A tisket, a tasket, a fruit-filled shortcake basket!
Our house abounds with fans of plain buttery cakes, even among the small fry. While they love their icing-topped cupcakes, if I were to offer a choice, they’d go for pound cake or shortcake, hands down. So when I came across this adorable basket-shaped Nordicware pan, I knew it was coming home with me for strawberry season. The pan holds three cups of batter, for anyone who has a favourite pound cake recipe that they’d prefer to substitute for this shortcake recipe.
Print
Fruit-Filled Shortcake Baskets
Ingredients
Scale
For the cakes
- 120 g or 1 c all-purpose flour
- 7 ½ ml or 1 ½ tsp baking powder
- 1 ½ ml or ¼ tsp salt
- 133 g or 2/3 c granulated sugar
- 76 g or 1/3 c unsalted butter, softened
- 120 g or ½ c milk
- 2 ½ ml or ½ tsp vanilla
- 1 large egg
For the garnish
- fresh berries
- whipped cream
Instructions
- Preheat the oven to 350°F. Have all ingredients at room temperature.
- Thoroughly grease the pan or spray with a high-quality baking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, stir the flour, baking powder, salt and sugar until combined. Add the softened butter and beat on slow speed until the mixture resembles sand (2 minutes).
- In a small bowl, whisk the milk, vanilla and eggs together. Add half the liquid to the dry ingredients and beat until smooth (1 minute). Scrape the bowl and add the remainder of the liquid; beat on medium speed until the batter is smooth.
- Fill each cavity of the pan about ¾ full. Tap the pan firmly on a cutting board to remove any air bubbles. Bake until an inserted toothpick comes out clean (18 – 20 minutes).
- Let cakes cool in the pan for about 10 minutes before inverting onto a rack.
- Serve with fresh whipped cream and berries.
Notes
Recipe adapted from Nordicware Butter Shortcakes with Fruit.
