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.
- 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:
- 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.
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.
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.
Nutrition
Calories: 248kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 58mgSodium: 223mgPotassium: 129mgSugar: 20gVitamin A: 350IUCalcium: 59mgIron: 1.1mg
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Easy to make and delicious! Will make this again.
I’m glad you liked it Laura! Thank you for letting me know and come back soon! –Rachel
Do these have the texture of a scone, cake, or spongecake?
Marybeth I think they have the texture of a spongecake. Certainly not a scone since those are made with a totally different technique. –Rachel
I just bought fresh strawberries at the farm. I have all the ingredients but buttermilk. Will the cakes be as good of o substitute plain kefir instead ?
Hey Theodora, you know I’ve never used or even tasted Kefir, but if the texture of it is like thick milk, then yes it will work. You could even thin it a bit before you used it. I’ve heard that Kefir tastes a bit like sour cream so I think it would be delicious here. Let me know if you try it! –Rachel
I made these at the weekend, they were wonderful, a delightful sponge.
I cut them in 3 and added whipped heavy cream and strawberries.
Shared the recipe too!
I will make these again, 10 out of 10, thanks for sharing
Hey Cheryl! It sounds like you were right on the money with that! Squeeze in a much cream and berries as possible. 🙂 I’m so glad you enjoyed them!(And of course EVERY share is fabulous and very appreciated! Thank you for that as well!) –Rachel
I’m going to make these for church, can I double or triple the recipe without worries?
Hi Susan, Yes they should be just fine. 🙂 I hope you enjoy them! –Rachel
Can i make these the day before and store in container
Hey Donna, Yes I think so. They may need a little rewarm in the oven but they’ll be okay. Because there aren’t all the preservatives in these like the ones you buy at the store they will go stale faster but not overnight if they are in something airtight. I hope you enjoy them! –Rachel
This looks delicious!! Do you think k I could substitute plain Greek yogurt for the buttermilk for a healthy dessert??
Hey Lauren, you’d probably want to thin that Greek yogurt with something before you use it, but yes I think it would be fine. And as a side note, buttermilk is actually very low fat–there’s no butter in it. 🙂 –Rachel
Can these be frozen
Hi Judi, Yes they can. I often freeze cakes for later. These will just need to be in something to protect them from the cold. Like a Tupperware container. Don’t just toss them in a zip lock and put them in because they will freezer burn. You can safely freeze them for a couple of weeks though and then bring them out several hours or overnight before serving. –Rachel
Used sour milk instead of buttermilk and wow, they were still amazing!
Thank you Minnie! I’m so glad you enjoyed them! –Rachel
Theses are amazing! My husband likes my cooking, but I’ve never seen him as enthusiastic about anything I’ve made in the last 39 years as he was about these last night. He ended up having two desserts. I made them as written, using reconstituted dried buttermilk. This is a keeper – thank you!
Well that’s saying A LOT if it took 39 years to get than man excited about a recipe. Maybe he was just really craving shortcake? Hahahaha!!! I’m so glad he enjoyed them and that you got all the praise for it Megan! –Rachel