Are you craving a sweet indulgence but don’t want to spend hours in the kitchen? Look no further than this small-batch Strawberry Shortcake, homemade for two to four individuals. If you’re a solo dessert aficionado, don’t fret! Enjoy for up to four days with this recipe designed for smaller portions.
Today, we’ll explore why making small-batch desserts is a game changer before I share my irresistible strawberry shortcake. Come discover the advantages of petite portions and why these delectable treats are a good option when trying to be sensible.
Perfect Portions
Have you ever found yourself cutting into a large cake, only to realize that you’ve overindulged the moment you take the last bite? With small-batch desserts, portion control is much easier. These perfectly proportioned delights allow you to savor a satisfying treat without the guilt. You can enjoy a slice of strawberry shortcake that’s homemade, relishing each bite, knowing that you’ve struck the right balance between indulgence and moderation.
Less Waste, More Taste
Large desserts often leave us with an abundance of leftovers, which, depending on my mood–can be a good or a bad thing. I know the guilt experienced from not wanting to waste a dessert …only to experience growth in the waist (see what I did there?). Small-batch desserts eliminate this dilemma. By preparing just enough for a few servings, you can avoid excess waste while ensuring the utmost freshness and flavor in each bite. Bid farewell to forgotten slices in the fridge and embrace the joy of enjoying desserts at their peak.
Convenience and Time-Efficiency
Life can be hectic, and finding time to bake an elaborate dessert can be DAUNTING! Small-batch desserts come to the rescue with their simplicity and efficiency. These recipes require fewer ingredients, less baking time, and minimal preparation. You can whip up a delightful strawberry shortcake that’s homemade in no time, even on the busiest of days. Whether it’s a spontaneous pantry raid or a last-minute dessert for guests, small-batch treats are there for you.
Versatility and Experimentation
Small-batch desserts offer an incredible opportunity to be creative. With fewer ingredients and portions to manage, you can easily experiment with flavors, textures, and display. Add a twist to your strawberry shortcake by incorporating different types of berries, drizzling a complementary sauce, or adding a sprinkle of your favorite nuts. For those recipes with ingredients hard to separate, consider purchasing a digital scale for precise measurements. I know what you’re thinking–but what about eggs? You can’t add in less than one egg! Here’s what you do:
- Crack one large egg into a small bowl and whisk until uniform. One large egg equals 50 grams and is the standard size used in most recipes.
- If a recipe calls for one egg originally and you’d like to halve it–weigh out 25 grams of the egg mixture.
- Refrigerate the leftover egg mixture for up to 3 days and use as needed in your small batch recipes.
Refer to my FAQ section of the site which discusses the best method for measuring ingredients. Spoiler alert: It’s a digital scale! I also discuss how to properly calibrate your oven so that your bakes come out consistently.
Intimacy and Special Occasions
Sometimes, the most cherished moments are the ones shared with a loved one. Small-batch desserts can be a thoughtful gesture, perfect for date nights or special celebrations. Imagine sharing a slice of strawberry shortcake that’s homemade with your partner or bestie–it adds a special element to the occasion.
Small Batch Strawberry Shortcake
Equipment
- Mixing Bowls
- Measuring Cups/Spoons
- Whisk
- Hand or Box Grater
- Forks or a Pastry Cutter
- Bench Scraper optional
Ingredients
- 2 Cups Fresh or Frozen Strawberries cut into halves or quarters - 288g
- 4 Β½ Tbsp Granulated Sugar divided - 54g
- 1 Cup All-purpose Flour 120g
- 2 Tsp Baking Powder 8g
- ΒΌ Tsp Fine Sea Salt 1.5g
- 4 Tbsp Unsalted Butter frozen for at least 30 minutes - 56g
- β Cup + 1 Tbsp Whole Milk divided & cold - 90g
- Β½ Cup Heavy Whipping Cream cold - 120g
- Β½ Tsp Pure Vanilla Extract 3g
Instructions
- Stir strawberries and 2 Tbsp sugar in a small bowl until combined. Let sit for at least 2 hours covered in the fridge, preferably overnight, to allow the syrup to collect and the sugar to dissolve.
- Preheat your oven to 425Β°F / 218Β°C. Line a small baking pan with parchment paper.
- Whisk flour, baking powder, salt, and 1 Β½ Tbsp sugar in a large bowl. Grate the frozen butter over the flour, and cut it into the mix using two forks. Simultaneously toss the mixture with a spoon or rubber spatula while pouring β cup of milk into the flour. It will be crumbly with some dry spots.
- Pour the mix onto a clean surface. Press gently to form a rectangle. Cut the rectangle in half and then in half again. Stack all four pieces, and press gently, forming another rectangle. Cut off the edges with a sharp knife, and cut the remaining dough in half for two servings, and cut into four pieces for four servings. Carefully lift the dough pieces onto the baking sheet, brush with the remaining milk, and sprinkle the tops with a sugar dusting. Bake until lightly browned on top, about 20 minutes.
- While the biscuits cool, whip the heavy cream, vanilla, and remaining 1 Tbsp of sugar with a whisk in a medium bowl until stiff peaks form.
- To assemble, cut the cooled biscuit in half. Pour strawberries and syrup on one half and cover with whipped cream. Top with the other half of the biscuit and add more strawberries/syrup/whipped cream to your heart's content.
