Homemade Strawberry Shortcakes
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There’s nothing quite like the taste of homemade strawberry shortcake to remind you of the simple joys of summer. This classic dessert, with its layers of tender shortcake, juicy strawberries, and fluffy whipped cream, is a nostalgic favorite that’s perfect for any occasion!
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!
Love shortcakes? Then you don’t want to miss my other varieties including Blueberry Shortcakes, Strawberry Rhubarb Shortcakes, and Mixed Berry Shortcakes in a Mason Jar.
Why You’ll Love This Recipe
- Despite being completely homemade, this recipe is straightforward and easy to make. You don’t need any special equipment or advanced baking skills. It’s a great way to impress your family and friends with minimal effort.
- Strawberry shortcakes are a timeless dessert that perfectly captures the essence of summer. The fresh, juicy strawberries paired with light, fluffy shortcake and creamy whipped topping make for an unbeatable combination.
- This recipe allows for plenty of customization. You can add a splash of vanilla to the strawberries, use different berries if you prefer, or even experiment with flavored whipped cream. It’s a versatile base for your creativity.
- These single-serving shortcakes are ideal for parties and gatherings. They’re easy to serve and look charming on a plate, making them a crowd-pleaser that everyone will enjoy.
Looking for more strawberry-inspired recipes? You’ve got it! Check out this collection of all my best go-to strawberry recipes. There’s so much to love!
Ingredients
Before we can make these Homemade Strawberry Shortcakes, I thought I would walk you through the ingredients you’ll want to grab. Here’s what you’ll need?
- Flour: The foundation of our shortcakes, providing structure and a tender crumb.
- Sugar: Adds sweetness to the shortcakes and helps macerate the strawberries, drawing out their natural juices.
- Baking Powder: This leavening agent ensures our shortcakes are light and fluffy.
- Salt: Enhances the flavors and balances the sweetness in the shortcakes.
- Vanilla: Adds a warm, aromatic flavor to the shortcakes, complementing the strawberries perfectly.
- Butter: Softened butter adds richness and moisture to the shortcakes.
- Milk: Helps create a smooth, cohesive batter for the shortcakes.
- Egg: Binds the ingredients together and adds structure and richness to the shortcakes.
- Strawberries: Fresh, ripe strawberries are the star of the show, providing juicy, sweet-tart flavor.
- Granulated Sugar: Used to macerate the strawberries, drawing out their juices and enhancing their natural sweetness.
- Vanilla Extract (Optional): Adds an extra layer of flavor to the macerated strawberries if desired.
- Homemade Whipped Cream: I also highly recommend homemade whipped cream. Again, it’s SO simple to make! 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.
How to Make
With the ingredients ready to go, let’s craft this delicious! I’ll walk you through the steps here, but you can find a full ingredient list and detailed instructions for these Homemade Strawberry Shortcakes in the printable recipe card at the bottom of this post.
- 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 (this is the baking pan I used to make my shortcakes.) 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.
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- While the shortcakes cool, prepare the whipped cream. Be sure to check out my recipe for Homemade Whipped Cream. It’s delicious and so simple to make!
- 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.
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!
Frequently Asked Questions
Can I use store-bought shortcakes instead of making them from scratch?
Absolutely! If you’re short on time or prefer the convenience, store-bought shortcakes work perfectly. However, making them from scratch adds a special homemade touch that’s worth the effort.
How do I store leftover strawberry shortcakes?
To keep everything fresh, store the components separately. Keep the shortcakes in an airtight container at room temperature for up to two days. The macerated strawberries and whipped cream should be refrigerated and used within a day or two.
Can I make the shortcakes ahead of time?
Yes, you can bake the shortcakes a day in advance. Once they’re completely cool, store them in an airtight container. Assemble the shortcakes with strawberries and whipped cream just before serving to keep them fresh and prevent sogginess.
Can I use other fruits instead of strawberries?
Definitely! This recipe is versatile and works well with various fruits like blueberries, raspberries, or a mix of your favorites. Just adjust the sugar amount based on the sweetness of the fruit you’re using.
In fact, I’ve made two variations of this recipes including Blueberry Shortcakes, Strawberry Rhubarb Shortcakes, and Mixed Berry Shortcakes in a Mason Jar.
More Strawberry Desserts You’ll Love
- Strawberry Rhubarb Coffee Cake
- Strawberry Crunch Cake
- Strawberry Crumble
- Strawberry Rhubarb Pie
- Strawberry Jello Salad Dessert
- Strawberry Nutella Mountain Pies
This recipe is a great way to celebrate the bounty of summer and impress your family and friends with a dessert that looks and tastes like it took hours to prepare.
Happy baking, and enjoy every delicious bite of your homemade strawberry shortcakes! If you give this recipe a try, be sure to stop back and leave a comment and a 5-star rating below. I’d appreciate it!
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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.
I’m making these 3 days before my event so can I freeze these?
Yes, you can freeze the cakes.
xo Michael
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!