Looking for a simple, no-fuss strawberry shortcake recipe? This is it. These are light, tender little cakes baked in a muffin pan. Top them with berries and fresh whipped cream.Want to adjust the size of this recipe? Click on the number next to “servings” and use the slider to scale up or down.
Prepare Strawberries:
2 At least 30 minutes, and up to 1 day before serving, remove and discard stems from strawberries. Chop strawberries. Combine with 2 Tablespoons sugar. If making these right before serving, you can leave the strawberries at room temperature. If making them ahead of time, store them in the refrigerator. (The sugar will help the strawberries to soften and release juice.)
Make Shortcakes:
5 Preheat oven to 350°F / 177°C.
6 Spray a muffin pan with nonstick cooking spray (or use muffin liners).
7 In a small mixing bowl, combine flour, baking powder, and a pinch of salt. Set aside.
8 In a medium mixing bowl, whisk together 1/2 cup sugar, milk, yogurt, vegetable oil, 1 teaspoon vanilla, and vinegar until evenly combined.
9 Gently fold dry ingredients into wet ingredients until no dry spots remain (do not overmix).
10 Spray a cookie scoop or ¼ cup measuring cup with nonstick cooking spray (this will prevent the batter from sticking). Scoop up batter and divide it between spaces in the prepared muffin tin, filling each space about halfway. Sprinkle each shortcake with Demerara sugar (if using).
11 Bake until a tester inserted into one of the cakes comes out clean, 14 to 16 minutes.
12 Allow cakes to cool in the muffin tin. Serve immediately or store at room temperature for up to 3 days.
Make Whipped Cream:
15 Combine whipping cream, 1 Tablespoon sugar, and 1/2 teaspoon vanilla. Use a standing mixer or hand mixer to beat on high until the cream is thick and fluffy, 3 to 4 minutes.
Serve:
18 To serve, slice each muffin in half and fill with whipped cream and strawberries.
