Homemade Strawberry Shortcake
Homemade strawberry shortcake is a far cry from those round flavorless discs you buy at the grocery store. Discover how to make your own homemade strawberry shortcake in a few simple steps. Just add whipped cream and dig in!
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Strawberry shortcake tips
- For the pictures you see here, bake round cakes in small ramekins. You can use a muffin tin if you would like, but the original recipe calls for an 8×8 pan and serves about 6 people–it’s just as easy to do it that way and cut squares.
- If you would like, you can toss the berries in a bit of honey or sugar and let them sit at room temperature for 15 to 20 minutes. This process is called macerating and will end you with slightly softened, sweetened berries.Â
- Shortcake is best when eaten the day the cakes are made. Don’t assemble until ready to serve.
- Whip up your own homemade whipped cream by beating together 1 cup heavy whipping cream, 1 teaspoon vanilla, and 1 tablespoon powdered sugar or honey. Beat until stiff peaks form.
To make in advance:Â
- Cakes. Prepare the cakes up to 2 days ahead of time. Allow them to cool before storing them in an airtight container at room temperature.
- Whipped cream. The whipped cream can be made up to 4 hours in advance. Note that it will start to fall the longer it sits.
- Berries. If you are using fresh berries, go ahead and slice them up to 5 hours in advance. If you are making macerated berries (which I highly recommend), it is best not to slice them more than 30 minutes ahead of time.Â
To freeze: Allow the cakes to cool completely before sealing them in an airtight container and storing them in the freezer for up to 1 month. When you are ready to enjoy, allow the cakes to thaw at room temperature before making the whipped cream, macerating the berries, and assembling the dessert. Â
Homemade Strawberry Shortcake
Strawberry shortcake is a distant winner over the pre-made round yellow cakes you find in the grocery bakery. Making this cake will change your whole perspective on this spring treat!
Ingredients
- 1/2 cup butter softened
- 1 cup sugar see Note 1 for reducing the sugar
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour gluten free flour works
- 1/2 teaspoon salt
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 350, and lightly grease an 8×8 pan or 10 spaces on a muffin tin.
- Cream the butter and sugar with a spoon, beating well until the mixture is light and slightly fluffy. About 40 strokes around the bowl or so.
- Add the buttermilk,eggs and vanilla and mix well.
- Using a sifter sitting over the bowl, add the flour, salt, and baking powder to the sifter and tap the dry ingredients into the wet ones.
- Mix with a spoon until no dry clumps of flour remain.
- Bake 25-30 minutes for the 8×8 pan or 15-20 minutes for the muffin tin until the cake springs back and a toothpick inserted in the center comes out clean.
- Serve slightly warm with fresh strawberries and whipped cream.
Notes
Note 1: Some readers tend to feel that this recipe is too sweet. If you’d like to reduce the sugar, take it down to half or even 3/4 cup if you’d like to. Any less than that will alter the cake’s structure.Â
Nutrition
Calories: 248kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 58mgSodium: 223mgPotassium: 129mgSugar: 20gVitamin A: 350IUCalcium: 59mgIron: 1.1mg
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salted or unsalted butter?
It won’t matter here but I always use salted.
Can this be made with a dairy free milk?
I don’t use it or test with it but it should work. It won’t be as soft or as rich but should rise fine. –Rachel
these are amazing.. most recipes I find don’t turn out right but this one did and it’s going in my secret family recipe book im going to pass down in my family! Thank you so much for sharing this recipe!
I thought the recipe was delicious and yes, sweet. I added the 1 c. Of sugar, but did not sweeten the berries and everyone loved it! Thank you for a great, easy recipe!
I had to do 2 substitutions and it still came out great! For buttermilk I used plain Greek yogurt and a bit of milk and for baking powder I used 2:1 cream of tartar and baking soda. It came out just perfect 😊
I was just wondering if you could replace the buttermilk with whole milk or coffee cream?
Regular milk is fine.
Can this recipe be done in a 9X9-inch pan instead of cupcakes?
It works better in an 8×8.
Would this work with a keto or almond flour?
No it doesn’t Karen. We’d have to make a new recipe for that.
Saw the note about the sugar and figured I should see for myself, so followed the directions. Not too sweet in my opinion. This is a great recipe. Thanks so much for sharing.
Saw the note about the sugar and figured I would split the difference and do the 3/4 c. It was too sweet as I had added sugar to both my strawberries and whipped topping; however, on it’s own it was great. I plan to make it again with only 1/2 c. as I really enjoyed the flavor and texture (and don’t want to lose the sugar on my strawberries haha).