This classic strawberry shortcake slice features tender cake layers, sweet strawberries, and soft whipped cream. Light, elegant, and refreshing, it is the perfect dessert for spring and summer gatherings.
Why You’ll Love This Recipe
This recipe highlights the natural sweetness of fresh strawberries while pairing them with a delicate cake and airy cream. It is simple yet visually impressive, making it ideal for celebrations or everyday desserts. The flavors balance beautifully—soft cake, juicy berries, and creamy richness.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- fresh strawberries, sliced
- granulated sugar (for macerating the berries)
- shortcake or sponge cake base
- heavy cream
- powdered sugar
- vanilla extract
- optional: lemon zest for added brightness
Directions
- Slice the strawberries and toss with sugar; let sit for 10–15 minutes to release juices.
- Prepare or slice the cake into portions.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Spoon strawberries over the cake slice.
- Top with a generous layer of whipped cream.
- Serve immediately or chill briefly before serving.
Servings and Timing
Servings: 8
Preparation time: 15 minutes
Assembly time: 10 minutes
Total time: about 25 minutes
Variations
- Lemon Strawberry Shortcake: Add lemon zest to the whipped cream.
- Chocolate Drizzle: Top with melted chocolate for richness.
- Biscuit-Style: Use traditional shortcake biscuits instead of cake.
- Berry Mix: Add blueberries or raspberries for a mixed-berry version.
Storage/Reheating
Assembled slices are best eaten immediately.
Store components separately for up to 2 days.
Whipped cream may deflate over time, so whip fresh when possible.
Do not freeze assembled shortcake.
FAQs
Can I use frozen strawberries?
Yes, but they release more liquid. Thaw and drain before using.
Can I use store-bought cake?
Absolutely; sponge cake or pound cake both work well.
How do I keep the whipped cream stable?
Add a teaspoon of cornstarch or use heavy whipping cream.
Can I make this dessert ahead?
Prep the components ahead but assemble right before serving.
Why macerate the strawberries?
It softens them and creates syrup that enhances flavor.
Can I reduce the sugar?
Yes, adjust based on the sweetness of your berries.
Should the cake be chilled?
Chilled or room temperature both work; chilled cake offers a firmer texture.
Can I add strawberry jam?
Yes, spread a thin layer on the cake for extra flavor.
How do I slice the cake cleanly?
Use a serrated knife and gentle sawing motions.
Can I make this dairy-free?
Use coconut cream or a non-dairy whipped topping.
Conclusion
This strawberry shortcake slice is a timeless dessert that combines fresh, juicy berries with soft cake and silky whipped cream. Its simplicity, elegance, and refreshing flavor make it a standout treat for any occasion.
Print
Strawberry Shortcake Slice
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 9 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A light and tender shortcake base layered with sweet strawberries and fluffy whipped cream, served as easy-to-cut slices for a beautiful and delicious dessert.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup milk
- 1 tsp vanilla extract
- 4 cups fresh strawberries, sliced
- 1/3 cup sugar (for berries)
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Instructions
- Preheat oven to 375°F (190°C). Grease and line an 8×8 or 9×9 baking pan with parchment paper.
- In a bowl, combine flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Stir in milk and vanilla extract until a thick batter forms. Spread evenly into the prepared pan.
- Bake for 20–25 minutes or until the top is lightly golden and a toothpick comes out clean. Let cool completely.
- Meanwhile, mix sliced strawberries with sugar and let macerate for at least 15 minutes.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Once the cake is fully cooled, spread the whipped cream over the top, then spoon the strawberries evenly across the surface.
- Slice into squares and serve chilled or at room temperature.
Notes
- For a sturdier slice, chill the assembled shortcake for 30 minutes before cutting.
- Use a mixture of strawberries and raspberries for added flavor.
- Add lemon zest to the whipped cream for a bright citrus note.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
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