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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 248kcal

Author Rachel Ballard

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 8x8 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 8x8 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