Easy Homemade Strawberry Shortcakes
Soft, lightly sweet strawberry shortcakes topped with juicy berries and fresh whipped cream. A simple, summery dessert with the perfect cakey texture.
EQUIPMENT
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
Why You'll Love These Strawberry Shortcakes:
- The perfect texture balance. These strawberry shortcakes are soft and cakey, but sturdy enough to soak up all that sweet strawberry juice without falling apart.
- Not overly sweet. The lightly sweet base lets the strawberries and whipped cream shine, giving you that perfect summer‑dessert harmony.
- Flexible baking options. No muffin‑top pan? No problem. A regular muffin pan or even a donut pan works beautifully.
- Make‑ahead friendly. Bake the cakes in advance and store them in an airtight container so you can build shortcakes anytime.
- Endlessly customizable. Swap in blueberries, raspberries, peaches, or even pineapple and coconut—this recipe works with whatever fruit is in season.