Homemade Strawberry Shortcakes
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Making Homemade Strawberry Shortcakes couldn’t be easier! Today I’m showing you how with my recipe for this classic summer dessert. Let’s bake!
When you think about quintessential summer desserts, strawberry shortcake probably comes to mind. This is is one of the desserts my mom often made during the summer months, especially when strawberries were at their peak. I was in heaven!
Typically, we used store-bought shortcake shells and cool whip. As a kid, I thought the combination was amazing. I still like them, however, today I want to show you how to make everything from scratch.
Yep, we’re baking the shortcakes, whipping the cream, and macerating the strawberries. That might sound like a lot, but it’s all pretty easy.
If you’ve never made single-serving strawberry shortcakes before now, I have a feeling they are going to be your new summer go-to!
Let’s get to it!
How to Make Homemade Strawberry Shortcakes:
Start with the strawberries. You need to macerate them. This is a fancy term for adding sugar to cut-up strawberries to create a delicious juice. That’s it.
Simply slice the strawberries, sprinkle them with sugar, and wait a few hours. I leave mine on the counter and stir them every half hour or so.
Then, it’s time to make the shortcake! And though it might look complicated, let me assure you it’s not.
The first step is to prepare the pan. With an intricate pan like this one, generously spray the molds with baking spray. Then, add all-purpose flour to each mold, shake that around, and discard the excess. (You can find that pan that I used HERE.)
Next, in a large bowl, whisk together the flour, sugar, baking powder, and salt. Then add the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes. (You’ll find the full ingredient list and instructions in the printable recipe card below.)
I told you it wasn’t difficult!
Now spoon the mixture into the prepared shortcake pan and pop that in the oven.
Quick note: I recommend placing a sheet pan under the cake pan to catch any batter that might spill over when you fill the molds. That will make cleanup a breeze.
When the shortcakes are done, let them cool in the pan. Once they’re completely cooled, the shortcakes will be easier to remove from the pan. To release the cakes, loosen each shortcake with your finger and invert the pan.
While the shortcakes cool, make the Homemade Whipped Cream. I have a delicious recipe which I shared HERE. I’ll walk you through it step-by-step. I promise it’s simple and that the results are delicious!
At this point, you’re ready to assemble the shortcakes. Spoon a mound of macerated strawberries onto each shortcake. Drizzle with a little of the strawberry juice, too. Finally, top the strawberries with a big dollop of freshly whipped cream.
For garnish, tuck sliced strawberry and a piece of fresh mint in the whipped cream. This is not required, but it makes the dessert look extra special.
I also highly recommend homemade whipped cream. Again, it’s SO simple to make! You can grab my recipe here. I break the process down step-by-step. I’m betting you’ll never go back to store-bought whipped cream once you’ve made your own.
Tada! That’s it! These Homemade Strawberry Shortcakes are ready to be enjoyed. Talk about the perfect summer dessert!
The flavor combination in these shortcakes is divine! I also love how the shortcake soaks up the juice from the macerated strawberries. It’s no wonder this dessert has passed the test of time!
If you’re looking for more shortcake ideas, then try these:
As always, happy baking!
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Homemade Strawberry Shortcakes Recipe:
Homemade Strawberry Shortcakes
Ingredients
Macerated Strawberries:
- 3 cups strawberries hulled and chopped
- 3 tablespoons granulated sugar
- Vanilla extract optional
- Sliced strawberry and fresh mint for garnish
Instructions
- Start by preparing the strawberries. Add chopped (or sliced) strawberries to a bowl and sprinkle them with sugar. Stir to combine. Let them hang out on your counter for about 2 hours and they will create a delicious juice. I recommend stirring them every half hour or so. (I don't add vanilla extract to my strawberries, but you're welcome to add a splash if you'd like.)
- Next, preheat your oven to 350 degrees F.
- Spray the shortcake molds generously with baking spray. Then, add some all-purpose flour to the molds, shake it around, and discard the excess.
- The next step is to whisk together the flour, sugar, baking powder, and salt in a large bowl. Then add the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes.
- Divide the batter evenly among the prepared shortcake molds. Each mold should be about three-quarters full. In case there are any drips, set the pan on a baking sheet while spooning the batter into the molds. Then place the shortcake pan in the preheated oven.
- Bake the little cakes for 18-20 minutes. Allow the cakes to cool completely in the pan before attempting to remove them. Gently loosen each cake with your fingers: then invert the pan to release the cakes.
- While the shortcakes cool, prepare the whipped cream. I've included a link to my recipe for Homemade Whipped Cream below.
- Spoon a generous amount of the macerated strawberries and juice on each shortcake. Top with a dollop of Homemade Whipped Cream. Garnish with a sliced strawberry and sprig of fresh mint, if desired.
Not sure about some negative replies but I loved them. I had a basket pan like yours but mine is silicone. It makes the perfect little bowl for the strawberries. It is a very light cake with really good flavor. You do need to use cake release, even in the silicone. Be sure to let them cool in the pan and they will come out a little easier. This will be my go to recipe for shortcakes. Thank you Michael
I made it with plant butter and unsweetened vanilla almond milk and it was sooooo good. Made a blueberry compote instead of strawberry
It was crumbly, and even though I used oil and flour in the mold (basket/nest pan for shortcake from Nordicware,) the bottom stuck to the pan. The cake is too light, rather than sturdy. The same recipe is on Nordicware’s site. Also, they didn’t taste good and the texture was unpleasant.
I made as directed but they were much too sweet. This was more like a sweet cupcake. It would be delicious with peanut butter frosting but not for a shortcake. I’ll keep looking. Thanks anyway 🙂
Thanks for the feedback Michelle. You can cut back on the sugar in the recipe if you found them too sweet. It’s an easy adjustment. That’s what I love about cooking and baking, most recipes can be adapted to suit your preferences.
xo Michael
This is exactly the kind of recipe I was looking for. Would love to make a bunch of cakes ahead of time, can they be frozen? Thanks again for sharing this recipe!
I’m so glad this recipe popped out at me when I was scrabbling to find a quick shortcake! This cake is so good and silly easy to put together! I didn’t have the proper pan but used a loaf pan (baked for 33ish mins) and it’s a cute lil tender loaf! Next time when I’m not rushing I’ll use my cupcake pan for individual portions. It’s a keeper! 👍
I ended up making it sugar free and it was totally loved I used monk fruit instead of sugar, because it’s one to one.
What a great recipe! I made them with gluten-free 1-1 flour and increased the baking powder a bit and they turned out amazing! I didn’t have a shortcake pan, but I used a donut pan and it’s the perfect shape! Will definitely be making these again!
so much better than those two-pack store-bought shortcakes made of unknown ingredients, those are the basis of almost all of my strawberry shortcakes and to re-embrace the whole thing I need a recipe like this, beautiful strawberries set in freshly made cakes, thank you!