly more of it. 

This Slab Strawberry Shortcake provides you with plenty of strawberry shortcake. It fills a whole sheet pan, consisting of a delicately moist and subtly sweet shortcake, smooth whipped cream, and juicy fresh strawberries in syrup. In my opinion, it’s cake-shaped paradise, and there’s more than enough to share. 

For strawberry shortcake, simply slicing strawberries isn’t enough. No, the trick is to macerate them, which simply means 'add sugar on top and let them rest.' Macerating allows the berries to expel some juice, transforming tasty sliced fruit into exceptionally sweet fruit accompanied by a syrupy sauce to drizzle over anything you wish. Cut the berries, mix them with sugar, and allow them to rest for approximately thirty minutes. That's everything involved in macerating. 

As the berries work their magic, you can start preparing the shortcake dough. You will incorporate cold butter into a blend of flour, baking powder, and sugar until it takes on a coarse crumb-like texture… 

… and afterward, you'll incorporate a blend of heavy cream, eggs, and vanilla. It’s a more flavorful dough than other shortcakes I’ve tasted and I ADORE it. It's tasty by itself, but even more enjoyable when served with whipped cream and berries. There’s no need to roll it out or search for a biscuit cutter… simply press it into a jelly roll pan and bake it for around fifteen minutes. 

You need it to be completely cool before adding the topping, or your whipped cream will just slip off. Now, if you’re wondering “Is it possible to use canned whipped cream? “May I use Cool Whip?” I beg you, simply set aside those thoughts. Making whipped cream at home is simple, and few treats are more delightful. 

Begin with cold heavy whipping cream and ensure you whip it in a bowl that is at least at room temperature. Some individuals cool their bowl, but I never have and have always succeeded — just avoid washing a bowl in hot water and then adding your cream, expecting it to turn out well. With an electric mixer or a whisk by hand for a workout, whip the cream until it forms firm stiff peaks. 

Incorporating your powdered sugar at the start also aids in stabilizing it somewhat. It works well on all things. Make sure to save some for the cake. 

Evenly distribute the remaining whipped cream over the shortcake and garnish it with the succulent berries, then all that’s left is to enjoy. I can only mention that there are very few meals I anticipate enjoying as much as this one. 

Fixings:

Shortcake

• 3 1/2 cups Gold Medal™ generally useful flour
• 1/2 cup granulated sugar
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup cold spread, cut in pieces
• 2 eggs, somewhat beaten
• 2 cups weighty whipping cream
• Strawberries
• 1 quart (4 cups) strawberries, cut
• 1/4 cup granulated sugar

Besting

• 2 cups weighty whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla

Directions

Shrimp-and-chorizo-skewers.

Heat stove to 400°F. In huge bowl, mix the flour, 1/2 cup granulated sugar, baking powder and salt until mixed. Cut in spread, utilizing baked good blender or fork, until combination resembles coarse morsels.

In little bowl, beat eggs and 2 cups whipping cream just until mixed. Mix into flour combination until blend frames a delicate batter. Utilizing softly floured fingers, pat and press batter in lower part of 15x10x1-inch ungreased container.

Heat 16 to 20 minutes or until brilliant brown. Cool totally, around 60 minutes.

In the mean time, in huge bowl, blend strawberries and 1/4 cup granulated sugar; mix periodically.

Whenever prepared to serve, in chilled huge bowl, beat Topping fixings with electric blender on medium-high velocity until solid pinnacles structure. Spread top with whipped cream. Utilizing opened spoon, spoon sugared berries up and over. Cut into 4 lines by 4 lines. Store canvassed in fridge.

If serving later in the day, plan strawberries 1 hour prior to gathering shortcake.

Spicy-southern-fried-chicken.

Top shortcake with sugared berries just prior to serving so deliciousness is controlled. Cool. Appreciate it !!

Slab Strawberry Shortcake VIDEO