Strawberry Shortcake Layered Slice

Creamy, juicy, and impossibly fresh, this Strawberry Shortcake Layered Slice is the kind of dessert that brightens any table and makes weeknights feel like a celebration. Imagine pillowy shortcake biscuits, sweet macerated strawberries, and clouds of vanilla whipped cream layered into a sliceable treat — simple, elegant, and totally crowd-pleasing. Fun fact: strawberries were once considered a luxury fruit in Europe, so serving them in layers felt extra special — a little history on your plate!

This recipe is special because it’s quick to assemble, family-friendly, and forgiving for beginners. If you love classic desserts with a modern, tray-bake twist, you’ll also enjoy the texture contrast in A Slice of Heaven Cake, another favorite on the blog. Read on — you’ll be excited to whip this up for dessert tonight.

What is Strawberry Shortcake Layered Slice?

What’s in a name? Why “layered slice” and not just shortcake? Think of it as shortcake’s clever cousin: the same beloved flavors but built into neat layers that are easy to slice and share. Curious where the idea came from — was it born from a picnic, a busy baker, or sheer laziness in slicing biscuits? Who knows, but doesn’t the image of stacked strawberries and cream just make you grin? After all, they say “the way to a man’s heart is through his stomach.” Ready for a sweet experiment? Try it and see how quickly it disappears.

Why You’ll Love This

• Texture harmony: Soft, slightly crumbly shortcake meets juicy strawberries and billowy whipped cream — each bite is a delightful contrast.
• Budget-friendly: Using seasonal strawberries and homemade or store-bought biscuits keeps costs low compared to buying a bakery cake.
• Flavor upgrades: A splash of lemon with the strawberries and real vanilla in the cream lift the whole dessert, making it taste elevated without fuss.

If you enjoy layered desserts, this is a quicker, more relaxed alternative to the more elaborate layered cakes on the blog. Make it for gatherings or a simple family dessert — you’ll be proud you did.

How to Make

Quick Overview

This recipe is easy, delicious, and satisfying. Preparation is straightforward: macerate strawberries, whip cream to soft-stiff peaks, prepare biscuits, and build layers. The standout element is the juicy strawberry syrup released during maceration that soaks the bottom biscuits just enough to add moisture without getting soggy. Prep time is about 15 minutes plus 30 minutes macerating and cooling time; total working time about 45 minutes to 1 hour depending on biscuit prep.

Ingredients

3 cups fresh strawberries, hulled and sliced
1/3 cup granulated sugar
1 tablespoon lemon juice
2 cups heavy whipping cream, cold
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 batch of shortcake biscuits, cooled completely (store-bought or homemade)

Directions

1. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat. Let sit at room temperature for about 30 minutes so the strawberries release their juices and form a glossy syrup.
2. In a separate chilled bowl, pour the cold heavy whipping cream. Add the powdered sugar and vanilla extract. Using a hand mixer or stand mixer, whip on medium-high speed until stiff peaks form. Be careful not to overbeat — stop when the cream holds a peak but is still smooth.
3. Prepare the shortcake biscuits according to your recipe or package instructions. Allow them to cool completely so they don’t melt the whipped cream during assembly. If biscuits are large, slice them horizontally to create flatter layers; smaller biscuits can be used whole.
4. To assemble, place a layer of shortcake biscuits on the bottom of a serving dish or baking pan. Spoon a generous layer of the macerated strawberries over the biscuits, including some of the syrup. Spread a layer of whipped cream over the strawberries. Repeat layers — biscuit, strawberries, cream — until all ingredients are used, finishing with a fluffy layer of whipped cream on top.
5. Serve immediately if you prefer firmer layers, or refrigerate for 1–2 hours to allow the flavors to meld and the syrup to soften the biscuits slightly. Garnish with extra sliced strawberries before serving if desired.

What to Serve With

• Fresh mint leaves or a dusting of powdered sugar for simple garnish.
• A light green salad with citrus vinaigrette to balance the sweetness for a brunch spread.
• Sparkling wine or prosecco for celebrations; iced tea or cold brew coffee for casual afternoons.
• Vanilla custard or a lemon curd on the side for a tangy contrast.
• Scoop of vanilla bean ice cream for an extra-indulgent plate.

Top Tips for Perfecting

• Use ripe, fragrant strawberries for the best flavor — they sweeten naturally and make a great syrup.
• Chill your mixing bowl and beaters for easier, faster whipping of the cream.
• If biscuits are soft, assemble just before serving to avoid sogginess; for firmer slices, refrigerate for an hour.
• Substitute mascarpone (4 ounces folded into the whipped cream) for a richer, tangy filling.
• Avoid overwhipping cream; overbeaten cream becomes grainy and butter-like. Stop at stiff peaks.

Storing and Reheating Tips

• Refrigeration: Store leftovers covered in the fridge for up to 2 days. Layers will soften over time, so plan to eat within 48 hours for best texture.
• Freezing: Not recommended for assembled slices; the whipped cream changes texture when frozen. You can freeze unassembled components (strawberries in syrup or biscuits separately) for up to 1 month, then thaw and assemble.
• Best serving: If refrigerated, let slices sit at room temperature for 10–15 minutes before serving to soften slightly and enhance flavor. There’s no reheating — serve chilled or at room temperature.

FAQs

Can I use frozen strawberries?
Yes, but thaw and drain them first. Frozen strawberries release more water, so reduce added sugar slightly and strain excess juice if you want firmer layers.

What can I use instead of shortcake biscuits?
You can use sponge cake slices, ladyfingers, or store-bought pound cake sliced thinly. Each will give a slightly different texture.

How far ahead can I assemble this dessert?
Assemble up to 2 hours ahead for best results. If you need to assemble earlier, keep biscuits separate and add whipped cream and strawberries just before serving.

Is there a dairy-free option?
Yes—use full-fat coconut cream whipped with powdered sugar and vanilla. The texture will be slightly different but still delicious.

Can I make this into individual servings?
Absolutely. Layer in small jars or glasses for pretty individual portions and easy serving.

Conclusion

This Strawberry Shortcake Layered Slice is a simple showstopper — easy to make, economical, and perfect for summer gatherings or an everyday treat. With juicy strawberries, fluffy whipped cream, and tender shortcake layers, it’s a dessert that’s hard to resist and even easier to love. For a full cake-style variation and more inspiration, check out Strawberry Shortcake Cake – Celebrating Sweets. Give this layered slice a try and share it with family or friends — it’s the kind of recipe that brings people together.