This is not your classic Homemade Strawberry Shortcake recipe. These homemade cakes, topped with fresh whipped cream and strawberries, are MY take on the treat we all love, and they are so good!
I want to start by saying that I KNOW this is not a classic biscuit-like shortcake recipe. That is something I want to clarify now. lol These yummy Homemade Strawberry Shortcakes are MY take on the classic treat, and they are delicious! It’s a showstopper of a treat that’s as beautiful as it is delectable, making it perfect for any occasion!
HOMEMADE STRAWBERRY SHORTCAKE
Who knew that there are many versions of Strawberry Shortcake out there, AND that it is a very sensitive topic! Haha. Growing up, we ate ours with angel food cake from the store, and I always loved it. Sometimes Mom would even serve it with poundcake. I personally have never tried the classic biscuit version yet, but it is on bucket list.
The recipe I’m sharing today is my favorite and one that my family adores. Desserts have a way of bringing the Lofthouse crew together, and these are no exception. These cakes have a light and fluffy texture that was made for all the strawberries and juice to seep into!
Not only are these delicious, but they are a cinch to prepare. So, grab your apron, whip up a batch, and get ready to fall in love!
INGREDIENTS
Strawberries
- 5 to 6 cups freshly sliced strawberries
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
Sweetened Whipped Cream
- 2 cups heavy whipping cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
Shortcakes
- 1/2 cup salted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups (180 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
INSTRUCTIONS
Strawberries
Combine the sliced strawberries, granulated sugar, and vanilla extract together in a large bowl. Cover bowl and place in fridge to chill for at least 30 minutes or for up to several hours. (The longer the strawberries sit, the more juice they’ll produce.)
Sweetened Whipped Cream
Beat the heavy whipping cream, powdered sugar, and vanilla extract together until it’s thickened and stiff peaks form. Cover and place in fridge to chill until ready to serve. (*Don’t prepare whipped cream too far in advance. After an hour it can get liquidy.)
Shortcakes
Preheat oven to 350℉. Grease 10 cups in a muffin tin. Set aside.
Using an electric hand mixer, cream the butter and granulated sugar together in a large bowl. Beat until light and fluffy; about 2 minutes. Add the buttermilk, eggs, and vanilla extract. Beat on low speed just until combined.
In a separate a medium-size bowl, add the flour, baking powder, and salt. Using a whisk, stir to sift and combine. Gradually beat this dry mixture into the wet mixture, just until combined and no dry lumps remain. Don’t over mix. Divide the batter evenly among the 10 prepared muffin cups.
Bake for 15 minutes or until a toothpick inserted in the center of one comes out clean. Allow cakes to sit in the pan to cool for 10 minutes, then carefully remove from pan. Place each shortcake on a plate and top with the fresh strawberries, juice, and whipped cream. Enjoy!
SERVING SUGGESTIONS
Homemade Strawberry Shortcake can be enjoyed in so many ways. Serve it as a show-stopping finale to a dinner party, a spring BBQ treat, or as a fun sweet for family movie night!
STORING INSTRUCTIONS
If you have leftovers (though that’s unlikely!), you can store each component to enjoy later. The shortcakes can be kept in an airtight container at room temperature for up to three days or frozen for up to one month. The strawberries can be refrigerated in a covered container for up to two days.
*I don’t suggest making the sweetened whipped cream a head of time. Make that within the hour you’re going to serve it.
WAYS TO CUSTOMIZE
For a chocolate lovers’ twist, drizzle on some chocolate sauce or hot fudge right before serving! If you love a mix of berries, use a combination of strawberries, raspberries, and blueberries for a vibrant medley. Add chopped almonds or pecans for a delightful nutty crunch or incorporate a teaspoon of lemon zest for a refreshing citrus zing!
ENJOY THIS RECIPE? HERE ARE A FEW MORE STRAWBERRY SENSATIONS!
The Best Strawberry Bliss Bars – These are loaded with coconut, chocolate chips, oats, and strawberries. They are perfect for any time of the year!
Strawberry Cheese Danish – Buttery, flaky crescent rolls with a delicious strawberry center and a vanilla glaze drizzle. The perfect treat for mornings!
Amazing Strawberry Cobbler – A warm baked dessert with fresh strawberries and a soft cookie crust. My recipe is what summer daydreams are made of.
Strawberry Shortcake Cupcakes – Delicious and light as air. Topped with strawberries, glaze and whipped cream, these cupcakes are the perfect treat!
Homemade Strawberry Shortcake
Ingredients
Strawberries
- 5 to 6 cups freshly sliced strawberries
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
Sweetened Whipped Cream
- 2 cups heavy whipping cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
Shortcakes
- 1/2 cup salted butter softened
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups (180 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
Instructions
Strawberries
- Combine the sliced strawberries, granulated sugar, and vanilla extract together in a large bowl. Cover bowl and place in fridge to chill for at least 30 minutes or for up to several hours. (The longer the strawberries sit, the more juice they'll produce.)
Sweetened Whipped Cream
- Beat the heavy whipping cream, powdered sugar, and vanilla extract together until it's thickened and stiff peaks form. Cover and place in fridge to chill until ready to serve. (*Don't prepare whipped cream too far in advance. After an hour it can become liquidy.)
Shortcakes
- Preheat oven to 350℉. Grease 10 cups in a muffin tin. Set aside.
- Using an electric hand mixer, cream the butter and granulated sugar together in a large bowl. Beat until light and fluffy; about 2 minutes. Add the buttermilk, eggs, and vanilla extract. Beat on low speed just until combined.
- In a separate a medium-size bowl, add the flour, baking powder, and salt. Using a whisk, stir to sift and combine. Gradually beat this dry mixture into the wet mixture, just until combined and no dry lumps remain. Don't over mix. Divide the batter evenly among the 10 prepared muffin cups.
- Bake for 15 minutes or until a toothpick inserted in the center of one comes out clean. Allow cakes to sit in the pan to cool for 10 minutes, then carefully remove from pan.
- Place each shortcake on a plate and top with the fresh strawberries, juice, and whipped cream. Enjoy!