Easy classic Recipe for

LAYERED STRAWBERRY SHORTCAKE

Preheat the oven. In a bowl add the strawberries, sugar, and lemon juice and gently stir to combine. Set aside. This brings out the natural juices in the berries and create a light sauce.

Sift together the flour, baking powder, baking soda, sugar, and salt. Add the heavy cream and stir to combine. 

Mixture will be sticky. Pour mixture into an 8 inch round pan and bake. Remove from oven and place on cooling rack to cool completely.

Meanwhile make the whipped cream. Beat the cold whipped cream until soft peaks form. Add powdered sugar, vanilla, and lemon zest and beat again.

Once the cake has cooled use a serrated knife and cut the cake in half, creating two circles, one on top of the other. Scoop large spoonfuls, onto the bottom layer of the cake.

Top with the strawberry mixture. Place the other cake on top, creating a sandwich, and add more whipped cream and berries to the top of the cake. 

Slice and serve with any leftover whipped cream or berries.

INGREDIENTS FOR CLASSIC LAYERED STRAWBERRY SHORTCAKE

FOR THE BERRIES – 1 1/2 pounds strawberries (quartered) – 2 tablespoons sugar – 1 tablespoon lemon juice FOR THE SHORTCAKE – 2 cups cake flour – 1 tablespoon baking powder – 1/4 teaspoon baking soda – 2 tablespoons sugar – 3/4 teaspoon salt – 2 cups heavy cream

INGREDIENTS FOR CLASSIC LAYERED STRAWBERRY SHORTCAKE

FOR THE WHIPPED CREAM – 2 cups heavy whipping cream (very cold) – 1/4 cup powdered sugar – 1 teaspoon vanilla extract – 1 teaspoon lemon zest

The light and airy shortcake pairs perfectly with layers of lemon-marinated strawberries and fresh homemade whipped cream. This recipe is so easy to prepare and SO delicious.

-Laney, Life is but a Dish