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Dive into the delightful world of dessert with our Classic Layered Strawberry Shortcake, a scrumptious treat with a rich cultural history. Originating from the United Kingdom in the 16th century, strawberry shortcake has become a beloved dessert around the world. Traditionally, this sweet treat is a hallmark of summer celebrations, making it a symbol of joy and indulgence. In the United States, it’s even celebrated with its own day, National Strawberry Shortcake Day, every June 14th!

This version of the classic dessert is unique, not only in its layered presentation but also in the quality of the ingredients used. We’ve selected the freshest, juiciest Strawberries and paired them with fluffy, golden shortcake and richly whipped cream. Each bite promises a harmony of textures, from the crumbly shortcake to the velvety cream, and a burst of flavors, from the sweet-tart strawberries to the subtle vanilla. The richness of the cream perfectly balances the acidity of the strawberries, creating a heavenly combination that is sure to delight your taste buds.

The Classic Layered Strawberry Shortcake is not just a dessert, it’s an experience. It’s perfect for serving at garden parties, picnics, or just as a special treat on a sunny afternoon. We recommend pairing it with a chilled glass of sparkling wine or a steaming cup of tea for an absolutely divine dessert experience. Every mouthful of this sumptuous dessert is a celebration of flavor, history, and the sheer joy of indulgence, making it a must-try for every dessert lover.

Main Ingredients

• 2 pounds fresh strawberries (hulled and halved)
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup unsalted butter (chilled and cubed)
• 2 cups heavy cream (chilled)
• 2 eggs (large)
• 1 tablespoon vanilla extract

Seasonings and Spices

• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup powdered sugar (for the whipped cream)

Optional Toppings

• to taste extra strawberries (for garnish)
• to taste mint leaves (for garnish)
• to taste powdered sugar (for dusting)

Preparation

1. First, preheat your oven to 425°F (220°C).
   Tip: Preheating the oven ensures a uniform temperature, leading to even cooking.
2. While the oven is preheating, hull and quarter the strawberries. Set aside approximately a third of these strawberries to use later as decoration.
3. In a large bowl, combine the all-purpose flour, half a cup of granulated sugar, the baking powder, and salt.
   Tip: Whisk the dry ingredients together until they are well combined.
4. In a separate bowl, beat the eggs, then add them to the dry ingredients along with half a cup of melted unsalted butter.
   Tip: The butter should be melted but not hot, to avoid cooking the eggs prematurely.
5. Stir the mixture until it forms a dough. Be careful not to overmix, as this can make the shortcake tough.

Cooking Instructions

1. On a floured surface, roll out the dough to about a half-inch thickness.
   Tip: If the dough is too sticky, add a bit more flour.
2. Using a round biscuit cutter, cut out shortcakes from the dough and place them on an ungreased baking sheet.
   Tip: You can also use the rim of a glass if you don’t have a biscuit cutter.
3. Bake the shortcakes in the preheated oven for 15-20 minutes, or until they are golden brown.
   Tip: The shortcakes are done when they sound hollow when tapped on the bottom.
4. While the shortcakes are baking, combine the remaining half cup of granulated sugar with the quartered strawberries and set them aside to macerate. This process will draw out the natural juices from the strawberries, making them even more flavorful.
5. In another bowl, whip the heavy cream along with the powdered sugar and vanilla extract until soft peaks form. This will be used as the filling for your shortcakes.
   Tip: Chill the bowl and the beaters in the freezer for about 15 minutes before whipping the cream. This makes the process quicker and easier.

Finishing Touches

1. Once the shortcakes have cooled, split them in half horizontally.
2. Spoon some of the macerated strawberries onto the bottom half of each shortcake.
3. Next, add a dollop of whipped cream on top of the strawberries, then place the top half of the shortcake on the whipped cream.
4. Finish off by topping each shortcake with more whipped cream, the reserved strawberries, and a dusting of powdered sugar.
5. Garnish with a sprig of mint for added color and freshness, and serve.
   Tip: Shortcakes are best served immediately, but can be refrigerated for up to two hours.