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Homemade Strawberry Shortcakes

Course: Dessert
Cuisine: American
Keyword: dessert, shortcake, strawberries, whipped cream
Servings: 6 servings
Prep Time 10 mins
Cook Time 20 mins
Macerating Time 2 hrs
Total Time 2 hrs 30 mins
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!


  • 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
Macerated Strawberries:
  • 3 cups strawberries - hulled and chopped
  • 3 tablespoons granulated sugar
  • Vanilla extract - optional
  • Sliced strawberry and fresh mint for garnish


  • 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.


The cake pan I used for this recipe can be found HERE. In case you don't have this pan and don't want to buy it, you could use a muffin pan. If using a muffin pan, you may need to adjust the baking time.
You can find the recipe for Homemade Whipped Cream HERE. If you want just enough whipped cream for these shortcakes, I recommend cutting the recipe in half. (But who doesn't love having extra whipped cream on hand?).

Nutrition Facts

Calories: 323kcalCarbohydrates: 51gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 56mgSodium: 314mgPotassium: 169mgFiber: 2gSugar: 33gVitamin A: 396IUVitamin C: 42mgCalcium: 104mgIron: 2mg
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