Description
Homemade Strawberry Shortcakes are a delightful summer dessert featuring tender, fluffy shortcakes topped with sweet, juicy macerated strawberries and homemade whipped cream. This classic treat is perfect for entertaining or a cozy family dessert, celebrating the simple joys of fresh strawberries and light cake.
Ingredients
Scale
Shortcake
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup softened butter
- 1/2 cup milk
- 1 egg
Strawberries
- 3 cups strawberries, hulled and chopped
- 3 tablespoons granulated sugar
- Vanilla extract (optional)
Garnish
- Sliced strawberry
- Fresh mint sprigs
- Homemade whipped cream (recipe linked separately)
Instructions
- Prepare Strawberries: In a bowl, combine hulled and chopped strawberries with 3 tablespoons of sugar. Optionally add a splash of vanilla extract. Stir to combine and let the strawberries macerate at room temperature for about 2 hours, stirring every 30 minutes to release delicious juices.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the shortcakes.
- Prepare Molds: Generously spray shortcake molds with baking spray. Lightly coat the molds with all-purpose flour, then shake out the excess flour to prevent sticking.
- Mix Shortcake Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add vanilla extract, softened butter, milk, and egg. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until well combined and smooth.
- Fill Molds: Evenly divide the batter among the prepared molds, filling each about three-quarters full. Place the molds on a baking sheet to catch any drips for easier handling.
- Bake: Bake in the preheated oven for 18-20 minutes until the shortcakes are lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool completely in the molds before removing.
- Release Shortcakes: Gently loosen the edges of the cooled shortcakes with your fingers, then invert the molds to release the cakes onto a serving plate.
- Prepare Whipped Cream: While the shortcakes cool, prepare homemade whipped cream (recipe linked separately) for topping.
- Assemble and Serve: Spoon a generous amount of the macerated strawberries along with their juice over each shortcake. Top with a dollop of whipped cream. Garnish with a sliced strawberry and a sprig of fresh mint for a festive finish.
Notes
- Macerating the strawberries for at least 2 hours enhances their sweetness and creates a natural syrup.
- Filling the molds three-quarters full helps to achieve perfectly risen shortcakes without overflow.
- You can prepare the shortcakes a few hours ahead and assemble just before serving for best texture.
- The recipe assumes homemade whipped cream, but store-bought can be substituted in a pinch.
- For added flavor, a splash of vanilla extract in the macerated strawberries is optional but recommended.
- Prep Time: 10 minutes (plus 2 hours macerating strawberries)
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Shortcake, Homemade Dessert, Summer Dessert, Shortcakes, Macerated Strawberries, Whipped Cream Dessert, Classic American Dessert
