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Butter Shortcakes with Fruit

4.9 based on 9 reviews
|

PREP: 15 MINUTES

COOK: 18 MINUTES

SERVINGS: 6 - 8 SERVINGS

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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

    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 baked theses shortcakes but I substituted Becel margarine instead of butter and they still turned out fantastic and tasted great! I also don’t like to spray my bakeware with an oil/flour spray so I used the margarine again with a small silicone brush to get into all the grooves of the pan and nothing stuck at all. This recipe was really delicious with my fresh strawberries and whipped cream.

    I love this pan! My little cakes turned out perfect. I filled them with fruit, whipped cream and topped them with toasted almonds!

    Reading the reviews about how the batter was too much, I dropped my oven temp down. Lovely sturdy shape – great details – no overflow. Perfection.

    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!

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Visit Shortcake Baskets Pan

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