SLAB STRAWBERRY SHORTCAKE

SLAB STRAWBERRY SHORTCAKE --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 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. 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. Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour. Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally. 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.