This Single Serve Strawberry Shortcake is an ideal way to enjoy a classic summer dessert without baking a large batch. The recipe yields two shortcakes made from golden, slightly sweet biscuits that are crisp outside and tender inside, layered with juicy, sugar-tossed strawberries and airy homemade whipped cream.
⭐Why I Love It:
- Perfect small-batch biscuits – This version is a small-batch adaptation of classic single-serve biscuits with a touch more sweetness. The tops are brushed with cream and sprinkled with coarse sugar for a crisp, attractive finish.
- Fresh seasonal strawberries – When strawberries are in season, this recipe shines. Tossing the berries in a little sugar releases their juices and makes a bright, flavorful topping.
- Great summer treat – This single-serve approach satisfies a craving for strawberry shortcake without producing a lot of leftovers. It’s perfect for small households or a simple, fresh dessert after dinner.
🥘Ingredients
- Cold unsalted butter — use straight from the refrigerator and cut into small pieces.
- Milk — whole milk is preferred for flavor; keep it cold.
- All-purpose flour — measure using the spoon-and-level method for accuracy.
- White granulated sugar — a small amount for the biscuits and for macerating the strawberries.
- Baking powder — the leavening that gives the biscuits lift.
- Kosher salt — balances the sweetness. If you use table salt, reduce the amount by half.
- Optional biscuit topping — heavy cream and coarse sugar for brushing and sprinkling on the biscuits before baking.
- Whipped cream — cold heavy cream, granulated sugar, and vanilla extract. Store-bought whipped cream can be used as an alternative.
- Sweetened strawberries — fresh strawberries tossed with a little sugar to release juices and sweeten them.
See the recipe card further down for exact quantities and full details.
🔪Step by Step Instructions
This single-serve strawberry shortcake tops a flaky biscuit with sweetened strawberries and homemade whipped cream. Follow these steps for the best texture and flavor.
Photo 1 – Toss the quartered strawberries with sugar in a bowl, cover, and chill until ready to assemble.
Photo 2 – In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
Photo 3 – Add the cold butter and cut it into the dry ingredients with a pastry blender or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Photo 4 – Stir in the cold milk just until the dough is moistened and comes together; do not overmix.
Photo 5 – Turn the dough onto a floured surface, press it together, divide in half, fold each portion a couple of times to create layers, and press into a round about ¾ inch thick.
Photo 6 – Place the biscuits on a parchment-lined baking sheet, brush with heavy cream, sprinkle with coarse sugar if desired, and chill briefly while the oven heats to help maintain flaky layers.
Photo 7 – Bake until the biscuits are golden brown with crisp edges, about 13–15 minutes at 425°F (218°C).
Photo 8 – Whip the cold heavy cream with sugar and vanilla until soft–medium peaks form. An electric mixer makes this quick, but you can whisk by hand.
Photo 9 – Split a biscuit in half.
Photo 10 – Layer the bottom half of the biscuit with whipped cream and strawberries, spoon over a little of the strawberry juices, top with the biscuit lid, add more cream and berries if you like, and serve.
💭Recipe Tips
- Scale easily — Double the ingredients to make four shortcakes, or halve the recipe to make just one. Strawberries and whipped cream scale proportionally.
- Keep ingredients cold — Cold butter and milk help create tender, flaky biscuits. Chill the shaped biscuits briefly before baking to preserve layers.
- Measure flour correctly — Use the spoon-and-level method: fluff the flour, spoon it into the measuring cup, then level with a knife to avoid packing too much flour.
👩🍳Recipe FAQs
Spoon flour into the measuring cup from the container and then level it off with a knife. This prevents packing flour into the cup and gives a more accurate measurement than scooping directly with the cup.
Yes. Doubling the ingredients makes four shortcakes; halving the recipe yields one. Strawberries and whipped cream are easy to adjust as needed.
🍫Related Single Serve Cake Recipes…
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Single-Serve Dot Cake (Small Batch Copycat)
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Single-Serve Chocolate Cake Balls (Small Batch)
-
Single-Serve Yellow Cake with Chocolate Frosting (Small Batch)
-
Single-Serve Strawberry Shortcake (Makes Two)
My debut cookbook is now available: A Little Something Sweet features 75 single-serve recipes. Consider ordering a copy for more small-batch ideas.
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Recipe
Single Serve Strawberry Shortcake (Makes Two)
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This Single Serve Strawberry Shortcake delivers a small-batch dessert with golden, slightly sweet biscuits, sugar-tossed strawberries, and fluffy whipped cream—perfect for warm evenings or any time fresh berries are available.
- Author: Kathleen Hansen
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 2 shortcakes
- Category: Dessert, Single Serve
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Strawberries
- 1 cup (150 g) quartered fresh strawberries
- 2 teaspoons (8.3 g) white granulated sugar
Biscuits
- ⅔ cup (85.3 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 2 teaspoons (8.3 g) white granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons (28 g) cold unsalted butter, cut into small pieces
- ¼ cup (60 mL) whole milk, cold
- Heavy cream and coarse sugar for brushing and topping (optional)
Whipped Cream
- ¼ cup (60 mL) heavy cream, cold
- ¼ teaspoon vanilla extract
- 2 teaspoons (8.3 g) white granulated sugar
Instructions
- Strawberries – Toss the quartered strawberries with sugar in a bowl, cover, and chill until ready to use.
- Prep – Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Dry ingredients – In a medium bowl, mix the flour, baking powder, sugar, and salt.
- Cut in butter – Add the cold butter and cut it into the dry ingredients until pea-sized pieces remain.
- Add milk – Stir in the cold milk with a fork just until the dough is moistened.
- Form biscuits – Turn the dough onto a floured surface, press it together, divide in half, fold each portion a couple of times, and press into rounds about ¾ inch thick.
- Chill and top – Place biscuits on the prepared sheet, brush with heavy cream, sprinkle coarse sugar if using, and chill briefly while the oven heats.
- Bake – Bake for 13–15 minutes, until golden brown with crisp edges.
- Whip cream – Whip the cold heavy cream with sugar and vanilla until soft–medium peaks form.
- Assemble – Split each biscuit, layer with whipped cream and strawberries, spoon over a bit of strawberry juice, and enjoy.
Notes
Whipped cream – Store-bought whipped topping can be substituted. The homemade amounts listed are enough for both shortcakes.
Nutrition
- Serving Size: 1 shortcake
- Calories: 394
- Sugar: 18.5 g
- Sodium: 334.7 mg
- Fat: 17.6 g
- Carbohydrates: 54.6 g
- Fiber: 2.8 g
- Protein: 6.4 g
- Cholesterol: 48.1 mg