Today’s fruit of the day? Beautiful, red, juicy, sweet strawberries! One of my favorite way to eat strawberries is in a strawberry shortcake. Strawberries and cream are soooo delicious together, and if you add that cakey/biscuity element, it becomes pure perfection. Now don’t get me wrong, I do like biscuits with strawberry shortcake, but my absolute favorite base has a more cakey texture.
This recipe bakes up little cakes that can stand up to the sweet strawberry juice, so I guess you could say it’s the best of both the biscuit and cake worlds. (I love how the juice from the strawberries soaks in to the base. My mouth is watering just thinking about it.) Seriously, give them a try as soon as possible because these towering, delectable strawberry shortcakes are going to knock your socks off!
A couple of tips for this recipe:
- I bake my little cakes in a muffin top pan, but you can use a regular muffin pan or even a donut pan! Use what you have!
- This cake is not overly sweet which makes it perfect to stack with sweetened strawberries and sweetened cream!
- You can bake these cakes and store them in an airtight container or plastic bag and then they are ready for shortcake building at any time.
- You can totally switch out the strawberries for blueberries, raspberries, sliced peaches, even pineapple and coconut! Fruit topped desserts are perfect for the summer and you can use whatever is in season or on sale.
Ingredients:
For the cake:
- 2 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 6 Tbsp butter
- 2/3 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup milk
- 1 Tbsp vanilla
For the Strawberries:
- 2lbs Strawberries, sliced
- 1/2 cup powdered sugar
For the Cream:
- 16oz heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla
Instructions:
- For the cake: Preheat the oven to 350F. Grease your muffin top pan (I use Bakers Joy)
- In a small mixing bowl, whisk together the flour, baking powder and salt. Set aside
- In the bowl of your stand mixer, cream together the butter and sugar for 3 minutes
- Scrape down the bowl, add the eggs and vanilla, then beat again until well combined
- Add in the flour and milk, and stir together slowly until just combined
- Scoop the batter in to your prepared pan (I use a 3 Tbsp cookie scoop) and bake at 350 for 15 minutes or until they are golden brown and a toothpick comes out clean or with just a few moist crumbs
- Remove from the oven and let them cool a few minutes before removing from the pan and letting them continue to cool on a cooling rack
- For the strawberries: wash, hull, and slice your strawberries. In a mixing bowl, gently toss with the powdered sugar and set aside
- For the cream: In your stand mixer, add the heavy cream, powdered sugar and vanilla. Beat with your whisk attachment on high until it has soft peaks. Set aside
- To assemble, place one of the cakes on a plate, cover with the sweetened strawberries, then top with sweetened cream!
 
Homemade Strawberry Shortcakes
Delicious little baked cakes are stacked high with sweetened strawberries and sweetened cream for the most perfect homemade strawberry shortcakes!
EQUIPMENT (Amazon Associate Links)
Ingredients
For the Cake:
- 2 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 6 Tbsp butter
- 2/3 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup milk
- 1 Tbsp vanilla
For the Strawberries:
- 2 lbs Strawberries sliced
- 1/2 cup powdered sugar
For the Cream:
- 16 oz heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla
Instructions
- For the cake: Preheat the oven to 350F. Grease your muffin top pan (I use Bakers Joy)
- In a small mixing bowl, whisk together the flour, baking powder and salt. Set aside
- In the bowl of your stand mixer, cream together the butter and sugar for 3 minutes
- Scrape down the bowl, add the eggs and vanilla, then beat again until well combined
- Add in the flour and milk, and stir together slowly until just combined
- Scoop the batter in to your prepared pan (I use a 3 Tbsp cookie scoop) and bake at 350 for 15 minutes or until they are golden brown and a toothpick comes out clean or with just a few moist crumbs
- Remove from the oven and let them cool a few minutes before removing from the pan and letting them continue to cool on a cooling rack
- For the strawberries: wash, hull, and slice your strawberries. In a mixing bowl, gently toss with the powdered sugar and set aside
- For the cream: In your stand mixer, add the heavy cream, powdered sugar and vanilla. Beat with your whisk attachment on high until it has soft peaks. Set aside
- To assemble, place one of the cakes on a plate, cover with the sweetened strawberries, then top with sweetened cream!
Notes
A couple of tips for this recipe:
- I bake my little cakes in a muffin top pan, but you can use a regular muffin pan or even a donut pan! Use what you have!
- This cake is not overly sweet which makes it perfect to stack with sweetened strawberries and sweetened cream!
- You can bake these cakes and store them in an airtight container or plastic bag and then they are ready for shortcake building at any time.
- You can totally switch out the strawberries for blueberries, raspberries, sliced peaches, even pineapple and coconut! Fruit topped desserts are perfect for the summer and you can use whatever is in season or on sale.
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