Strawberries are probably my most favorite fruit! Strawberry Shortcake has always also been a big favorite of mine (both the dessert and the cartoon BTW 😀 ). Growing up we always bought those little sponge cake things you see displayed right next to the strawberries at the store, that are kinda like angel food cake, but not really even that.
My tastes have developed so much more since then! LOL, I would never use those now, fresh baked is the best! It seems to be fairly equal though whether you use something more like angel food cake or you use more of a sweet biscuit, which I think is actually what shortcake is suppose to be, to make strawberry shortcake.
I personally, while I know it’s not the “right” way to make it prefer to use pound cake. Yum! This recipe I use a very traditional “half” pound cake (since I cut the recipe in half) and bake them into cupcakes. Even halving a pound cake recipe still makes 12 cupcakes, so the recipe makes it lot. I like to make all 12 cupcakes, but half the amount of strawberries and whipped cream I make, then I just save the extra cupcakes for another use or at least whip up a fresh batch of strawberries and whipped cream if I use them again for shortcake.
For the cake:
1/2 lb Butter (2 sticks)
1/2 lb Sugar
1/2 lb Flour
1/2 lb Eggs (I used large grocery store eggs and it takes 4 of those)
1 tsp Vanilla
1/4 cup half and half
For the Strawberries:
2 lbs Strawberries
4-5 Tbsp Sugar (I prefer less but most people prefer more)
For the Whipped Cream:
1 pint Heavy Whipping Cream
1/2 tsp Vanilla
4-5 Tbsp Powdered Sugar (and again I prefer mine not so sweet, so I use less, adjust to taste)
Wash and de-stem all the Straberries. Slice into thin slices and place in bowl. Sprinkle with sugar and toss to coat. Set aside to let the strawberries “sweat” for a bit.
Meanwhile make the cakes. Preheat oven to 350 and line a muffin tin with papers, set aside. Cream the butter and sugar together until smooth. Alternate between adding 1 egg at a time and a small amount of the flour. Make sure to mix very well with each addition and make sure it is completely incorporated before adding more. Once all the eggs and flour have been added and well incorporated add the vanilla and half and half, well. Fill muffin tins almost to the top with batter (I had just a little bit leftover after making 12 cupcakes). Bake at 350 for about 20 min, cakes should be very lightly browned and spring back when touched.
While the cakes are baking you can make the whipped cream. Simply whip the whipping cream, sugar, and vanilla together with an electric beater with whisk attachment until stiff peaks form.
Now to put the cakes together, I like to make them while the cake part is still warm, yummy! I slice the cupcake in half, separate top and bottom. Place the bottom on plate, top with a couple spoons of strawberries, make sure to get some of their juice in there too. Then add a dollop of whipped cream. Place the top half of the cupcake on and repeat with the strawberries and whipping cream. Serve immediately.