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Strawberry Shortcakes

Nothing says summer like strawberry shortcake. This easy version bakes in muffin tins. Once the cakes are made, simply slice the reddest, ripest strawberries you can find and crown with a dollop of whipped cream. A time-honored Fourth of July favorite.

Serves 12
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
204 calories per serving


> 1 1/4 cups all-purpose flour
> 1/2 cup granulated sugar
> 5 tbsp canola oil
> 3/4 cup buttermilk
> 1 tsp vanilla extract
> 1/2 tsp baking soda
> 1 large egg
> 3 cups sliced strawberries
> whipped light cream


Preheat oven to 350°F. Lightly coat a 12-cup muffin pan with oil or cooking spray.
In a medium bowl, mix flour, sugar, and oil until crumbly. Remove and reserve ¼ cup of crumbs for topping.
In a 2-cup measure, combine buttermilk, vanilla, baking soda and egg and mix well. Pour liquid into flour mixture and stir until just combined.
Divide batter among muffin cups, filling each about half full. Sprinkle each with 1 teaspoon of reserved topping.
Bake for 15 minutes or until toothpick inserted into center comes out clean. Cool cakes slightly and remove from pan.
Serve with sliced strawberries and a squirt of whipped cream.

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