Strawberry Shortcake Layered Slice (Print Format)
Tender shortcake base layered with fresh strawberries and light whipped cream for a sweet indulgence.
# Ingredients:
→ Shortcake Base
01 -
2 1/2 cups all-purpose flour
02 -
1/4 cup cornstarch
03 -
1 tablespoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon salt
06 -
3/4 cup granulated sugar
07 -
1/2 cup unsalted butter, softened
08 -
2 large eggs
09 -
1 cup buttermilk
10 -
1 teaspoon vanilla extract
→ Strawberry Layer
11 -
3 cups fresh strawberries, hulled and sliced
12 -
1/3 cup granulated sugar
13 -
1 tablespoon lemon juice
14 -
1 teaspoon vanilla extract
→ Whipped Cream Layer
15 -
2 1/2 cups heavy whipping cream
16 -
1/2 cup powdered sugar
17 -
1 teaspoon vanilla extract
→ Optional Garnish
18 -
Fresh strawberry slices
19 -
Crushed shortbread cookies
20 -
White chocolate shavings
# Steps:
01 -
Preheat the oven to 350°F. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and granulated sugar. Cut in softened butter until mixture resembles coarse crumbs. Beat eggs, buttermilk, and vanilla extract together; add to the dry ingredients and mix until just combined. Pour batter into a greased baking pan and bake for 30–35 minutes or until golden brown and a toothpick comes out clean.
02 -
In a bowl, combine sliced strawberries with granulated sugar, lemon juice, and vanilla extract. Toss gently and let macerate for at least 30 minutes to release juices.
03 -
Using a chilled bowl and beaters, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
04 -
Once the shortcake base has cooled, spread the macerated strawberries over it evenly. Top with a generous layer of whipped cream. Garnish optionally with fresh strawberry slices, crushed shortbread cookies, and white chocolate shavings before serving.
# Tips:
01 -
Chilling the bowl and beaters before whipping ensures better volume and stability in the whipped cream.