Strawberry Shortcake Layered Slice
Ingredients
For the Cake:
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2 1/2 cups all-purpose flour
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2 1/2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/2 teaspoon salt
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1 cup granulated sugar
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1/2 cup unsalted butter (softened)
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2 large eggs
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1 teaspoon vanilla extract
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1 cup buttermilk (or regular milk, but buttermilk gives it a better texture)
For the Strawberries:
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4 cups fresh strawberries, hulled and sliced
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1/4 cup granulated sugar (adjust according to the sweetness of your strawberries)
For the Whipped Cream:
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2 cups heavy whipping cream
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
Directions
1. Make the Cake:
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
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Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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Cream the butter and sugar: In another bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
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Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
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Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk (begin and end with the dry ingredients). Mix until just combined. Be careful not to overmix.
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Bake the cakes: Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
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Cool the cakes: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
2. Prepare the Strawberries:
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Slice the strawberries: Hull and slice the strawberries. Place them in a large bowl.
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Sweeten the strawberries: Sprinkle the sugar over the sliced strawberries and stir to combine. Let them sit for about 30 minutes to release their juices. Stir occasionally. This will make a nice strawberry syrup.
3. Make the Whipped Cream:
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Chill the mixing bowl and beaters: Before making the whipped cream, place the mixing bowl and beaters in the fridge for about 10-15 minutes. This will help the cream whip better.
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Whip the cream: In the chilled bowl, beat the heavy cream on medium-high speed until it starts to thicken. Gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Be careful not to overwhip, or it could turn into butter.
4. Assemble the Strawberry Shortcake Layered Slice:
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Slice the cakes: Once the cakes have cooled, use a serrated knife to slice each cake in half horizontally, creating four layers of cake.
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Layer the ingredients: Place one layer of cake on a serving platter or cake stand. Spoon some of the sweetened strawberries and their juices over the cake. Add a generous layer of whipped cream on top of the strawberries.
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Repeat the layers: Place another layer of cake on top, followed by more strawberries and whipped cream. Repeat until all the layers are stacked. Finish with a final layer of whipped cream and garnish with extra strawberry slices on top.
5. Serve:
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Chill the assembled cake in the fridge for about 30 minutes to help the layers set and allow the flavors to meld.
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Slice carefully and serve chilled. Enjoy the soft, creamy layers of cake, strawberries, and whipped cream!
Tips:
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Make ahead: You can make the cake layers and whipped cream ahead of time and store them separately. Assemble the cake on the day you plan to serve it.
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Customize: You can also add a layer of jam or lemon curd between the cake layers for extra flavor.
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For a firmer whipped cream: Use heavy cream that’s cold, and for extra stability, add a tablespoon of powdered gelatin mixed with water (dissolve the gelatin in hot water, then let it cool to room temperature before folding it into the whipped cream).
Enjoy this light and delightful Strawberry Shortcake Layered Slice! Perfect for family gatherings, special occasions, or just a sweet treat.