Peanut Butter Layered Strawberry Shortcake

This Peanut Butter Layered Strawberry Shortcake recipe could not be more gorgeous and tasty. It’s the perfect cake for entertaining your guests!

Strawberry Shortcake Recipe

Peanut Butter Layered Strawberry Shortcake

The strawberry shortcake recipe is the perfect dessert for entertaining! With flavors that everyone loves, you can’t go wrong with this one!

Try my Best Chocolate Bundt Cake recipe too! Follow Picky Palate on Instagram for daily recipe inspiration!

It’s always a pleasure partnering with Fleischmann’s® Yeast today to bring you new recipes. I put a spin on the classic strawberry shortcake we all know and love. For a little wow factor, I made the shortcake with a nice hint of peanut butter and layered them between some sweet whipped cream. I love the addition of the chocolate curls on top too. A fun dessert all around that is simple to put together and worth baking a little extra so you can share the love (and the delicious results!)

How To Prepare This Strawberry Shortcake


Strawberry Shortcake Recipe

You’ll use Fleischmann’s® ActiveDry Yeast for this recipe. If you don’t use yeast much when baking, don’t be intimated, it’s actually quite simple and fun. Fleischmann’s® Yeast can be used for a variety of everyday and seasonal recipes. Baking is always one of my favorite ways to show how much you care for someone! Add your Fleischmann’s® ActiveDry Yeast to some warm water in your mixer bowl.

Strawberry Shortcake Recipe

Sprinkle in a little sugar too.

Strawberry Shortcake Recipe

You’ll add half of your flour and give a nice stir to combine.

Let Dough Rise Until Doubled in Size

Strawberry Shortcake Recipe

Place the dough aside, cover loosely and let rise until it doubles in size.

Strawberry Shortcake Recipe

When your dough is ready, cream the butter and sugar until light then add your vanilla.

Strawberry Shortcake Recipe

Add the peanut butter next.

Strawberry Shortcake Recipe

Mix in your eggs.

Strawberry Shortcake Recipe


Strawberry Shortcake Recipe

Add your dough into the bowl and give a gentle mix.

Bake The Cakes!

Strawberry Shortcake Recipe

Pour evenly into two greased 8-inch cake pans. From here, you’ll cover and let rise for a good hour-hour and a half. You’ll then bake at 350 degrees F. for 20-25 minutes until baked through. Let cakes cool, remove from pans and layer onto your cake stand.

Strawberry Shortcake Recipe

You’ll add a nice thick layer of sweetened whipped cream to the middle of your layered cakes and top with another dollop of whipped cream surrounded by sliced strawberries.

Strawberry Shortcake Recipee

The peanut butter, whipped cream and strawberries work so nicely together. Your guests will be over the moon about it!

Strawberry Shortcake Recipe

Be sure to cover loosely in the refrigerator until ready to serve. I would assemble the cake shortly before your guests arrive for best results. Hope you enjoy this gorgeous Peanut Butter Layered Strawberry Shortcake!

Strawberry Shortcake Recipe

Peanut Butter Layered Strawberry Shortcake

Peanut Butter Layered Strawberry Shortcake

This Peanut Butter Layered Strawberry Shortcake recipe could not be more gorgeous and tasty. It's the perfect cake for entertaining your guests!
Course: Dessert
Cuisine: American
Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 16 servings
Calories: 252kcal
Author: Jenny
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  • Oven


  • 3/4 cup warm water 100 to 110 degrees F
  • 1 envelope Fleischmann’s® Active Dry Yeast
  • 1 cup plus 1 tablespoon sugar divided use
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup creamy peanut butter
  • 1/2 teaspoon kosher salt
  • 6 cups fresh sliced strawberries
  • 2 cups sweetened whipped cream
  • 1/2 cup chocolate curls or grated chocolate for garnish


  • Place warm water in large warm bowl. Sprinkle in yeast and 1 tablespoon sugar; stir until yeast is dissolved. Add 1 cup flour; stir until smooth. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
  • Using stand or electric mixer, beat butter and remaining sugar until light. Gradually add eggs, vanilla and salt, beating until well blended. Gradually add to yeast mixture with remaining flour, mixing well. Pour into 2 greased 8-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.
  • Bake at 350oF for 25 to 30 minutes or until done. Cool 5 minutes in pan; invert onto wire rack to cool. To serve, cut cake into wedges; top with strawberries and whipped cream.


Calories: 252kcal | Carbohydrates: 33g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 102mg | Potassium: 159mg | Fiber: 2g | Sugar: 19g | Vitamin A: 265IU | Vitamin C: 31.8mg | Calcium: 26mg | Iron: 1.3mg
Keywords: best strawberry cake recipe, best strawberry shortcake recipe, peanut butter cake, peanut butter cake recipe, peanut butter dessert, peanut butter dessert recipe, strawberry cake, strawberry cake recipe, strawberry dessert recipe, strawberry shortcake recipe

Disclaimer: This post is in partnership with Fleischmann’s® Active Dry Yeast. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.

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Strawberry Shortcake Recipe

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16 Responses
  1. Erin @ Dinners, Dishes, and Desserts

    Totally gorgeous!! I have never made a yeast cake before, but now I want to! This sounds incredible!

  2. Nancy

    I’m trying to make dough and it’s too thin/watery. Should I reduce the amount of water? I even tried a second batch making sure the water temp was ok.

  3. Heidi @food

    Okay, I don’t know that I’ve ever made a cake with yeast. This is so smart!!! Plus, peanut butter and berries. Holy cow, I’m tossing the entire PB&J concept OUT THE WINDOW!

  4. Dorothy @ Crazy for Crust

    I totally want to try yeast in a cake now! This looks amazing, great flavor combo!

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