Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Strawberry shortcake

  • Author: sarahpflugradt
  • Prep Time: 2 hours, 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings 1x

Description

If you are swimming in strawberries right now, you have a good problem. Dessert is at your fingertips with this favorite summer staple. 


Ingredients

Scale

For the strawberries: 

1 pound ripe strawberries, stems removed and sliced

1 tablespoon honey

For the cakes: 

1/4 cup canola oil

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon table salt

2 tablespoons milk

For the whipped cream:

1/2 cup heavy whipping cream


Instructions

Add sliced strawberries to a bowl and drizzle honey over the top – stir and put in the refrigerator for at least two hours.

For the cakes: 

Preheat oven to 350°F

In a small mixing bowl, add all of the ingredients for the cakes in the order listed and stir until just combined. 

Line a baking sheet with parchment paper

Using a 1/4 cup measure, spoon 1/4 cup of mixture onto the baking sheet (the mixture will spread just a little, but not too much, so space these cakes apart) – make 4 cakes. 

Bake for 10 minutes. 

For the whipped cream: 

Add the whipping cream to a stand mixer or use a hand mixer and whip for ~4-5 minutes or until stiff peaks form

Assemble the shortcakes:

Place one shortcake on a small plate and scoop 1/4 of the strawberries on top and scoop whipped cream on top.