Strawberry Shortcake Tier – Perfect Summer Dessert
Celebrate summer with a Strawberry Shortcake Tier featuring fluffy shortcake layers, fresh strawberries, and whipped cream.
Celebrate the warm weather with a delightful Strawberry Shortcake Tier – the perfect summer dessert that embodies seasonal flavors and is incredibly easy to prepare. Layered with fresh strawberries and a cloud-like whipped cream, this dessert will wow family and friends alike!
Strawberry Shortcake Tier – Unique Features
- Layers of fluffy shortcake and juicy fresh strawberries elevate this dessert to impressive heights.
- Quick to make, it is perfect for busy weeknights or last-minute gatherings.
- Versatile enough to suit various dietary needs, making it gluten-free or dairy-free easily.
Ingredients
- 2 cups all-purpose flour – for the shortcake base
- 1/2 cup sugar – to sweeten the layers
- 1 tablespoon baking powder – for a light texture
- 1/2 teaspoon salt – to balance the sweetness
- 1/2 cup unsalted butter, softened – adds richness
- 1 cup milk – to moisten the cake
- 1 teaspoon vanilla extract – for flavor
- 4 cups fresh strawberries, hulled and sliced – the star of the show!
- 2 cups heavy cream – for the fluffy topping
- 2 tablespoons powdered sugar – to sweeten the cream
How to Make
Begin by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt, whisking them together thoroughly. Next, add the softened butter and mix until the mixture resembles coarse crumbs. Gradually stir in the milk and vanilla until just combined, being careful not to over-mix. Divide the batter evenly between two greased 9-inch round cake pans, smoothing the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. While the cakes cool, whip the heavy cream and powdered sugar until soft peaks form. Once the cakes are cool, layer them with sliced strawberries and whipped cream, creating a tiered effect. Serve chilled and enjoy the sweet taste of summer!
Tips
- Use ripe strawberries for the best flavor.
- For a more indulgent dessert, add a splash of almond extract to the whipped cream.
- Try incorporating a layer of lemon curd for an added tang!
Make-Ahead
This dessert can be made ahead by preparing the cakes and storing them in the refrigerator. Assemble the layers just before serving to ensure optimal texture.
Storing
Store leftover Strawberry Shortcake Tier in an airtight container in the refrigerator for up to 3 days. Note that the whipped cream may begin to lose volume over time.
Freezing
While the assembled dessert does not freeze well, you can freeze the individual cake layers. Wrap them tightly in plastic wrap and store them in the freezer for up to 3 months.
Reheating
If you have frozen the cake layers, let them thaw in the refrigerator overnight before reassembling with fresh strawberries and whipped cream.
Serving Suggestions
Pair this summer delight with a refreshing glass of lemonade or a scoop of vanilla ice cream for ultimate enjoyment.
For the best baking experience, consider checking out this professional-grade cake pan set.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 2 cups heavy cream
- 2 tablespoons powdered sugar
Instructions
Preheat
Preheat the oven to 350°F (175°C).
Mix dry ingredients
Whisk flour, sugar, baking powder, and salt.
Combine wet and bake
Cut in the butter until the mixture resembles coarse crumbs. Gradually stir in milk and vanilla just until moistened. Divide into two greased 9-inch round pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Cool and assemble
Cool the cakes completely. Whip the heavy cream with powdered sugar until soft peaks forms. Layer cakes with sliced strawberries and whipped cream to create a tiered dessert.
Notes
- Use ripe strawberries for the best flavor.
- For a more indulgent dessert, add a splash of almond extract to the whipped cream.
- Try incorporating a layer of lemon curd for an added tang!
Nutrition Facts
Frequently asked questions
Can I make this gluten-free?
Yes. Use gluten-free all-purpose flour in place of regular flour. The dessert can be gluten-free with an alternative flour.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Whipped cream may lose volume over time.
Can I assemble the dessert ahead of time?
Yes. Bake and cool the cake layers ahead, store them, and assemble with fresh strawberries and whipped cream just before serving.
What goes well with this dessert?
Pair with a glass of lemonade or a scoop of vanilla ice cream for extra indulgence.
Can I freeze the cake?
The assembled dessert doesn’t freeze well, but you can freeze the individual cake layers for up to 3 months. Wrap tightly in plastic wrap.
