Dessert

Homemade Strawberry Shortcakes Recipe

BySarah Summers May 12, 2026May 12, 2026

Introduction

There’s nothing quite like the taste of homemade strawberry shortcake to remind you of the simple joys of summer. This classic dessert, with layers of tender shortcake, juicy strawberries, and fluffy whipped cream, is a nostalgic favorite perfect for any occasion.

A small round sponge cake sits on a white plate with a soft, light yellow texture. The cake is topped with slices of fresh red strawberries that peek out from a swirl of white whipped cream. One strawberry half with green leaves is placed upright on top of the whipped cream, adding a fresh touch. More strawberry slices are scattered around the base of the cake on the plate. A silver fork rests beside the cake on the plate. In the blurred background, more similar cakes can be seen on a white plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 at room temperature for about 2 hours, stirring every 30 minutes to encourage juicy syrup formation. Optionally, add a splash of vanilla extract for extra flavor.
Step 2: Preheat your oven to 350 degrees F (175 degrees C).
Step 3: Generously spray your shortcake molds with baking spray. Dust the molds with flour, then shake out any excess flour.
Step 4: In a large bowl, whisk together the flour, 2/3 cup 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 combined.
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 transfer to the oven.
Step 6: Bake for 18-20 minutes, until the shortcakes are golden and a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pan before removing. Gently loosen the edges with your fingers and invert the pan to release the shortcakes.
Step 7: While the shortcakes cool, prepare whipped cream to your liking.
Step 8: To assemble, spoon a generous amount of the macerated strawberries and juice over each shortcake. Top with a dollop of whipped cream, then garnish with a sliced strawberry and fresh mint if desired.

Tips & Variations

For an extra tender shortcake, use cold butter cut into the flour before mixing in the wet ingredients.
For a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter alternative.
Add a splash of balsamic vinegar to the strawberries to enhance their natural sweetness.
Try folding chopped nuts like pecans or almonds into the batter for added texture.

Storage

Store leftover shortcakes and macerated strawberries separately in airtight containers in the refrigerator for up to 2 days. Whipped cream is best served fresh but can be stored for up to 24 hours. Reheat shortcakes slightly in the microwave or oven before assembling for the best texture.

How to Serve

A small sponge cake sits at the center of a white plate, its light golden color showing a soft, slightly crumbly texture. On top, there is a layer of bright red sliced strawberries, arranged neatly around the cake. Above the strawberries, a swirl of white whipped cream adds a smooth, fluffy layer crowned with half a fresh strawberry with green leaves. A few strawberry slices are scattered on the plate around the cake, while a silver fork rests beside it on the right, all positioned on a white marbled texture surface. In the background, more identical cakes are slightly out of focus on a white tray. photo taken with an iphone --ar 4:5 --v 7

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 ahead and store them in an airtight container at room temperature. Reheat briefly before serving with strawberries and whipped cream.