Homemade Strawberry Shortcakes Recipe

Introduction

Homemade Strawberry Shortcakes are a classic dessert that brings together tender, buttery cakes with sweet, juicy strawberries and fluffy whipped cream. Perfect for spring and summer gatherings, this recipe is simple enough for any home cook to master and sure to impress your guests.

Ingredients

• 1 cup flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1/3 cup butter (softened)
• 1/2 cup milk
• 1 egg
• 3 cups strawberries (hulled and chopped)
• 3 tablespoons granulated sugar
• Vanilla extract (optional)
• Sliced strawberry and fresh mint for garnish

Instructions

1. Step 1: Prepare the strawberries by placing the chopped or sliced berries in a bowl. Sprinkle with 3 tablespoons of granulated sugar and stir to combine. Let sit at room temperature for about 2 hours, stirring every 30 minutes to release their juices. Optionally, add a splash of vanilla extract for extra flavor.
2. Step 2: Preheat your oven to 350 degrees F (175 degrees C).
3. Step 3: Generously spray your shortcake molds with baking spray. Add a little flour to each mold, shake to coat, and discard the excess flour.
4. Step 4: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the vanilla, softened butter, milk, and egg. Using an electric mixer, beat on medium speed for about two minutes until the batter is smooth and well combined.
5. Step 5: Divide the batter evenly among the prepared shortcake molds, filling each about three-quarters full. Place the molds on a baking sheet to catch any drips and put them in the oven.
6. Step 6: Bake for 18-20 minutes, until the shortcakes are golden and a toothpick inserted comes out clean. Let the cakes cool completely in the pan before removing. Gently loosen the edges with your fingers and invert the pan to release the shortcakes.
7. Step 7: Prepare whipped cream while the shortcakes cool. Use your favorite homemade whipped cream recipe or store-bought if preferred.
8. Step 8: To assemble, spoon a generous amount of the macerated strawberries and their juice over each shortcake. Top with a dollop of whipped cream and garnish with a sliced strawberry and fresh mint sprig, if desired.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the strawberry mixture while macerating.
• You can substitute heavy cream for milk in the batter for a richer shortcake.
• Try using frozen strawberries if fresh are not in season, just be sure to thaw and drain excess juice before macerating.
• Whipped cream can be flavored with a tiny bit of almond extract for a subtle twist.

Storage

Store assembled strawberry shortcakes in the refrigerator for up to 1 day to keep the whipped cream fresh. To keep shortcakes separately, store uncovered in an airtight container at room temperature for up to 2 days. Reheat shortcakes briefly in the oven before serving and add fresh strawberries and whipped cream just before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shortcakes ahead of time?

Yes, you can bake the shortcakes a day in advance and store them in an airtight container at room temperature. Add the strawberries and whipped cream right before serving to keep everything fresh.

What can I use if I don’t have an electric mixer?

You can whisk the batter by hand using a sturdy whisk or wooden spoon. It may take a bit more effort to combine, but it works well for this recipe.

Homemade Strawberry Shortcakes Recipe

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★★★★★

4.8 from 100 reviews

• Author: Zoe
• Total Time: 2 hours 35 minutes
• Yield: 6 shortcakes 1x
• Diet: Vegetarian

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Description

Delight in this classic Homemade Strawberry Shortcakes recipe featuring tender, fluffy shortcakes topped with sweet macerated strawberries and homemade whipped cream. Perfect for a refreshing dessert or a summer treat with the natural sweetness of ripe strawberries enhanced by a touch of sugar.

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Ingredients

Scale 1x2x3x

Shortcake Batter

• 1 cup all-purpose flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/3 cup butter, softened
• 1/2 cup milk
• 1 large egg

Macerated Strawberries

• 3 cups strawberries, hulled and chopped
• 3 tablespoons granulated sugar
• Vanilla extract, optional splash

Garnish

• Sliced strawberries
• Fresh mint sprigs

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Instructions

1. Prepare Strawberries: Place chopped strawberries in a bowl, sprinkle with sugar, and stir to combine. Optionally add a splash of vanilla extract. Let them sit at room temperature for about 2 hours, stirring every 30 minutes to macerate and release their juices.
2. Preheat Oven: Heat the oven to 350°F (175°C) in preparation for baking the shortcakes.
3. Prepare Shortcake Molds: Generously spray the shortcake molds with baking spray, then dust with flour, shaking out any excess to prevent sticking.
4. Make Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add vanilla extract, softened butter, milk, and egg. Using an electric mixer, beat at medium speed for about 2 minutes until the batter is smooth and well combined.
5. Fill Molds: Evenly divide the batter among the prepared molds, filling each about three-quarters full. Place the molds on a baking sheet to catch any drips and facilitate handling.
6. Bake Shortcakes: Bake in the preheated oven for 18 to 20 minutes until golden and a toothpick inserted comes out clean. Allow cakes to cool completely in the pan before removing.
7. Remove Cakes: Gently loosen each cake from the mold with your fingers and invert the pan to release them onto a cooling rack or plate.
8. Prepare Whipped Cream: Prepare homemade whipped cream according to your preferred recipe or use store-bought if desired.
9. Assemble Shortcakes: Spoon a generous amount of the macerated strawberry mixture and juice over each shortcake, top with a dollop of whipped cream, and garnish with sliced strawberries and fresh mint sprigs.

Notes

• For best flavor, allow strawberries to macerate for full 2 hours; shorter times may produce less juice.
• Softened butter is essential to achieving tender shortcakes; do not melt the butter.
• You can substitute heavy cream for milk for a richer shortcake batter.
• Use fresh, ripe strawberries for optimal sweetness and juiciness.
• Chilling the shortcakes briefly after baking can make them easier to handle for assembly.
• Homemade whipped cream adds a fresh touch but can be replaced with store-bought whipped topping if preferred.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry Shortcakes, Homemade Dessert, Baked Shortcakes, Macerated Strawberries, Summer Dessert, Whipped Cream, Classic American Dessert