Strawberry Shortcake Layered Slice
Delight in a beautiful layered dessert featuring fresh strawberries, fluffy cake, and whipped cream, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour For the cake base
- 1 cup granulated sugar For sweetness
- 1 tablespoon baking powder For leavening
- 1/2 teaspoon salt To enhance flavor
- 1/2 cup unsalted butter, softened For moisture
- 1 cup milk For moisture
- 2 large eggs For binding
- 1 teaspoon vanilla extract For flavor
Filling and Topping
- 2 cups fresh strawberries, hulled and sliced For layering
- 1 1/2 cups heavy whipping cream For whipped cream
- 1/4 cup powdered sugar For sweetening whipped cream
- 1 teaspoon vanilla extract (for whipped cream) For flavor
- Fresh mint leaves (for garnish, optional) For decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
- Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients.
- Mix until you achieve a smooth batter.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
Whipped Cream
- In a bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
Assembly
- Once the cake cools, slice it into even layers, ideally three layers.
- On the first layer, spread a portion of the whipped cream and add a layer of sliced strawberries on top.
- Place the second layer on top and repeat the process with whipped cream and strawberries.
- Add the top layer and cover the whole cake with the remaining whipped cream.
- Garnish with any remaining strawberries and mint leaves if desired.
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Notes
Serve chilled or at room temperature. Pair it with vanilla ice cream for a delightful contrast. Scattering extra strawberry slices enhances presentation.