Best Strawberry Shortcake Recipe

Yields: 12 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 25 Mins Total Time: 35 Mins

Tired of the traditional strawberry shortcake? You and me both! About 10 years ago I decided that I wanted it to look and taste completely different than the traditional store bought fatty concoction that most of us have had since childhood and I have despised ever since I grew into my taste buds. Thus, here is my unique creation that is welcome to join your home with love from my table to yours.

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0/8 Ingredients
Adjust Servings


0/7 Instructions
  • You need little bunt pans. My absolute favorite bakeware is nordic ware! It's heavy, durable, and nonstick. Spray with some nonstick cooking spray or oil in each bunt hole.
  • Pour in batter to a little above half way up in each hole. The mixture will fill the pan 2x.
  • Cook at 350F for about 10-12 min until lightly golden brown.
  • When you bring it out of the oven, flip it over, and the little bunts will slide right out. You may need to jiggle a little.
  • Put on a spoon of cool whip, as much as you like. Sprinkle with cinnamon.
  • Add on mixed fruits and nuts. Take a big bite and enjoy!


I hope you enjoyed this recipe and if you have any questions about the recipe or want to leave your own personal review or tweaks please leave a comment below.

1 Comment

  1. Looks SO good, I love refreshing summery deserts. In my family we do slice the biscuits, then butter them,  and also throw on the strawberries and pour whipping cream (un-whipped) over it and sprinkle with sugar YUM!. To me, there is really nothing better. 

    Besides, I love your blog design, looks so cool and simple.


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