Strawberry Shortcake is a timeless classic, but this Layered Strawberry Shortcake Delight takes the traditional dessert to a whole new level. With buttery cake layers, fresh strawberries, and luscious whipped cream, this dessert is as beautiful as it is delicious. Perfect for parties, family gatherings, or simply as a sweet treat for a quiet evening, this recipe combines all the flavors you love about strawberry shortcake but with an impressive layered twist.

Why You’ll Love This Recipe?

There’s something magical about combining layers of tender cake, sweet strawberries, and rich whipped cream. This dessert is the perfect balance of flavor, texture, and presentation. Not only is it simple enough for home bakers, but it’s also a showstopper for any special occasion or potluck.

The layered effect makes it easier to serve and adds that “wow” factor when you cut into it. If you’re a strawberry lover, this recipe is an absolute must-try.

Ingredients

Here’s what you’ll need to create this dreamy Layered Strawberry Shortcake Delight. The full measurements are listed at the bottom of this post, so keep scrolling for the complete recipe.

For the cake layers:

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

For the strawberries:

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar (to macerate the strawberries)

For the whipped cream:

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Don’t forget to check the full ingredient list below for precise measurements.

Directions

Preheat the Oven
Preheat your oven to 350°F (175°C) so it’s nice and ready for baking.
Prepare the Cake Batter
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the Dry Ingredients
Gradually add the flour and milk alternately to the butter mixture. Mix until just combined, ensuring not to overmix, as this can make the cake dense.
Bake the Cake Layers
Grease and line two 8-inch round cake pans. Divide the batter evenly between the pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
Prepare the Strawberries
In a medium-sized bowl, combine the sliced strawberries with 1/4 cup sugar. Toss them gently and let them sit for about 10 minutes to macerate. This will bring out their natural sweetness and create a lovely syrup.
Make the Whipped Cream
In a large mixing bowl, beat the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form. Be careful not to overbeat. Set aside.
Assemble the Layers
- Place one cake layer on the bottom of your serving dish or trifle dish.
- Spread a generous layer of whipped cream over the cake layer.
- Add a layer of the macerated strawberries on top of the whipped cream.
- Place the second cake layer on top and repeat: spread whipped cream, then add another layer of strawberries.
Top with Whipped Cream & Strawberries
Finish by spreading a final layer of whipped cream over the top and garnish with additional fresh strawberries.
Chill Before Serving
Cover with plastic wrap and chill in the refrigerator for at least 2 hours (or overnight) to allow the flavors to meld and for the cake to absorb the strawberry syrup.

Expert Tips and Tricks

Use fresh strawberries: Fresh strawberries are key to the best flavor. Avoid frozen strawberries as they can turn mushy.
Don’t overbeat the whipped cream: Overbeaten cream can turn into butter, so whip it just until stiff peaks form.
Make it ahead of time: Strawberry shortcake is always better when the layers have time to soak in the strawberry syrup. Prep it a few hours (or even a day) in advance!

Recipe Variations and Possible Substitutions

Here are a few fun ways to make this recipe your own:

Add a layer of jam: Swap the fresh strawberries with a layer of strawberry jam or strawberry compote for a quicker option.
Change up the cake: Use a pound cake, sponge cake, or even angel food cake in place of the homemade cake layers.
Make it gluten-free: Substitute the all-purpose flour with a gluten-free blend to suit dietary needs.
Add a splash of liqueur: For adults-only versions, add a splash of strawberry liqueur, Grand Marnier, or Chambord between the layers for a sophisticated flavor.

Serving and Pairing Suggestions

This dessert pairs beautifully with a warm cup of coffee, a glass of sweet white wine, or a light sparkling rosé. It’s perfect for brunches, family dinners, or even a picnic-style dessert with friends. Add a dollop of vanilla ice cream on the side for an extra indulgent treat.

Storage and Reheating Tips

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: This dessert is best served chilled and does not require reheating.

FAQs

1. Can I make this with store-bought cake?
Absolutely! If you’re short on time, use pre-made sponge cake, pound cake, or shortcake biscuits from the store. It will work just as well!

2. How can I make this dairy-free?
Use dairy-free substitutes like almond milk, oat milk, or coconut cream for the cake and whipped topping.

3. Can I use frozen strawberries instead?
Fresh strawberries are ideal, but if frozen are your only option, make sure to drain them well and toss them with sugar before layering.

4. How long can I store this dessert?
It’s best within 2-3 days after preparation. After that, the cake may start to lose its texture.

Conclusion

This Layered Strawberry Shortcake Delight is a stunning, easy-to-make dessert that will be a crowd-pleaser every single time. With its tender cake layers, fresh strawberries, and whipped cream, this is a dessert that will have everyone going back for seconds. Whether you’re serving it at a party, a holiday gathering, or simply as a special family treat, it’s the perfect way to celebrate strawberries in style.

Layered Strawberry Shortcake Delight

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Author: Jake
Prep Time: 15 minutes
Cook Time: 0 minutes (chilling time: 2 hours)
Total Time: 2 hours 15 minute
Yield: 8 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American

Print Recipe

Description

Layered Strawberry Shortcake Delight is a refreshing and indulgent dessert that combines layers of fluffy sponge cake, creamy whipped topping, and sweet, juicy strawberries. This no-bake dessert is easy to make, and it’s perfect for summer gatherings or special celebrations!

Ingredients

Units Scale

For the Cake Layers:

1 (9-inch) sponge cake or angel food cake (store-bought or homemade), cut into cubes

For the Strawberry Filling:

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the Whipped Cream Layer:

2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract

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Instructions

Prepare the Strawberry Filling:
1. In a bowl, combine the sliced strawberries and granulated sugar. Stir well to coat the strawberries with sugar. Let them sit for about 30 minutes to release their juices, creating a syrupy consistency.
Whip the Cream:
1. In a large mixing bowl, beat the heavy whipping cream with an electric mixer until it begins to thicken.
2. Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
Assemble the Layers:
1. In a large glass trifle dish or individual dessert cups, layer the ingredients. Start with a layer of sponge cake cubes at the bottom.
2. Spoon a layer of the strawberry mixture on top of the cake, followed by a layer of whipped cream. Repeat the layers, ending with whipped cream on top.
Chill and Serve:
1. Refrigerate the dessert for at least 2 hours to allow the layers to set.
2. Before serving, garnish with additional fresh strawberries on top for decoration.

Notes

You can use store-bought angel food cake or sponge cake to save time.
For added flavor, you can drizzle a little bit of strawberry syrup or jam between the layers.
If you prefer a more decadent dessert, try adding a layer of vanilla pudding or cream cheese filling.

Nutrition

Serving Size: 1 serving
Calories: ~250
Sugar: 20g
Sodium: 45mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg