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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My family and I enjoy this recipe and I make it for special events. And guess what! everybody loves it.
This recipe is AMAZING. Hands down the best cake I’ve ever had. My boyfriend and I decided we are making this as our wedding cake lol. It’s so delicious and addicting! Thank you SO MUCH for sharing!!!!!!
Oh my goodness Sarah! That’s amazing! I hope you have a lovely wedding and even better if you have shortcake to celebrate. 😉 –Rachel
This recipe is delicious . It was quick and easy to put together. Will definitely be using this again. Perfect healthy compliment for any berry. I made it as written except substituted half the sugar for Splenda. Sooo glad I found this recipe. A+++
This looks really good and easy!!!! My Dad and My sister’s birthday is in 3 weeks so they both love Strawberry, Blueberry and peach shortcake!!!!!! I am doing a pretty nice menu for them and I think this will be great for their birthday cakes!!!!! I have never made shortcake but I am a darn good cook(chef). I will definitely take some pics of the cakes and send them to you and let u how they came out. Thank you so much, Michael Rogers ??????
Yes please do Michael! I can’t wait to see them! –Rachel
Made it exactly as written, except I used soured milk because I didn’t have buttermilk. Perfectly crispy at the edges and excellent texture in the middle. Will definitely make again!
I’m so glad to hear you enjoyed them Jane! Thank you for letting me know! –Rachel
Made this today.. (1/2) recipe..Greased a smaller cast iron skillet and baked in toaster oven. so easy and good. thanks Peace Dorothy
Can I make ahead and freeze if I use muffin tin method?
Hey Jennifer, yes you sure can. If tightly wrapped they will last about a month in your freezer. –Rachel
Have made this twice, so good and easy! It’s high strawberry season here in. Southwestern CO. Our farm had many nice berries. Liked your comment about cool whip!
Thanks Marybeth! I hope you enjoy several more batches before those delicious berries are gone! –Rachel
Perfection. Thank you
This was absolutely wonderful. I had to use a hand mixer but I don;t think that made any difference. Thank you for sharing.
Nah the hand mixer won’t matter Catherine! I’m so glad you liked them. –Rachel