individual strawberry sponge shortcakes

Individual Strawberry Sponge Shortcake

Don’t you just love Strawberry Shortcake?  I mean it just brings back memories of summers gone by when you would eat this dessert with yummy, fresh strawberries.  That’s one of the great things about summer, you get eat all the delicious fresh fruits and vegetables, and find new ways to eat them.

individual strawberry sponge shortcakes

When I was a little girl you had to pick your own strawberries most of the time.  People would grow giant fields of them and everyone would go and pick what they wanted.  The owners would charge a certain amount per quart or gallon.  I remember going on those hot summer days and sitting in the strawberry patch eating more than I was putting in the container.  I was kid so I didn’t know I shouldn’t do that, but I think everyone, including adults did it.  Those were some of the sweetest strawberries I’ve ever had.

individual strawberry sponge shortcakes

So, I’m very excited to share this Strawberry Sponge Shortcake with you.  It brings back all those memories, and it’s just so darn good!  I decided to make this recipes into little individual cakes.  It makes them perfect for small parties with family or friends.  I also decided to make them into little sponge cakes too, instead of the usual shortcake.  With the strawberries and fresh whipped cream, this dessert is light, airy and so good for summer.

iIndividual strawberry sponge shortcakes

It’s the perfect combination…you get a delicious strawberry shortcake dessert and a yummy sponge cake all in one heavenly bite!  It just doesn’t get any better than that.  And the best part is, it’s not difficult to make.  It is a little different than how you normally make a cake, but hey, it’s OK to not be normal.  In fact, I’m never normal! 🙂

So, if your looking for a cool, refreshing, lite and airy dessert, made with fresh fruit that you can share with others…you’ve come to the right place.

individual strawberry sponge shortcakes

At this time, I don’t have a recipe for a homemade whipped topping.  However, you can search the internet to find one, or you can use some type of ready made whip that you buy at the store.  I’m hoping to add one soon.

Enjoy your summer!  It will go way too fast and while you’re at it…enjoy a Strawberry Sponge Shortcake too!

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Individual Strawberry Sponge Shortcakes

individual strawberry sponge shortcakes

Yummy individual sponge cakes made for eating with fresh sweetened strawberries and creamy whipped topping.

  • Author: Sheryl Anderson
  • Prep Time: 30 minutes
  • Cook Time: 30 inutes
  • Total Time: 1 hour
  • Yield: 12
  • Category: Desserts
  • Cuisine: American

Ingredients

  • 6 cups cut up strawberries, (hulled and cut into half or fourths)
  • 1 cup sugar for strawberries
  • 1 cup self-rising flour
  • 2 large eggs
  • 1 cup sugar, for the shortcake
  • 2 Tablespoons butter, melted
  • 1/2 cup hot milk
  • 1 Teaspoon vanilla
  • whipped topping

Instructions

Strawberries

Wash and cut strawberries.  You should have about 6 cups after they are cut up.

Place in a bowl and add 1 cup sugar.  Stir until all strawberries are coated and let sit for about 30 minutes.  Strawberries will absorb the sugar and start to make their own syrup.

Sponge Shortcakes

Preheat oven to 350 degrees.

Beat 2 eggs on high speed for about 3 minutes.  Eggs should be a lemony color and be light and fluffy.  Gradually add 1 cup sugar and beat on medium speed for 5 minutes. Eggs should continue to light and fluffy.  Do not over beat.

By hand, quickly fold* (see note below) the self-rising flour into the egg mixture.

Add melted butter and vanilla to the hot milk.  I just melted the butter in the microwave, heated the milk in the microwave for about 1 minute then mixed them all together.

Now, add the milk, butter, and vanilla mixture to the cake batter and blend well.  Be careful not to over do it.  You want it to be light and fluffy.

Pour the batter into a lined muffin pan.  (Sponge cake is a little sticky and hard to get out of the pan, so I recommend using the liners and then you can just take them off before serving.) You can fill them to the top.  They usually do not overflow.  It should make about 12 shortcakes.

Bake in oven for 25-30 minutes.  They will spring back when touched in the middle.  Let cool for 15 minutes and remove from pan.  Remove the liners and serve with sweetened strawberries and whipped topping.

Notes

*When you fold something in a recipe, take a wooden spoon or rubber spatula and very easily take the batter from the bottom and fold into the top.  Keep doing this until it is all mixed together.  The point it to not be rough by stirring it.  A sponge cake should be light and fluffy, so it is important to fold and not stir.

You can use a homemade whipped topping or a ready made topping from the store.

Keywords: sponge cake, strawberry shortcake, shortcake, strawberry, summer dessert

 

 

 

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