Spring is a time for new beginnings, blooming flowers, and of course, Easter! And what better way to celebrate the arrival of this lovely season than by baking some adorable shortcake baskets filled with strawberries? These delicious treats make for a fun and creative baking project, perfect for delighting your guests at Easter gatherings, or enjoying as a sweet snack any time of year. By using simple ingredients and following a few easy steps, you can create your own mini shortcake baskets that are as delicious as they are cute. Whether you’re a seasoned baker or just starting out, get ready to whip up some springtime magic.

To get the perfect basket shape, we’re using the Shortcake Baskets Aluminum Baking Pan from The Vermont Country Store. If you don’t have this pan, you could use a standard 12 cup muffin tin instead, though you may need to bake the shortcake batter a little longer.

6 cup basket baking tin

Basket Ingredients:

  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/3 cup softened butter
  • 1/2 cup milk
  • 1 egg

Strawberry Filling Ingredients:

  • 3 cups strawberries hulled and chopped
  • 3 tablespoons granulated sugar
  • Sliced strawberries and fresh mint for garnish


baked shortcake basket filled with sliced strawberries and topped with whipped cream. The baking pan to make the baskets is in the background
  1. Start by preparing the strawberries. Add chopped (or sliced) strawberries to a bowl and sprinkle them with sugar. Stir to combine. Let them rest for about 2 hours, stirring them every half hour or so, which will bring out their juices. This is known as “maceration.”
  2. Preheat your oven to 350 degrees F.
  3. Spray the shortcake molds with baking spray. Then, add some all-purpose flour to the molds, shake it around, and discard the excess. We recommend doing this even with non-stick molds like the one we’re using.
  4. Next, whisk together the flour, sugar, baking powder, and salt in a large bowl. Then add the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes.
  5. Divide shortcake batter evenly among the prepared shortcake molds, filling about three-quarters of the way. full. 
  6. Bake for 18-20 minutes. 
  7. Allow the cakes to cool completely in the pan before attempting to remove them. To remove, use your fingers to gently loosen each cake before inverting the pan to release them.
  8. When ready to serve, spoon a generous amount of the macerated strawberries and juice into each shortcake basket. 
  9. Top with whipped cream (or whipped topping if you prefer) and garnish with a sliced strawberry and sprig of fresh mint, if desired.

Shortcake baskets with lemon pudding filling and strawberry bunny ears

Bonus option for Easter celebrations:

Additional Ingredients:

  • 2 cups cold milk
  • 1-3.4 oz packet Jello Instant Pudding Mix (we like lemon!)
  • Strawberries, hulled and cut in half lengthwise


  1. While your shortcake baskets are baking, follow the directions on the pudding box and let the pudding rest in the fridge until ready to use.
  2. Once the baskets are cool and you’re ready to serve, divide the pudding evenly and fill each basket part way.
  3. Take two strawberry halves and, with cut sides facing out, tuck them side by side on top of the pudding to create strawberry bunny ears 🐰
Shortcake Baskets Aluminum Baking Pan
Shortcake Baskets Aluminum Baking Pan
Stainless Steel Nonslip 3-Piece Mixing Bowl Set
Stainless Steel Nonslip 3-Piece Mixing Bowl Set
Stainless Steel Balloon Whisk
Stainless Steel Balloon Whisk
Mosser Glass Cake Pedestal
Mosser Glass Cake Pedestal