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

Scale

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