Product Used In This Recipe
Butter Shortcakes with Fruit
You are not logged in! Login or create an account here to save recipes.
These simple shortcake baskets are the perfect springtime dessert. Butter shortcakes recipe is made in our Shortcake Baskets Pan and filled with sweet whipped cream and fresh berries. A delightful addition to your Easter festivities.
Ingredients
- 1 cup flour
- 2/ 3 cup sugar
- 1 1/ 2 teaspoons baking powder
- 1/ 4 teaspoon salt
- 1/ 2 teaspoon vanilla
- 1/ 3 cup butter, softened
- 1/ 2 cup milk
- 1 egg
- fresh berries
- whipped cream
Directions
Heat oven to 350°F. Prepare Shortcake pan with baking spray containing flour and thoroughly coat the details of the pan. In a large bowl, combine all cake ingredients. Blend at low speed until moistened, then beat 2 minutes on medium speed, scraping bowl often. Pour batter into pan, filling only ¾ full. Gently tap pan on countertop to remove any air bubbles. Bake for 18-20 minutes or until toothpick inserted comes out clean. Let cakes cool 8-10 minutes in pan and then invert onto cooling rack. Repeat steps if there is remaining batter. Serve with fresh whipped cream and berries.
Read Recipe Reviews
Write a Review
Write a Review
Ingredients
- 1 cup flour
- 2/ 3 cup sugar
- 1 1/ 2 teaspoons baking powder
- 1/ 4 teaspoon salt
- 1/ 2 teaspoon vanilla
- 1/ 3 cup butter, softened
- 1/ 2 cup milk
- 1 egg
- fresh berries
- whipped cream
Directions
Heat oven to 350°F. Prepare Shortcake pan with baking spray containing flour and thoroughly coat the details of the pan. In a large bowl, combine all cake ingredients. Blend at low speed until moistened, then beat 2 minutes on medium speed, scraping bowl often. Pour batter into pan, filling only ¾ full. Gently tap pan on countertop to remove any air bubbles. Bake for 18-20 minutes or until toothpick inserted comes out clean. Let cakes cool 8-10 minutes in pan and then invert onto cooling rack. Repeat steps if there is remaining batter. Serve with fresh whipped cream and berries.
Read Recipe Reviews
Wonderful recipe for strawberry shortcake; the outside forms a nice crunchy crust. Great vanilla flavor; the best homemade shortcake recipe!
Fantastic recipe, not too sweet (which you wouldn’t want with macerated berries, anyway), and I agree with another reviewer that it has a very slight biscuit quality to it—great for sopping up those berry juices without becoming soggy. A total winner!
I love this pan! My little cakes turned out perfect. I filled them with fruit, whipped cream and topped them with toasted almonds!
This recipe makes a tasty cake. It does, however, make too much batter. When the batter is divided evenly among the 6 cups, per the directions, the shortcake looks messy. I will try a pound cake in hopes the design is more distinct.
Absolutely delicious and easy to make
My second batch of these tasty shortcakes is in the oven as I write this review. I like the hint of biscuit coming through the sweetness of the cakes. The batter is thick enough that I recommend piping the batter into the individual shells of the pan. And, if the cakes expand beyond the shell, the more you have for your berries and cream. Yum.
Perfect, these came out so moist and fresh, Fresh strawberries from the garden and cold whipped cream. You coldn’t ask for a better dessert!
Posted by Kathleen Armstrong
Posted by Laura
Posted by barb
Posted by Ute
Posted by taezar@me.com
Posted by Mary Spear
Posted by Nancyann
Posted by William
Posted by Annie