Homemade Strawberry Shortcakes Recipe
Introduction
There’s nothing quite like homemade strawberry shortcake to celebrate the simple joys of summer. This classic dessert combines tender shortcakes, juicy macerated strawberries, and fluffy whipped cream for a nostalgic treat that’s perfect for any occasion.
Ingredients
- 1 cup flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/3 cup butter (softened)
- 1/2 cup milk
- 1 egg
- 3 cups strawberries (hulled and chopped)
- 3 tablespoons granulated sugar
- Vanilla extract (optional)
- Sliced strawberry and fresh mint for garnish
Instructions
- Step 1: Prepare the strawberries by placing the chopped or sliced berries in a bowl. Sprinkle with 3 tablespoons of granulated sugar and stir to combine. Let them sit on the counter for about 2 hours, stirring every 30 minutes to help them release their juice. Add a splash of vanilla extract if desired.
- Step 2: Preheat your oven to 350°F (175°C).
- Step 3: Generously spray the shortcake molds with baking spray. Dust the molds with all-purpose flour, shake off the excess, and discard it.
- Step 4: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the vanilla, softened butter, milk, and egg. Using an electric mixer, beat on medium speed for about 2 minutes until smooth.
- Step 5: Divide the batter evenly among the prepared molds, filling each about three-quarters full. Place the pan on a baking sheet to catch any drips, then bake in the preheated oven.
- Step 6: Bake the shortcakes for 18 to 20 minutes. Allow them to cool completely in the pan before gently loosening and inverting to remove.
- Step 7: While the shortcakes cool, prepare whipped cream to serve alongside. You may use this homemade whipped cream recipe for best results.
- Step 8: To assemble, spoon a generous amount of the macerated strawberries and their juice over each shortcake. Top with a dollop of whipped cream and garnish with sliced strawberry and fresh mint if desired.
Tips & Variations
- For extra flavor, add a splash of balsamic vinegar to the macerated strawberries to enhance their sweetness.
- Substitute buttermilk for regular milk in the batter to add tenderness to the shortcakes.
- Use heavy cream chilled overnight for the best homemade whipped cream texture.
- Try adding lemon zest to the batter for a subtle citrus twist.
Storage
Store leftover shortcakes and macerated strawberries separately in airtight containers in the refrigerator for up to 2 days. It’s best to assemble just before serving to keep the shortcakes from becoming soggy. Reheat shortcakes briefly in a warm oven if desired, but avoid microwaving to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the shortcakes ahead of time?
Yes, you can bake the shortcakes a day in advance and store them in an airtight container at room temperature. Reheat them gently before serving and add the strawberries and whipped cream fresh.
What can I use if I don’t have shortcake molds?
If you don’t have shortcake molds, use a muffin tin or drop the batter by spoonfuls onto a baking sheet to create biscuit-style shortcakes. Adjust baking time accordingly, checking for a golden brown top.
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Homemade Strawberry Shortcakes Recipe
- Total Time: 2 hours 40 minutes
- Yield: 6 individual shortcakes 1x
Description
This homemade strawberry shortcake recipe brings together tender, lightly sweetened shortcakes with juicy, sugar-macerated strawberries and fluffy whipped cream. Perfectly baked in individual molds for charming presentation, this classic dessert captures the essence of summer in every bite. Easy to prepare and irresistibly delicious, it’s a nostalgic treat ideal for gatherings or special occasions.
Ingredients
Shortcakes
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup butter, softened
- 1/2 cup milk
- 1 large egg
Strawberries
- 3 cups strawberries, hulled and chopped (or sliced)
- 3 tablespoons granulated sugar
- Optional: splash of vanilla extract
Garnish
- Sliced strawberry
- Fresh mint sprigs
- Homemade whipped cream (recipe linked in instructions)
Instructions
- Prepare Strawberries: In a bowl, combine hulled and chopped (or sliced) strawberries with 3 tablespoons of sugar. Optionally add a splash of vanilla extract. Stir and let them macerate at room temperature for about 2 hours, stirring every 30 minutes to encourage the release of their natural juices.
- Preheat Oven: Set your oven to 350°F (175°C) to get it ready for baking the shortcakes.
- Prepare Shortcake Molds: Generously spray the shortcake molds with baking spray. Coat the molds lightly with all-purpose flour, shaking out any excess to prevent sticking.
- Make Shortcake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the vanilla extract, softened butter, milk, and egg. Using an electric mixer, beat on medium speed for approximately two minutes until the batter is smooth and well combined.
- Fill Molds: Evenly divide the batter among the prepared molds, filling each about three-quarters full. Place the shortcake mold on a baking sheet to catch any drips while filling.
- Bake the Shortcakes: Place the molds in the preheated oven and bake for 18-20 minutes until the shortcakes are golden and a toothpick inserted comes out clean. Allow the cakes to cool completely in the pan before removing.
- Remove Shortcakes: Gently loosen the edges of each cake with your fingers, then invert the molds to release the shortcakes carefully.
- Prepare Whipped Cream: While the shortcakes cool, prepare homemade whipped cream using your preferred recipe or a trusted recipe link.
- Assemble: Spoon a generous amount of the macerated strawberries and juice onto each shortcake. Top with a dollop of homemade whipped cream, and garnish with a sliced strawberry and a sprig of fresh mint if desired.
Notes
- Letting the strawberries macerate for the full 2 hours enhances their natural sweetness and creates flavorful juice.
- You can add a splash of vanilla extract to the strawberries for an aromatic touch, but it’s optional.
- If you don’t have individual molds, you can use a muffin tin or bake the batter in a single cake pan and cut into squares.
- Ensure the shortcakes cool completely before removing to prevent them from breaking.
- For a lighter option, use low-fat milk or substitute with a dairy-free alternative if desired.
- Homemade whipped cream greatly elevates this dessert but can be substituted with store-bought if short on time.
- Prep Time: 20 minutes (plus 2 hours for macerating strawberries)
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry shortcake, homemade dessert, summer dessert, shortcake recipe, macerated strawberries, whipped cream shortcake
