Easy-Bake Shortcake

If you don’t have an Easy-Bake oven, use 4-inch mini cake pans and bake cakes in a preheated 350 degree F. oven. Bake until toothpick inserted into centre of cake comes out clean, about 12 to 15 minutes.

Yield: 8 mini cakes.


  • 1 ½ cup flour, sifted
  • ¼ cup sugar
  • Pinch salt        
  • 2 tsp. baking powder
  • ½ cup butter, cut in cubes, cold
  • ¼ cup milk
  • 1 egg
  • 1 tsp. vanilla extract
  • Shortening, for greasing pans
  • Flour, for dusting pans
  • Icing sugar, for garnish
  • ½ cup whipping cream, whipped, for garnish
  • 1 pint fresh raspberries, for garnish


  1. Preheat Easy-Bake Oven for 10 to 15 minutes.
  2. Grease pan with shortening and dust with flour.
  3. Add flour, sugar, salt and baking powder to medium bowl. Stir to thoroughly combine.
  4. Cut in butter, that is, rub butter into flour mixture with your fingertips quickly and thoroughly until butter is incorporated into flour. The mixture will look like coarse crumbs. It’s okay if the crumbs are not the same size. Try not to overwork the mixture – if you do, the butter will melt and the cake won’t be as light.
  5. Add milk, egg and vanilla in a measuring cup. Whisk with fork to thoroughly combine.
  6. Add wet ingredients to dry ingredients. Stir with wooden spoon – don’t over mix – you just want the dough to start coming together.
  7. Spoon about 11/2 tablespoons of dough into prepared Easy-Bake Oven cake pan  so pan is about ¾ full. Repeat.
  8. Bake for 15 minutes. Let cool before serving.
  9. If desired, garnish cakes with icing sugar, a dollop of whipped cream and fresh raspberries.