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Strawberry Shortcake Layered Slice

Light and Dreamy Strawberry Shortcake Layered Slice Delight

A refreshing Strawberry Shortcake Layered Slice that combines fluffy vanilla cake, fresh strawberries, and airy whipped cream for a delightful summer dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups all-purpose flour can swap with gluten-free blend
  • 1 cup granulated sugar or coconut sugar for less processed choice
  • 2 teaspoons baking powder ensure it's fresh
  • 1 teaspoon salt to enhance flavors
  • ½ cup unsalted butter (melted) or vegetable oil as dairy-free
  • 3 large eggs can substitute with flaxseed meal mixed with water
  • 1 cup milk or almond/oat milk for dairy-free
  • 2 teaspoons vanilla extract or almond extract for unique flavor
For the Strawberry Filling
  • 2 cups fresh strawberries (sliced) other berries can be used for variation
  • 2 tablespoons granulated sugar for enhancing sweetness of strawberries
For the Whipped Cream Topping
  • 1 cup heavy whipping cream or coconut cream for dairy-free
  • ¼ cup powdered sugar for sweetening and stabilizing

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • whisk
  • spatula
  • hand mixer
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan with parchment paper or butter.
  2. In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt, whisking until well-blended.
  3. In a separate bowl, whisk together melted butter, eggs, milk, and vanilla extract until smooth.
  4. Gently pour the wet mixture into the bowl of dry ingredients and stir until just combined.
  5. Spread the batter evenly into the prepared pan and bake for about 20-25 minutes, or until a toothpick comes out clean.
  6. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
  7. Slice fresh strawberries and sprinkle with granulated sugar, letting them sit for 10 minutes to draw out juices.
  8. In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form, about 3-5 minutes.
  9. Once cooled, spread whipped cream over the cake, layer with sugared strawberries, and chill in the refrigerator for at least 30 minutes.
  10. Slice into squares and serve, optionally garnished with extra whipped cream and whole strawberries.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 16gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

Use ripe strawberries for maximum sweetness, and don’t skip the chilling step for clean slices. Serve with ice cream for extra indulgence.

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