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