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individual strawberry shortcake on a white plate with strawberries around the plate
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4.84 from 6 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

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
  • sprinkle of confectioners sugar

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