Homemade Strawberry Shortcake

Homemade shortcakes, fresh strawberries, and homemade whipped cream, this dessert couldn’t get any more delicious!

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Prep Time: 45

Cook Time: 15

Servings:

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.)

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.)

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!