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    Ask Chef Dennis » Recipes » Dessert Recipes » Individual Strawberry Shortcake Recipe

    Individual Strawberry Shortcake Recipe

    Published: May 17, 2022 · Modified: Mar 6, 2022 by Chef Dennis Littley · 16 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.98 from 39 votes
    Jump to Recipe Print Recipe
    pinterest image for strawberry shortcake

    I love Strawberry Shortcake and when I want to treat my friends and family, nothing this dessert extra special more than my individual Strawberry Shortcake Recipe!

    individual strawberry shortcake on a white plate with strawberries around the plate

    My little shortcakes are easy to make and are the perfect way to use all the delicious fresh strawberries that are available in the local grocery stores and farmer’s markets. 

    individual strawberry shortcakes on a white platter with sliced strawberries around the platter

    My Individual Strawberry shortcake is one of the easiest desserts to prepare, and it’s a perfect finish to a family meal or your next get-together. There is just something magical about this delectable summer dessert.

    What ingredients do I need to make Individual Strawberry Shortcakes?

    ingredients to make strawberry shortcake

    Let’s start by gathering the ingredients we need to make Individual Strawberry Shortcakes. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    The list of ingredients is short. Flour, baking powder, salt, sugar, lemon zest, butter, heavy cream, Greek yogurt, vanilla and of course fresh juicy strawberries.

    How do I make Individual Strawberry Shortcake?

    four images showing how to make the dough for the shortcake
    • Add the flour, baking powder, salt, sugar, and lemon zest to the bowl of a food processor.
    • Pulse until all the ingredients are well blended.
    • Add the very cold cubes of butter to the flour mixture
    • Pulse until the butter has been cut into the mixture, it should look like coarse grains of sand.

    *You can also do this by hand using a pastry cutter to cut the butter into the dry ingredients.

    six images showing how to continue making the shortcakes
    • Add the Greek yogurt, heavy whipping cream, and vanilla to a small mixing bowl.
    • Using a wire whip mix the ingredients together.
    • Add the yogurt mixture to the flour mixture, mixing with a spoon until the dough just starts to come together. Do not overmix.
    • Form the mixture into a ball and use your hands to form the dough into a large circle and flatten till about 1 ¼ inch thick.
    • Use a drinking glass or cutter to cut out circles in the dough for the shortcakes. *Reform the leftover dough and repeat the process until you’ve used up the dough.

    *This is my favorite shortcake recipe and is perfect for the summer months, with all the fresh berries that are available.

    four images showing how to bake the shortcakes.
    • Place the dough cutouts on a baking sheet lined with parchment paper. Brush the shortcakes with heavy cream or whole milk before baking. This will give them a nice golden brown color.
    • Bake for 20-25 minutes, or until a deep golden brown in color.
    • Transfer to a wire rack to cool.
    • When cooled slice the shortcakes in half.

    While the shortcakes are baking prep the strawberries and whipped cream.

    four images showing how to prep the strawberries and make the whipped cream
    • Wash and slice the strawberries.
    • Sprinkle sugar on the strawberries and let them sit in the refrigerator while you finish making the shortcakes and whipped cream. This will make the strawberries
    • In the bowl of your mixer add the cold heavy cream, sugar and vanilla
    • Start on low speed and build up to faster speed gradually, (this will give you a better consistency for your whipped cream than overbeating it from the beginning)
    • Continue beating until cream is fully whipped
    four images showing how to assemble the individual strawberry shortcakes
    • Place a large dollop of whipped cream on top of the bottom half of the sliced shortcakes.
    • Arrange your sliced strawberries on top of the whipped cream.
    • Spread a small dollop of whipped cream on top of the strawberries (this will help keep the top in place).
    • Add the top of the shortcake.
    individual strawberry shortcake on a white plate with strawberries around the plate

    Sprinkle the Strawberry Shortcake with powder sugar, serve and enjoy!

    These little beauties would be great with any fresh berries you have on hand. Peaches or nectarines would be excellent choices to add your own touch to this sweet summer dessert!

    Recipe FAQ’s

    What is a shortcake?

    Think of a shortcake as a cross between a biscuit and a scone. Made with flour, sugar, baking powder or soda, salt, butter, and cream. In my mixture, I add Greek yogurt to make them extra delicious. The dry ingredients are blended, and then the butter is cut in until the mixture resembles coarse grains of sand. The liquid ingredients are then mixed in just until moistened, resulting in a shortened dough. Hence the name shortbread.

    What is traditional strawberry shortcake?

    Strawberry shortcake, is truly an American dessert that is made from coast to coast with slight variations. It can be made with shortcake or sponge cake and layered with fresh macerated strawberries and whipped cream.

    What is the difference between cake and shortcake?

    Shortcake is more crumbly and buttery, filled with fresh fruit and whipped cream. While cake is layered, moist, and light in comparison and usually finished with some type of frosting.

    More Strawberry Desserts You’ll Love!

    • Strawberry Shortcake Roll Recipe
    • The Best and Easiest Strawberry Gelato Recipe You’ll ever Make!
    • Classic New York Cheesecake Recipe
    • Strawberry Ricotta Tart Recipe

    Did you make this? Please RATE THE RECIPE below!

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    individual strawberry shortcake on a white plate with strawberries around the plate
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    4.98 from 39 votes

    Individual Strawberry Shortcake’s

    Celebrate the season with my Individual Strawberry Shortcake Recipe with sweet succulent strawberries! Perfect for dessert or breakfast. Don't have strawberries? Try it with blueberries, peaches or mango.
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Dessert
    Cuisine: American
    Servings: 6
    Calories: 735kcal
    Author: Chef Dennis Littley

    Ingredients

    Shortcake

    • 2 cups all purpose flour
    • 1 tbsp baking powder
    • ½ tsp salt
    • 5 tbsp sugar
    • zest of one Lemon
    • 12 tablespoons unsalted butter cold and cut into cubes
    • ½ cup heavy cream cold
    • ½ cup Greek yogurt plain or vanilla

    Whipped Cream and Berries

    • 1 pint strawberries cleaned and sliced*
    • 2 tbsp sugar *optional
    • 1 ½ cups heavy whipping cream
    • 1 tsp vanilla
    • 2 tbsp superfine sugar or regular sugar
    • sprinkle of confectioners sugar
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.

    Shortcake

    • In the bowl of a food processor add in the flour, baking powder, salt, sugar, and lemon zest, pulse to blend.
    • Add the cubes of butter and pulse until the butter has been cut into the mixture, it should like coarse grains of sand.
    • In a small bowl, mix together the yogurt, cream, and vanilla until combined.
    • Add to the flour mixture and mix with a spoon until the mixture just starts to come together. Do not overmix.
    • Form the mixture into a ball and use your hands to form the dough into a large circle and flatten till about 1 ¼ inch thick.
    • Using a drinking glass or cutter cut out the shortcakes in circles, reform any dough left and repeat process until you’ve finished the dough.*
    • brush shortcakes with heavy cream before baking, to give those little cakes a golden brown color.
    • Bake for 20-25 minutes, or until a deep golden brown in color.
    • Transfer to a wire rack to cool.

    Whipped Cream and Berries

    • Clean and slice the strawberries
    • (optional)sprinkle the sugar on the strawberries and let them sit in the refrigerator while you finish making the shortcakes and whipped cream.
    • In the bowl of your mixer add the cold heavy cream, sugar and vanilla
    • start on low speed and build up to faster speed gradually, (this will give you a better consistency for your whipped cream than over beating it from the beginning)
    • Continue beating until cream is fully whipped

    Assembly

    • Slice shortcakes in half and place a large dollop of whipped cream on top of the bottom half.
    • Arrange your sliced strawberries on top of the whipped cream
    • Spread a small dollop of whipped cream to the underside of the top half of the cake, and place on top of the strawberries. (this will help keep it in place)
    • Top with a sprinkling of confectioners sugar and enjoy!

    Notes

    *feel free to add a little sugar to the berries if they are not sweet enough

    Nutrition

    Calories: 735kcal | Carbohydrates: 60g | Protein: 8g | Fat: 53g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 237mg | Potassium: 458mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1876IU | Vitamin C: 47mg | Calcium: 183mg | Iron: 2mg
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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Tara

      June 25, 2021 at 3:51 pm

      There is something wrong with this recipe as the mixture was way to wet? The taste was good but they looked more like pancakes!

      Reply
      • Chef Dennis Littley

        June 25, 2021 at 4:03 pm

        my guess would be that the butter was too soft, or you let the mixture sit too long before baking. That will cause the dough to become looser.

        Reply
    2. Danielle Wilson

      June 21, 2021 at 2:46 pm

      If I were to half the actual size of the scones to make smaller desserts how would I go about adjusting the bake time?

      Reply
      • Chef Dennis Littley

        June 21, 2021 at 4:49 pm

        you will probably be looking at 15-18 minutes. Just keep an eye on them and if they start getting too brown take them out.

        Reply
    3. Sandra ashenfelter

      April 22, 2017 at 3:38 pm

      Can these be made ahead or will the whip cream go flat? Thanks very much.

      Reply
      • Chef Dennis Littley

        April 23, 2017 at 10:26 am

        if you want to make sure the whip cream holds up, add a package of knox plain gelatin into the cream before beating. I wouldn’t make them anymore than 8 hours ahead of time so that the strawberries stay there best.

        Reply
      • KayCee

        July 28, 2021 at 1:54 pm

        5 stars
        The whip cream will not go flat, I made mine about 3 hours prior and it was perfect. My shortcake were very wet as well. I had to add flour to my surface and rolling pin to keep it from sticking too much. So apparently my butter was too warm? One stick was in the freezer and the rest had just come from the store. Mine actually in the end looked like pancakes. But while they were cooking they looked like big beautiful biscuits but then, not so much as they cooled on the rack. Ibwas a very warm day. I was super disappointed because no one complimented me on them and it took me an hour and a half. They still tasted good. I adjusted the recipe for 14 servings. One question, is 719 calories per shortcake or for the whole recipe?

        Reply
    4. Food to Fitness

      July 30, 2013 at 3:56 am

      Looks delicious. Thanks for sharing.

      Reply
    5. Kim Beaulieu

      July 07, 2013 at 10:29 am

      These are sheer perfection Dennis. I just love strawberry shortcakes and would gobble these up in no time.

      Reply
    6. Brooks

      June 25, 2013 at 9:52 am

      Perfect execution Chef! I adore the combination of fresh berries and cream, and the addition of lemon zest to the short cakes seals the deal.

      Reply
    7. Kim | a little lunch

      June 25, 2013 at 7:54 am

      If it’s any consolation, your red, white, & blue photos are ahead of the curve for next month’s holiday, Dennis! I also like your additions of yogurt and lemon to the shortcakes.

      Reply
    8. Sandie@afoodieaffair.com

      June 24, 2013 at 8:22 am

      OMG, these look so delicious. Sometimes, its the simple things in life that you appreciate so much. And Strawberry Shortcake does it for me!

      Reply
    9. Kiran @ KiranTarun.com

      June 23, 2013 at 7:27 pm

      I often forget about foodie holidays too, so don’t be hard on yourself. Delicious strawberry shortcakes!

      Reply
    10. Dionne Baldwin

      June 23, 2013 at 7:10 pm

      5 stars
      Aww yeah I can totally have this with coffee and be proud. These are so beautiful! Another winner, chef. 🙂

      Reply
    11. Betty Ann @Mango_Queen

      June 23, 2013 at 9:41 am

      5 stars
      This is hard to resist. I must make this strawberry shortcakes soon. It doesn’t matter if you missed the day of, Chef Dennis ~ we can celebrate our love for the strawberry any day! Thanks for sharing the delish recipe 🙂

      Reply
    12. Laura (Tutti Dolci)

      June 22, 2013 at 8:08 pm

      Your shortcakes look divine!

      Reply

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