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.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Hand Mixer
- Baking Pan
Ingredients
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 Shortcake biscuits, cooled completely store-bought or homemade
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Store leftovers covered in the fridge for up to 2 days. For best texture, plan to eat within 48 hours.