Layered Strawberry Shortcake Recipe

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup milk
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp salt

For the Strawberry Filling:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tbsp lemon juice

For the Whipped Cream:

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• Pink food coloring (optional)

For the Crumb Topping:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 tsp cinnamon

For Garnish:

• Whole strawberries
• Crushed graham crackers or shortbread cookies

Instructions:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a medium bowl, whisk together the flour, baking powder, and salt.
   • In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
   • Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
   • Divide the batter evenly between the prepared cake pans and smooth the tops.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
2. Prepare the Strawberry Filling:
   • In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss to coat and let sit for at least 30 minutes to macerate.
3. Prepare the Whipped Cream:
   • In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. If desired, add a few drops of pink food coloring to achieve a pink hue.
4. Prepare the Crumb Topping:
   • In a small bowl, mix together the flour, brown sugar, granulated sugar, cinnamon, and melted butter until crumbly. Spread the crumbs on a baking sheet and bake at 350°F (175°C) for 10 minutes, or until golden brown. Allow to cool.
5. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread a layer of whipped cream over the cake, then add a layer of macerated strawberries.
   • Place the second cake layer on top. Spread more whipped cream over the top and sides of the cake. Add more strawberries on top and around the sides.
   • Sprinkle the crumb topping and crushed graham crackers or shortbread cookies over the top and sides for added texture and flavor.
   • Garnish with whole strawberries.
6. Serve:
   • Chill the cake for at least 1 hour before serving to allow the flavors to meld and the whipped cream to set. Slice and enjoy your beautiful and delicious layered strawberry shortcake!

This layered strawberry shortcake is a perfect dessert for any occasion, combining the freshness of strawberries with the richness of cake and cream. Enjoy!