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Strawberry shortcake is one of my all time favorite desserts. Growing up my mom would buy packages of little yellow shortcakes. As an adult watching ingredients, I can’t bring myself to buy them. I’ve tried all different kinds of biscuit-type shortcakes, but nothing was quite the same as those little yellow cakes.
I had an “ah ha” moment a few weeks ago when I realized I could use CAKE for the short cake! I’m not sure what it took me years to figure that out. At first I thought I’d try yellow cake, but I decided to use a French vanilla cake instead. And then in a moment of nostalgic weakness I bought a shortcake maker (which, by the way, is the only thing I’ve ever found that is NOT available on Amazon.com!).
And it made these adorable little shortcakes! I LOVE THEM!
But this pan would work, too. Because you need a pan/gadget that’s useful for one thing only, right? But it’s FUN!
Oh, wait, you can get 3 of these for the same price! Not as cute, but definitely more efficient since you can bake more than six at a time if you have 2-3 pans.
ANYWAY, my point is that you can easily make your very own shortCAKES at home! If you don’t have or want a fancy pan, just bake the cake in a square 8×8 or 9×9 pan and cut in to squares. This cake recipe I used is to die for. It is so good it’s ridiculous. I can’t wait to use it as cake, cake.
1 lb (give or take) strawberries
1/4 cup sugar
1 stick butter at room temperature
1 cup white sugar
2 eggs at room temperature
1 1/2 cups plus 2 Tablespoons all-purpose flour
Scant 1/2 teaspoon salt
1 heaping Tablespoon baking powder
1/2 cup milk
1 Tablespoon vanilla extract
Heavy whipping cream
- Slice strawberries and place in a bowl.
- Sprinkle with sugar and stir. Set aside. (Can be made days ahead)
- In a small bowl whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, cream butter for 3 minutes.
- Add sugar and cream for 3 more minutes.
- Add eggs, 1 at a time, beating to incorporate each time.
- Add flour mixture and milk, alternating, starting and ending with flour mixture. Mix well between each addition.
- Add vanilla and mix.
- Bake shortcakes according to pan or maker instructions.
- (In the maker, I used 2 Tablespoons of cake batter. The first batch took 8 minutes, the next took 5 and the time went down every batch after that.)
- Set shortcakes aside to cool. Store in air tight container.
- For whipped cream: beat in a stand mixer with sugar and vanilla extract to desired taste for 1-2 minutes.
- To serve: layer strawberries and juice on top of shortcakes. Dollop with whipped cream.
This post contains Amazon.com affiliate links, however, I bought the strawberry shortcake maker myself! All opinions are 100% my own.
This article may contain affiliate links.