Strawberry Shortcake Layered Slice

This strawberry shortcake layered slice brings together tender buttery cake, juicy fresh strawberries, and fluffy homemade whipped cream into a show-stopping dessert. It’s perfect for warm evenings when you want something sweet but not too heavy. This layered treat has been a favorite in my kitchen ever since I first made it for a summer gathering, and every time I serve it, it disappears fast.

I remember slicing into this the first time and being amazed at how the layers held together so well while remaining soft and moist. It feels fancy but is really very approachable to make.

Ingredients

• All-purpose flour: for structure and softness in the shortcake base
• Cornstarch: to keep the cake tender and light
• Baking powder and baking soda: act as leaveners, helping the cake rise evenly
• Salt: enhances all the flavors without being noticeable on its own
• Granulated sugar: sweetens the cake and the strawberries
• Unsalted butter: adds richness and a melt-in-your-mouth texture, make sure it is softened for easy mixing
• Eggs: provide moisture and help bind everything together
• Buttermilk: brings a slight tang and reacts with the soda to lift the cake
• Vanilla extract: deepens the flavor of both cake and strawberry layers
• Fresh strawberries: are the star here use ripe ones for the best sweetness and juiciness
• Lemon juice: brightens the strawberry layer, balancing sweetness naturally
• Heavy whipping cream: whips into a light but stable topping when combined with powdered sugar
• Powdered sugar: sweetens the cream without making it grainy

Step-by-Step Instructions

Sift and Mix Dry Ingredients:

Measure the flour, cornstarch, baking powder, baking soda, salt, and granulated sugar into a bowl. Sift or whisk together thoroughly to ensure the leaveners are evenly distributed. This step is important for a consistent rise and even texture.

Cream Butter and Eggs:

In a separate large bowl, beat the softened butter until smooth and creamy. Add eggs one at a time while continuing to beat to fully incorporate. This creates a light base for the cake batter.

Combine Wet and Dry:

Alternately add the dry ingredients and buttermilk to the butter and egg mixture. Start and end with the dry ingredients. Mix gently until just combined to avoid overworking the batter, which keeps the cake tender. Stir in vanilla extract last.

Bake the Shortcake Base:

Spread the batter evenly into a greased or parchment-lined tray. Bake in a preheated oven at 350 degrees Fahrenheit or 175 degrees Celsius for about 25 to 30 minutes. The cake should spring back lightly when touched and a tester inserted in the center comes out clean. Let it cool completely.

Prepare Strawberry Layer:

Combine sliced strawberries with sugar, lemon juice, and vanilla extract in a bowl. Let the mixture sit for at least 20 minutes to macerate. This draws out the juices and intensifies the fruit flavor, creating a natural syrup to soak the cake.

Whip the Cream:

Using chilled heavy cream, beat it with powdered sugar and vanilla extract until soft peaks form. Be careful not to overbeat or it will turn grainy and eventually become butter.

Assemble the Layers:

Cut the cooled shortcake base into neat slices or rectangles. Spread a thick layer of strawberries over each slice followed by a generous topping of whipped cream. Garnish with extra strawberry slices, crushed shortbread cookies, or white chocolate shavings depending on your preference.

Save

My favorite part has to be the strawberry layer. It reminds me of sunny afternoons with my family where this dessert was our reward after lemon picking at a nearby orchard. The way the berries soak into the cake makes every bite feel like summer.

Storage Tips

If you have leftovers, store them covered in the fridge. The shortcake will absorb moisture from the strawberries and cream overnight, making it even more luscious. Avoid freezing assembled slices as the whipped cream and strawberries will lose their texture but the cake base itself freezes well if wrapped tightly.

Ingredient Substitutions

You can swap buttermilk with a mixture of milk and a tablespoon of vinegar or lemon juice for that slight tang. Coconut cream works as a vegan alternative to heavy cream for whipping if you chill it well. Powdered sugar can be replaced with superfine sugar although the texture may vary slightly.

Serving Suggestions

This dessert pairs beautifully with a light dessert wine or a chamomile tea to balance the sweetness. For a fun twist, drizzle a raspberry coulis or a thin layer of melted chocolate on top before adding whipped cream.

Cultural Context

Strawberry shortcake has roots in American and British traditions, often associated with celebrations and summer harvests. This layered slice version takes the concept of individual shortcakes and makes it perfect for serving to a crowd in a modern way.

Recipe FAQs

→ What makes the shortcake base tender?

The combination of all-purpose flour, cornstarch, baking powder, baking soda, and buttermilk creates a soft, moist crumb in the base.

→ How do I prepare the strawberry layer?

Freshly sliced strawberries are mixed with sugar, lemon juice, and vanilla to enhance their sweetness and add a subtle tang.

→ What is the best way to whip the cream layer?

Chill the heavy cream before whipping with powdered sugar and vanilla extract until soft peaks form for a light, fluffy texture.

→ Can I add garnishes for extra flavor?

Yes, fresh strawberry slices, crushed shortbread cookies, or white chocolate shavings complement the layers beautifully.

→ How should I store this layered slice?

Keep it refrigerated in an airtight container to maintain freshness, ideally consuming within two days.