Strawberry Shortcake Layered Slice

why make this recipe

Strawberry Shortcake Layered Slice is a delightful dessert that perfectly blends sweet strawberries with fluffy cake and whipped cream. It’s a classic that’s loved by many for its refreshing taste and beautiful presentation. This dessert is perfect for summer gatherings, birthdays, or any occasion that calls for a sweet treat.

how to make Strawberry Shortcake Layered Slice

Ingredients :

• 3 cups fresh strawberries, hulled and sliced
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar

Directions :

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, combine sliced strawberries, 1/3 cup granulated sugar, and lemon juice; let sit for 30 minutes.
3. In another bowl, whisk together flour, baking powder, and salt.
4. In a mixing bowl, cream together the softened butter and 1 cup sugar until light and fluffy.
5. Add eggs one at a time, beating well after each addition, and then mix in vanilla.
6. Gradually add the dry ingredients to the wet ingredients, alternating with milk until just combined.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
10. Whip the heavy cream with powdered sugar until stiff peaks form.
11. Once the cakes are cooled, place one layer on a serving platter, spread a portion of the whipped cream over it, and add half of the macerated strawberries.
12. Place the second cake layer on top, cover with more whipped cream, and top with the remaining strawberries.
13. Slice and serve immediately.

how to serve Strawberry Shortcake Layered Slice

Serve the Strawberry Shortcake Layered Slice chilled, cut into generous slices. It pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce for extra indulgence. This dessert is sure to impress your guests and bring smiles all around.

how to store Strawberry Shortcake Layered Slice

To store leftover Strawberry Shortcake Layered Slice, keep it in an airtight container in the refrigerator. It’s best enjoyed within 1-2 days for optimal freshness. If you want to keep it longer, you can store the cake layers and whipped cream separately and assemble them just before serving.

tips to make Strawberry Shortcake Layered Slice

• Use ripe, fresh strawberries for the best flavor.
• Ensure your butter is softened to room temperature for easier mixing.
• Don’t overmix the batter; mix until just combined to keep the cake light and fluffy.
• For a richer flavor, you can add a splash of almond extract to the whipped cream.

variation

You can make a chocolate version by adding cocoa powder to the cake batter or using chocolate whipped cream. Additionally, you can substitute the strawberries with other fruits like blueberries or peaches for different flavors.

FAQs

1. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw them and drain any excess liquid before using.

2. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.

3. Can I make this dessert ahead of time?
Yes, you can make the cake layers in advance and store them in the refrigerator. Assemble with whipped cream and strawberries right before serving for the best texture.

Strawberry Shortcake Layered Slice

A delightful dessert that combines sweet strawberries with fluffy cake and whipped cream, perfect for summer gatherings and special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Cake, Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

  

For the Strawberries

• 3 cups fresh strawberries, hulled and sliced Use ripe, fresh strawberries for the best flavor.
• 1/3 cup granulated sugar To macerate the strawberries.
• 1 tablespoon lemon juice Enhances the flavor of the strawberries.

For the Cake

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened Ensure your butter is softened to room temperature for easier mixing.
• 1 cup granulated sugar For the cake batter.
• 2 large eggs Add one at a time.
• 1 teaspoon vanilla extract
• 1 cup milk To keep the cake moist.

For the Whipped Cream

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar To sweeten the whipped cream.

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a bowl, combine sliced strawberries, 1/3 cup granulated sugar, and lemon juice; let sit for 30 minutes.
• In another bowl, whisk together flour, baking powder, and salt.
• In a mixing bowl, cream together the softened butter and 1 cup sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition, and then mix in vanilla.
• Gradually add the dry ingredients to the wet ingredients, alternating with milk until just combined.
• Divide the batter evenly between the prepared cake pans and smooth the tops.

Baking

• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Assembly

• Whip the heavy cream with powdered sugar until stiff peaks form.
• Once the cakes are cooled, place one layer on a serving platter, spread a portion of the whipped cream over it, and add half of the macerated strawberries.
• Place the second cake layer on top, cover with more whipped cream, and top with the remaining strawberries.
• Slice and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator, best enjoyed within 1-2 days. For a richer flavor, add a splash of almond extract to the whipped cream. You can also make a chocolate version by adding cocoa powder to the cake batter or using chocolate whipped cream. Substitute strawberries with other fruits like blueberries or peaches for different flavors.

Keyword Fresh Fruit, Layered Cake, Strawberry Shortcake, Summer Dessert, Whipped Cream