Fruit Desserts for One
Strawberry Shortcake for One
One fresh strawberry shortcake with a tender golden biscuit, juicy strawberries, and softly whipped cream — a simple single-serving treat.
Servings
1 shortcake
Prep
15 min
Cook
14–17 min
Total
29–32 min
Difficulty
Easy
Calories
≈ 480 kcal
Protein
≈ 7 g
Fat
≈ 26 g
Carbs
≈ 56 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- All-purpose flour45 g
- Granulated sugar12 g
- Baking powder½ tsp
- Fine saltPinch
- Unsalted butter, cold18 g
- Milk28–32 g
- Vanilla extract¼ tsp
- Fresh strawberries, sliced80 g
- Granulated sugar, for strawberries1 tsp
- Heavy whipping cream, cold35 g
- Powdered sugar, for whipped cream1 tsp
- Vanilla extract, for whipped cream¼ tsp
How to Make It
One strawberry shortcake, step by step.
- 01
Prepare the oven
Heat the oven to 190°C (375°F). Line a small baking tray or baking sheet with parchment paper.
- 02
Mix the dry ingredients
Add the flour, sugar, baking powder, and salt to a small bowl. Stir until evenly combined.
- 03
Rub in the butter
Add the cold butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.
- 04
Add the milk and vanilla
Pour in the milk and vanilla extract and stir gently just until a soft dough forms. Do not overmix.
- 05
Shape and bake the shortcake
Shape the dough into one thick round biscuit and place it on the prepared tray. Bake for 14–17 minutes, until lightly golden. Let it cool until just warm or fully cool.
- 06
Prepare the strawberries
Mix the sliced strawberries with 1 teaspoon of sugar and let them sit for a few minutes so they become a little juicier.
- 07
Whip the cream
Whip the cold heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- 08
Assemble the shortcake
Slice the shortcake in half horizontally. Spoon some strawberries and whipped cream onto the bottom half, then place the top half back on and finish with the remaining strawberries and cream.
SVI SWEET Tip
Do not overwork the dough.
A shortcake biscuit stays more tender when the dough is mixed only until it comes together. Too much mixing can make the biscuit heavier and less delicate.
Substitutions
Make it work with what you have.
Strawberries
Fresh strawberries are classic, but raspberries or mixed berries can also be used for a similar dessert.
Whipped cream
Lightly sweetened whipped cream gives the best classic finish, but you can use a little Greek yogurt mixed with cream for a tangier variation.
Vanilla
Vanilla adds warmth to both the biscuit and the cream, but the dessert still works if you keep it only in the whipped cream.
Shortcake style
If you prefer a slightly sweeter biscuit, add a little more sugar to the dough, but the classic version is only lightly sweet.
Storage
Best assembled just before serving.
Shortcake biscuit
The baked biscuit can be kept at room temperature in an airtight container for up to 1 day.
Strawberries and cream
Prepared strawberries and whipped cream are best used the same day for the freshest texture.
After assembling
Once assembled, the shortcake is best eaten right away so the biscuit stays tender without becoming soggy.
FAQ
A few helpful answers.
Can I make strawberry shortcake ahead of time?
You can bake the biscuit and prepare the strawberries ahead, but the dessert is best assembled shortly before serving.
Why is my shortcake biscuit tough?
It was likely mixed too much. Stir only until the dough comes together for the softest, most tender result.
Can I use frozen strawberries?
Fresh strawberries are best for this recipe. Frozen strawberries release more liquid and can make the dessert wetter.
Can I double the recipe?
Yes. Double all ingredients and make two separate shortcakes for the easiest baking and assembly.
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