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Homemade Layered Strawberry Shortcake #SummerDessertWeek

Nothing says sweet summertime than an impressive than a Homemade Layered Strawberry Shortcake.
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Dessert
Servings: 8
Author: Aimee

Ingredients

  • For the Cake:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs separated
  • 1 pinch cream of tartar
  • 1 cup sugar
  • 1/2 cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • Marinated Strawberries:
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sliced fresh strawberries
  • 1 1/2 tablespoon sugar
  • Whipped Cream:
  • 1 1/2 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • additional strawberries mint: garnish

Instructions

  • To prepare the cake:
  • Preheat the oven to 350 degrees. Line an 8 inch baking pan with parchment paper and spray with non-stick cooking spray (you can also use butter if you prefer) and set aside.
  • In a medium size bowl, combine the flour, baking powder and salt. Set aside.
  • In another bowl, using a stand mixer (or electric mixer), beat the egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar beating until stiff peaks form.
  • In another bowl, still using a stand mixer beat the remaining sugar, butter, egg yolks and vanilla. Slowly add the dry ingredients alternately with the milk.
  • Using a spatula, gently fold in the meringue to the batter. Pour the batter into the prepared baking pan. Bake for 30-45 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove from the pan and allow the cake to cool on a wire rack.
  • To prepare the Strawberries:
  • In a bowl, combine the sliced strawberries, sugar and vanilla. Allow the strawberries to soak for 15 to 20 minutes.
  • Prepare the Whipped Cream:
  • In a bowl, whip the cold cream, sugar and vanilla with an electric mixer until peaks form.
  • To Assemble the Cake:
  • Slice the cake in half horizontally. *I have a cake leveler that does this easily and evenly! Spread half of the whipped cream onto the bottom slice of the cake. Add the strawberries onto the whipped cream. Cover with the remaining slice of cake and whipped cream. Top with more strawberries and sprigs of fresh mint. Store in the refrigerator for at least 2 hours; serve chilled.